Prawn Crackers

Sateh Gai

Grilled marinated chicken, skewered and laced with Sabaidee sauce.

Sateh Goong

Shell-on king prawns, skewered and deep fried, served with a spicy Sabaidee sauce.

Tod Man Pla

Fish cakes served with sweet chilli sauce.

Money Bags

Crispy pastry filled with chicken and prawn paste, with chilli sauce.

Kanom Pang Na Goong

Sesame prawn toasts (chicken and prawn paste) served with sweet chilli sauce.

Por Pia Tod

Vegetable spring rolls, served with sweet chilli sauce.

• vegetarian

Peek Gai Tod

Deep fried chicken wings coated with crispy garlic sauce.

Por Pia Ped

Roast duck rolled in crispy pastry served with Hoi Sin sauce.

Goong Choop Pang Tod

Deep fried king prawns in crispy breadcrumbs, with chilli sauce.

Goong Hom Pah

Deep fried king prawns wrapped in crispy thin pastry.

Pla Muek Choup Pang Tod

Deep fried squid in tempura batter.

Pak Choup Pang Tod

Deep fried mixed vegetable in tempura batter.

• vegetarian

See Krong Moo

Pork ribs braised in sticky honey, with crispy shallots.

Khanom Jeeb (DimSum)

Minced pork and prawns wrapped in wonton pastry and steamed.

Hoi Ob Samun Pri

Steamed green lipped mussels with lemongrass and Thai basil, served with spicy lime and chilli dip.

Sabaidee Ruam Mit

An assortment of starters served on a platter for two persons (spring rolls, money bags, chicken satay, crispy king prawn, fish cakes).

Tom Yum (Mushroom)

Famous Thai spicy soup, flavoured with lemongrass, lime leaf, coriander and chilli.

• vegetarian

Tom Yum (Chicken)

Famous Thai spicy soup, flavoured with lemongrass, lime leaf, coriander and chilli.

Tom Yum (King Prawns)

Famous Thai spicy soup, flavoured with lemongrass, lime leaf, coriander and chilli.

Tom Kha (Mushroom)

Thai spicy soup flavoured with galangal and lemongrass with coconut milk.

• vegetarian

Tom Kha (Chicken)

Thai spicy soup flavoured with galangal and lemongrass with coconut milk.

Tom Kha (King Prawns)

Thai spicy soup flavoured with galangal and lemongrass with coconut milk.

Poh Take

Mixed seafood Tom Yum soup.

Yum Nua

Spicy beef salad with fresh herbs, coriander, chilli and lime juice.

Yum Talay

Spicy seafood salad with red onion, coriander, lemongrass and lime.

Yum Ped Krob

Crispy duck salad with chilli, celery, spring onion, coriander and cashew nuts.

Som Tum

Papaya salad with chilli, garlic, green beans, lime juice and peanuts.

• vegetarian

Sabaidee Special Salad

Iceberg lettuce, tomato, cucumber, carrot and boiled egg sprinkled with cashew nuts, served with Sabaidee special sauce.

• vegetarian

Gaeng Kiew Wan "Green Curry" (Tofu)

A very popular traditional dish. Green curry in coconut milk, bamboo shoots, green beans, Thai herbs and fresh chilli. Mild to medium hot.

• vegetarian

Gaeng Kiew Wan "Green Curry" (Chicken, Beef or Pork)

A very popular traditional dish. Green curry in coconut milk, bamboo shoots, green beans, Thai herbs and fresh chilli. Mild to medium hot.

Gaeng Kiew Wan "Green Curry" (King Prawns)

A very popular traditional dish. Green curry in coconut milk, bamboo shoots, green beans, Thai herbs and fresh chilli. Mild to medium hot.

Gaeng Deang "Red Curry" (Tofu)

Traditional Thai red curry in coconut milk, bamboo shoots, Thai herbs and fresh sweet basil leaves. Mild to medium hot.

• vegetarian

Gaeng Deang "Red Curry" (Chicken, Beef or Pork)

Traditional Thai red curry in coconut milk, bamboo shoots, Thai herbs and fresh sweet basil leaves. Mild to medium hot.

Gaeng Deang "Red Curry" (King Prawns)

Traditional Thai red curry in coconut milk, bamboo shoots, Thai herbs and fresh sweet basil leaves. Mild to medium hot.

Gaeng Massaman (Tofu)

A typical Southern Thai dish - potato, onion, carrot in coconut milk and mild curry sauce.

• vegetarian

Gaeng Massaman (Chicken or Beef)

A typical Southern Thai dish - potato, onion, carrot in coconut milk and mild curry sauce.

Gaeng Massaman (Lamb)

A typical Southern Thai dish - potato, onion, carrot in coconut milk and mild curry sauce.

Pa Naeng (Tofu)

A special rich flavour curry with coconut milk and chilli, lime leaves.

• vegetarian

Pa Naeng (Chicken, Beef or Pork)

A special rich flavour curry with coconut milk and chilli, lime leaves.

Pa Naeng (King Prawns)

A special rich flavour curry with coconut milk and chilli, lime leaves.

