Fresh green salad served with house dressing.
Three skewers. Chicken skewer marinade with fresh herbs and grill in hot flame top with peanut sauce.
Thai BBQ pork ribs marinate with delicious sauce and slow cook for 6 hours.
Six pieces. Khao San project deep fried chicken wings served with sweet chilli sauce.
Deep fried tempura eggplant, topped with house sweet chilli jam.
4pcs. Steam prawns and pork shumai serve with sweet soya sauce.
Deep fried squid tentacle serve with peanut sweet chilli sauce and side of salad.
Tiger Prawn one bite wraps. (4 Bits) Fresh green leaf top with king tiger prawn, garden herb, peanut and house made Miang Kham dressing.
Deep fried soft shell crab, served with House dipping sauce and fresh salad.
Pork mince with fresh garden herb mixed with lemon & lime dressing toped with toasted sticky rice powder.
Rice included with all items
Traditional Thai flavour som tum salad, papaya, carrot, green bean and tomato served with house sweet fish sauce.
Chicken mince with fresh garden herb mixed with lemon & lime dressing topped with toasted sticky rice powder.
North-eastern Thai style salad served with fresh garden herb mixed with house dressing and topped with toasted sticky rice powder.
Pork salad served with fresh garden herb mixed lemon & lime dressing.
Frame grill beef slice with fresh garden herb mixed with house beef salad dressing.
Mixed Seafood salad served with fresh garden herb, onion, spring onion, tomato, celery and mixed with spicy seafood dressing.
Stir fried rice noodle with tamarind base sauce served with bean sprout, carrot and Chinese chive. (No rice)
Stir fried fresh Horfun flat rice noodle with seasonal vegetable finished with smooky black pepper. (No rice)
Stir fried egg noodles with fresh basil.
Stir fried vermicelli noodle with season vegetables in oyster sauce.
Stir fried vermicelli noodles with season vegetables in sukiyaki sauce.
Coconut base soup served with mushroom and tomato (included rice)
Stir fried seasonal vegetable with ginger sauce.
Stir fried seasonal vegetable and topped with Peanut sauce.
Stir fried seasonal vegetable with Thai basil sauce.
Stir fried seasonal vegetable and topped with cashew nuts.
Stir fried rice with Basil sauce base and mixed with seasonal vegetables.
Stir fried rice with green curry base and mixed with seasonal vegetable.
Stir fried rice with tom yum base and mixed vegetable.
Thai fried rice mixed with seasonal vegetable and side of lemon wedge, cucumber.
Slow cooked beef base soup served with beef balls and slow cook beef.
Tom Kha creamy coconut broth served with fresh garden herb and mushroom.
Tom yum base soup served with fresh garden herb and mushroom.
Thick Massaman curry base served with seasonal vegetable, tomato and potato.
Yellow curry served with seasonal vegetable and potato.
Panang curry served with seasonal vegetable.
Green curry served with seasonal vegetable and bamboo shoot.
Red curry served with seasonal vegetable and bamboo shoot.
Stir fried seasonal vegetable with Pad cha sauce, Kachai and green peppercorn.
Stir fried seasonal vegetable with garlic & pepper sauce.
Marinade Tri tip beef grilled in Thai style, topped with toasted sticky rice powder and side of spicy Nam-jim sauce.
Pan grill New Zealand Salmon top with fresh garden herb served in Lime and Chilli dressing.
Tempura soft shell crab cooked in hot wok with basil and green peppercorn sauce.
Wok fried Bangkok style garlic pepper prawn.
Slow cooked Lamb shank in thick Massaman curry sauce.
Slow cook New Zealand Beef Cheek in thick juicy Panang curry.
Vermicelli noodle served with seasonal vegetable in sukiyaki soup.
Rice noodle, pork mince, fish balls and fresh herbs.
Original Thai noodle soup. Rice noodles, beef balls and slow cooked beef. (Beef is recommended for this meal).
Coconut sticky rice, fresh mango, sweet house dressing.
Deep fried prawn tempura serve with sriracha & mayonnaise.
Fours pieces. Puff pastry stuffed with kumara and sweet potato.
Wonton pastry stuffed with chicken mince, carrot, sweet corn and green peas served with sweet chilli sauce.
Steamed season vegetable, top with house oyster sauce.
Wok fried season green vegetable.
Four pieces. Spring roll wrap and vermicelli noodle mixed with fresh vegetable.