| Appetisers | |
|---|---|
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Por Pia Thod [V] Crispy vegetable spring rolls with woodear mushrooms and served with a plum sauce |
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Tangy Tempura Pak [V] Aubergine, broccoli and carrot served with a mustard lime mayonnaise |
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Sticky Chicken Wings* With a soy sauce, honey and sesame glaze served with a tamarind dip |
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Gingergrass Salad [V] [GF] [SS] [PF] Ruby chard, mizuna, mint, beansprouts, ginger, lemongrass, butternut squash, red wine vinegar dressing and roasted pumpkin seeds |
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Hoisin Duck Rolls [SL] (Supplement €1.50) Aromatic confit of duck wrapped in pancakes with julienne of leek, cucumber and hoisin sauce (served at room temperature) |
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Sea Salt Chilli Squid* [SL] (Supplement €2.00) With chilli, sea salt, spring onion and sweet chilli sauce |
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| Main Course | |
|---|---|
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Chiang Rai Noodles*** [SL] Spicy egg noodles with chicken, peppers, onions, chilli and sweet basil |
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Gaeng Karee Fuktong* [V] [GF] [SL] Aromatic yellow butternut squash and sweet potato curry with onions and potatoes |
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Phad Prik Sod***[SL] With chillis, onions, peppers, mushrooms and sweet basil; Choose chicken or vegetables & tofu |
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Bangkok**** (Supplement €1.50) Rice noodles with beef, onions, peppers, chillis, spring onions and sweet basil |
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Caveman** [PF] [SL] [GF] Chicken, butternut squash, sweet potato, bok choy, carrot, broccoli, peppers, Chinese leaves, mushrooms and lime in a red curry sauce (rice not included) |
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Khao Kaprow Gai*** [SL] Stir fried rice with chicken, onion, babycorn, peppers, bird’s eye chilli and string beans |
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