• Prawn Crackers

  Spicy and hard to stop eating! Good to have while your food is being cooked.

   3.50

• Sharing Platter

   

  Serves 2

  Strips of hand-cut pork grilled on skewers, salt and pepper squid, Thai fish cakes, vegetable spring rolls.

   16.75

• Vegetarian Sharing Platter

   

  Serves 2

  Fried tofu, Thai corn fritters, vegetable tempura, vegetable spring rolls.

   15.25

• Sesame King Prawns

  Prawns coated with crunchy breadcrumbs and healthy black sesame seeds.

   7.75

• Seared Scallops

  Scallops seared until golden brown, dressed with ground fresh chilli, nam pla and lime juice. Clean, simple, elegant. Two shells.

   7.50

• Moo Ping

  Grilled marinated pork on skewers served with a Tamarind dipping sauce. Popular Thai street food; loved by all ages and at all times of the day.

   6.50

• Chicken Satay

  Marinated chicken grilled on skewers. Served with peanut sauce and a cucumber, shallot relish.

   6.95

• Roast Duck on Baby Leaf Canapés

  Succulent slices of duck with fresh ginger, celery, cucumber, onion and tomato all nestled in baby Gem lettuce leaves. Drizzle the spicy dressing over the duck for a flash of heat.

   6.00

• Thai-style Fish Cakes

  A popular local delicacy, the combination of spices and red curry give it a hint of heat.

   6.45

• Spring Rolls

  Crispy spring rolls filled with shredded mixed vegetables and served with homemade sweet chilli sauce.

   5.95

• Thai Steamed Mussels

  We steam the mussels to release their wonderful flavour and mix with a hint of green curry and a variety of mixed Thai herbs.

   6.95

• Pork Dumplings

  Steamed dumplings filled with tender pork and served with a light soy and rice vinegar dip.

   6.65

• Corn Fritters

  We mix sweetcorn with red curry paste and aromatic lime leaves before frying them. Delicious. Eat them them and imagine you're on the streets of Bangkok!

   5.75

• Vegetable Tempura

  Slices of red pepper, courgette, thin beans and mushroom. A wonderful way to eat veggies!

   5.50

• Salt and Pepper Squid

   

  GS Favourite

  Massively popular. Tender squid lightly coated in flour then deep fried until it fluffs up. The moreish flavour comes from a scattering of salt, ground black pepper, spring onion and sliced chilli.

   7.25

• Yummy Duck Spring Rolls

  An alternative treat from the usual spring rolls. Shredded duck mixed with shredded carrot, celery and spring onion wrapped in Thai pastry.

   7.25

• DIY Bundles

   

  New

  My husband hates DIY because he’s useless at it. But he does love DIY food. These bundles are fun to create and you can make them just how you like. You’ll be served with chopped tiger prawns, shallot, lime with skin on, peanut, lemongrass, chilli, salad leaves, mint and a hot and sour chilli, garlic dressing. Now enjoy bundling it all up in lovely wraps!

   7.95

• Papaya Salad

  Fresh, shredded papaya pounded and mixed with a lightly spiced, zingy dressing. Originally from North Thailand where they serve it with pickled raw fish; we don’t do that as it’s too stinky! Ours is like the Bangkok version, but if you want the original let us know. Great as a starter or as a side dish.

   6.95

• Seafood Streetfood

   

  New

  Our version of the street food staple 'Lab' will have you hooked - prawns, scallops in dried chilli flakes, ground roasted rice, mint leaves, lime juice and nam pla. Eat it and dream you're wandering through a night market.

   7.50

• Tom Yum

  A well known soup loaded with flavour from lemongrass, galangal, lime leaves, mushrooms and chilli. The spiciness and fragrance of the Thai herbs is addictive.

   
  • Chicken 7.25
  • Prawn 8.25
  • Mixed Seafood 8.75
  • Vegetable 6.95

• Tom Kha

  If you like coconut milk, you'll love this. The ingredients are almost identical to Tom Yum but the addition of coconut milk makes it deliciously creamy.

   
  • Chicken 7.25
  • Prawn 8.25
  • Mixed Seafood 8.75
  • Vegetable 6.95

• Koong Chu Chi

  Seared butterfly king prawns cooked in a thick, spicy, rich red curry sauce. We highly recommend you try this.

   14.95

• Ginger Soy Scallops

  Scallops in shells steamed with soy sauce, sliced ginger, spring onion, shiitake mushroom. Amazing presentation!

   14.95

• Koong Prik Thai

  Succulent prawns, gently sautéed with black pepper, ground coriander root, crispy garlic and a dash of soy. The ingredients cling to the shell and flesh of the juicy prawns so that every bite is full of flavour.

   14.95

• Giant Butterfly King Prawn Pad Thai

  If you like Pad Thai and you’ve just had your bonus give this a try. Pad Thai with very big prawns in it!

