Small glass(175ml): £5.50

Large glass(250ml): £6.70

Bottle (75cl): £18.50

. 

175ml £5.50

250ml £7.35

Bottle £22.95

Small glass (175ml): £4.30

Large glass (250ml):£6.25

Bottle(75cl): £17.95

Small Glass (175ml): £4.70

Large Glass (250ml): £6.20

Bottle (75cl): £18.00

Small Glass (175ml): £4.70

Large Glass (250ml): £5.95

Bottle (75cl): £17.95

175ml £5.50

250ml £6.70

Bottle – £18.50

175ml: £5.60

250ml: £7.90

Bottle 75cl: £24.50

175ml- £4.30

250ml- £6.25

Bottle – £17.95

For 2 or 3 sharing 

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

Caramelised minced pork on a fresh pineapple slices.

**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. 

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)

Crispy cashews with chillies.

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)

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)

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)

Thai style spicy beef salad – for connoisseurs of hot food! (H)

Tasty morsels of seasoned Thai mushrooms on toast, deep fried and served with a cucumber and onion relish.

Spicy Thai fish medallions with chilli and cucumber relish.

Soft Shelled crab – with a spicy mango salad -a delicious seaside dish.

Thai style calamari with salt and a hint of chilli.

Grilled Emperor prawns served with a special piquant Thai House sauce.

Thai style dumplings with minced pork, prawns, water chestnuts and mushrooms. Steamed in their own basket and served with a sweet soy sauce.

King prawns wrapped in crispy pancakes and served with a sweet plum sauce. Always a favourite.

A northern dish of spicy minced duck, lime and coriander mixed with roasted ground rice – Served at room temperature. 

A delicate, mild soup with coconut milk, chicken, galangal and lemon grass. Light and lemony. 

A piquant clear soup with king prawns, lemon grass, coriander and chillies. (H)

Platter of mixed starters with their own sauces-Sate(N), Bor Bia, and Tord mun.

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. 

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)

Crispy fried duck served with tamarind sauce and crispy kale. People travel for miles for this dish!

‘Emperor’ prawns flash fried with a spicy coconut sauce with kaffir lime leaves and mushrooms. 

‘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. 

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

A Thai House favourite dish. Soft ribbon noodles stir fried with prawns and ground peanuts. 

Succulent pieces of Welsh lamb in a southern Thai curry with peanuts and potatoes. 

Steamed wild sea bass with ginger, celery, coriander and picked plums. 

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! 

‘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. 

‘The Four Comrades’. A magnificent, garnished dish of Mange tout, Thai squid and king prawns, lightly saute’ed with chilli and spices. 

Prawns in a light coconut sauce with asparagus tips. A delicate dish. 

King prawns lightly cooked with Thai herbs, chillies and red peppers. From the central plains. (H)

Crispy fried duck with pickled ginger and a special sauce. 

Grilled fillet of Welsh lamb marinated in light soy, honey and mint and served with a lime, honey and chilli dressing. Simply delicious. 

Chicken breast pieces stir fried with ginger, spring onions and Thai mushrooms. 

Deep fried crispy trout fillets in a rich red curry sauce with fresh ka and young ginger. 

Minced pork flash fried with basil, garlic and chillies in light soy sauce. (H)

Top side of Welsh beef flash fried with chillies, garlic, onions in light soy sauce. 

Crispy bean curd with fine green beans,hot basil, garlic and chillies in light soy sauce. (V)(H)

A selection of mushrooms stir fried with ginger and spring onions. (V)

Thai style, light curry with prawns, pineapple and coconut milk. 

Hot green chicken curry with aubergines and fresh basil. A must! (H)

Spicy roast duck red curry with cherry tomatoes and grapes. Mmmm! (H)

Slow cooked pieces of beef in Southern Thai curry with peanuts and potatoes. 

A mild yellow coconut curry with pumpkin. (V)

Hot green curry with bean curd, variety of aubergines and fresh basil leaves. 

A selection of fresh green vegetables in oyster sauce. (V)

Morning glory with a hint of chilli in oyster sauce. Fromm Chiang Mai and the north. (V)

Thai style crispy tempura vegetables with sweet chilli sauce. 

Beansprouts stir fried with bean curd, chilli and garlic in soy sauce.

Fragrant Thai rice, to accompany all other dishes. 

Plain noodles to accompany main course dishes. 

Fried rice with egg and garnish. 

Fried rice with prawns and garnish. 

Fried rice with chicken and garnish. 

Small glass(175ml): £5.50

Large glass(250ml): £6.70

Bottle (75cl): £18.50

Small Glass (175ml): £4.70

Large Glass (250ml): £6.20

Bottle (75cl): £18.00

. 

