Spicy and hard to stop eating!

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

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.

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

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 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!

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.

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.

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!

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.

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.

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

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.

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

Pad Thai with very big prawns in it!

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

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. 

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.

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!

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.