   13.95

• Steamed Sea Bass Fillet

  Steamed sea bass with shiitake mushrooms, pepper, onion and broccoli, accompanied with hot and sour Thai seafood sauce.

   15.50

• Sea Bream with Green Curry (Much Cha Rung Ra)

  A combination of crisp-fried sea bream fillet topped with mouth-watering green curry, perfumed with sweet basil.

   15.50

• Sea Bass Pad Cha

  Crispy fried sea bass fillet topped with aromatic spicy Thai herbs and sauce garnished with basil leaves, fresh green peppercorn, grachai, lime leaves. If you like the aroma of Thai herbs and spices you can’t go wrong with this.

   15.50

• Stand Up Sea Bass

  A crispy golden fillet of sea bass standing on its tail. Just thinking about the dressing makes my mouth water. It has peanut, fresh chilli, shallots, limes, lemongrass and ginger. The flavour is balanced with a bit of nam pla, a lot of lime juice and a touch of roasted chilli.

   15.50

• Fishing Village

  Mixed seafood with spicy red curry rounded up with coconut milk. Perfumed with sweet basil and kaffir lime leaves.

   13.95

• Sizzle on the Griddle

  Chinese influenced mixed seafood served on a griddle hot plate - the delicious smell will make your neighbours jealous!

   13.95

• Pad Cha

  A popular seafood stir-fry dish. The flavour of the sauce comes from pounded chilli, garlic, finely sliced grachai (like ginger) and green peppercorn all swiftly stir-fried in a flaming wok. A seaside shack used to sell a wonderful version of this dish in Thailand. I keep it on our menu to remind myself of the lovely flavour.

   13.95

• Thai Green Curry

  Old favourite of “farang” (foreigner) travelling in Thailand. Combination of delicious Thai flavours blended with silky smooth coconut milk.

   
  • Chicken 9.95
  • Prawn 10.95
  • Vegetable 9.50

• Thai Red Curry

  Another famous bit of Thai cooking. Lovely thick aromatic sauce made using coconut milk.

   
  • Chicken 9.95
  • Prawn 10.95
  • Vegetable 9.50

• Lamb Shank Massaman Curry

  Hands up! You won’t find this in a restaurant in Thailand....but it just works so well. The lamb shank is cooked to perfection. It almost melts in your mouth! This curry uses coconut milk, sweet spices, cinnamon, nutmeg and star anise.

   16.50

• Massaman Chicken Curry

  A Muslim style curry from Southern Thailand, it’s made with coconut milk and dry spices such as cumin, cinnamon and star anise.

   10.25

• Paneang Chicken Curry

  Paneang is another form of red curry. It’s thickened with coconut milk and has a slightly stronger fragrance from finely sliced lime leaves.

   10.95

• Red Squid Curry

  Think Grandma cooking for her family. Squid hand filled with minced chicken cooked in a thick, velvety red curry.

   13.50

• Tropical Jungle Curry (Keang Pa)

  Refreshing and spicy, this curry doesn’t use coconut milk like your usual Thai curries. Instead it’s packed full of Thai herbs. The taste and smell of the herbs is incredibly fragrant – just like being in a jungle!

   
  • Chicken 10.50
  • Beef 10.75
  • Vegetable 9.25

• Pad Khing

  A popular, homely dish made from shredded ginger, spring onion and black mushroom. According to ancient medicine (& my mum) it’s also good for curing coughs!

   
  • Chicken 9.75
  • Prawn 10.95
  • Vegetable 8.50

• Chilli and Basil Gra Pao

  Back by popular demand! A staple Thai stir fry using chilli and holy basil. When we run out of ideas cooking at home we always end up having a gra pao. One of the most common dishes to eat on the streets of Thailand.

   
  • Chicken 9.75
  • Beef 10.50
  • Prawn 10.95
  • Vegetable 8.50

• Cashew Nut Stir Fry

  Stir fry with roasted cashew nuts, mushrooms, peppers, onions and roasted dried chilli.

   
  • Chicken 9.75
  • Prawn 10.95
  • Vegetable 8.50

• Pad Prik

  I always enjoy this dish. It's a stir fry with red curry paste, Thai long beans, red peppers and lime leaves.

   
  • Chicken 9.75
  • Beef 10.50
  • Prawn 10.75
  • Vegetable 8.50

• Mixed Vegetable Stir Fry

  Beansprouts, carrot, broccoli, sweetheart cabbage, spring onion and mushrooms stir fried with oyster sauce. Enjoy as a main or a side to share.

   7.95

• Squid Gra Pao

  Squid quickly stir fried with basil and chilli producing a striking spicy sauce. Give it a try, you will love it.

   12.95

• Glorious Morning

  A quick wok fry ‘ong choi’ (leafy green) with bashed red chilli, garlic and oyster sauce. Amazing flavours. Reminds me of when we took our children to Bangkok’s china town. Crazy traffic, street hawkers, hungry customers and a stall showing off this flaming green stir fry.

