• Prawn Crackers

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

   3.50

• Curry Tasting Platter

   

  New

  Homemade Thai-style rice crackers with red and green curry sauce, satay sauce and chilli paste to scoop up. Super moreish and nice to share.

   9.95

• Sharing Platter NEW

   

  Serves 2

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

   16.75

• Tamarind Prawns

  Grilled and cooked in sweet Tamarind sauce finished with crispy ginger and onion.

   7.75

• Delicious Thai Chicken Wings

   

  New

  When chef came up with the idea of chicken wings, I immediately said we are not Nando’s! Then I tried it and the rest is history. Full of flavour from garlic, fresh coriander, black pepper and a little chilli.

   6.95

• Lime and Chilli Beef

   

  New

  Thinly sliced medium rare, cold, roast beef served in a super fresh, spicy dressing from lime and chilli.

   7.25

• Moo Ping

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

   6.50

• Chicken Satay (N)

  Marinated chicken grilled on skewers served on A-jard pickled vegetables, with peanut sauce on the side.

   6.95

• Thai-style Fish Cakes

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

   6.50

• Watermelon Salad with Pork Floss (N)

   

  New

  Light and fresh with exciting addition of pork floss (bit like cotton candy but made from dried, shredded pork), lime juice, fried shallot and a pinch of leafy herbs. This dish is the equivalent of a wonderful summer breeze.

   5.95

• Spring Rolls

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

   5.95

• Black pepper soft shell crab

  We fry the crab with garlic, black pepper and coriander until it's lovely and crunchy. We've wanted to put this on the menu for ages. I'm excited for you to try it!

   7.50

• Pork Dumplings

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

   6.95

• Crispy Pak Maew (N)

   

  New

  The delicately fried Pak Maew green leaves go so perfectly with the rich, red curry peanut sauce. I shyly admit that I only recently tried this wonderful leaf - I am so glad our chef spotted it in a market in Thailand.

   5.95

• Roast Duck and Pomelo Salad (N)

   

  New

  I not only came back from Thailand with a luggage bag full of beautiful clothes but the idea for this dish. The rich duck is balanced with the light crunch of Pomelo, Jicama, fine bean, coriander and lightly fried Pak Maew – a newly discovered ingredient that we really want you to try.

   7.25

• 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

• Exotic Pomelo Salad

   

  New

  We all love this unbelievably refreshing salad. As you know, Thai salad is never lacking in flavour and surprises. Fresh, leafy green Pak Kood stems, crisp and sweet Jicama, coconut, citrussy Pomelo, and lemongrass are the heroes of this dish.

   6.50

• Pork Ribs (N)

  We slow cook these in a three flavour sweet chilli sauce so they're lovely and tender. Don't be afraid to get your fingers messy!

   7.25

• 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.

   7.25

• Hake with Dry Green Curry

   

  New

  Often when we eat something we think why haven’t I tried this before? Hake is one of those things I should have been buying from our fishmonger for years! This dish is a playground for classic Thai ingredients: grachai, lemongrass, galangal, lime leaf and green curry spices.

   14.50

• Steamed Sea Bass Fillet

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

   15.50

• Salmon Paneang

   

  New

  Salmon fillet in a creamy, red curry sauce with stir fried Tenderstem broccoli and pak choi. Even though salmon isn’t typically Thai, the flavours won me over. A friendly, comforting dish using super popular ingredients.

   14.50

• Thai-style cod

  Steamed fillet of cod with a hot, sour and garlicky lime sauce using ginger, coriander, a splash of fish sauce and chilli served on exotic mushrooms. If you fancy something super fresh and enjoy Thai flavours, this is for you. 

   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

• Koong Chu Chi

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

   14.95

• Giant Butterfly King Prawn Pad Thai (N)

  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

• 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. 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

• Beef Rib with Coconut Sauce

   

  New

  This coconut sauce is a very old recipe from Northern Thailand. The flavour is a bit like Tom Kha – lovely and creamy. If you like Tom Kha, then this is not to be missed! A substantial dish with big flavour from meaty Beef Rib and exotic mushrooms.

   15.95

• Beef and Oyster Sauce

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

   10.95

• Crying Beef at Giggling Squid

  Grilled sirloin marinated in Thai herbs 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

• Pork Ribs (N)

  Whole rack of ribs in a homemade, three flavour sauce. You'll take a while eating this dish but it will be worth it. Every man's dream (apart from having a beautiful wife of course!) Served with Morning Glory and Tenderstem broccoli.

