CHEF'S RECOMMENDATION

STARTERS

70 CRISPY WRAPPED PRAWNS   กุ้งห่มผ้า               £4.95

Marinated black tiger prawns wrapped with pastry and deep-fried then served with homemade sweet chilli sauce.

71 GOLDEN BEAN CURD   เต้าหู้ทอด                         £4.50 V

Slices of fresh bean curd deep fried until slightly crispy, served with homemade sweet chilli sauce and crushed peanuts.

72 KARI PUFF  กะหรี่ปั้ป                                              £4.95 V

Thai style samosa with spiced minced potatoes and onions then deep fried, served with cucumber in homemade Thai vinegar sauce.

73 HOI JOR   หอยจ๊อ                                                     £4.95

Thai sausage, marinated minced pork, minced prawn, crab meat, water chestnuts and spices, wrapped with beancurd skin and deep fried until golden brown served with sweet chilli sauce.

74 PLA MUEK TOD GROB ปลาหมึกทอดกรอบ              £4.95

Squid rings covered in a light seasoned batter, deep fried and served with sweet chili sauce.

MAIN COURSES

75 PRIK PAO CHAO LAE พริกเผาชาวเล                        £9.95

Stir fried black tiget prawns, squid, scallops and New Zealand green musseld with garlic, roasted chilli paste, onion and pepers.

76 KUNG OB กุ้งอบ                                                       £12.95

Chef's speciality dish made with giant king prawns with shell on sauteed in a variety of Thai herbs and garlic sauce, served with homemade chilli sauce.

77 KRA-PAO TALAY กระเพราทะเล                                 £9.95

Stir fried black king prawns, squid, scallops and New Zealand mussels with chilli and basil leaves.

78 ROAST DUCK CURRY แกงเผ็ดเป็ดย่าง                      £7.00

Roast duck served in spicy curry coconut milk, pineapple, mild even a little sweet.