   7.95

• Sleeping Honey Duck with Orange

  Duck breast with special honey glaze sauce, on a bed of sweetheart cabbage, garnished with cashew nut and crispy fried shallot. Served on a sizzling hot plate, topped with lovely fresh orange slices.

   15.50

• Tamarind Duck

  Served on a hot griddle plate, sweet and sour tamarind sauce is the perfect complement to rich duck. On our first family trip to Thailand, I cooked this for my husband. We walked along the Mekong River to the fish market and picked fresh tamarind from trees on the way home. Very romantic!

   14.75

• Red Duck Curry

  I know someone who can live on this! My husband always asks me to bring takeaway duck curry home for him. Slices of juicy duck breast in famous Thai curry. The sweetness of lychee and pineapple softens the spiciness of the red curry.

   15.50

• Beef and Oyster Sauce

  Tender, thinly sliced medium-rare beef stir fried with oyster sauce, pepper, broccoli and lovely Thai gravy.

   10.50

• Crying Beef at Giggling Squid

  Grilled sirloin accompanied with a spicy dipping sauce. Originated in the North East of Thailand but has become a national favourite. Thai enjoy the meat slightly burned with juicy fat, but if you prefer it lean please let us know.

   15.95

• Seared Garnished Steak

  Medium-rare, sliced and seared sirloin garnished with a spicy dressing of fresh lemongrass, chilli, shallot, lime leaves, celery and roasted chilli.

   14.95

• Thai Beef Salad

  Smokey grilled sirloin resting on a bed of mixed salad with celery, red onion, cucumber and tomato, drizzled in lime, chilli and coriander sauce - famous in Thailand and now around the world.

   14.95

• Vegetable Pad Thai 8.00

• Prawn Pad Thai 9.50

• Chicken Pad Thai 8.95

• Vegetable Egg Noodle 6.95

• Plain Noodle with Egg 5.50

• Stir Fry Noodle with Beansprouts 5.50

• Jasmine Rice 3.00

• Sticky Rice 3.00

• Egg Fried Rice 3.95

• Coconut Rice 3.95

Choose two scoops from one of the below flavours.

• Black Sesame Flavour

  Unique to Giggling Squid, the outcome is a phenomenon.

   4.95

• Brighton Rose Yoghurt Ice Cream

  Delicate and lightly infused with rose.

   4.95

• Lemongrass & Basil Sorbet

   

  New

  Refreshing lemongrass and freshly picked basil. A must try combination!

   4.95

• Banana & Honey Ice Cream

   

  New

  Creamy banana meets caramelised honey. Delicious.

   4.95

• Caramelised Mango Cake (V)

  Warm and buttery, served with vanilla ice cream.

   5.25

• Chocolate Feuillantine (V)

  Lovely chocolate mousse with velvety chocolate coating.

   5.25

• Passion fruit Bellini

  Passion fruit, peach and vanilla infused vodka topped with prosecco.

   6.95

• Strawberry Spritz

   

  New

  Dash of vodka infused with fresh strawberries, hibiscus flower and dry rosé wine topped with refreshing soda. Very moreish!

   6.95

• Thai G&T

  Kaffir lime leaf and ginger infused London dry gin topped with chilled tonic water. The flavours work really well together - give it a try.

   6.95

• Thai Coconut

   

  New

  Gin and fresh coconut flavoured rum served with Fever Tree ginger ale and a squeeze of lime. Sunshine in a glass!

   6.95

Virgin Cocktails

• Giggling Green Iced Tea

  Cold brewed jasmine green tea, peach and lemon served in a balloon glass.

   4.50

• Summer Garden

   

  New

  Made from Seedlip - the world's first distilled non alcoholic spirit and a great alternative to gin. Mixed with refreshing Fever Tree elderflower tonic. Give it a go, we're hooked!

   4.95

• Cavit Prosecco, Brut, Italy

  Light with a lovely clean finish. I never had this until I came to England. It's wonderful!

  5.45 • 28.00

• La Jara Prosecco Rosé

  A dry, lightly-sparkling organic wine with a delicate pink colour.

  5.95 • 29.00

• 'Instinct' Brut Premier Cru Champagne

   

  New

  This is an outstanding, artisanal champagne.

  49.95

• Kung Fu Girl Riesling, Washington State, USA

  This wine lives up to its fantastic name! Medium bodied with a crisp, long finish. Delicious with spicy curries or fresh seafood.

  6.50 • 7.95 • 32.50

• Apello Sauvignon Blanc, Marlborough, New Zealand

  They know how to make wine in New Zealand, better than in Thailand. This is zesty, dry and very refreshing. Lovely for balancing the spices. Our best seller.

  5.95 • 6.95 • 24.50

• Mont Rocher Viognier, France

   

  New

  Viognier is having a moment with people 'in the know'. Apparently. Dry and totally delicious.

  25.95

• Bella Modella Pinot Grigio Garganega, Italy

  A little drier than our other whites. It goes down a treat with stir-fry!