Gaeng Pah "Jungle Curry" (Tofu)

A very hot curry with vegetables and Thai herbs.

• vegetarian

Gaeng Pah "Jungle Curry" (Chicken, Beef or Pork)

A very hot curry with vegetables and Thai herbs.

Gaeng Pah "Jungle Curry" (King Prawns)

A very hot curry with vegetables and Thai herbs.

Pad Preaw Waan (Tofu)

Stir-fried sweet and sour sauce with pineapple, tomato and cucumber.

• vegetarian

Pad Preaw Waan (Chicken, Beef or Pork)

Stir-fried sweet and sour sauce with pineapple, tomato and cucumber.

Pad Preaw Waan (King Prawns)

Stir-fried sweet and sour sauce with pineapple, tomato and cucumber.

Pad Med Ma-Muang (Tofu)

Crispy with cashew nuts, onion, carrot and spring onions and dried chilli.

• vegetarian

Pad Med Ma-Muang (Chicken)

Crispy with cashew nuts, onion, carrot and spring onions and dried chilli.

Pad Med Ma-Muang (King Prawns)

Crispy with cashew nuts, onion, carrot and spring onions and dried chilli.

Pad Nam Man Hoi (Tofu)

Stir-fried in oyster sauce with spring onion and mushrooms.

• vegetarian

Pad Nam Man Hoi (Chicken, Beef or Pork)

Stir-fried in oyster sauce with spring onion and mushrooms.

Pad Nam Man Hoi (King Prawns)

Stir-fried in oyster sauce with spring onion and mushrooms.

Pad Kra Phrao (Tofu)

Stir-fried with basil leaves, chilli, onion, red pepper and garlic.

• vegetarian

Pad Kra Phrao (Chicken, Beef or Pork)

Stir-fried with basil leaves, chilli, onion, red pepper and garlic.

Pad Kra Phrao (King Prawns or Squid)

Stir-fried with basil leaves, chilli, onion, red pepper and garlic.

Pad Ped (Tofu)

Stir-fried spicy red curry with long green beans, sweet basil leaves and red chilli.

• vegetarian

Pad Ped (Chicken, Beef or Pork)

Stir-fried spicy red curry with long green beans, sweet basil leaves and red chilli.

Pad Ped (Duck or King Prawns)

Stir-fried spicy red curry with long green beans, sweet basil leaves and red chilli.

Pad Broccoli (Tofu)

Stir-fried with florets of fresh broccoli.

• vegetarian

Pad Broccoli (Chicken, Beef or Pork)

Stir-fried with florets of fresh broccoli.

Pad Broccoli (King Prawns)

Stir-fried with florets of fresh broccoli.

Pad Khing (Tofu)

Stir-fried with fresh ginger, mushrooms, pineapple and spring onion.

• vegetarian

Pad Khing (Chicken, Beef or Pork)

Stir-fried with fresh ginger, mushrooms, pineapple and spring onion.

Pad Khing (Duck or King Prawns)

Stir-fried with fresh ginger, mushrooms, pineapple and spring onion.

Gaeng Daeng Ped

Roast duck in a red curry sauce with pineapple, cherry tomato, lychees and sweet basil.

Ped Ob Nam Pueng

Roast duck "Thai style" laced with honey orange sauce, sprinkled with cashew nuts.

Ped Ma Kham

Sliced crispy roast duck topped with caramelised tamarind sauce, cashew nuts.

Ped Pad Ka Phrao

Stir fried roast duck in soya sauce with Thai chilli, onion, green beans and holy basil.

Nua Beer

Marinated beef in our own recipe, spring onion, carrots and Thai beer sauce.

Nua Pad Prik Thai Dam

Stir-fried beef with black peppercorns, spring onions, soy sauce, garlic and chilli.

Nua Hong Kong

Stir fried beef with red wine sauce served with stir fried mixed vegetables.

Weeping Tiger

Slices of grilled sirloin steak with black pepper and coriander served with Sabaidee special spicy sauce.

Moo Yang Sabaidee

Grilled pork marinated in a special Sabaidee sauce and served with Thai spicy chilli sauce.

Moo Nam Tok

Grilled, marinated pork served as a salad with red onion, spring onion, coriander and accompanying spicy sauce.

Gai Yang Sabaidee

Chicken marinated in oyster sauce with garlic, black pepper and Thai herbs. Grilled and served with sweet chilli sauce.

Pla Sam Rod

Deep fried sea bass topped with chillies in a sweet wine sauce.

Pla Celery

Crispy cod fillet topped with stir fried celery, onions and chillies.

Gung Neung Manao

Steamed tiger prawns (shell on) with lemongrass, galangal, chillies and coriander.

Gung Sabaidee

Deep fried tiger prawns (shell on) with special tamarind sauce topped with shallots and cashew nuts.

Gung Pad Pong Karee

Stir fried tiger prawns (shell on) in yellow curry sauce with chillies and spring onions.

Pla Meuk Ton Hom

Stir-fried squid with spring onion and green pepper.