   16.50

• 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 9.95
  • Beef 10.95
  • Prawn 10.95
  • Vegetable 8.95

• Chilli and Basil Gra Pao (N)

   

  GS Favourite

  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 9.95
  • Beef 10.95
  • Prawn 10.95
  • Vegetable 8.95

• Cashew Nut

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

   
  • Chicken 9.75
  • Prawn 10.95
  • Vegetable 8.50

• Sticky Chicken Stir Fry

  This is one of those dishes that you can’t stop eating. We lightly flour the chicken before tossing it in a flaming wok with mushrooms and a lovely sticky sauce to coat the chicken. The dish is flavoured with lime leaf, lemongrass, galangal, garlic and coriander. 

   9.95

• Stir Fry Pak Maew

   

  New

  You’ve probably guessed by now that Pak Maew is my new favourite ingredient! This leafy green works so well in stir fry. The overall flavour is traditional Thai with fresh turmeric and red curry paste – you won’t be disappointed

   
  • Chicken 9.95
  • Beef 10.95
  • Prawn 10.95

• 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.

   6.95

• Sleeping Honey Duck with Orange (N)

  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

• Duck Confit

  Served in a sweet, tangy Tamarind sauce to cut through the richness of the meat. Cooked so it's lovely and crispy on the outside. 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!

   15.50

• 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

• Lamb Shank Massaman (Mild) (N)

  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

• Thai Green Curry

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

   
  • Chicken 10.95
  • Prawn 11.50
  • Beef 11.50
  • Vegetable 9.95

• Thai Red Curry

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

   
  • Chicken 10.95
  • Prawn 11.50
  • Beef 11.50
  • Vegetable 9.95

• Massaman (Mild) (N)

   

  GS Favourite

  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
  • Chicken 10.95
  • Prawn 11.50
  • Beef 11.50
  • Vegetable 9.95

• Paneang

  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
  • Chicken 10.95
  • Prawn 11.50
  • Beef 11.50
  • Vegetable 9.95

• 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 10.95
  • Prawn 11.50
  • Beef 11.50
  • Vegetable 9.95

• Vegetable Pad Thai (N) 7.95

• Prawn Pad Thai (N) 9.95

• Chicken Pad Thai (N) 8.95

• Vegetable Egg Noodle 5.95

• Stir Fry Noodle with Beansprouts 5.95

• Jasmine Rice 2.95

• Sticky Rice 3.50

• Brown rice 3.50

• Coconut Rice 3.50

• Stir Fry Pak Choi & Tenderstems 4.95

• Caramelised Mango Cake (V)

   

  New

  Back by popular demand! Warm and buttery, served with vanilla ice cream.

   5.95

• Molten Chocolate Dessert (NG)

   

  New

  My husband loves chocolate and this got a big thumbs up! Served warm with vanilla ice cream.

   5.95

• Prosecco and Muddled Berry Cheesecake (NG)

   

  New

  Light, fruity flavours with a lovely buttery biscuit base.

   5.95

Choose two scoops from one of the below flavours.

• Jasmine and toasted rice ice cream

  You simply have to try this. It came out even better than we imagined! Incredible flavour and texture.

   4.95

• Black Sesame Ice Cream

  Unique to Giggling Squid, the outcome is a phenomenon.

   4.95

• Pineapple, coconut and Mekhong sorbet

  This tastes like a Thai Pina Colada made using a dash of Mekhong (a lovely Thai spirit - bit like a whisky and rum combined!)

   4.95

• Lychee yoghurt ice cream

  Delicate, fresh and light. Lovely.

   4.95

• Passion fruit Bellini

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

   6.95

• Giggling Cosmo

  Dash of vodka, cointreau and cranberry finished with a good squeeze of lime and topped with Fever Tree spiced orange ginger ale. Warning - you won't just have one of these!

   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

• Mekhong Mule

  Thais love spirits (especially whisky!) and Mekhong is our favourite. Imagine a whisky and a rum combined. Lovely with ginger beer and fresh lime.