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

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

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. 

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

Thai style coconut custard in honey and Amaretto sauce. 

Lemon grass ice  cream & green tea sorbet – a subtle end to your meal. 

175ml £5.50

250ml £6.70

Bottle – £18.50

Rambutan ice cream and lime sorbet with a rambutan vodca coulis. 

Thai style banana fritters served with homemade banana ice cream. Our most favourite dessert!

Fresh orange segments in an icy Grand Manier syrup. Served with our own orange sorbet. 

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

175ml £5.50

250ml £7.35

Bottle £22.95

175ml: £5.60

250ml: £7.90

Bottle 75cl: £24.50

Small Glass (175ml): £4.70

Large Glass (250ml): £5.95

Bottle (75cl): £17.95

Pomegranate Thai Jelly with water chestnut rubies. 

Thailand’s favourite pudding- fresh mango with sticky rice and coconut cream. 

Melon Boats with home made ginger ice cream & Midori melon liqueur. 

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.

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 

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

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.

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. 

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

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’s Brut Imperial can proudly claim to be the world’s leading champagne with a bottle opened every second. 

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

 By glass: £8.50

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

Fresh pineapple served with homemade mango ice cream& Galliano liqeur. 

By glass: £6.00

A rich creamy pudding made from Thai pumpkin served with sweet golden threads. 

175ml- £4.30

250ml- £6.25

Bottle – £17.95

Mango and coconut ice cream on a fresh mango coulis 

A selection of tropical fruits in a a Cointreau syrup with orange sorbet. 

Pineapple & coconut ice creams on a fresh pineapple & Malibu coulis. 

A refreshing duo of orange and lime sorbets with Grand Marnier liqueur. 

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. 

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. 

A fruity, harmonious sensation on the palate – this wine is perfectly balanced in the best Veuve Clicquot style of pink champagnes. 

Small glass (175ml): £4.30

Large glass (250ml):£6.25

Bottle(75cl): £17.95

Ginger and melon ice creams – the perfect digestif. 

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

By glass: £6.00

For 2 or 3 sharing 

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

Caramelised minced pork on a fresh pineapple slices.

**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. 

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)

Crispy cashews with chillies.

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)

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)

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)

Thai style spicy beef salad – for connoisseurs of hot food! (H)

Tasty morsels of seasoned Thai mushrooms on toast, deep fried and served with a cucumber and onion relish.

Spicy Thai fish medallions with chilli and cucumber relish.

Soft Shelled crab – with a spicy mango salad -a delicious seaside dish.

Thai style calamari with salt and a hint of chilli.

Grilled Emperor prawns served with a special piquant Thai House sauce.

Thai style dumplings with minced pork, prawns, water chestnuts and mushrooms. Steamed in their own basket and served with a sweet soy sauce.

King prawns wrapped in crispy pancakes and served with a sweet plum sauce. Always a favourite.

A northern dish of spicy minced duck, lime and coriander mixed with roasted ground rice – Served at room temperature. 

A delicate, mild soup with coconut milk, chicken, galangal and lemon grass. Light and lemony. 

A piquant clear soup with king prawns, lemon grass, coriander and chillies. (H)

Platter of mixed starters with their own sauces-Sate(N), Bor Bia, and Tord mun.

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. 

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)

Crispy fried duck served with tamarind sauce and crispy kale. People travel for miles for this dish!

‘Emperor’ prawns flash fried with a spicy coconut sauce with kaffir lime leaves and mushrooms. 

‘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. 

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

A Thai House favourite dish. Soft ribbon noodles stir fried with prawns and ground peanuts. 

Succulent pieces of Welsh lamb in a southern Thai curry with peanuts and potatoes. 

Steamed wild sea bass with ginger, celery, coriander and picked plums. 

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! 

‘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. 

‘The Four Comrades’. A magnificent, garnished dish of Mange tout, Thai squid and king prawns, lightly saute’ed with chilli and spices. 

Prawns in a light coconut sauce with asparagus tips. A delicate dish. 

King prawns lightly cooked with Thai herbs, chillies and red peppers. From the central plains. (H)

Crispy fried duck with pickled ginger and a special sauce. 

Grilled fillet of Welsh lamb marinated in light soy, honey and mint and served with a lime, honey and chilli dressing. Simply delicious. 

Chicken breast pieces stir fried with ginger, spring onions and Thai mushrooms. 

Deep fried crispy trout fillets in a rich red curry sauce with fresh ka and young ginger. 

Minced pork flash fried with basil, garlic and chillies in light soy sauce. (H)

Top side of Welsh beef flash fried with chillies, garlic, onions in light soy sauce. 