  4.90 • 5.95 • 19.95

• Il Meridione Grillo, Sicily

  Pleasant Italian tipple for a sunny day.

  15.95

• St Veran Les Bayeux, Burgundy

   

  New

  This was a real discovery for us! We didn't realise Burgundy did white. It's delicious with fish.

  29.95

• Campo Azafran Sauvignon Blanc, Spain

  A great Sauvignon Blanc blend from Spain. Fresh and citrusy, it goes really well with green curry.

  4.20 • 5.25 • 18.95

• Sancerre Blanc, Domaine Dezat, Loire

   

  New

  Crisp, fresh flavours, which go perfectly with Thai food.

  34.95

• Picpoul de Pinet, France

  A fresh, invigorating white. I think it's a perfect match for seafood.

  5.95 • 6.95 • 24.95

• Chablis, Domaine Fevre, France

   

  New

  This has all the zest and zing you'd hope for from Chablis.

  35.95

• Chateau Sainte Pierre Rosé, Provence, France

  A great Provence-style, dry rosé. Pale pink in colour and much too easy to drink!

  5.75 • 6.95 • 27.95

• Carlo Damiani Pinot Grigio Rosé, Italy

  A lovely Pinot Grigio blush that is a great match with our food.

  4.90 • 5.95 • 21.95

• Sancerre Rosé, Domaine Dezat, Loire

   

  New

  On our menu by popular demand! Light and elegant with a nice long finish.

  34.00

• Septima Malbec, Mendoza, Argentina

  A smooth texture and long finish that is almost spicy.

  5.75 • 6.95 • 24.50

• The Wrong'un Shiraz Cabernet, Australia

   

  New

  We couldn't resist having this on the menu. It's really fun and goes well with everything!

  4.95 • 5.95 • 20.50

• Paper Road Pinot Noir, Wairarapa, New Zealand

   

  New

  Very simply, a really well made Kiwi Pinot Noir. Medium bodied with a lovely lingering aftertaste.

  32.00

• Kintu Merlot, Chile

  Soft and smooth, this wine slips down very easily. No wonder it's hugely popular.

  4.0 • 5.25 • 18.95

• Campo Azafran Tempranillo Syrah, Spain

  A fresh light red with a hint of exotic spice on the finish. Super with Massaman curry.

  15.95

• Decenio Crianza, Rioja

   

  New

  Medium bodied with a great finish. Andy's been busy "researching" Rioja and he likes this one a lot!

  29.95

• Serbal Cabernet Franc, Mendoza, Agentina

   

  New

  Similar to a Malbec in style, we think it beats pretty much all of them. Give it a try - you'll love it!

  35.95

• Irish • Baileys • Brandy 5.95

• Hungry Squid 10.95

  Chicken Green Curry
  Handmade Juicy Chicken Satay
  Mixed Vegetable Stir Fry
  Jasmine Rice

• Lamb Massaman Curry 4.75

• Papaya Salad 3.45

• Rice 2.65

• Prawn Salad with Spicy Lime Dressing 4.75

• Seared Scallops with Spicy Lime Dressing 4.75

• Thai Beef Salad 4.75

• Tom Yum Chicken 4.75

• Chicken Satay 4.25

• Prawns Wok Fried with Ginger 4.75

• Giggling Pad Thai 

  • Chicken 7.50
  • Prawn 7.95
  • Vegetable 6.95

• Grilled Beef and Sticky Rice 8.25

The below dishes all come with rice

• Lamb Massaman Curry 8.75

• Thai Green Curry 

  • Chicken 7.50
  • Prawn 7.95
  • Vegetable 6.95

• Thai Red Curry 

  • Chicken 7.50
  • Prawn 7.95
  • Vegetable 6.95

• Cashew Nut Stir Fry 

  • Chicken 7.50
  • Prawn 7.95
  • Vegetable 6.95

• Beef and Oyster Sauce 7.75

• Seared Scallops

  Scallops seared until golden brown, dressed with ground fresh chilli, nam pla and lime juice. Clean, simple, elegant. Two shells.

   7.50

• Chicken Satay

  Marinated chicken grilled on skewers. Served with peanut sauce and a cucumber, shallot relish.

   6.96

• Thai Steamed Mussels

  We steam the mussels to release their wonderful flavour and mix with a hint of green curry and a variety of mixed Thai herbs.

   6.95

• DIY Bundles

   

  New

  My husband hates DIY because he’s useless at it. But he does love DIY food. These bundles are fun to create and you can make them just how you like. You’ll be served with chopped tiger prawns, shallot, lime with skin on, peanut, lemongrass, chilli, salad leaves, mint and a hot and sour chilli, garlic dressing. Now enjoy bundling it all up in lovely wraps!

   7.95

• Papaya Salad

  Fresh, shredded papaya pounded and mixed with a lightly spiced, zingy dressing. Originally from North Thailand where they serve it with pickled raw fish; we don’t do that as it’s too stinky! Ours is like the Bangkok version, but if you want the original let us know. Great as a starter or as a side dish.

