A 12.5% discretionary service charge will be added to your bill.

Seeda platter - £12.95
-Satay gai (strips of grilled marinated chicken, served with a lightly spiced peanut sauce)
- Goong hom pha (deep-fried wrapped marinated prawns to golden brown)
Other dishes available

Manohra Platter - £15.50
- Satay gai (strips of grilled marinated chicken, served with a lightly spiced peanut sauce)
- Khanom jeeb (a mixture of minced chicken and prawns marinated with sesame oil,
black mushroom wrapped with wonton sheet, steamed in bamboo basket)
- Thodmun pla (deep-fried marinated minced fish, spices and red curry paste)
Other dishes available

Vegetables Platter - £13.50
-Por pia thod (deep-fried spring rolls filled with glass-noodles, vegetables and herbs)
-Phak thod grob (vegetables in special batter, deep-fried to golden brown)
Other dishes available

£30.00 per person

Minimum of two people sharing.

A 12.5% discretionary service charge will be added to your bill.

- Satay gai (strips of grilled marinated chicken, served with a lightly spiced peanut sauce)
- Thodmun goong (deep fried marinated minced prawn and squid served with Chef's special plum sauce)
- Por pia jae (deep-fried spring rolls filled with glass-noodles, vegetables and herbs)
- Phak thod grob (vegetables in special batter, deep-fried to golden brown)

- Kaeng kiewwarn gai (chicken in a green curry with coconut milk, young coconut,
aubergines and bamboo shoots with a touch of Thai herbs, served with jasmine steamed rice)
- Priewarn goong (stir-fried prawns with tomatoes, bell peppers, pineapple, cucumber
and onion in sweet & sour sauce, served with jasmine steamed rice)
- Phad broccoli (sir-fried broccoli with fresh garlic and oyster sauce, served with jasmine steamed rice)

- Mango sorbet
- Vanilla ice cream

A 12.5% discretionary service charge will be added to your bill.

- Gai hor baitoey (deep-fried marinated chicken wrapped with crispy pandas leaves
served with sweet sauce) £6.95
- Goong hom pha (prawns wrapped in rice paper, deep-fried to golden brown,
served with chef's special plum sauce) £7.50
- Yam nua yuang (grilled sirloin beef salad with cucumber, chili, celery, onion,
tomatoes and spring onion, tossed in fresh lime juice and fish sauce) £11.95
- Hoy maengpoo ob (steamed fresh mussels in Thai herbs and spices) £6.95

Other starters are available.

- Black cod yang bai tong (grilled sea salt & cracked pepper seasoned fillet of black cod wrapped in banana leaf complimented by a serving of Thai tamarind sauce
finished with fresh green mango & coconut flake salad) £22.95
- Gai phad khing (stir-fried chicken with sliced ginger, onion, spring onion, celery and mushroom) £10.95
- Nua phad namman hoy (stir-fried marinated beef with oyster sauce and vegetables) £13.95
- Talay (a mixture of fresh seafood: prawns, cod, squid and mussels
cooked in thick red curry sauce with fresh Thai herbs) £18.50
- Phad ma kua yao (stir-fried Thai aubergine and peppers with soy bean and sweet basil) £9.50
- Kaeng karee nua (traditional Southern of Thailand yellow curry with beef, new potatoes and onion) £13.95

Other main courses are available.

A selection of desserts is available.

£35 per person

Minimum of two people sharing.

A 12.5% discretionary service charge will be added to your bill.

- Satay gai (strips of grilled marinated chicken, served with a lightly spiced peanut sauce)
- Goong hom pha (deep-fried wrapped marinated prawns to golden brown)
- Thodmun pla (deep-fried marinated ground fish, spices and red curry paste)
- Gain hor baitoey (deep-fried marinated chicken wrapped with pandas leaves)
- Khanom jeeb (mixture of minced chicken and prawns marinated with sesame oil,
black mushroom wrapped with wonton sheet, steamed in bamboo basket)

- Kaeng karee nua (traditional Southern of Thailand yellow curry with beef, new potatoes and onion, served with egg fried rice)
- Gai gratiem (stir-fried chicken with garlic and black pepper coriander and fresh herbs, served with egg fried rice )
- Talay phad krapao (stir-fried mix seafood with fresh red chili and hot basil leaves)
- Phad broccoli (stir-fried broccoli with fresh garlic and oyster sauce, served with egg fried rice)

- Mango sorbet
- Vanilla ice cream

£28.50 per person

Minimum of two people sharing.

