Thai Food is a harmony of tastes including sour, sweet, salty and spicy and these flavours influence every dish.
If you are not familiar with Thai food or even if you do know Thai food but you tend to eat the same dish every time, please read through this menu guidance and see if there are other dishes that catch your eye.
For a Thai meal it is normal to share dishes and to order a balance of dishes. Ordering four coconut milk-based curries will not give you much variety.
For a group of people consider a vegetable dish, one sour soup and one uncooked dish, perhaps a yam (Thai-style salad). Add a stir fry or two and a curry with rice you’ve got yourself a phat meal. This allows you to truly sample the variety of Thai cooking.
One thing all the curries have in common is that they are truly delicious; they have different flavours and levels of spiciness so there is one that is suitable for everyone.
Thai curries use a moist curry paste that is made with fresh herbs such as galangal, garlic, lemongrass and kaffir lime leaf. This is different from the Indian curries which are based on dried spices.
You can read the difference between the curries on our menu below.
Mild curry with sweet and sour flavour, made using turmeric and very mild curry powder. So if you’re someone who does not like spicy food, try this.
Green Curries are the second hottest curry on the menu and use young green chillies for heat.
Red Curries are the third hottest on our menu and use a combination of dried and fresh red chilli.
Massaman curry is a Thai favourite with peanuts being the dominant flavour and medium spiciness. Massaman curries are slow cooked so the meat is very tender and absorbs the flavours over time.
Panang Curry is very interesting; it has multiple layers of flavours including some peanut flavour but it is definitely influenced by Indian curries. Panang curries contain more spices than other Thai curries, using flavours such as star anise and cloves
Jungle Curry is our hottest curry and the only that does not contain coconut milk. Jungle Curries are spicy, salty and intensely flavoursome with the consistency of a broth – ideal for those who want a curry without coconut and like hot dishes.
To Spice or Not to Spice
Not all Thai food is spicy. If you do not care for spicy food then may we recommend the following foods which contain no chilli; Yellow Curry, Stirfry with Oyster Sauce and Thai Style Sweet and Sour.
None of the starters are spicy and even ‘Spicy Squid Fritters’ can be modified to be non-spicy. Tom Kha is a coconut flavoured soup which usually has a drizzle of chilli oil on top which can be omitted.
Something else to consider is ‘Stir Fry with Garlic and Black Pepper’ which does not have chilli but does have considerable heat from black pepper. The same goes for ‘Chicken and Cashew Nuts’, there is a very little chilli in the sauce, it is a savoury flavour rather than a spicy sauce.
This is general guidance. If you have an allergy please tell the staff who will consult the allergy matrix and ensure that the dish you choose is suitable for you.
There are 13 allergens that a food business must be able to tell customers about.
They are: Celery, Cereals, Lactose, Lupin, Egg, Crustacean, Molluscs, Fish, Milk, Mustard, Nuts, Peanuts, Sesame Seeds, Soya and Sulphur Dioxide.
We will try and modify the menu if we can but sometimes it is not possible because the ingredient is an intrinsic part of the dish. Other times it is not practical i.e asking for Pad Thai without egg will mean the noodles will stick together like a brick.
We always try and accommodate requests including those relating to allergies and intolerances – please let our staff know when ordering.
All our stir fries use soy sauce or oyster sauce which contains gluten. If you require your stir fry to be gluten free please let us know and we can substitute gluten free soy sauce or oyster sauce.
Shrimp paste is used to add intense flavour to many dishes without making the dishes taste of shrimp so it may not be obvious that the dish contains shrimp, once again please tell staff.
May features in our salads so please check.
If you are lactose intolerant then you are in luck as there are no dishes that contain lactose our main menu. However, this may change if you order a dish from the Chef’s Special menu so please do check each time.
Nuts, mainly cashews and peanuts, feature heavily in Thai cooking. Sometimes they are obvious i.e Satay Sauce for the Chicken Satay, Massaman curry, Green Papaya Salad or it may be used as a garnish like on Pad Thai so please do tell our staff.
One of the joys of a good takeaway is having more the next day but some dishes are better at this than others.
Good to reheat
The curries all survive very well until the next day and in some cases can almost be better as the flavours meld and intensify.
Rice can be reheated. Just cool quickly and then re heat thoroughly to avoid rice food poisoning.
Pad Mie noodles reheat well.
Most of the stir fries reheat well. The vegetables might not look so appealing as they did the night before but they will still taste fab.
Not so good to reheat
Pad Thai and Spicy Stir Fry Noodles
Pad Thai noodles and Spicy Stir Fried Noodles do not generally heat up well the next day. They can seize into a clump and become a bit soggy. The flavours are still there but the texture isn’t great so I would always try and eat them as freshly as possible. Pad Mie noodles survive better and are OK the next day.
The fried starters are OK-ish the next day but much better fresh. To reheat Spring Rolls, Prawn Toasts, Chicken Toasts then do so on a baking tray, uncovered in the oven and they should crisp up.
If you wish to reheat Chicken Satay or BBQ Pork then these can be done by a v quick blast in the microwave or covered in the oven to ensure they don’t dry out.
We find the Cashew Nut Stir Fry is better fresh as the nuts soften over night and it is not quite the same dish without lovely crunchy cashews.