Special Menu
[Choose five Starters]
S1) Sea Bass in Half-Moon Pastries
Minced Sea Bass shallow fried with White Onions, Pickled Turnips, Tarragon and Roasted Pine Nuts. The mixture is wrapped into small Pastry parcels made with home-made Rice Pastry. The Pastries are steamed and served with a Pickled Ginger sauce.
S2) Prawn Satay (sà-dtáy ghung)
Fresh King Prawns on bamboo skewers, marinaded with Cumin, Turmeric, Lemon Grass, Lime Leaves, Honey and crushed White Onions. The King Prawns are chargrilled with a roasted Peanut sauce containing Tamarinds, Coconut Milk and mild curry flavours. Served with a sweet and sour Cucumber Relish
S3) Rice Noodle Nests with Crab Sauce (lay-li-nah-booh)
Grilled Prawns wrapped in fine Rice Noodles and formed into balls. Served on a bed of Salad Leaves with a sauce made from Crab Meat, Coconut Milk, Ground Mung Beans, Sliced Fried Shallots, Sweet Tamarind Sauce and Crushed Fried Garlic.
S4) Sesame Garlic Venison in Pandan Leaves
Slices of Venison [or Chicken if preferred] marinated in Light Soy Sauce, Sesame Oil, Garlic, Mixed Peppercorns and Coriander, baked in Panadan Leaf Parcels. Served with a Sweet Chilli Sauce Dip or a Sweet Soy Sauce with Honey.
S5) Grilled Fresh Mussels with Cheesy Garlic Butter
Mussels in their shells, opened and marinated with Crushed Garlic, Coriander and Butter. Lightly grilled and sprinkled with Cheddar Cheese and served with a sauce made from Fresh Chilli, Lemon Juice and Fish Sauce.
S6) Fresh Spring Rolls with Prawns (poh-peah-sodh)
A filling made from whole steamed Prawns with fresh Rice Noodles, chopped Lettuce and Rocket leaves. The filling is wrapped in fine Rice pastry parcels and eaten cold with a sweet and sour Chilli sauce and crushed Peanuts.
S7) Dim Sum (kà-nom-jeeb)
Thai dumplings filled with minced pork and fresh prawns, mixed with diced Water Chestnuts, Shitake Mushrooms and finely chopped Coriander and Spring Onions and a hint of Sesame Oil. The Dumplings are Wrapped in yellow wheat pastry and drizzled with Sweet Soya Sauce and dressed with Fried Garlic and fresh Coriander leaves to serve.
S8) Thai Spicy Fish Cakes (ôrd-mun bplah)
Minced fresh fillet of Haddock blended with medium spicy Red Curry, French Green Beans and Lime Leaves. Sautéed gently, the mixture is moulded into individual cakes and served with sweet and sour chilli cucumber relish, and garnished with crushed peanuts.
S9) Golden Baskets (Gra-Tung-Thong)
Individual Rice pastry baskets deep fried until golden brown. The baskets are filled with a stir fried mixture of fresh chopped Prawns and Chicken Breast, Sweetcorn, Sweet Peppers, Green Peas, finely chopped White Onions, light Soy Sauce and fresh Coriander leaves.
[Choose three Main Courses]
M1) Grilled Sea Bass with Herb Stuffing – Wrapped in Banana Leaves
Whole Sea Bass stuffed with Thai Herbs and marinated with Light Soy Sauce with Garlic, Mixed Pepper Corns and Honey. Wrapped in Banana Leaves and grilled and served with Sweet and Sour Tamarind Sauce and topped with Crispy Fried Shallots, Garlic and Chilli.
M2) Stir Fried Scallops with Vegatables and Garlic Sauce
Fresh Scallops stir fried with Baby Sweet Corn, Mange Tout, Asparagus and Garlic Sauce.
M3) Sweet and Sour Haddock
Small pieces of Haddock Fillet are dusted with flour and fried until lightly cooked. Served with Sweet and Sour vegetables including White Onions, Green and Red Peppers, Baby Sweetcorn and Spring Onions.
M4) Duck with Cashew Nuts
Stir fried White Onion, Pineapple, Green and Red Peppers, Roasted Cashew Nuts, Crispy Chilli, Spring Onions, Honey and Soy Sauce. Served with Slices of Roast Duck Breast.
M5) King Prawns and Crab Claws with Mung Bean Noodles
King Prawns and Crab Claws, Sliced Fresh Ginger, Celery, Spring Onions, Coriander, Mung Bean Noodles and Soy Sauce. Wrapped in Banana Leaves and Baked in the oven. Served with a Sour Garlic, Fresh Ginger and Crushed Chilli Sauce.
