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  • Full Menu
  • Takeaway
    • Starters
    • Fish
    • Prawns & Mixed Seafood
    • Curry
    • Stir Fry
    • Duck & Beef
    • Noodles
    • Rice & Sides

Takeaway

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Starters

  • 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

Fish

  • 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

Prawns & Mixed Seafood

  • 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

Curry

  • 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.

     
    • 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.

     
    • 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

Stir Fry

  • 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

Duck & Beef

  • 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

Noodles

In Thailand, we often order lots of plates to share. In England, I've heard that people often order a Pad Thai "for the table". I love that idea!

  • 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

Rice & Sides

  • Jasmine Rice 2.95

  • Sticky Rice 3.50

  • Brown rice 3.50

  • Coconut Rice 3.50

  • Stir Fry Pak Choi & Tenderstems 4.95

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