Prawn CrackersSpicy and hard to stop eating! Good to have while your food is being cooked.3.25

SHARING PLATTER (serves 2)GStrips of hand-cut pork grilled on skewers, salt and pepper squid, Thai chicken wings, vegetable spring rolls. 16.50

GOLDEN MONEY BAGSGCrispy golden-brown parcels of Thai-spiced chicken, herbs and vegetables. Dunk in homemade chilli sauce. Happiness in a mouthful.6.50

HAWKER-STYLE MOO PINGGarlic and coriander marinated pork skewers seared over charcoal for that juicy, chargrilled texture of bbq street food. Enjoy with spicy tamarind sauce - without being jostled by the night market crowds!5.95

CHICKEN SATAYNChicken skewers steeped in coconut milk, lemongrass and fresh turmeric and grilled until golden. Served with A-jard pickled vegetables and peanut sauce.6.50

mPHUKET MUSSELSmA generous bowl of mussels in a rich, red curry broth, garnished with Thai shallots, sliced lime leaves and sweet basil. Add roti or use the shells to mop up the delicious sauce.6.95

SWEET JICAMA SALADVA salad with big flavours. Jicama (a crunchy, sweet type of potato), juicy star fruit, roasted coconut and crispy tofu croutons with fresh mint and coriander in a delicately sweet sauce.5.95

SPRING ROLLSGCrispy spring rolls filled with shredded vegetables and served with homemade sweet chilli sauce!5.95

PORK DUMPLINGSGSteamed dumplings filled with tender pork and served with a gingery light soy and rice vinegar dip.5.95

SALT & PEPPER SQUIDGA bestseller! A hint of sweetness from the fresh squid and a touch of salt and pepper in the light, crispy coating.7.50

BETEL BEEF ON SUGAR-CANE SKEWERSNSucculent beef wrapped in betel leaf on sugar-cane stalks, served on a bed of noodles. Dip in a sweet chilli and peanut sauce and chew (don’t eat!) the stalk to release the sweetness6.95

DELICIOUS THAI CHICKEN WINGSWhen 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.5.95

GRILLED SQUID & CRISPED THAI GARLICOne summer holiday, I took my 3 kids to coastal Rayong to eat seafood at the beach market. The turmeric-grilled squid sprinkled with crunchy fried Thai garlic cloves, skin on, inspired this recipe!6.50

mBETEL LEAF & GINGER LIME SALMON MORSELSmSuper fresh salmon pieces nestled in lemongrass, lime cubes (skin on!), ginger, chilli, roasted shredded coconut and a drizzle of sweet-salty dressing. Wrap the betel leaf around it and eat in one scrumptious bite!6.95

hSAMUI ZINGY PRAWNShZingy, citrusy and fresh is how I describe the sauce drizzled on the prawns.6.95

YUMMY DUCK SPRING ROLLSGAn alternative treat to the usual spring rolls. Shredded duck mixed with carrot, celery and spring onion wrapped in Thai pastry. 6.50

hBIG FLAVOUR MUSHROOM LARBhJuicy, exotic mushrooms tossed in a power-punch of fresh mint, dried chilli flakes, ground toasted rice and shallots. A speciality from Esan Province.5.95

MAH KWAN PEPPER PORK BELLYMah Kwan is a rare pepper growing wild in Northern Thailand - the secret ingredient in our sweet, sticky pork belly. I only just discovered it, thanks to an innovative chef in a Bangkok alley eatery.6.50

hSOM TAM PAPAYA SALADhGreen papaya is white (despite the name!) with a satisfying crunch – we add fresh chilli, cherry tomatoes, dried shrimp, Thai garlic and fish sauce to the clay mortar for a simple but vibrant flavour.6.50

mSOFT SHELL PRANEE PRAWNSmMy new favourite! Sweet, soft shell prawns coated in Thai herbs and garlic with a little chilli kick. Served with fresh jicama and mint salad with sweet vinegary Ajard sauce.14.50

ROYAL FISHING BOAT CURRYA luxury of fresh mussels, prawns, squid and a whole salmon steak! Head Chef Tuan from Tunbridge Wells has created a real treat for all seafood lovers.16.50

HAKE FEAST BOWLGenerous portions of hake steeped in Thai spices with a hint of sweetness and chilli and the crisp fresh contrast of coconut tips and sweetheart cabbage and Thai shallots.13.95

mTURMERIC SEA BASS PARCELmSea bass cooked to perfection in banana leaf with the savoury, robust flavours of turmeric and Thai spices. Served with a stir fry of broccoli, sweetheart cabbage and Thai shallots14.95

mSALMON PANEANGmSalmon fillet in a creamy, red curry sauce with stir fried Tenderstem broccoli and pak choi. Salmon isn’t typically Thai but the flavours won me over.14.75

