Christmas at Giggling Squid

Available from 13 November. Pre-booking essential during November & for parties over 6.

If you’re a Giggling Squid regular (we hope so), you’ll already know that we like being a bit quirky. You’ll also know we’re all about delicious, smile-inducing food. Our chefs have been hard at work making sure every dish on our Christmas menu is exceptional and a world away from your standard Christmas fare. Soggy sprouts? No thanks! We’re super proud of the results and hope you enjoy trying out the new flavour combinations as much as we have. Go on, opt out of Turkey with all the Trimmings and do Christmas with a Giggling twist!

Christmas lunch menu 20.95

Served from 12 to 5 pm

Starters

  • Bags of gold

    Tender chicken and lightly spiced, finely chopped vegetables fried in little “bags” of pastry with homemade sweet chilli sauce.

  • Grilled garlicky prawns (ng)

    Grilled prawns with easy to peel shells in a very moreish Thai garlic sauce. You won’t be disappointed with these!

  • Vegetable tempura (v)

    Tempura-fried Oyster mushroom, pepper, courgette and fine beans served with homemade sweet chilli sauce.

  • Thai-style beef salad (ng)

    Slow cooked medium rare beef dressed in super fresh, zingy Larb sauce made from lemongrass, lime leaf and mint.

Mains

  • Thai-style pork hock (ng)

    Pork hock cooked very slowly in a lovely Thai gravy served with stir-fried Tenderstem broccoli.

  • Chicken Gra Pao (ng)

    Sliced, tender chicken breast stir-fried with garlic, oyster sauce, chilli, holy basil and served with jasmine rice.

  • Winter green curry (v) (ng)

    Thai aubergine and butternut squash curry thickened with coconut milk and served with jasmine rice.

  • Tilapia Pad Cha

    Stir-fried fish fillets with aromatic Thai herbs and sauce, garnished with basil leaves, green peppercorn and lime leaves. Served on Morning Glory greens and mixed peppers.

  • Red squid curry (ng)

    Squid hand-filled with minced chicken cooked in a velvety red curry sauce and served with jasmine rice.

Dessert (V)

  • PROSECCO AND MUDDLED BERRY CHEESECAKE (NG)

  • BANANA AND HONEY ICE CREAM WITH PEANUT BRITTLE (NG) (N)

  • MALTED HONEYCOMB SEMI-FREDDO WITH THAI-SPICED STAR FRUIT (NG)

  • *Finish with a ‘Snow Drop’ £4.95 – Mekhong whisky, cream and sweet Thai spices. Dangerously good!

Christmas evening menu 29.95

Served from 5 pm
On arrival:
Glass of prosecco

Starters

  • Bags of gold

    Tender chicken and lightly spiced, finely chopped vegetables fried in little “bags” of pastry with homemade sweet chilli sauce.

  • Giant prawn satay (ng) (n)

    Large, shelled prawns grilled in mild spice and served with homemade peanut sauce and super fresh A-jard dipping sauce. Served on lightly pickled vegetables.

  • Thai grilled aubergine (v) (ng) (n)

    Marinated baby long aubergines cooked in a fresh, tangy chilli sauce and finished with a scattering of peanuts for extra crunch.

  • Pork Larb (ng)

    Minced pork with lots of lovely fresh Thai herbs and a sprinkle of toasted ground rice nestled in chicory leaves.

  • Thai-style beef salad (ng)

    Slow cooked medium rare beef dressed in super fresh, zingy Larb sauce made from lemongrass, lime leaf and mint.

Mains

  • Pork ribs (ng)

    We slow cook these in a 3 flavour sweet chilli sauce so they’re lovely and tender. Served with stir-fried beans and Morning Glory greens.

  • Salmon red curry (ng)

    Salmon fillet in a creamy red curry Paneang sauce on stir fried Tenderstem broccoli. Even though salmon isn’t Thai, chef convinced me at the first mouthful!

  • King prawns in Tamarind sauce

    Big juicy prawns cooked in their shells and served with a sweet, tangy sauce and ginger “straw”. When I first tried it, I couldn’t stop eating it!

  • Exotic mushroom Gra Pao (v) (ng)

    A mixture of our favourite mushrooms stir fried with garlic, soy sauce, chilli and Thai basil. Served with jasmine rice.

  • Beef rib Massaman (ng) (n)

    Slow cooked beef rib served on the bone with baby onion, potato, carrot and Massaman sauce. The combination works perfectly.

  • Crispy chicken stir-fry (n)

    Chicken cooked until it’s crispy in a wok with chestnut mushrooms, peppers and cashew nuts. You can’t go wrong with this.

Dessert (V)

  • Prosecco and muddled berry cheesecake (ng)

  • Warm molten chocolate cake

  • Banana & honey ice cream with peanut brittle (ng) (n)

  • Malted honeycomb semi-freddo with Thai-spiced star fruit (ng)

  • *Finish with a ‘Snow Drop’ £4.95 – Mekhong whisky, cream and sweet Thai spices. Dangerously good!