Starters

Gado-Gade Karangasem
Crunchy vegetable salad tossed with fried bean curd, drizzled with a spicy peanut sauce

Hoh Mok Hoy
Rhai style steamed mussels cooked in a coconut cream flavoured with lemon grass, garlic and ginger

Rama Nasi Campur
Combination of homemade duck spring rolls & fried chicken satay on a bed of steamed rice with pickled cucumber

Qam Nedu
Cold Thai beef salad garnished with spring onions sliced green beans and red chillies in a Soya and lime dressing.

Soup

Tom Qam Goon
Hot and sour prawn egg drop soup finished with coriander leaves and served with rice biscuits

Sop Asparagus Ogn Kram
Rich veloute of Asparagus soup infused with a sweet basil cream

Main Course

Palah Goshi
Lamb cutlets cooked in rich gravy with herbs and spices, finished with blended spinach and served with buttered rice and rotis

Ton Man Pla
Shallow fried Thai fish cakes of salmon, tiger prawns and cod, bound with a light blend of herbs and spices served with a mild chilli and peanut sauce.

Oh-Gai Sod Sai
Pan roasted chicken breast stuffed with pork, water chestnuts and a mushroom farce resting on a bed of stir fry vegetables and crispy noodles

Rendang Sapi Padang
Seared medallions of beef fillet simmered in a rich pandang gravy garnished with a braised Bok Choy

Qum Pla
Fillets of monkfish cooked in a light tempura batter layered on wok fried noodles and coated in a mild lime and chilli dressing.

Stir fried tofu dumplings, bean sprouts and bamboo shoots in a sweet and sour sauce.

Dessert

Mamuang
Creamy mango brulee glazed with Demerara sugar and lime zest

Subparot Ola
Spice roasted pineapple served with and orange and passion fruit sour cream

Shahi Tubra
Indian fried bread pudding in sweet evaporated milk flavoured with rose water, saffron and cardamom

Phrini
Indian thickened rice pudding garnished with pistachio nuts