A 12.5% discretionary service charge will be added to your bill.

- Nor mai farang yang (grilled fresh asparagus on skewer)
- Poh pia thod (deep-fried vegetables and glass noodles spring roll, served with Thai chili sauce)
- Phak thod grob tempura (fresh selection of vegetables in special batter, deep-fried to golden brown, served with chef's special plum sauce)

- Kaeng karee jae (traditional Southern of Thailand yellow curry with mixed vegetables, new potato and onion, served with jasmine steamed rice)
- Priewwarn phak (stir-fried vegetables in sweet & sour sauce, served with jasmine steamed rice)
- Phad broccoli (stir-fried broccoli with fresh garlic and oyster sauce, served with jasmine steamed rice)

- Mango sorbet
- Vanilla ice cream

£39.00 per person

A discretionary 12.5% service charge will be added to your bill.

- Mun bhod thod (golden deep-fried Thai style marinated mashed potato mixed with green peas, chopped garlic, seasoned with Thai herbs & served with a sweet plum sauce)
- Tow-hoo song kleung (golden fried tofu accompanied by shitake mushrooms and soya sauce)
- Poh pia phak (golden deep-fried vegetarian spring roll served with sweet plum sauce)
- Phak pol-lamai song kleung (oriental style mixed salad with vegetables and fruits topped with the Chef's signature
cream sauce accompanied by asparagus, seasoned with chopped parsley & served on
a bed of tomato)

- Kaeng kua laksa phak (Southern Thai style slow cooked curry with tofu and pineapple served on a bed of mixed vegetables then garnished with dried coconut)
- Phad phak makhong (stir-fried mixed vegetables with water chestnuts, bell peppers and spring onion with a
touch of Makhong Thai Rum)
- Hor mok kaeng kiewwan jae (mixed vegetables and young coconut meat in a thick green curry sauce served on a
bed of banana leaves)

- Christmas sorbets (pink champagne, strawberry, basil and mint tea sorbet)

£39.00 per person

A discretionary 12.5% service charge will be added to your bill.

- Mun bhod thod (golden deep-fried Thai style marinated mashed potato mixed with green peas, chopped garlic, seasoned with Thai herbs & served with a sweet plum sauce)
- Goong song keung (oriental style prawn salad topped with the Chef's signature cream sauce accompanied by asparagus, seasoned with chopped parsley & served on a bed of tomato)
- Sugar Hut wings (deep-fried chicken wings stuffed with minced chicken, chopped carrots, parsley and vermicelli noodles served with a sweet chilli sauce)
- Nua sieb mai (grilled marinated tender beef with lemongrass and mixed Thai herbs)

- Gai turkey makarm (char-grilled turkey breast topped with Chef's homemade tamarind sauce accompanied by mixed vegetables)
- Kaeng kua laksa nua (a Southern Thai style slow cooked curry with topside of beef and pineapple served on a bed of mixed vegetables then garnished with dried shrimp)
- Goong yang narm krati (grilled marinated king prawns with coconut served with charlotte potatoes, spring onion and red chilli)

- Christmas sorbet (pink champagne, strawberry, basil and mint tea sorbet)

£45.00 per person

A discretionary 12.5% service charge will be added to your bill.

- Mun bhod thod (golden deep-fried Thai style marinated mashed potato mixed with green peas, chopped garlic, seasoned with Thai herbs & served with a sweet plum sauce)
- Goong song kleung (oriental style prawn salad topped with the Chef's signature cream sauce accompanied by asparagus, seasoned with chopped parsley & served on a bed of tomato)
- Nua sieb mai (grilled marinated tender beef with lemongrass and mixed Thai herbs)
- Poh pia ped (golden deep-fried duck spring roll served with dark soya sauce)
- Tow-hoo song kleung (golden fried tofu accompanied by shitake mushrooms and soya sauce)

- Turkey makarm (char-grilled turkey breast topped with Chef's homemade tamarind sauce
accompanied by mixed vegetables)
- Hor mok kaeng kiewan talay (a mixed seafood of king prawn, cod, squid and young coconut meat in a thick green curry sauce served on a bed of banana leaves)
- Nua makhong (stir-fried diced beef with water chestnuts, bell peppers and spring onion with a touch of makhong Thai rum)

- Christmas sorbet (pink champagne, strawberry, basil and mint tea sorbet)