Deep fried Laos style spring rolls served with plum sauce.
BBQ chicken marinated in Thai herbs and served with peanut sauce.
A subtle blend of minced fish, mild red curry, lime leaves, beans, Thai herbs, served with a cucumber sauce.
Minced fish, mussels, scallops and pork. Deep-fried and served with sweet chilli sauce.
Moneybags with minced chicken, ginger and peanut, served with plum sauce.
Deep fried pastry turnovers with a filling of minced chicken, kumara, onion, curry paste and herbs with sweet chilli dip.
A mixture of cabbage, spring onion, coriander, carrot and savoury chicken. Wrapped in rice paper and served with the chef's special sauce.
Prawn cutlets wrapped in egg noodles, with a tamarind sauce and sesame seeds.
Deep fried tofu with peanut sauce.
BBQ pork meatballs with a sweet tamarind sauce.
Appetisers - one of each: Poh Peah, Toong Thong, Satay Gai and Tod Mun Pla.
Appetisers - one of each: Poh Peah Satay Gai, Toong Thong, Satay Gai, Luk Chin Moo Yang and Thalay Ja.
Steamed pork dumplings, served with sweet soy sauce.
Grilled tofu, mushroom and pumpkin served with a potato savoury sauce.
Hot & sour soup with lemongrass, tomato, lemon juice, chilli, mushroom, galanga and kaffir lime leaves.
A non-spicy clear soup with celery, cabbage, spring onion and pepper.
Coconut milk soup with galanga, mushroom, lemongrass, cabbage, kaffir lime leaves & chilli.
A spicy clear soup with pieces of salmon, galangal, lime leaves, lemongrass, roasted rice powder, chilli paste and lemon juice.
Thai style clear soup with seaweed, minced pork, cabbage, celery and lychee.