Rice noodle stir-fried with egg, finely chopped deep fried tofu, bean sprout, spring onions and crushed peanuts and flavoured with tamarind sauce, served with lemon wedge.
Curry Puffs $7.50
Thai mini pie filled with minced chicken, potatos, onion, yellow curry powder, served with sweet chilli sauce
Gaeng Karee (Thai yellow curry)
Home made Yellow curry paste cooked with coconut milk, onion and potato garnished with capsicum and fried shallot.
Pad Khing (the ginger)
Ginger stir-fried with oyster sauce, garlic, black fungus mushroom, celery, onion and mixed fresh vegetables.
Pad Phak Raum Met (the vegetable)
A combonation of fresh vegetables stir-fried with oyster sauce.
Pad Ped
Creamy stir-fried red curry paste with coconut cream, capsicum, green beans, bamboo shoots, kaffir lime leaves, krachai (thai herb), pepper corn and courgette.
Pad Mee
Skinny egg noodle stir-fried with soya sauce, oyster sauce, broccoli, bean sprout, spring onion, pak choy, cabbage and carrot.
Goong Horn Pa $8.80
Marinated Tiger prawns wrapped in rice pastry, with celery and carrots, served with sweet chilli sauce.
Slow cooked beef, fried with a mildly spiced chef’s special mix
Nazrani Pork Masala $19.00
Pork marinated overnight, slow pot roasted, then tossed with ground fried onions and kerala herbs
Kerala Paratha $3.00
South Indian Veg Korma $15.00
A vegetarian speciality from the Malabar coast. Cauliflower, broccoli, peas and carrots cooked in a light creamy cashew and coconut base
Aleppey Fish/Prawn Curry $18.00
Aleppey, the Venice of the East, is well known for its seafood culinary arts. A thrilling prawn dish cooked in a thick mix of coconut, tomato, fresh ginger and “Malabar Tamarind”