M6) Grilled Sea Food in a Medium Red Curry Sauce
Segments of Sea Bass Fillet, Prawns, Scallops, Mussles and Squid, Green and Red Peppers and Thai Sweet Basil in a Medium Red Curry Sauce.
M7) Grilled Lobster in a Mild Red Curry Sauce
Whole Grilled Lobsters with Green and Red Peppers, Lime Leaves, Thai Sweet Basil topped with a thick Red Curry Sauce [adjusted for taste]
M8) Tiger Prawns in a Mild Yellow Curry
Tiger Prawns grilled and served with a rich Yellow Curry Sauce containing White Onions and Spring Onions.
M9) Roast Duck with a Medium Red Curry
Slices of Roast Duck cooked in Coconut Milk and Medium Red Curry with Pineapple, Grapes, Red and Green Peppers, Sweet Basil and Pea Aubergine.
M10) Green Curry with Chicken Breast [or Prawns or Beef]
The basis is a special Green Curry paste which can be adjusted to taste [Hot, Medium or Mild]. Other ingredients include sliced Chicken Breast [or Prawns or Sliced Beef], Coconut Milk, Bamboo Shoots, Green and Red Peppers, Pea Aubergine and Thai Sweet Basil.
M11) Seafood Mousse Curry
A bowl is lined with Banana Leaves and Tiger Prawns, Squid, Pieces of Haddock, Mussels and Crab Claws are placed in the bowl. A mousse made from Coconut Milk blended with whole egg and Red Curry is poured over the fish and this is then baked in the oven.
M12) Haddock Mousse Curry
A bowl is lined with Banana Leaves and Pieces of Haddock are placed in the bowl. A mousse made from Coconut Milk blended with whole egg and Red Curry is poured over the fish and this is then baked in the oven.
[Choose one Vegetable Dish]
V1) Green Vegetables with Garlic and Fresh Ginger
Steamed Pak Choi and Chinese Broccoli with Soy Sauce, Garlic and Fresh Ginger Sauce.
V2) Stir Fried Aubergine with Sweet Basil and Oyster Sauce
Sliced Garlic is fried until golden brown. Sliced Fresh Aubergines are added and stir fried with Green Sweet Peppers, Black Bean Sauce and Thai Sweet Basil.
V3) Mixed Vegetables with Garlic and Light Soy Sauce
Mange Tout, Baby Corn, Courgette, Carrots, Broccoli, White Cabbage and other seasonal vegetables all simply served with a Light Soy Sauce and a touch of Garlic.
[Choose one Noodle dish]
N1) Stir Fried Egg Noodles with Scallops, Lobster and Prawns
Egg Noodles stir fried with Scallops, Lobster, Prawns, Spring Onions, Bean Sprouts, Chopped Leeks, Sesame Oil and Light Soy Sauce.
N2) Pad Thai Noodles with King Prawns
Stir Fried Rice Noodles with a Sweet Tamarind Sauce with King Prawns, Bean Sprouts, Thai Pickled Radish, Sliced Red Onions and Spring Onions. Served with a garnish of chopped carrots and Lettuce with Crushed Roasted Peanuts.
N3) Spicy Noodles with Hot Thai Basil and Mixed Seafood
Stir Fried Rice Noodles with Squid, Scallops, Prawns, Fresh Chilli, Lime Leaves, a mixture of Thai Herbs, Soy Sauce and Hot Basil.
[Choose one Rice dish]
R1) Spicy Fried Rice with Mixed Seafood
Fried Rice with White Onion, Tomato Quarters, Spicy Chilli Sauce, Fresh Chilli Slices, Squid, Mussels and Crab Claws.
R2) Fried Rice with Salted CodThai Fragrant Rice stir fried with pieces of Salted Cod, Sliced Iceberg Lettuce and seasoning.
R3) Fried Thai Fragrant Rice
Fried Thai Fragrant Rice with Pineapple pieces, Shitake Mushrooms, Sultanas and.dressed with a Light Soy Sauce and Roasted Cashew Nuts.
Steamed Thai Fragrant Rice [This Dish is automatically included]
Plenty of plain white rice served to balance stronger flavours in the other dishes.
[Choose One Dessert]
Pancake with Fresh Fruit Salad
Fresh fruit salad, to include [depending on seasonal availability], Lychee, Pears, Peaches, Raspberries, Blueberries, Pineapple, Mango, Banana and Grapes etc., all wrapped in a pancake with Double Cream and dusted with Icing Sugar.
Bananas with Coconut Milk
Bananas baked in the oven and flavoured with Coconut Milk [or Double Cream]. Honey is drizzled over the top to serve, with a shake of Icing Sugar and crushed Roasted Almonds are sprinkled over the top.