   6.95

• Seafood Streetfood

   

  New

  Our version of the street food staple 'Lab' will have you hooked - prawns, scallops in dried chilli flakes, ground roasted rice, mint leaves, lime juice and nam pla. Eat it and dream you're wandering through a night market.

   7.50

• Tom Yum

  A well known soup loaded with flavour from lemongrass, galangal, lime leaves, mushrooms and chilli. The spiciness and fragrance of the Thai herbs is addictive.

   
  • Chicken 7.25
  • Prawn 8.25
  • Mixed Seafood 8.75
  • Vegetable 6.95

• Tom Kha

  If you like coconut milk, you'll love this. The ingredients are almost identical to Tom Yum but the addition of coconut milk makes it deliciously creamy.

   
  • Chicken 7.25
  • Prawn 8.25
  • Mixed Seafood 8.75
  • Vegetable 6.95

• Koong Chu Chi

  Seared butterfly king prawns cooked in a thick, spicy, rich red curry sauce. We highly recommend you try this.

   14.95

• Ginger Soy Scallops

  Scallops in shells steamed with soy sauce, sliced ginger, spring onion, shiitake and mushroom. Amazing presentation!

   14.95

• Koong Prik Thai

  Succulent prawns, gently sautéed with black pepper, ground coriander root, crispy garlic and a dash of soy. The ingredients cling to the shell and flesh of the juicy prawns so that every bite is full of flavour.

   14.95

• Giant Butterfly King Prawn Pad Thai - NGE

  If you like Pad Thai and you’ve just had your bonus give this a try. Pad Thai with very big prawns in it!

   13.95

• Steamed Sea Bass Fillet

  Steamed sea bass with shiitake mushrooms, pepper, onion and broccoli, accompanied with hot and sour Thai seafood sauce.

   15.50

• Fishing Village

  Mixed seafood with spicy red curry rounded up with coconut milk. Perfumed with sweet basil and kaffir lime leaves.

   13.95

• Sizzle on the Griddle

  Chinese influenced mixed seafood served on a griddle hot plate - the delicious smell will make your neighbours jealous!

   13.95

• Pad Cha

  A popular seafood stir-fry dish. The flavour of the sauce comes from pounded chilli, garlic, finely sliced grachai (like ginger) and green peppercorn all swiftly stir-fried in a flaming wok. A seaside shack used to sell a wonderful version of this dish in Thailand. I keep it on our menu to remind myself of the lovely flavour.

   13.95

• Thai Green Curry

  Old favourite of “farang” (foreigner) travelling in Thailand. Combination of delicious Thai flavours blended with silky smooth coconut milk.

   
  • Chicken 9.95
  • Prawn 10.95
  • Vegetable 9.50

• Thai Red Curry

  Another famous bit of Thai cooking. Lovely thick aromatic sauce made using coconut milk.

   
  • Chicken 9.95
  • Prawn 10.95
  • Vegetable 9.50

• Lamb Shank Massaman Curry

  Hands up! You won’t find this in a restaurant in Thailand....but it just works so well. The lamb shank is cooked to perfection. It almost melts in your mouth! This curry uses coconut milk, sweet spices, cinnamon, nutmeg and star anise.

   16.50

• Massaman Chicken Curry

  A Muslim style curry from Southern Thailand, it’s made with coconut milk and dry spices such as cumin, cinnamon and star anise.

   10.25

• Paneang Chicken Curry

  Paneang is another form of red curry. It’s thickened with coconut milk and has a slightly stronger fragrance from finely sliced lime leaves.

   10.95

• Tropical Jungle Curry (Keang Pa)

  Refreshing and spicy, this curry doesn’t use coconut milk like your usual Thai curries. Instead it’s packed full of Thai herbs. The taste and smell of the herbs is incredibly fragrant – just like being in a jungle!

   
  • Chicken 10.50
  • Beef 10.75
  • Vegetable 9.25

• Pad Khing

  A popular, homely dish made from shredded ginger, spring onion and black mushroom. According to ancient medicine (& my mum) it’s also good for curing coughs!

   
  • Chicken 9.75
  • Prawn 10.95
  • Vegetable 8.50

• Chilli and Basil Gra Pao

  Back by popular demand! A staple Thai stir fry using chilli and holy basil. When we run out of ideas cooking at home we always end up having a gra pao. One of the most common dishes to eat on the streets of Thailand.

   
  • Chicken 9.75
  • Beef 10.50
  • Prawn 10.95
  • Vegetable 8.50

• Cashew Nut Stir Fry

  Stir fry with roasted cashew nuts, mushrooms, peppers, onions and roasted dried chilli.

   
  • Chicken 9.75
  • Prawn 10.95
  • Vegetable 8.50

• Pad Prik

  I always enjoy this dish. It's a stir fry with red curry paste, Thai long beans, red peppers and lime leaves.

