Served w thai jasmine rice.
Spicy, sour, salty prawns soup w chilli, lemongrass, galanga, kaffir lime leaves, and mushroom.
Crispy diced salmon tossed w ground roasted rice and dried chilli Thai salad dressing.
Traditional Thai stir-fried crispy diced chicken w cashew nuts and sun-dried chilli.
Prawns, lemongrass, kefir lime leaves, red onion tossed in chilli jam w Thai spicy salad dressing.
Salmon slow-cooked in a Thai thick red Chu Chee curry sauce.
Traditional Thai slow-cooked green curry chicken.
Beef Short-ribs cooked for seven hours in a Panang curry served w Ar-Jard.
Slow-cooked pork spare rib w shitake mushroom and Chinese broccoli.
Crispy salmon topped w a tamarind dressing, crispy red onion, and dried-chilli.
Wok-fried vegetables and mushroom in a homestyle Thai sauce.
Prawns stir-fried rice-noodles w free-range egg in Sai’s signature pad thai sauce.
Greens w deep-fried egg and crispy organic tofu topped w house peanut sauce dressing.