Crispy bean curd with fine green beans,hot basil, garlic and chillies in light soy sauce. (V)(H)

A selection of mushrooms stir fried with ginger and spring onions. (V)

Thai style, light curry with prawns, pineapple and coconut milk. 

Hot green chicken curry with aubergines and fresh basil. A must! (H)

Spicy roast duck red curry with cherry tomatoes and grapes. Mmmm! (H)

Slow cooked pieces of beef in Southern Thai curry with peanuts and potatoes. 

A mild yellow coconut curry with pumpkin. (V)

Hot green curry with bean curd, variety of aubergines and fresh basil leaves. 

A selection of fresh green vegetables in oyster sauce. (V)

Morning glory with a hint of chilli in oyster sauce. Fromm Chiang Mai and the north. (V)

Thai style crispy tempura vegetables with sweet chilli sauce. 

Beansprouts stir fried with bean curd, chilli and garlic in soy sauce.

Fragrant Thai rice, to accompany all other dishes. 

Plain noodles to accompany main course dishes. 

Fried rice with egg and garnish. 

Fried rice with prawns and garnish. 

Fried rice with chicken and garnish. 

Small glass(175ml): £5.50

Large glass(250ml): £6.70

Bottle (75cl): £18.50

Small Glass (175ml): £4.70

Large Glass (250ml): £6.20

Bottle (75cl): £18.00

. 

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

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

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. 

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

Thai style coconut custard in honey and Amaretto sauce. 

Lemon grass ice  cream & green tea sorbet – a subtle end to your meal. 

175ml £5.50

250ml £6.70

Bottle – £18.50

Rambutan ice cream and lime sorbet with a rambutan vodca coulis. 

Thai style banana fritters served with homemade banana ice cream. Our most favourite dessert!

Fresh orange segments in an icy Grand Manier syrup. Served with our own orange sorbet. 

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

175ml £5.50

250ml £7.35

Bottle £22.95

175ml: £5.60

250ml: £7.90

Bottle 75cl: £24.50

Small Glass (175ml): £4.70

Large Glass (250ml): £5.95

Bottle (75cl): £17.95

Pomegranate Thai Jelly with water chestnut rubies. 

Thailand’s favourite pudding- fresh mango with sticky rice and coconut cream. 

Melon Boats with home made ginger ice cream & Midori melon liqueur. 

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.

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 

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

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.

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. 

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

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’s Brut Imperial can proudly claim to be the world’s leading champagne with a bottle opened every second. 

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

 By glass: £8.50

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

Fresh pineapple served with homemade mango ice cream& Galliano liqeur. 

By glass: £6.00

A rich creamy pudding made from Thai pumpkin served with sweet golden threads. 

175ml- £4.30

250ml- £6.25

Bottle – £17.95

Mango and coconut ice cream on a fresh mango coulis 

A selection of tropical fruits in a a Cointreau syrup with orange sorbet. 

Pineapple & coconut ice creams on a fresh pineapple & Malibu coulis. 

A refreshing duo of orange and lime sorbets with Grand Marnier liqueur. 

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. 

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. 

A fruity, harmonious sensation on the palate – this wine is perfectly balanced in the best Veuve Clicquot style of pink champagnes. 

Small glass (175ml): £4.30

Large glass (250ml):£6.25

Bottle(75cl): £17.95

Ginger and melon ice creams – the perfect digestif. 

For 2 or 3 sharing 

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

Caramelised minced pork on a fresh pineapple slices.

**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. 

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)

Crispy cashews with chillies.

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)

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)

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)

Thai style spicy beef salad – for connoisseurs of hot food! (H)

Tasty morsels of seasoned Thai mushrooms on toast, deep fried and served with a cucumber and onion relish.

Spicy Thai fish medallions with chilli and cucumber relish.

Soft Shelled crab – with a spicy mango salad -a delicious seaside dish.

Thai style calamari with salt and a hint of chilli.

Grilled Emperor prawns served with a special piquant Thai House sauce.

Thai style dumplings with minced pork, prawns, water chestnuts and mushrooms. Steamed in their own basket and served with a sweet soy sauce.

King prawns wrapped in crispy pancakes and served with a sweet plum sauce. Always a favourite.

A northern dish of spicy minced duck, lime and coriander mixed with roasted ground rice – Served at room temperature. 

A delicate, mild soup with coconut milk, chicken, galangal and lemon grass. Light and lemony. 

A piquant clear soup with king prawns, lemon grass, coriander and chillies. (H)

Platter of mixed starters with their own sauces-Sate(N), Bor Bia, and Tord mun.

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. 

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)

Crispy fried duck served with tamarind sauce and crispy kale. People travel for miles for this dish!