   
  • Chicken 9.75
  • Beef 10.50
  • Prawn 10.75
  • Vegetable 8.50

• Mixed Vegetable Stir Fry

  Beansprouts, carrot, broccoli, sweetheart cabbage, spring onion and mushrooms stir fried with oyster sauce. Enjoy as a main or a side to share.

   7.95

• Squid Gra Pao

  Squid quickly stir fried with basil and chilli producing a striking spicy sauce. Give it a try, you will love it.

   12.95

• Glorious Morning

  A quick wok fry ‘ong choi’ (leafy green) with bashed red chilli, garlic and oyster sauce. Amazing flavours. Reminds me of when we took our children to Bangkok’s china town. Crazy traffic, street hawkers, hungry customers and a stall showing off this flaming green stir fry.

   7.95

• Beef and Oyster Sauce

  Tender, thinly sliced medium-rare beef stir fried with oyster sauce, pepper, broccoli and lovely Thai gravy.

   10.50

• Crying Beef at Giggling Squid

  Grilled sirloin accompanied with a spicy dipping sauce. Originated in the North East of Thailand but has become a national favourite. Thai enjoy the meat slightly burned with juicy fat, but if you prefer it lean please let us know.

   15.95

• Seared Garnished Steak

  Medium-rare, sliced and seared, sirloin garnished with a spicy dressing of fresh lemongrass, chilli, shallot, lime leaves, celery and roasted chilli.

   14.95

• Thai Beef Salad

  Smokey grilled sirloin resting on a bed of mixed salad with celery, red onion, cucumber and tomato, drizzled in lime, chilli and coriander sauce - famous in Thailand and now around the world.

   14.95

• Prawn Pad Thai 9.50

• Chicken Pad Thai 8.95

• Vegetable Pad Thai 8.00

• Plain Noodle with Egg 5.50

• Stir Fry Noodle with Beansprouts 5.50

• Jasmine Rice 3.00

• Sticky Rice 3.00

• Coconut Rice 3.95

• Vegetarian Sharing Platter (VE)

   

  Serves 2

  Fried tofu, Thai corn fritters, vegetable tempura, vegetable spring rolls.

   15.25

• Spring Rolls (VE)

  Crispy spring rolls filled with shredded mixed vegetables and served with homemade sweet chilli sauce.

   5.95

• Corn Fritters (VE)

  We mix sweetcorn with red curry paste and aromatic lime leaves before frying them. Delicious. Eat them them and imagine you're on the streets of Bangkok!

   5.75

• Vegetable Tempura (VE)

  Slices of red pepper, courgette, thin beans and mushroom. A wonderful way to eat veggies!

   5.50

• Papaya Salad (VE)

  Fresh, shredded papaya pounded and mixed with a lightly spiced, zingy dressing. Originally from North Thailand where they serve it with pickled raw fish; we don’t do that as it’s too stinky! Ours is like the Bangkok version, but if you want the original let us know. Great as a starter or as a side dish.

   6.95

• Vegetable Tom Yum (VE)

  A well known soup loaded with flavour from lemongrass, galangal, lime leaves, mushrooms and chilli. The spiciness and fragrance of the Thai herbs is addictive.

   6.95

• Vegetable Tom Kha (VE)

  If you like coconut milk, you'll love this. The ingredients are almost identical to Tom Yum but the addition of coconut milk makes it deliciously creamy.

   6.95

• Thai Green Vegetable Curry (VE)

  Old favourite of “farang” (foreigner) travelling in Thailand. Combination of delicious Thai flavours blended with silky smooth coconut milk.

   9.50

• Thai Red Vegetable Curry (VE)

  Another famous bit of Thai cooking. Lovely thick aromatic sauce made using coconut milk.

   9.50

• Massaman Vegetable Curry (VE) (mild)

  A Muslim style curry from Southern Thailand, it’s made with coconut milk and dry spices such as cumin, cinnamon and star anise.

   9.50

• Paneang Vegetable Curry (VE)

  Paneang is another form of red curry. It’s thickened with coconut milk and has a slightly stronger fragrance from finely sliced lime leaves.

   9.50

• Tropical Jungle Vegetable Curry (Keang Pa) (VE)

  Refreshing and spicy, this curry doesn’t use coconut milk like your usual Thai curries. Instead it’s packed full of Thai herbs. The taste and smell of the herbs is incredibly fragrant – just like being in a jungle!

   9.25

• Vegetable Pad Khing (VE)

  A popular, homely dish made from shredded ginger, spring onion and black mushroom. According to ancient medicine (& my mum) it’s also good for curing coughs!

   8.50

• Vegetable Chilli and Basil Gra Pao (VE)

  Back by popular demand! A staple Thai stir fry using chilli and holy basil. When we run out of ideas cooking at home we always end up having a gra pao. One of the most common dishes to eat on the streets of Thailand.

   8.50

• Cashew Nut Stir Fry with Vegetable (VE)

  Stir fry with roasted cashew nuts, mushrooms, peppers, onions and roasted dried chilli.