GIANT BUTTERFLY KING PRAWN PAD THAINPad Thai with very big prawns in it! For when you deserve a little something extra.14.95

mTHREE FLAVOUR SEA BASSGmSea bass cooked in scrolls (no idea how Chef does it!) with Three Flavours sauce - very popular in Thailand with a blend of sriracha, sweet chilli and savoury stir fry flavours. Served with fresh vegetables and crispy krachai and Thai basic garnish.14.95

hPAD CHAhA popular seafood stir-fry. The flavour comes from pounded chilli, garlic, finely sliced krachai (like ginger) and fresh peppercorns thrown in a flaming wok.12.95

mKHWAE RIVER CURRY & ROTIGmA blend of red and green curry with pork – and roti to mop it up. Made for me by an old friend on the Khwae River in Kanchanaburi. We toned down the heat so it doesn’t set your teeth on fire!10.50

BUTTERNUT BOATA half butternut squash filled with green curry and delicious squash and green beans.Served with a stir fry of fresh vegetable11.50

THAI MELTING BEEFTender beef tips in a velvety red curry sauce with fresh green beans and sweetheart cabbage. Flavourful and comforting.15.95

mCRYING BEEFmFeed your inner tiger. Marinated sirloin, grilled Thai-style with charred edges and running juices. Served with a stir-fry of fine beans, red onion and chilli slices.16.50

CHUBBY CHEEK PORKWe treat pork cheek with love. First, a long soak in ginger root, black pepper and palm sugar then slow-cooked to sweet, tender perfection. Served with veg relish for a crisp contrast.12.95

mSPICY & TASTY CHICKENmStir fry chicken breast strips with galangal, lemongrass, lime leaves, garlic and krachai (like ginger). A simple dish that packs a lot of flavour.12.95

RISING STAR RED DUCK CURRYOur famous curry has had a make-over using duck breast and adding juicy star fruits and pea aubergines. I fell in love with it all over again! Tall Husband has admitted it’s even better than before!14.95

DUCK CONFITLovely and crispy on the outside and served with sweet, tangy tamarind sauce. I made this for my husband after we picked fresh tamarind along the Mekong River. Very romantic!14.95

LAMB SHANK MASSAMANNYou won’t find this in a restaurant in Thailand but it just works so well. Lamb shank cooked to melting perfection in a rich base of coconut milk, cinnamon, nutmeg and star anise.16.50

mGOLDEN BAMBOO & CHICKEN BOWLmHealth-giving fresh turmeric adds a vibrant yellow to this dish. Tender chicken with crunchy bamboo shoots, coconut tips and fresh green peppercorns.11.50

STICKY CHICKENGA favourite amongst our regulars. It’s all in the balance – crispy but not dry, sticky without being soggy. Our chefs do love a challenge...11.50

mHEAVENLY SQUIDmSucculent pieces of squid with the delicious crunchy contrast of coconut tips - the edible part of the young coconut tree!11.50

hHOME COMFORT BEEF & AUBERGINEGhSimple and satisfying minced beef stir fry, with fresh chilli, aubergine, garlic and basil.10.50

mTHAI RED CURRYmAnother famous bit of Thai cooking. Lovely aromatic sauce made with coconut milk.

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

MASSAMANNA curry with mythical origins...but all we care about is its legendary flavour! Simmered in coconut milk and perfumed with cumin, cinnamon and star anise.

mPANEANGmPaneang is another form of red curry. Thickened with coconut milk and fragranced by finely sliced lime leaves.

hTROPICAL JUNGLE CURRY (KEANG PA)hRefreshing, spicy and without the coconut milk usually found in Thai curries. Packed with incredibly fragrant Thai herbs – just like being in a jungle!

