Takeaway
Curries
Ancient Northern Beef Chiangmai Curry – ‘Gaeng Hung Lay’
18.50
Slow cooked melting beef ‘w’ shallots, pickled garlic, & young ginger, ‘w’ an array of dry spices.
Then loaded ‘w’ freshly made curry paste in a beef stock.
Northern Chicken Thai Laksa – ‘Khao Soi’
18.50
Soft textured egg noodles in a mildly spiced but rich flavoured, curry based broth served ‘w’ lime & pickled cabbage.
“From the mid 19th century this dish took firm roots
in Northern Thailand to the modern day.
Originating from the Yunnanese, Muslim, Chinese caravan traders.”
Massaman Curry “Massaman”
Slowly braised lamb or beef ‘w’ succulent peanuts, dry spices & pineapple, refreshed ‘w’ coconut milk.
“This very old dish was described in a poem by King Rama II (1767 – 1824)”
Beef
16.90
Lamb
18.90
Green Curry - ‘Gaeng Kiew Wan’
Served in our own freshly made curry paste ‘w’ Thai apple & pea eggplant ‘w’ coconut milk.
Pan Seared Giant Sea Scollops
19.90
Chicken
15.90
Prawns
19.90