   8.50

• Pad Prik with Vegetable (VE)

  I always enjoy this dish. It's a stir fry with red curry paste, Thai long beans, red peppers and lime leaves.

   8.50

• Mixed Vegetable Stir Fry (VE)

  Beansprouts, carrot, broccoli, sweetheart cabbage, spring onion and mushrooms stir fried. Enjoy as a main or a side to share.

   7.95

• Glorious Morning (VE)

  A quick wok fry ‘ong choi’ (leafy green) with bashed red chilli and garlic. Amazing flavours. Reminds me of when we took our children to Bangkok’s china town. Crazy traffic, street hawkers, hungry customers and a stall showing off this flaming green stir fry.

   7.95

• Vegetable Pad Thai 8.00

• Vegetable Egg Noodle 6.95

• Plain Noodle with Egg 5.50

• Stir Fry Noodle with Beansprouts (VE) 5.50

• Jasmine Rice (VE) 3.00

• Sticky Rice (VE) 3.00

• Coconut Rice (VE) 3.95

• Prawn Crackers

  Spicy and hard to stop eating!

   3.50

• Sesame King Prawns

  Prawns coated with crunchy breadcrumbs and black sesame seeds.

   7.75

• Moo Ping

  Grilled marinated pork on skewers served with a Tamarind dipping sauce.

   6.50

• Chicken Satay

  Succulent marinated chicken grilled on skewers. Served with peanut sauce and a cucumber, shallot relish.

   6.95

• Thai-style Fish Cakes

  A popular local delicacy, the combination of spices and red curry give it a hint of heat.

   6.45

• Spring Rolls

  Crispy spring rolls filled with shredded mixed vegetables and served with homemade sweet chilli sauce.

   5.95

• Pork Dumplings

  Steamed dumplings filled with tender pork and served with a light soy and rice vinegar dip.

   6.65

• Corn Fritters

  We mix sweetcorn with red curry paste and aromatic lime leaves before frying them.

   5.75

• Vegetable Tempura

  Slices of red pepper, courgette, thin beans and mushroom.

   5.50

• Salt and Pepper Squid

   

  GS Favourite

  Massively popular. Tender squid lightly coated in flour then deep fried until it fluffs up. The moreish flavour comes from a scattering of salt, ground black pepper, spring onion and sliced chilli.

   7.25

• Yummy Duck Spring Rolls

  An alternative treat from the usual spring rolls. Shredded duck mixed with shredded carrot, celery and spring onion wrapped in Thai pastry.

   7.25

• Papaya Salad

  Fresh, shredded papaya pounded and mixed with a lightly spiced, zingy dressing.

   6.95

• Tom Yum

  Loaded with flavour from lemongrass, galangal, lime leaves, mushrooms and chilli.

   
  • Chicken 7.25
  • Prawn 8.25
  • Mixed Seafood 8.75
  • Vegetable 6.95

• Tom Kha

  Like Tom Yum but the addition of coconut milk makes it deliciously creamy.

   
  • Chicken 7.25
  • Prawn 8.25
  • Mixed Seafood 8.75
  • Vegetable 6.95

• Koong Chu Chi

  Seared butterfly king prawns cooked in a thick, spicy, rich red curry sauce.

   14.95

• Koong Prik Thai

  Prawns, sautéed with black pepper, ground coriander root, crispy garlic and a dash of soy.

   14.95

• Giant Butterfly King Prawn Pad Thai

  Pad Thai with very big prawns in it!

   13.95

• Steamed Sea Bass Fillet

  Steamed sea bass with shiitake mushrooms, pepper, onion and broccoli, accompanied with hot and sour Thai seafood sauce.

   15.50

• Sea Bream with Green Curry (Much Cha Rung Ra)

  A combination of crisp-fried sea bream fillet topped with mouth-watering green curry, perfumed with sweet basil.

   15.50

• Sea Bass Pad Cha

  Crispy fried sea bass fillet topped with aromatic spicy Thai herbs and sauce garnished with basil leaves, fresh green peppercorn, grachai, lime leaves.

   15.50

• Fishing Village

  Mixed seafood with spicy red curry rounded up with coconut milk. Perfumed with sweet basil and kaffir lime leaves.

   13.95

• Pad Cha

  A popular seafood stir-fry dish. The flavour of the sauce comes from pounded chilli, garlic, finely sliced grachai (like ginger) and green peppercorn all swiftly stir-fried in a flaming wok.

   13.95

• Thai Green Curry

  Old favourite of “farang” (foreigner) travelling in Thailand. Combination of delicious Thai flavours blended with silky smooth coconut milk.

   
  • Chicken 9.95
  • Prawn 10.95
  • Vegetable 9.50

• Thai Red Curry

  Another famous bit of Thai cooking. Lovely thick aromatic sauce made using coconut milk.

   
  • Chicken 9.95
  • Prawn 10.95
  • Vegetable 9.50

• Massaman Chicken Curry

  A Muslim style curry from Southern Thailand, it’s made with coconut milk and dry spices such as cumin, cinnamon and star anise.

