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With a complementary glass of Monsoon Valley Wine per person |
4 people get a bottle of Monsoon Valley wine |
(Vegetarian dishes are available on request) |
Tender chicken breast marinated with spices and coconut milk.
Golden grilled and served with our home made peanut sauce. |
Hand-wrapped prawn marinated with our Thai herb home made sauce.
Deep-fried and served with sweet chilli sauce.
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Minced pork permeated with Thai herbs and mixed vegetables |
Wrapped in pastry sheet. Deep-fried and served with home made sweet chilli sauce. |
Chicken Green Curry 
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Thai green curry with chicken, bamboo shoots, baby aubergines, |
kaffir lime leaves and spices cooked in coconut milk. |
Stir-fried salmon in sweet and sour sauce with pineapple and vegetables.
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Stir-fried Beef in oyster sauce
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Stir-fried beef with oyster sauce and other ingredients, ginger, garlic |
Thai fragrant steamed rice
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Thai rice is of such excellent quality, with a fragrant flavour. |
Prawn fried ‘Tempura-style’ arriving on stage with our home made sweet chilli sauce |
Minced pork permeated with garlic-coriander and soy sauce.
Deep-fried and served with homemade sweet chilli sauce
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Crab claw wrapped with mixture of crab meat and ground pork
deep-fried and served with light plum sauce |
Lamb Mussamun curry 
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A mild mussamun lamb curry with rich coconut milk,potato, roasted cashew nuts and onion. |
Beef with fresh chilli and basil leave 
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Classic traditional stir-fried beef
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with fresh chilli and hot basil leave |
Stir-fried Pork, broccoli in oyster sauce
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Stir-fried pork, broccoli with Oyster Sauce, peppers, mushroom and spring onion |
Original stir-fried Thai Rice with egg, golden peas, carrots and soy sauce |
Steamed dumpling with minced pork and prawns
Topped with our home made sweet soy sauce when served |
Thai hot wing 
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Deep-fried chicken wing marinated with a special spicy sauce
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Hand-wrapped prawn marinated with our Thai herb home made sauce.
Deep-fried and served with sweet chilli sauce |
Tender chicken breast marinated with spices and coconut milk.
Golden grilled and served with our home made peanut sauce |
Tom Yam Goong (King Prawns) 
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The famous hot and sour soup enriched with an authentic mixture of Thai herbs |
Beef Red curry 
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Red curry with beef in coconut milk, chilled and sweet basil leaves |
Crispy duck breast with honey sauce
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Crispy duck breast marinated with oyster sauce and honey.
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Served on a bed of vegetables, ginger pickle and roasted peanuts
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Stir-fried chicken with ginger
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Stir-fried Chicken with aromatic ginger, spring onions and garlic. |
Thai fragrant steamed rice
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Thai rice is of such excellent quality, with a fragrant flavour. |
Mixed vegetable and vermicelli wrapped in thin pasty.
Deep-fried and served with sweet chilli sauce
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Deep-fried vegetables in melt-in the month batter served with Thai sweet sauce |
Deep-fried bean curd dices
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The recipe has deep fried bean curd cooked with Thai sauce and vegetables |
Vegetable red curry 
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Red curry with vegetable in coconut milk, chilled and sweet basil leaves |
Tofu with fresh chilli and basil leave
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Tofu stir-fried with fresh chili, garlic and basil leaves
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Stir-fried mixed vegetables with garlic and soy sauce
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Stir-fried mixed vegetable with garlic, pepper powder and mushroom in soy sauce. |
Original stir-fried Thai Rice with egg, golden peas, carrots and soy sauce
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Available from 15th November to 30th December 2009 |
Come and join us over the festive season |
*All dishes are inclusive and minimum for 2 persons* |
Service charge of 10% (Discretionary) will apply to all parties of 6 or more person |
Some dishes in this menu may contain fish sauce, soy sauce or nuts. |
Please inform us of any allergies before ordering. Our food is cooked without using monosodium glutamate. |
Available from 15th November to 30th December 2009 |
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DISHES MARKED WITH CONTAIN CHILLI : |
MILD |
HOT |
Some dishes in this menu may contain fish sauce, soy sauce or nuts.
Please inform us of any allergies before ordering.
Our food is cooked without using monosodium glutamate.
Service charge of 10% will apply to all parties of 6 or more person. |
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