   5.95

• Thai Coconut

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

   6.95

• Strawberry Mojito

   

  New

  Our Thai version using Mekhong, fresh mint, lime and strawberry. We serve it in a tumbler, topped with chunky ice and soda. I'm pretty proud of this one!

   6.95

Virgin Cocktails

• Summer Breeze

   

  New

  Lovely delicate flavour of lychee with freshly squeezed lime, mint, cucumber and soda. So refreshing. We have this when we are sitting by the pool back home.

   4.50

• Strawberry Cooler

   

  New

  We were very excited to discover this combination of flavours. The hint of sweetness from the strawberry goes so well with the fresh mint and lime. Finished with Fever Tree lemonade.

   4.50

• Prosecco, Carnavale, Veneto

   

  New

  Super light with a lovely crisp finish. I never had this until I came to England. It's wonderful!

  5.45 • 28.00

• Prosecco Rosé, La Jara, Veneto

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

  5.95 • 29.00

• 'Instinct' Premier Cru, La Chapelle, Champagne

   

  New

  This is a very special, posh champagne if you are rich.

  49.95

• Riesling, Kung Fu Girl, 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

• Sauvignon Blanc, Apello, Marlborough, NZ

  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.

  5.95 • 6.95 • 24.95

• Viognier, Mont Rocher, Languedoc

   

  New

  Viognier is having a moment with people 'in the know'. I wouldn't know much about that, but it tastes lovely - dry and fruity at the same time.

  25.95

• Pinot Grigio Trebbiano, Bella Modella, Veneto

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

  4.90 • 5.95 • 19.95

• Chenin Blanc, Blockhead, South Africa

   

  New

  Nice, easy drinking white. Good for a sunny day.

  16.75

• St Veran, Cave de Chaintré, Burgundy

   

  New

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

  29.95

• Sauvignon Blanc, Campo Azafran, 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, Dezat, Loire

   

  New

  Crisp, fresh flavours, which go really nicely with Thai food.

  34.95

• Picpoul de Pinet, Ornezon, Languedoc

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

  5.95 • 6.95 • 24.95

• Chablis, Fournillon, Burgundy

   

  New

  This has all the zest and zing you'd hope for from Chablis. Very popular in posh parts of England!

  35.95

• Le Secret, Saint Pierre, Provence

   

  New

  Drink this and you'll feel like you're on holiday in Provence (even if you're not).

  5.75 • 6.95 • 27.95

• Pinot Grigio Rosé, Damiani, Veneto

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

  4.90 • 5.95 • 21.95

• Sancerre Rosé, Dezat, Loire

   

  New

  On our menu by popular demand!

  34.00

• Malbec, Mont Rocher, Languedoc

   

  New

  Nice and smooth with a long finish that's almost spicy.

  5.75 • 6.95 • 24.50

• Shiraz Cabernet, The Wrong 'Un, Australia

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

  4.95 • 5.95 • 20.95

• Pinot Noir, Villa des Croix, Languedoc

   

  New

  A lovely light Pinot Noir with a bit of oomph on the finish. Perfect for warmer weather.

  27.95

• Merlot, Kintu, Chile

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

  4.20 • 5.25 • 18.95

• Tempranillo Syrah, Campo Azafran, Spain

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

  16.75

• Rioja Crianza, Decenio, Spain

  Medium bodied so it complements the softer spiced dishes.

  29.95

• Malbec, Serbal, Mendoza, Argentina

   

  New

  Currently my husband's favourite - that's not surprising because it's the best!

  35.95

• Irish • Baileys • Brandy 5.95

• Lamb Massaman Curry (N) 4.95

• Moo Ping 4.50

• Sleeping Honey Duck 4.75

• Lime & chilli beef 4.95

   

  New

• Chicken Satay (N) 4.50

• Pork ribs (N) 4.95

• Papaya Salad 4.50

• Rice 2.95

• Giggling Pad Thai (N) 

  • Chicken 7.95
  • Prawn 8.50
  • Vegetable 7.50

• Fresh Noodle Wraps stuffed with Mushroom, Tofu, & Vegetables New 8.50

The below dishes all come with plain rice

• Lamb Massaman Curry (N) 8.95

• Thai Green Curry 

  • Chicken 7.95
  • Prawn 8.50
  • Beef 8.50
  • Vegetable 7.50

• Thai Red Curry 

  • Chicken 7.95
  • Prawn 8.50
  • Beef 8.50
  • Vegetable 7.50

• Tamarind Prawns

  Grilled and cooked in sweet Tamarind sauce finished with crispy ginger and onion.