   10.25

• Paneang Chicken Curry

  Paneang is another form of red curry. It’s thickened with coconut milk and has a slightly stronger fragrance from finely sliced lime leaves.

   10.95

• Red Squid Curry

  Squid hand filled with minced chicken cooked in a thick, velvety red curry.

   13.50

• Tropical Jungle Curry (Keang Pa)

  Refreshing and spicy, this curry doesn’t use coconut milk like your usual Thai curries. Instead it’s packed full of Thai herbs.

   
  • Chicken 10.50
  • Beef 10.75
  • Vegetable 9.25

• Pad Khing

  A popular, homely dish made from shredded ginger, spring onion and black mushroom.

   
  • Chicken 9.75
  • Prawn 10.95
  • Vegetable 8.50

• Chilli and Basil Gra Pao

  A favourite Thai stir fry using chilli and holy basil.

   
  • Chicken 9.75
  • Beef 10.50
  • Prawn 10.95
  • Vegetable 8.50

• Cashew Nut Stir Fry

  Stir fry with roasted cashew nuts, mushrooms, peppers, onions and roasted dried chilli.

   
  • Chicken 9.75
  • Prawn 10.95
  • Vegetable 8.50

• Pad Prik

  Stir fry with red curry paste, Thai long beans, red peppers and lime leaves.

   
  • Chicken 9.75
  • Beef 10.50
  • Prawn 10.75
  • Vegetable 8.50

• Mixed Vegetable Stir Fry

  Beansprouts, carrot, broccoli, sweetheart cabbage, spring onion and mushrooms stir fried with oyster sauce. Enjoy as a main or a side to share.

   7.95

• Squid Gra Pao

  Squid quickly stir fried with basil and chilli producing a striking spicy sauce.

   12.95

• Glorious Morning

  A quick wok fry ‘ong choi’ (leafy green) with bashed red chilli, garlic and oyster sauce.

   7.95

• Sleeping Honey Duck with Orange

  Duck breast with special honey glaze sauce, on a bed of sweetheart cabbage, garnished with cashew nut and crispy fried shallot then topped with orange.

   15.50

• Tamarind Duck

  Served with sweet and sour tamarind sauce - the perfect complement to rich duck.

   14.75

• Red Duck Curry

  Slices of juicy duck breast in famous Thai curry. The sweetness of lychee and pineapple softens the spiciness of the red curry.

   15.50

• Beef and Oyster Sauce

  Tender, thinly sliced medium-rare beef stir fried with oyster sauce, pepper, broccoli and lovely Thai gravy.

   10.50

• Crying Beef at Giggling Squid

  Grilled sirloin accompanied with a spicy dipping sauce.

   15.95

• Thai Beef Salad

  Smokey grilled sirloin resting on a bed of mixed salad with celery, red onion, cucumber and tomato, drizzled in lime, chilli and coriander sauce.

   14.95

• Vegetable Pad Thai 8.00

• Prawn Pad Thai 9.50

• Chicken Pad Thai 8.95

• Vegetable Egg Noodle 6.95

• Plain Noodle with Egg 5.50

• Stir Fry Noodle with Beansprouts 5.50

• Jasmine Rice 3.00

• Sticky Rice 3.00

• Egg Fried Rice 3.95

• Coconut Rice 3.95

• Bags of gold

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

   

• Giant prawn satay (ng) (n)

  Large, shelled prawns grilled in mild curry spice and served with homemade peanut sauce, super fresh A-jard dipping sauce and a drizzle of coconut milk. Served on lightly pickled vegetables. Delicious!

   

• 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.

   

• Pork ribs (ng)

  We slow cook these in a three flavour sweet chilli sauce so they’re lovely and tender. Served with stir-fried beans and Morning Glory greens. The meat is melt-in-the-mouth!

   

• 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.

   

• 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!

   

• Salmon red curry (ng)

  Fillet of salmon in creamy coconut Paneang sauce. Even though salmon isn’t Thai, chef convinced me at the first mouthful! Served on a bed of stir-fried Tenderstem broccoli.

   

• Beef rib Massaman (ng) (n)

  Slow cooked beef rib served on the bone with baby onion, potato, carrot and Massaman sauce. Finished with cashew nuts. 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!

   

• Prosecco and muddled berry cheesecake (ng) 

• Warm molten chocolate cake 

• 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!

• Please note

  The information provided on our website & in our restaurants should not be considered as any form of guarantee but as a best faith effort to provide you with information on our dishes. We ask that you use this information to help you assess your own level of risk, based on your personal circumstances, before eating any of our dishes. We also ask that you always advise a member of staff of any intolerances or allergies you may have. Guests with severe allergies are advised to assess their own level of risk and consume dishes at their own risk. Whilst we try our hardest to reduce the risk of cross contamination, we cannot guarantee that any of our dishes are free from allergens including nuts.