VEGETABLE PAD THAIN

PRAWN PAD THAIN

CHICKEN PAD THAIN

mRUBY NOODLE WITH BEANSPROUTSGVm

mCHARCOAL NOODLE WITH BEANSPROUTSGm

STIR FRY NOODLE WITH BEANSPROUTS

MORNING GLORYG

PAK CHOI & TENDERSTEMS

ROTIG

JASMINE RICE

COCONUT RICE

STICKY RICE

EGG FRIED RICE

Spring RollsGVCrispy spring rolls filled with shredded vegetables and served with homemade sweet chilli sauce.5.95

hBIG FLAVOUR MUSHROOM LARBVhJuicy, exotic mushrooms tossed in a power-punch of fresh mint, dried chilli flakes, ground toasted rice and shallots. A speciality from Esan Province.5.95

hCHILLI & BASIL GRA PAOGVhA popular Thai street dish using chilli and holy basil - our family go-to when we're hungry and fresh out of ideas!9.50

mWHOLESOME CASHEW STIR FRYNVmBrimming with delicious ingredients – roasted cashew nuts, mushrooms, peppers, onions and chilli.9.50

GLORIOUS MORNINGGVA 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.6.95

hTHAI GREEN CURRYVhOld favourite of ‘farang’ (foreigner) travelling in Thailand. Combination of delicious Thai flavours blended with silky smooth coconut milk.9.95

mTHAI RED CURRYVmAnother famous bit of Thai cooking. Lovely thick aromatic sauce made using coconut milk.9.95

MASSAMANNVA curry with mythical origins... but all we care about is its legendary flavour! Simmered in coconut milk and perfumed with cumin, cinnamon and star anise.9.95

mPANEANGVmPaneang is another form of red curry. Thickened with coconut milk and fragranced by finely sliced lime leaves.9.95

hTROPICAL JUNGLE CURRY (KEANG PA)VhRefreshing, spicy and without the coconut milk usually found in Thai curries. Packed with incredibly fragrant Thai herbs – just
like being in a jungle!9.95

ADD ROTIGV

BUTTERNUT BOATVA half butternut squash filled with green curry and delicious squash and green beans. Served with a stir fry of fresh vegetable11.50

VEGETABLE TAPAS SET GVVegetable Green Curry, Stir Fried Vegetables, Thai Spring Rolls, Jasmine Rice9.95

Spring RollsGV

Jasmine RiceV

mBig Flavour Mushroom LarbVm

Sticky RiceV

mRuby Noodle with beansproutsGVm

Stir-fry Morning Glory & Green Beans GV

Pak Choi & TenderstemsV

Coconut RiceV

PAD THAINPlease note that Pad Thai is traditionally made with egg. For a Vegan-friendly Pad Thai please ask your server and our kitchen will be happy to prepare this for you. 7.95

STIR FRY NOODLE WITH BEANSPROUTSV

mCHARCOAL NOODLE WITH BEANSPROUTSGVm

mRUBY NOODLE WITH BEANSPROUTSGVm

STIR FRY PAK CHOI & TENDERSTEMSV

ROTI GV

JASMINE RICEV

COCONUT RICEV

STICKY RICEV

CARAMELISED MANGO CAKEGWarm and rich, served with vanilla ice cream.5.95

MELTING HEART CHOCOLATE DESSERTSometimes only chocolate can hit the spot! Served warm, with a molten chocolate core and a scoop of vanilla ice-cream.5.95

PROSECCO AND MUDDLED BERRY CHEESECAKELight, fruity flavours with a lovely buttery biscuit base.5.95

COCONUT PUDDING WITH BERRY COMPOTEPerfect way to round off a meal, this coconut pudding is light with a subtle flavour, floating in a dreamy sea of coconut milk with tart berry compote.5.95

SWEET HEAVENS ABOVE TRIOGNWhy limit yourself when you can have it all? Salted Caramel Soufflé, Mini Melting Heart Chocolate Dessert and Pineapple & Coconut Finger. Good for sharing.8.50

JASMINE & TOASTED RICE ICE CREAMYou simply have to try this. It came out even better than we imagined! Incredible flavour and texture.4.95

BLACK SESAME ICE CREAMUnique to Giggling Squid, the flavour is subtle but exquisite.4.95

PINEAPPLE, COCONUT & MEKHONG SORBETThe ice-cream version of a Thai Pina Colada with a dash of Mekhong (a favourite Thai spirit - bit like a whisky and rum combined!)4.95

LYCHEE YOGHURT ICE CREAMDelicate, fresh and light. Lovely.4.95

IRISH COFFEE

BAILEYS COFFEE

BRANDY COFFEE

CALYPSO COFFEE

AMERICANO

CAFFÉ LATTE

CAPPUCCINO

SINGLE ESPRESSO

DOUBLE ESPRESSO

FRESH MINT

JASMINE

ENGLISH BREAKFAST

ORGANIC SENCHA GREEN

HARMONY TEASoothing, balancing & restorative.2.95

FLORA “FLOWERING” TEAHandmade lotus flower and jasmine green tea.3.50