Pla Meuk Sauce Prik

Deep fried squid in chilli sauce, spring onion, carrot and red pepper.

Cod Chu-Chee

Crispy cod fillet with rich curry sauce and lime leaves.

Goong Chu-Chee

Deep fried tiger prawns (shell on) topped with a rich curry sauce and lime leaves.

Pla Chu-Chee

Deep fried salmon fillet topped with a rich curry sauce and lime leaves.

Goong Choob Rad Prik

Deep fried king prawns in crispy breadcrumb topped with sweet chilli and garlic.

Pla Neung See Ew

Steamed sea bass in soy sauce with spring onion, ginger and Chinese leaves.

Pla Neung Manao

Steamed sea bass with lemongrass, galangal, chilli and coriander.

Pla Ma Kham

Crispy sea bass fillet in a tamarind sauce, topped with shallots and cashew nuts.

Pla Cod Rad Prik

Crispy cod fillet topped with sweet chilli, garlic and onion sauce.

Pla Rad Preaw Waan

Deep fried salmon with vegetables and pineapple in a sweet and sour sauce.

Pad Kee Mao Talay

Hot and spicy mixed seafood stir-fried with ground chilli, garlic and basil leaves.

Pad Thai (Tofu)

A famous Thai style thin rice noodles stir-fried with egg, bean sprouts and spring onions, topped with ground peanut.

• vegetarian

Pad Thai (Chicken or Pork)

A famous Thai style thin rice noodles stir-fried with egg, bean sprouts and spring onions, topped with ground peanut.

Pad Thai (King Prawns)

A famous Thai style thin rice noodles stir-fried with egg, bean sprouts and spring onions, topped with ground peanut.

Pad See Ew (Tofu)

Stir-fried flat rice noodles with egg, soy sauce, broccoli, carrot and cauliflower.

• vegetarian

Pad See Ew (Chicken or Pork)

Stir-fried flat rice noodles with egg, soy sauce, broccoli, carrot and cauliflower.

Pad See Ew (King Prawns)

Stir-fried flat rice noodles with egg, soy sauce, broccoli, carrot and cauliflower.

Pad Mee Singapore

Stir fried Singapore style vermicelli rice noodles with prawns, red and green peppers, bean sprouts and spring onions.

Pad Guaey Tiew Kee Mao (Tofu)

Stir-fried spicy flat rice noodles with egg, sweet basil leaves, ground chilli and garlic.

• vegetarian

Pad Guaey Tiew Kee Mao (Chicken or Pork)

Stir-fried spicy flat rice noodles with egg, sweet basil leaves, ground chilli and garlic.

Pad Guaey Tiew Kee Mao (King Prawns)

Stir-fried spicy flat rice noodles with egg, sweet basil leaves, ground chilli and garlic.

Pad Tung Taek (Tofu)

Stir-fried egg noodles with soy sauce, egg, bean sprouts and spring onions.

• vegetarian

Pad Tung Taek (Chicken or Pork)

Stir-fried egg noodles with soy sauce, egg, bean sprouts and spring onions.

Pad Tung Taek (King Prawns)

Stir-fried egg noodles with soy sauce, egg, bean sprouts and spring onions.

Plain Egg Noodles

• vegetarian

Pad Pak Choy

Stir-fried Chinese leaf with braised garlic cloves and oyster sauce.

• vegetarian

Pad Pak Ruam Mit

Stir-fried assorted seasonal mixed vegetables.

• vegetarian

Pad Tua Ngork

Stir-fried fresh bean sprouts and spring onion.

• vegetarian

Pad Pak Med Ma-Muang

Stir-fried mixed vegetables with cashew nuts and tofu.

• vegetarian

Pad Katiam Hed

Stir fried mushrooms with garlic and spring onions.

• vegetarian

Sabaidee Special Fried Rice (Chicken or Pork)

Special fried rice with pineapple, onions, tomatoes, carrots and egg.

Sabaidee Special Fried Rice (King Prawns)

Special fried rice with pineapple, onions, tomatoes, carrots and egg.

Khao Suey

Steamed rice.

• vegetarian

Khao Pad Khai

Egg fried rice.

• vegetarian

Khao Praw

Steamed rice cooked in unique coconut milk.

• vegetarian

Khao Neaw

Steamed Thai sticky rice.

• vegetarian

Set Menu A

Minimum 2 persons, per person. Starter: spring rolls, sesame prawn toast, chicken satay, Thai fish cakes. Main course: green chicken curry, stir-fried pork with ginger, stir-fried egg noodles, steamed rice.

Set Menu B

Minimum 2 persons, per person. Starter: prawn crackers, spring rolls, king prawns in rice paper, Thai fish cakes, chicken satay. Main course: panaeng chicken curry, roast duck with tamarind sauce, Pad Thai noodles with pork, egg fried rice.

Set Menu C

Minimum 2 persons, per person. Starter: prawn crackers, crispy duck roll, sesame prawn toast, chicken satay. Second course: coconut chicken soup. Main course: duck red curry, sea bass with tamarind sauce, Pad Thai with king prawns, egg fried rice.