Thick red curry with baby corn, peas, carrots, kaffir lime leaf, crushed peanut and coconut milk
36. Gaeng Kiew Wahn
Green curry with bamboo shoots, kaffir lime leaf, peas, green bean and coconut milk
12. Tom Kha Gai $7.50
A delicious spicy coconut soup with chicken, mushroom and lemon grass
16. Wonton Soup $8.00
Minced prawn and chicken dumpling in clear soup
57. Yum Pla Grob 'Crispy fish salad' $21.50
Deep fried tarakihi pieces mixed with fresh chilli, red onion, coriander, spring onion, lemongrass, kaffir lime leaves, mint, tomato, lemon juice, fish sauce and topped with cashew nuts (served warm salad style)
Lamb $15.90
45. Pad Kra Prow Goong or Talay $16.90
Prawns or mixed seafood sauteed with spring onion, bamboo shoot, vegetables, basil leaves and chilli
52. Pad Kra-prow $18.90
Stir-fried with bamboo shoot, basil, bean, mushroom and chilli
Prawns with coconut milk, onion, tomato, cokum, mustard seeds, fenugreek seeds and curry leaves
Big Tikka Salmon $33.50
Pan-seared fresh salmon prepared with salt, pepper, ginger and garlic paste. Accompanied with a mouthwatering sauce made from curry leaves, roasted coconut, red onion, tomato and tamarind pulp
Murgh Firdaose (Mild) $22.50
Succulent chicken cooked with cashews, onion, yoghurt and flavoured with rose water and petal
Cheese, Chilli And Garlic Naan $5.50
Naan stuffed with cheddar cheese and finished with chilli and garlic
Tarkari Pulao $8.50
Flavoured rice cooked with fresh vegetables prepared in whole spices and rose water
We believe this is the most versatile veggie burger in town. It’s a kumara & coriander pattie, salad, beetroot, a minty yoghurt sauce, Aioli and Velvet Relish. Also available with a mushroom or falafel pattie.
Cheese $2.00
FATTIES OR SKINNIES 1/2 Scoop $3.90
VELVET BURGER $10.90
It has Venison, Salad, Grilled Pineapple, with Chilli Mayonnaise and Velvet Relish. You definitely want to try this one with a bit of extra bacon.
It definitely won’t make you more attractive but it’ll make you feel great. Venison, Salad, Portobello Mushroom, Blue Cheese, with Aioli and Plum Chutney