   7.75

• Lime and Chilli Beef

   

  New

  Thinly sliced medium rare, cold, roast beef served in a super fresh, spicy dressing from lime and chilli.

   7.25

• Moo Ping

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

   6.50

• Chicken Satay (N)

  Marinated chicken grilled on skewers served on A-jard pickled vegetables, with peanut sauce on the side.

   6.95

• Exotic Pomelo Salad

   

  New

  We all love this unbelievably refreshing salad. As you know, Thai salad is never lacking in flavour and surprises. Fresh, leafy green Pak Kood stems, crisp and sweet Jicama, coconut, citrussy Pomelo, and lemongrass are the heroes of this dish.

   6.50

• Roast Duck and Pomelo Salad (N)

   

  New

  I not only came back from Thailand with a luggage bag full of beautiful clothes but the idea for this dish. The rich duck is balanced with the light crunch of Pomelo, Jicama, fine bean, coriander and lightly fried Pak Maew – a newly discovered ingredient that we really want you to try.

   7.25

• Pork ribs

   

  New

  We slow cook these in a three flavour sweet chilli sauce so they're lovely and tender. Don't be afraid to get your fingers messy!

   7.25

• 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.

   7.25

• Steamed Sea Bass Fillet

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

   15.50

• Thai-style cod

  Steamed fillet of cod with a hot, sour and garlicky lime sauce using ginger, coriander, a splash of fish sauce and chilli served on exotic mushrooms. If you fancy something super fresh and enjoy Thai flavours, this is for you. 

   15.50

• Koong Chu Chi

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

   14.95

• Giant Butterfly King Prawn Pad Thai (N)

  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

• Lamb Shank Massaman (Mild) (N)

  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

• Thai Green Curry

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

   
  • Chicken 10.95
  • Prawn 11.50
  • Beef 11.50
  • Vegetable 9.95

• Thai Red Curry

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

   
  • Chicken 10.95
  • Prawn 11.50
  • Beef 11.50
  • Vegetable 9.95

• Massaman (Mild) (N)

   

  GS Favourite

  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
  • Chicken 10.95
  • Prawn 11.50
  • Beef 11.50
  • Vegetable 9.95

• Paneang

  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
  • Chicken 10.95
  • Prawn 11.50
  • Beef 11.50
  • Vegetable 9.95

• 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 10.95
  • Prawn 11.50
  • Beef 11.50
  • Vegetable 9.95

• Sleeping Honey Duck with Orange (N)

  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

• 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

• Crying Beef at Giggling Squid

  Grilled sirloin marinated in Thai herbs 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

• Prawn Pad Thai (N) 9.95

• Chicken Pad Thai (N) 8.95

• Vegetable Pad Thai (N) 7.95

• Stir Fry Noodle with Beansprouts 5.95

• Jasmine Rice 2.95

• Sticky Rice 3.50

• Coconut Rice 3.50

• Brown rice 3.50

• Spring Rolls (VE)

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

   5.95

• Crispy Pak Maew (N) (VE)

   

  New

  The delicately fried Pak Maew green leaves go so perfectly with the rich, red curry peanut sauce. I shyly admit that I only recently tried this wonderful leaf - I am so glad our chef spotted it in a market in Thailand.

   5.95

• Exotic Pomelo Salad (VE)

   

  New

  We all love this unbelievably refreshing salad. As you know, Thai salad is never lacking in flavour and surprises. Fresh, leafy green Pak Kood stems, crisp and sweet Jicama, coconut, citrussy Pomelo, and lemongrass are the heroes of this dish.

   6.50

• 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.

   7.25

• Thai Green Vegetable Curry (VE)

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

   9.95

• Thai Red Vegetable Curry (VE)

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

   9.95

• Massaman Curry (mild) (N) (VE)

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

   9.95

• Paneang Vegetable (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.

   9.95

• 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!

   9.95

• 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!

   8.95

• Vegetable Chilli and Basil Gra Pao (VE)

   

  GS Favourite

  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.

