Tom Yum with Chicken and Mushroom

Traditional Thai hot and sour clear soup flavoured with lemongrass, fresh chillies, lime leaves and galangal.

Tom Yum with Mushroom

Traditional Thai hot and sour clear soup flavoured with lemongrass, fresh chillies, lime leaves and galangal.

• vegetarian

Tom Yum with King Prawn

Traditional Thai hot and sour clear soup flavoured with lemongrass, fresh chillies, lime leaves and galangal.

Poa Nam

Traditional Thai hot and sour clear soup with mixed seafood, flavoured with lemongrass, fresh chillies, lime leaves and galangal.

Tom Kha Gai

Traditional Thai hot and sour soup made with chicken, similar to tom yum but with coconut milk and a more distinct taste of galangal.

Kang Jued Pak

Traditional Thai hot and sour clear soup made with vegetables.

• vegetarian

Satay

Marinated grilled skewers of chicken, served with peanut sauce.

Toong Tong

Thai 'golden bags': thin pastry skins filled with minced chicken and prawn and deep-fried, served with sweet chilli sauce.

Gai Bai Toey

Chicken marinated with coriander root, cracked black pepper and oyster sauce, wrapped in pandan leaves and deep-fried, served with sweet chilli sauce.

Tord Mon Pla

The original and famous spicy Thai fishcakes, served with sweet chilli sauce.

Kanom Phang Na Gai

Chicken and prawn on toast, deep-fried, served with sweet chilli sauce.

Po Kung

Prawn spring rolls, served with sweet chilli sauce.

Pla Mug Tempura

Deep-fried squid and onions, served with sweet chilli sauce.

Po Pia Jay

Thai vegetable spring rolls, served with sweet chilli sauce.

• vegetarian

Satay Jay

Skewers of Thai vegetables and bean-curd (tofu), served with peanut sauce.

• vegetarian

Pak Tod

Tempura of deep-fried crispy vegetables, served with sweet chilli sauce.

• vegetarian

Tod Mun Khao-Pod

Sweetcorn cakes, blended with fragrant spices, served with sweet chilli sauce.

• vegetarian

Maekong Platter

A selection of Thai starters and sauces. Minimum two people.

Maekong Vegetarian Platter

A selection of Thai vegetarian starters and sauces. Minimum two people.

• vegetarian

Yum Talay

Glass noodles with mixed seafood.

Larb Gai

Spicy chicken with ground rice, chilli, onion, coriander and lime juice.

Preow-Warn with Chicken

Stir-fried with Thai-style sweet and sour sauce, chicken in batter.

Preow-Warn with Pork

Stir-fried with Thai-style sweet and sour sauce, pork in batter.

Preow-Warn with King Prawns

Stir-fried with Thai-style sweet and sour sauce, king prawns in batter.

Pad Gratiam Prik-Thai with Chicken

Slow-fried with garlic and black pepper.

Pad Gratiam Prik-Thai with Pork Tenderloin

Slow-fried with garlic and black pepper.

Pad Gratiam Prik-Thai with Squid

Slow-fried with garlic and black pepper.

Pad Gratiam Prik-Thai with King Prawns

Slow-fried with garlic and black pepper.

Pad Khing with Chicken

Stir-fried with fresh ginger and mushroom.

Pad Khing with Pork

Stir-fried with fresh ginger and mushroom.

Pad Khing with Beef

Stir-fried with fresh ginger and mushroom.

Pad Khing with Duck

Stir-fried with fresh ginger and mushroom.

Pad Gra-Prao with Chicken

Stir-fried with Thai herbs and basil leaves.

Pad Gra-Prao with Pork

Stir-fried with Thai herbs and basil leaves.

Pad Gra-Prao with Beef

Stir-fried with Thai herbs and basil leaves.

Pad Gra-Prao with Squid

Stir-fried with Thai herbs and basil leaves.

Pad Gra-Prao with King Prawns

Stir-fried with Thai herbs and basil leaves.

Pad Prik Pow with Chicken

Stir-fried with chef's special sauce.

Pad Prik Pow with Pork

Stir-fried with chef's special sauce.

Pad Prik Pow with Beef

Stir-fried with chef's special sauce.

Pad Prik Pow with Duck

Stir-fried with chef's special sauce.

Pad Prik Pow with King Prawns

Stir-fried with chef's special sauce.

Laou Dang with Beef

Stir-fried with red wine sauce and cashew nuts.

Laou Dang with Chicken

Stir-fried with red wine sauce and cashew nuts.

Nam Dang with Roast Duck

With spring onion and mushrooms in a light soya sauce.

