For 2 or 3 sharing 

First Course

A Platter of mixed starters, each with their own sauce: 

Sate – Tender Slivers of chicken marinated in our own special sauce and served with a peanut sauce and a chilli and cucumber relish. (N)

Kanom Jeep– Thai style dumplings with minced pork, prawns, water chestnuts and mushrooms. Steamed and served with a sweet soy sauce. 

Kanom Bang Na Hed – Tasty morsels of seasoned Thai mushrooms on toast, deep fried and served with a cucumber and onion relish. (V)

Main Course – Served with fragrant Thai rice

Gung pat prik – King prawns lightly cooked with Thai herbs, chillies and red peppers. 

Gang kio warn gai – Hot green chicken curry with aubergines fresh basil. 

Pat pak namman hoi – A selection of fresh green vegetables in oyster sauce. 

First Course

A platter of mixed starters, each with their own sauce:

Yam Ner/Bed – Thai style spicy beef and duck salad- for connoisseurs of hot food! (H)

Bor Bia – Crispy little pancakes with a filling of fine vermicelli mixed with chicken and Thai mushrooms served with a plum sauce. (available with black mushrooms for vegetarians)

Sate’ – Tender slivers of chicken marinated in our own special sauce. 

Main Course – Served with fragrant Thai rice

Bed Tord Grob – Crispy fried duck served with tamarind sauce and crispy kale.

Ner Loy Far – ‘Heavenly Beef’ Very tender marinated beef in a light sauce with a hint of star anise, served on a bed of crispy morning glory. 

Gang Kio Warn Gai – Hot green chicken curry with pea aubergines and Thai basil.

Pat Pak Namman Hoi – A Selection of green vegetables in oyster sauce. 

Dessert– Ice cream and sorbet with fruit salad. 

First Course

Ruam Mit Talay

Platter of mixed seafood – grilled Emperor prawns, crispy garlic squid, prawns in crispy pancakes and spicy Thai fish medallions- all with their own sauces. 

Second Course

Dom Yam Gung  – Piquant clear soup with king prawns, lemon grass, coriander and chillis. (H)

Main Course – Served with fragrant Thai rice

Sie Sar Hai – ‘The Four Comrades’ A magnificent, garnished dish of mange tout, squid and king prawns lightly saute’ed with chillie and spices. 

Panang Ner – A delicious southern Thai dish of spicy beef with ground peanuts and coconut. (H)(N) 

Pla Nung – Steamed wild sea bass with ginger, celery, coriander and pickled plums. 

Pat pak namman hoi– A selection of fresh green vegetables in oyster sauce. 

Dessert– To be selected from the menu

For 4 or more Sharing

First Course

A platter of mixed starters, each with their own sauce:

Bor Bia – Crispy little pancakes with a delicious filling of find vermicelli mixed with chicken and Thai mushrooms and served with a plum sauce. (Also available with black mushrooms for vegetarians)

Tord Mun – Spicy Thai fish medallions.

Sate’– Tender slivers of grilled pork and chicken marinated in our own special sauce and served with a peanut sauce and a chilli and cucumber relish.(N)

Main Course – Served with fragrant Thai rice

Gung Pat Prik – King prawns lightly cooked with Thai herbs, chilli and red peppers. (H)

Ner Pat Namman Hoi – Top side of Welsh beef with Thai mushrooms and Welsh leeks in oyster sauce. 

Gang kio warn Gai – Hot green chicken curry with aubergines and fresh basil. 

Pat Pak Namman Hoi – A Selection of fresh green vegetables in oyster sauce. 

First Course

A platter of mixed starters, each with their own sauce.

Sate’– The Thai House favourite starter- tender slivers of grilled pork and chicken marinated in our own special sauce served with a peanut sauce and a chilli and cucumber relish.(N)

Pla muk tord grateum– Thai style calamari with salt and hint of chilli. 

Yam Bed – Piquant morsels of spicy duck salad in lettuce wraps.(H)

Kanom Jeep – Steamed Thai style dumplings with pork, prawns, water chestnuts and mushrooms. 

Main Course – Served with fragrant Thai rice. 

Ner Nam Dok – ‘Crying Tiger‘ Slices of tender marinated sirloin, grilled & served with special sauce – a unique north eastern dish. 

Gai pat king– Chicken breasts pieces stir fried with ginger, spring onions and Thai mushrooms. 

Gang ped bed yang – Spicy roast duck red curry with cherry tomatoes and grapes.

Pla pat ped king– Deep fried crispy trout fillets in a rich red curry sauce with fresh galangal and young ginger. 

Pat Pak Namman Hoi – A selection of fresh green vegetables in oyster sauce. 

Dessert – Platter of home made ice creams and sorbets fruit salad. 

First Course

Miang Kam – Traditional snack or appetiser found at all festivals around Thailand. Do-it-yourself little parcels of spring green leaves with chillis, lime, nuts and a most delicious sweet sauce.(N)(H)

Second Course

Dom Yam Gung – Thailand’s favourite soup. A delicious, clear piquant prawns soup.(H)

Third Course

Mixed platter of Thai House starters, each with their own sauce/dip.

Grilled Emperor prawns, spicy duck and chicken wraps, marinated pork and chicken satay sticks, spicy Thai fish medallions. 

Main Course –Served with fragrant Thai rice

Pla Nung – Steamed wild sea bass with ginger, celery, coriander and pickled plums. 

Gang Musselman Gah On – Succulent pieces of Welsh Lamb in a southern Thai curry with peanuts and potatoes.

Panang Ner – A delicious Southern Thai dish of spicy beef with ground peanuts and coconut. (H)(N)

Bed Tord Grob – Crispy roast duck flash fried with tamarind sauce and crispy kale. 

Pak Boong Fai Dang– Morning glory with a hint of chilli and oyster sauce

Dessert – To be selected from the menu.