| Thai Menu |
Some of our Thai cuisine sauces are prepared in advance; therefore items marked with a  symbol or without can be prepared spicier but not less spicy
= mildly = medium = extra spicy Dishes containing peanut and/or cashew nuts are marked with *nut*. Nuts may be omitted or served on the side
V = Vegetarian dishes
All main courses are served with fragrant steamed Jasmine rice
Appetizers
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Goong Phan Ooy
Shrimp mousse char-grilled with sweet sugarcane and served with a tangy sweet and sour dip | |
Ka Nom Pang Na Moo
Crisp deep-fried pork spread on a sliver of toast and served with chopped cucumber in a sweet vinegar | |
Goong Hom Pha
Spicy tiger prawns delicately wrapped in rice paper, deep-fried and served with sesame soy sauce | |
Gratong Thong
A crispy pastry cup topped with a delicious mélange of chicken, sweet corn and a hint of herbs | |
Goong Tod Kiew Waan
Breaded tiger prawns stuffed with crabmeat and curry and served with a tangy sweet and sour sauce | |
Po Pia Tod
Prepared to your own choice of filling, the following is wrapped in rice paper, deep-fried and served with a sweet chili sauce:
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| Minced pork | |
| Mixed seafood | |
| Vegetables | |
Thai Satay
Your choice of the following skewered and marinated in coconut milk, turmeric, fragrant curry and served on slivers of toast with a delectable peanut sauce. | |
| Chicken | |
| Mixed seafood | |
| Beef | |
Salads | |
Yum Nuer Yang
Spicy roasted beef sirloin with fresh onion slivers, mixed with Bird’s Eye chili tossed in a lime dressing | |
Aroma Mussels
Steamed fresh green mussels with kefie lime leaves, lemon grass, galangal, shallot and fresh basil with a lemon garlic dipping sauce | |
Soup | |
Tom Som Salmon
Strips of fresh salmon in a mildly spicy fish broth with ginger, black pepper and spring onion | |
Tom Yum Goong
A traditional Thai flavored soup with shrimp, lemongrass and Bird’s Eye chili | |
Wonton Soup
Wonton dumplings stuffed with a delicious shrimp mousse, served in a chicken broth and sprinkled with pieces of fried garlic | |
Tom Kha Kai
Thinly sliced chicken breast, fragrant lemongrass and galangal in a chicken broth with a touch of coconut milk | |
Noodles | |
Phad Mee
Wok-fried egg noodles with fresh mixed vegetables, prawns, chicken and ham topped with fried seaweed and a hint of hot sesame oil | |
Phad See Iew
Wok-fried rice noodle with egg, chicken and assorted fresh vegetables in a delicious oyster sauce | |
Phad Won Sen
Wok-fried rice vermicelli with egg, chicken and fresh assorted vegetables in an oyster and sesame oil sauce | |
Phad Thai (nuts)
Rice noodles wok-fried with pickled turnip, ground peanuts and bean sprouts with a hint of tamarind sauce, served in a delicate egg pocket (not in vegetarian selection) with your choice of: | |
| Prawns | |
| Chicken | |
| Vegetables | |
Fried Rice
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Fried Rice
Wok-fried chicken, egg, spring onions and carrots | |
Phuket Fried Rice (nuts)
Wok-fried with raisins, cashew nuts, freshly cut pineapple cubes, assorted vegetables and a hint of curry all served in a half fresh pineapple with your choice of: | |
| Prawns | |
| Chicken | |
| Crabmeat | |
| Vegetables | |
Main Courses
Traditional Curries
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Gaeng Massaman Kai (nuts)
A special dish from the south of Thailand of slowly braised chicken, with potatoes and cashew nuts
For each of the following curry dishes, we offer a choice of:
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| Chicken | |
| Beef | |
| Tofu | |
| Prawns | |
Geang Phed
Red curry cooked in coconut milk along with bamboo shoots and fresh assorted vegetables | |
Geang Kiew Waan
Green curry cooked in coconut milk along with bamboo shoots and fresh assorted vegetables | |
Geang Panang (nuts)
Panang curry cooked in coconut milk, served on a bed of fresh basil and sprinkled with lime leaves | |
Geang Ka Ri (nuts)
Yellow curry cooked in coconut milk, bamboo shoots, fresh pineapple cubes and assorted vegetables | |
From The Wok
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Thod Gratiem
Prawns with finely sliced lemongrass, fresh green peppers and crusted peppercorn in soy sauce | |
Num Man Hoy
Beef tenderloin with fresh mushrooms and onions wok-fried in a delicious oyster sauce | |
Num Prick Pow
Chicken wok-fried with assorted fresh vegetables and fragrant basil leaves in a mild sweet chili paste | |
Bai Graprow
A spicy mixture of prawns, scallops, squid and fish flavored with chili and garlic, topped with crispy basil leaves | |
Phad Khing
Delicious morsels of snapper delicately flavored with ginger, garlic and Shiitake mushrooms together in a mixture of fresh vegetables | |
Chef's Specials | |
Pla Nueng Manow
Green curry with seasonal vegetables, basil, pepper and coconut milk | |
Ped Op Yod Pak
Yellow curry with seasonal vegetables, peanut and coconut milk | |
Gai Him Mapan (nuts)
A famous dish of Thailand - stir-fried chicken with cashew nuts | |
Phad Pak Raum (V)
15 kinds of tropical vegetables wok-fried with light soy sauce, Shaoxin rice wine sprinkle with golden fried garlic | |
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Dining 
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