‘Emperor’ prawns flash fried with a spicy coconut sauce with kaffir lime leaves and mushrooms. 

‘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. 

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

A Thai House favourite dish. Soft ribbon noodles stir fried with prawns and ground peanuts. 

Succulent pieces of Welsh lamb in a southern Thai curry with peanuts and potatoes. 

Steamed wild sea bass with ginger, celery, coriander and picked plums. 

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! 

‘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. 

‘The Four Comrades’. A magnificent, garnished dish of Mange tout, Thai squid and king prawns, lightly saute’ed with chilli and spices. 

Prawns in a light coconut sauce with asparagus tips. A delicate dish. 

King prawns lightly cooked with Thai herbs, chillies and red peppers. From the central plains. (H)

Crispy fried duck with pickled ginger and a special sauce. 

Grilled fillet of Welsh lamb marinated in light soy, honey and mint and served with a lime, honey and chilli dressing. Simply delicious. 

Chicken breast pieces stir fried with ginger, spring onions and Thai mushrooms. 

Deep fried crispy trout fillets in a rich red curry sauce with fresh ka and young ginger. 

Minced pork flash fried with basil, garlic and chillies in light soy sauce. (H)

Top side of Welsh beef flash fried with chillies, garlic, onions in light soy sauce. 

Crispy bean curd with fine green beans,hot basil, garlic and chillies in light soy sauce. (V)(H)

A selection of mushrooms stir fried with ginger and spring onions. (V)

Thai style, light curry with prawns, pineapple and coconut milk. 

Hot green chicken curry with aubergines and fresh basil. A must! (H)

Spicy roast duck red curry with cherry tomatoes and grapes. Mmmm! (H)

Slow cooked pieces of beef in Southern Thai curry with peanuts and potatoes. 

A mild yellow coconut curry with pumpkin. (V)

Hot green curry with bean curd, variety of aubergines and fresh basil leaves. 

A selection of fresh green vegetables in oyster sauce. (V)

Morning glory with a hint of chilli in oyster sauce. Fromm Chiang Mai and the north. (V)

Thai style crispy tempura vegetables with sweet chilli sauce. 

Beansprouts stir fried with bean curd, chilli and garlic in soy sauce.

Fragrant Thai rice, to accompany all other dishes. 

Plain noodles to accompany main course dishes. 

Fried rice with egg and garnish. 

Fried rice with prawns and garnish. 

Fried rice with chicken and garnish. 

Small glass(175ml): £5.50

Large glass(250ml): £6.70

Bottle (75cl): £18.50

Small Glass (175ml): £4.70

Large Glass (250ml): £6.20

Bottle (75cl): £18.00

. 

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

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

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. 

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

Thai style coconut custard in honey and Amaretto sauce. 

Lemon grass ice  cream & green tea sorbet – a subtle end to your meal. 

175ml £5.50

250ml £6.70

Bottle – £18.50

Rambutan ice cream and lime sorbet with a rambutan vodca coulis. 

Thai style banana fritters served with homemade banana ice cream. Our most favourite dessert!

Fresh orange segments in an icy Grand Manier syrup. Served with our own orange sorbet. 

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

175ml £5.50

250ml £7.35

Bottle £22.95

175ml: £5.60

250ml: £7.90

Bottle 75cl: £24.50

Small Glass (175ml): £4.70

Large Glass (250ml): £5.95

Bottle (75cl): £17.95

Pomegranate Thai Jelly with water chestnut rubies. 

Thailand’s favourite pudding- fresh mango with sticky rice and coconut cream. 

Melon Boats with home made ginger ice cream & Midori melon liqueur. 

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.

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 

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

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.

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. 

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

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’s Brut Imperial can proudly claim to be the world’s leading champagne with a bottle opened every second. 

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

 By glass: £8.50

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

Fresh pineapple served with homemade mango ice cream& Galliano liqeur. 

By glass: £6.00

A rich creamy pudding made from Thai pumpkin served with sweet golden threads. 

175ml- £4.30

250ml- £6.25

Bottle – £17.95

Mango and coconut ice cream on a fresh mango coulis 

A selection of tropical fruits in a a Cointreau syrup with orange sorbet. 

Pineapple & coconut ice creams on a fresh pineapple & Malibu coulis. 

A refreshing duo of orange and lime sorbets with Grand Marnier liqueur. 

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. 

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. 

A fruity, harmonious sensation on the palate – this wine is perfectly balanced in the best Veuve Clicquot style of pink champagnes. 

Small glass (175ml): £4.30

Large glass (250ml):£6.25

Bottle(75cl): £17.95

Ginger and melon ice creams – the perfect digestif.