Nam Dang with Fillets of Fish

With spring onion and mushrooms in a light soya sauce.

Sam Rod with Chicken

Topped with onions, chillies and tamarind, chicken in batter.

Sam Rod with Fish

Topped with onions, chillies and tamarind, fish in batter.

Sam Rod with King Prawns

Topped with onions, chillies and tamarind, king prawns in batter.

Kung Pad Himmaparn

King prawns stir-fried with cashew nuts.

Gai Yang

Chicken marinated in Thai spices and chargrilled, served on a hot skillet.

Neau Pad Nam Man Hoi

Tender beef strips stir-fried in oyster sauce.

Kang Dang with Chicken

Classic red Thai curry with coconut milk.

Kang Dang with Beef

Classic red Thai curry with coconut milk.

Kang Dang with Bean-Curd

Classic red Thai curry with coconut milk.

• vegetarian

Kang Keow Warn with Chicken

Classic green Thai curry with coconut milk.

Kang Keow Warn with Beef

Classic green Thai curry with coconut milk.

Kang Keow Warn with Mixed Seafood

Classic green Thai curry with coconut milk.

Massaman with Chicken

Mild peanut curry with coconut milk and Thai herbs.

Massaman with Bean-Curd

Mild peanut curry with coconut milk and Thai herbs.

• vegetarian

Kang Panang with Chicken

Dry, aromatic curry with chicken in coconut milk and lime leaves.

Kang Pha with Chicken

Hot, spicy jungle curry with Thai herbs.

Kang Pha with Bean-Curd

Hot, spicy jungle curry with Thai herbs.

• vegetarian

Kang Ped Yang

Red Thai curry with slices of roast duck, coconut milk and pineapple.

Ped Yang

Slices of duck marinated with traditional Thai spices and chargrilled, served on a hot skillet.

Pla Lad-Prik

Fillets of crispy fried fish topped with spicy Thai herbs and coconut milk.

Talay Ruam

Mixed seafood with fresh Thai herbs and basil leaves.

Pad Pak Ruam

Stir-fried seasonal mixed vegetables.

• vegetarian

Hed Pad Himmaparn

Stir-fried mushrooms with bean-curd and cashew nuts.

• vegetarian

Hed Pad Gra-Prao

Stir-fried mushrooms and bean-curd with Thai herbs and fresh basil leaves.

• vegetarian

Preow-Warn Tofu

Sweet and sour bean-curd with vegetables.

• vegetarian

Pad Ma-Kua Sam Rod

Deep-fried battered aubergine topped with onions, chillies and tamarind.

• vegetarian

Kang Keow Jay

Classic green Thai curry with coconut milk, bean-curd and vegetables.

• vegetarian

Ped Tiam Pad Khing

Mock duck (gluten) stir-fried with fresh ginger and mushroom.

• vegetarian

Ped Tiam Prik Pow

Mock duck (gluten) stir-fried with chef's special sauce.

• vegetarian

Khaw Pad Pi-Sed

Special fried rice with chicken and prawn.

Pad Thai with Chicken

Classic Thai noodles topped with ground peanuts.

Pad Thai with Bean-Curd

Classic Thai noodles topped with ground peanuts.

• vegetarian

Pad Thai with King Prawns

Classic Thai noodles topped with ground peanuts.

Pad Si-Eiw

Stir-fried Thai noodles with vegetable and egg.

• vegetarian

Pad Mee Jay

Stir-fried egg noodles with vegetables and egg.

• vegetarian

Khaw Pad

Egg-fried rice.

• vegetarian

Khaw Suay

Steamed fragrant rice.

• vegetarian

Chips

• vegetarian

Gluay Tod

Banana fritter fried in batter and served with rich syrup and vanilla ice-cream.

Coconut Pancake Roll

With vanilla ice-cream.

Lychees in Syrup

Fragrant Thai fruit.

Rambutan in Syrup

Sweet Thai fruit.

Coconut Half

Half a coconut filled with coconut ice-cream.

Cointreau Bottle Ice-Cream

A small bottle of Cointreau-flavoured dairy ice-cream.

Lemon Sorbet

Tangy lemon sorbet crammed into a whole lemon.

Orange Sorbet

Tangy orange sorbet crammed into a whole orange.

Chocolate Trufito

Chocolate ice-cream bombe covered in crispy nutty chocolate.

Ice-Cream

Strawberry, chocolate or vanilla.

Sweet of the Day

Please ask your waiter for today's sweet.

Filter Coffee

Decaffeinated Coffee

Iced Coffee

Liqueur Coffee

Please ask your waiter for the liqueur you prefer.

Floating Coffee

Tea

Jasmine or English tea.