Takeaway Menu

Steamed young soybeans served with sea salt.

Light, airy prawn crackers with a crisp finish.

Deep-fried squid bites served with sweet chilli sauce.

Thai-style chicken dumplings, steamed and served with soy sauce

Classic Thai hot and sour soup with mushrooms, cherry tomatoes, lemongrass, galangal, and lime leaves.

Golden-fried vegetable spring rolls with sweet chilli sauce.

Shredded duck wrapped in pastry and deep-fried with hoisin sauce.

Marinated king prawns on toast with sesame and sweet chilli.

Thai green papaya salad tossed with lime, chillies, and peanuts.

Marinated chicken skewers with homemade peanut sauce and sweet chilli.

Traditional Thai fish cakes served with sweet chilli dipping sauce.

Steamed bao buns filled with vegetables or roasted duck and hoisin sauce.

Crispy-skinned duck served with pancakes, hoisin sauce, cucumber, and leeks.

A mixed platter for sharing with a variety of house favourites.

Stir-fried with mushroom, onion, mangetout, courgette, carrot, water chestnut, and spring onion.

Chang Thai sweet and sour sauce with onion, tomato, carrot, pineapple, cucumber, and peppers.

Rich, mild southern Thai curry with coconut milk, potato, onion, peanuts, and fried onions.

Spicy red curry with coconut milk, carrot, bamboo shoots, green beans, basil, courgette, and pepper.

Classic Thai Panang curry with coconut milk, lime leaves, mixed peppers, and onions.

Traditional jungle curry with krachai, lime leaves, lemongrass, bamboo shoots, mixed peppers, and basil.

Malaysian-style rendang with coconut milk, mixed peppers, carrots, bamboo shoots, and beans.

Stir-fried with fresh ginger, mushroom, spring onion, carrot, onion, broccoli, courgette, and mixed peppers.

Fresh chilli, garlic, green beans, onion, and mixed peppers in a basil-packed stir-fry.

Crisp duck pieces glazed with sweet-tart tamarind sauce and crispy fried onions.

Thailand’s signature rice noodles with tamarind sauce, spring onion, bean sprouts, and egg.

Crispy breaded chicken served with sticky rice, salad, and chef’s special sauce.

Whole chicken marinated with house special spices, served with salad.

Marinated beef slices grilled over open flame with bold Asian flavour.

Flavourful lamb cuts chargrilled with aromatic spices.

Flaky sea bass steamed with ginger and soy, served with chef special sauce.

Sea bass topped with red curry sauce and cooked in coconut milk with Thai herbs.

Jumbo prawns cooked in Panang-style curry with coconut milk and Thai herbs.

Wok-tossed fresh chilli, garlic, basil leaves, mixed peppers, tomato, lime leaf, and fingerroot with seafood.

Spicy Chinese stir-fried chicken with peanuts, dried chillies, and bell peppers.

Stir-fried prawns in say chilli sauce with peanut and Sichuan flavour.

Crispy chicken balls tossed in sweet and sour sauce with pineapple and peppers.

Deep-fried crispy chicken tossed in sweet and sour sauce.

Crispy chicken thighs tossed in spicy-sweet gochujang sauce with sesame and spring onion.

Indo-Chinese style chicken tossed in Schezwan sauce with onion and mixed peppers.

Crispy chicken tossed with snow peas, carrots, and onion in a sweet-spicy sauce.

Curry-flavoured noodles with bean sprouts, vegetables, and egg.

Noodles stir-fried with onion, carrot, bean sprouts, mixed peppers, and cabbage in soy sauce.