Spicy and hard to stop eating!

Prawns coated with crunchy breadcrumbs and black sesame seeds.

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

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

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

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

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

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

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

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.

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

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

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

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

Pad Thai with very big prawns in it!

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

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

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

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

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

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

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

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

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

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

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.

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

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

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

Grilled sirloin accompanied with a spicy dipping sauce.

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