STARVING SQUID GChicken Red Curry, Pork Dumplings, Thai Spring Rolls, Jasmine Rice10.95

ONE GIGGLING SQUIDGNSleeping Honey Duck, Wholesome Cashew Stir Fry, Thai Spring Rolls, Jasmine Rice10.95

WEALTHY SQUIDGNLamb Massaman Curry, Shredded Duck Spring Rolls, Samui Zingy Prawn, Jasmine Rice12.95

HUNGRY SQUIDNChicken Green Curry, Chicken Satay, Mixed Vegetable Stir Fry, Jasmine Rice11.95

TWO GIGGLING SQUIDSGNChicken Massaman Curry, Salt & Pepper Squid, Delicious Thai Chicken wings, Jasmine Rice11.95

VEGETARIANGVVegetable Green Curry, Stir Fry Vegetables, Thai Spring Rolls, Jasmine Rice9.95

SPRING ROLLS GV

PORK DUMPLINGS G

GRILLED PORK ON SKEWERS AND DIPPING SAUCE

CHICKEN SATAY AND PEANUT SAUCEN

RUBY NOODLES WITH DELICIOUS VEGGIESGV

LITTLE BOWL OF MILD CHICKEN MASSAMAN CURRY

PAD THAI NOODLESNChicken, Prawns or Vegetable3.00

CHICKEN FRIED RICE

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

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

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

SWEET JICAMA SALADA 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 ROLLSGVCrispy spring rolls filled with shredded vegetables and served with homemade sweet chilli sauce!5.95

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

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

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 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

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 sauce14.50

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 shallots.14.95

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

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

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

mTHREE FLAVOUR SEA BASSmSea 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

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

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

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

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

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

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

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

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

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

PRAWN PAD THAIN

CHICKEN PAD THAIN

mRUBY NOODLE WITH BEANSPROUTSGVm

mCHARCOAL NOODLE WITH BEANSPROUTSGVm

STIR FRY PAK CHOI & TENDERSTEMSV

MORNING GLORYGV

ROTIGV

JASMINE RICEV

COCONUT RICEV

STICKY RICEV

EGG FRIED RICEV

CARAMELISED MANGO CAKEGServed with fresh fruit. Re-heat for 10 seconds before serving for sweet and rich deliciousness. 5.95

MELTING HEART CHOCOLATE DESSERTServed with fresh fruit. Re-heat for 10 seconds at home to serve warm with a melting middle. 5.95

COCONUT PUDDING WITH BERRY COMPOTELight with a subtle flavour, floating in a dreamy sea of coconut milk with tart berry compote.5.95

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

Ginger Beer

Sparkling Water

Still Water

Luscombe Apple Juice

Luscombe Bubbly Elderflower

Singha Beer 330ml x 4

Kwai Thai Ale

Chang 330ml

Kaffir lime Margarita  

Thai Chilli & Lemongrass cooler

Coconut Espresso Martini

Catarratto Palazzo del Mar

Chardonnay Castille de Eneriz

Mistico Sauvignon Blanc

Picpoul de Pinet

Pinot Grigio Trebbiano

Riesling, By Walt

South African White Blend

Verdejo Bardos

Viognier Vielles, Vignes, Mont Rocher

'V' Sauvignon Blanc

Gewurztraminer, Villa Wolf

Malbec Mont Rocher

Merlot Kintu

Nero D'Avola Palazzo del Mare

Pinot Noir Calusari

Primitivo, Zensa

Reserva Castillo de Eneriz

Rioja Crianza, Palaciao del Camino Real

South African Red Blend

Shiraz Cabernet, One Chain Vineyard

Neropasso, Orginiale Rosso

Garnacha Rosé Castillo de Eneriz

Pino Grigio Rosé carlo Damiani

Calusari Pinot Rose

Prosecc Rosé, La Jara

Riondo Prosecco Frizzante Spago Bottle

Lessini Durello Spumante, Casa Defra