Menu
Roasted, Seared, Fried
Crispy Rice Cakes & Relish – ‘Khao Tung Na Tung’
Crispy Rice Cakes ‘w’ a rich relish of caramelised crunchy peanuts,
spicy pork & prawns refreshed ‘w’ tamarind.
Twice Cooked Roasted Crackling Pork
Marinated in soy, five spice powder & rice wine.
Drizzled 'w' plum sauce & tamarind juice.
Twice Cooked Pork Hock in a Caramel Sauce
Served 'w' lime & chilli & topped ‘w’ Pickled Mustard Green. It is first slow cooked in master stock then flash fried & drizzled ‘w’ the caramel sauce.
Making its way over from Southern China & becoming a favourite amongst the Thai.
Salt & Pepper Chilli Local Caught Squid
Diamond cut & lightly dusted in salt, pepper & dry spices 'w' a gentle warmth and chilli spice.
Egg Net “La-Tiang”
Western Australian Blue Swimmer
Crab ‘Deshelled’
Minced caramelized pork
Refreshed ‘w’ mint, lime leaf, lemongrass, bean sprouts & cucumber. Wrapped in a golden egg-net & topped ‘w’ crunchy peanut, roasted coconut ‘w’ cucumber relish.
“This dish dates back to King RAMA II period (1809 – 1824).”
