| Som Tum Thai |
$12.00 |
fresh green papaya, cherry tomato, long bean, dried shrimp dressed in fresh chili and lime |
| Pla Goong |
$14.00 |
lemongrass, red chili paste, bird eye chili and lime marinated shrimp |
| Satay |
$12.00 |
chargrilled corn-fed chicken, pork or beef skewer served with coconut peanut sauce |
| Soong Tong Ped |
$12.00 |
duck spring roll, spicy hoisin sri racha sauce |
| Por Pia Goong |
$12.00 |
shrimp and vermicelli spring roll |
| Soong Tong Chao Suan |
$9.00 |
(v). vegetable and vermicelli spring roll |
| Tod Mun Goong |
$12.00 |
thai shrimp cake, spicy plum sauce |
| Yum Pla Dook Foo |
$14.00 |
crispy catfish served with green mango salad and cashew nuts |
| Nam Tok |
$14.00 - $15.00 |
northeastern chargrilled pork neck or angus strip loin tossed with shallot, mint and roasted rice |
| Moo Daed Diew |
$12.00 |
sundried pork, green apple som tum, sri racha |
| Pla Meuk Tod Gratiem |
$11.00 |
chili flake calamari, green apple som tum, wasabi aioli |
| Tow Hoo Tod |
$9.00 |
fried tofu, sweet chili sauce, crushed peanuts |
| Yum Mamuang |
$12.00 |
shredded green mango in shallot, fresh chili and lime dressing |
| Yum Hed Ruam |
$10.00 |
(v). assorted mushrooms mixed with shallot, spring onion, cherry tomato and peanut dressed in spicy lime dressing |
| Tom Yum Goong Mung Gorn |
$18.00 |
lemongrass and kaffir lime infused spicy and sour broth with maine lobster |
| Tom Yum Talay |
$14.00 |
lemongrass and kaffir lime infused spicy and sour broth with seafood |
| Tom Kha Gai |
$12.00 |
herbs infused coconut broth with galangal and corn-fed chicken |
| Tom Kha Hed |
$10.00 |
(v). herbs infused coconut broth with galangal and market mushrooms |
| Pad Thai Goong Mung Gorn |
$26.00 |
stir-fried rice noodle with maine lobster in tamarind sauce |
| Phad Kra Pow Talay |
$24.00 |
stir-fried seafood with thai basil, fresh chili and garlic |
| Pla Sam Rod |
$29.00 |
crispy-fried catch of the day topped with sweet chili sauce |
| Pla Neung Manao |
$29.00 |
steamed catch of the day topped with chili lime sauce served on a bed of tofu and bok choy |
| Tow Hoo Song Khrueng |
$20.00 |
(v). stewed silken tofu with bok choy and bean sprout |
| Gaeng Phed Ped Yang |
$28.00 |
red curry with roasted duck breast, pineapple and apricot |
| Massaman Gae |
$29.00 |
massaman curry with slow cooked lamb shank, fingerling potato |
| Gaeng Kiew Wan Gai Baan |
$24.00 |
green curry with corn-fed chicken breast and eggplant |
| Gai Yang |
$26.00 |
thai herb marinated whole cornish hen |
| Goong Mung Gorn Phong Garee |
$36.00 |
baked maine lobster dressed in yellow curry powder, egg and onion |
| Sua Rong Hai |
$31.00 |
omaha grain fed angus strip loin served with spicy northeastern tamarind sauce |
| Choo Chee Hed Portobello |
$20.00 |
(v). grilled portobello mushroom topped with red curry and apricot |
| Gaeng Kiew Wan Tow Hoo Hed |
$21.00 |
(v). green curry with silk tofu, pea and mushroom |
| Pad Pak Ruam Mit |
$8.00 |
(v). wok fried seasonal vegetables |
| Khao Klook Kapi |
$12.00 |
shrimp paste fried rice served with marinated sweet pork |
| Pad Thai |
$10.00 |
(v). stir fried rice noodle in tamarind sauce |
| Khao Pad Bu |
$14.00 |
crab meat fried rice |
| Khao Suey |
$4.00 |
steamed jasmine rice |
| Khao Mun Bu |
$4.00 |
brown jasmine rice |
| Khao Niew |
$5.00 |
traditional sticky rice |