   8.95

• Cashew Nut with Vegetable (N) (VE)

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

   8.95

• 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 (N) 7.95

• Vegetable Egg Noodle 5.95

• Stir Fry Noodle with Beansprouts (VE) 5.95

• Jasmine Rice (VE) 2.95

• Sticky Rice (VE) 3.50

• Brown rice (VE) 3.50

• Coconut Rice (VE) 3.50

• Stir Fry Pak Choi & Tenderstems (VE) 4.95

• Prawn Crackers

  Spicy and hard to stop eating!

   3.50

• Lime and Chilli Beef

   

  New

  Thinly sliced medium rare, cold, roast beef served in a super fresh, spicy dressing from lime and chilli.

   7.25

• Moo Ping

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

   6.50

• Chicken Satay (N)

  Marinated chicken grilled on skewers served on A-jard pickled vegetables, with peanut sauce on the side.

   6.95

• Thai-style Fish Cakes

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

   6.50

• 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.

   6.95

• Black pepper soft shell crab

  We fry the crab with garlic, black pepper and coriander until it's lovely and crunchy. We've wanted to put this on the menu for ages. I'm excited for you to try it!

   7.50

• Delicious Thai Chicken Wings

   

  New

  When chef came up with the idea of chicken wings, I immediately said we are not Nando’s! Then I tried it and the rest is history. Full of flavour from garlic, fresh coriander, black pepper and a little chilli.

   6.95

• 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

• Pork Ribs (N)

  We slow cook these in a three flavour sweet chilli sauce so they're lovely and tender. Don't be afraid to get your fingers messy!

   7.25

• 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.

   7.25

• Hake with Dry Green Curry

   

  New

  Often when we eat something we think why haven’t I tried this before? Hake is one of those things I should have been buying from our fishmonger for years! This dish is a playground for classic Thai ingredients: grachai, lemongrass, galangal, lime leaf and green curry spices.

   14.50

• 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

• Salmon Paneang

   

  New

  Salmon fillet in a creamy, red curry sauce with stir fried Tenderstem broccoli and pak choi. Even though salmon isn’t typically Thai, the flavours won me over. A friendly, comforting dish using super popular ingredients.

   14.50

• Koong Chu Chi

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

   14.95

• Giant Butterfly King Prawn Pad Thai

  Pad Thai with very big prawns in it!

   13.95

• Fishing Village

   

  GS Favourite

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

   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 10.95
  • Prawn 11.50
  • Beef 11.50
  • Vegetable 9.95

• Thai Red Curry

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

   
  • Chicken 10.95
  • Prawn 11.50
  • Beef 11.50
  • Vegetable 9.95

• Massaman (Mild) (N)

   

  GS Favourite

  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
  • Chicken 10.95
  • Prawn 11.50
  • Beef 11.50
  • Vegetable 9.95

• Paneang

  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
  • Chicken 10.95
  • Prawn 11.50
  • Beef 11.50
  • Vegetable 9.95

• 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 10.95
  • Prawn 11.50
  • Beef 11.50
  • Vegetable 9.95

• 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 9.95
  • Beef 10.95
  • Prawn 10.95
  • Vegetable 8.95

• Chilli and Basil Gra Pao (N)

   

  GS Favourite

  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 9.95
  • Beef 10.95
  • Prawn 10.95
  • Vegetable 8.95

• Cashew Nut

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

   
  • Chicken 9.75
  • Prawn 10.95
  • Vegetable 8.50

• Sticky Chicken Stir Fry

  This is one of those dishes that you can’t stop eating. We lightly flour the chicken before tossing it in a flaming wok with mushrooms and a lovely sticky sauce to coat the chicken. The dish is flavoured with lime leaf, lemongrass, galangal, garlic and coriander. 

   9.95

• Sleeping Honey Duck with Orange (N)

  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

• Duck Confit

  Served in a sweet, tangy Tamarind sauce to cut through the richness of the meat. Cooked so it's lovely and crispy on the outside. 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!

   15.50

• 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.

   10.95

• Vegetable Pad Thai (N) 7.95

• Prawn Pad Thai (N) 9.95

• Chicken Pad Thai (N) 8.95

• Vegetable Egg Noodle 5.95

• Stir Fry Noodle with Beansprouts 5.95

• Jasmine Rice 2.95

• Sticky Rice 3.50

• Brown rice 3.50

• Coconut Rice 3.50

• Stir Fry Pak Choi & Tenderstems 4.95

• 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.