The House Authentic Thai - Meniu complet

ALC 5

Stir fried rice noodles with egg.

Starters: The House Platter (n). Second Course: Tom Yum Goong. Main Course: Sua Rong Hai (S) (Weeping Tiger), Kang Kiaw Wan Goong (S) (Prawn Green Curry), Neur Krob (Crispy beef). Accompaniments: Pad Pak Rum, Steamed Thai fragrant rice or Egg fried rice.

Vegetarian Set Menu. Starters: Mixed Vegetable Starters. Main Course: Green Vegetable Curry (S), Chili Paste Stir Fry (Pad Nam Plig Pow), Pad Thai Tofu. Accompaniments: Steamed Thai fragrant rice or Egg fried rice.

Starters: The House Platter (n). Main Course: Kang Krew Wan Kai (Chicken Green Curry), Oyster sauce stir fried with pork . Accompaniments: Pad Pak Rum, Steamed Thai fragrant rice or Egg fried rice.

Starters: The House Platter (n). Main Course: Gang Dang Neur (Beef Red Curry), Phed Makham (Duck Tamarind), Pad Priew Wan (Sweet Sour Chicken). Accompaniments: Pad Pak Rum, Steamed Thai fragrant rice or Egg fried rice.

Starters: The House Platter (n). Main Course: Gang Dang Neur (Beef Red Curry), Phed Makham (Duck Tamarind), Pad Priew Wan (Sweet Sour Chicken). Accompaniments: Pad Pak Rum, Steamed Thai fragrant rice or Egg fried rice.

Starters: The House Platter (n). Main Course: Kang Krew Wan Kai (Chicken Green Curry), Pork Oyster sauce stir fried. Accompaniments: Pad Pak Rum, Steamed Thai fragrant rice or Egg fried rice.

Vegetarian Set Menu. Starters: Mixed Vegetable Starters. Main Course: Green Vegetable Curry (S), Chili Paste Stir Fry (Pad Nam Plig Pow), Pad Thai Tofu. Accompaniments: Steamed Thai fragrant rice or Egg fried rice.

Starters: The House Platter (n). Second Course: Tom Yum Goong. Main Course: Sua Rong Hai (S) (Weeping Tiger), Kang Kiaw Wan Goong (S) (Prawn Green Curry), Neur Krob (Crispy beef). Accompaniments: Pad Pak Rum, Steamed Thai fragrant rice or Egg fried rice.

ALC 5% vol

Traditional thai dessert. Thai sticky rice mix with coconut milk serve with half fresh mango

Fried Thai rice with eggs and light soya sauce.

This is one of Thailand's most popular and famous street food dishes. Stir fried rice noodles with egg, bean sprouts, spring onions, ground peanuts and julienne long style long red chili. This dish is one of the House's most special, as the chef has a uni

The HOUSE special fried rice with mussel, king prawn, squid, cashew nuts and pine apple etc.

The HOUSE special chicken fried rice with yellow curry, cashew nuts and pine apples.

Stri-fried noodle with black soy sauce with selection of meat, egg and seasonal vegetable.

Your choice of seafood stir fried in Thai chili paste and served with sweet chilies, spring onions, mushrooms and Thai basil.

Fried sea bass garnished with coriander, onions and Thai basil and dressed with the Chef’s long red chillies, Thai red chillies and garlic sauce.

Fried sea bass topped with stir fried oyster sauce and served with fresh Thai red chillies and basil leaves.

Fried giant prawns cooked in a Thai red curry with a coconut milk base served with shredded lime leaves, fresh Thai red chillies and Thai basil.

Deep fried Seabass in a sweet and sour sauce served with cucumber, sweet red peppers, onions, cherry tomatoes and pineapple.

Minced prawns marinated with finely chopped fresh coriander served on toasted bread, dipped in egg yolk, and then fried until crispy golden brown.

A selection of stir fried vegetables and vermicelli wrapped in rice pastry and deep fried until golden, served with a sweet plum sauce.

Steamed minced pork and prawn in mixed with diced water chestnut and wrapped in yellow wheat pastry.

The Chef’s special recipe introduces a delicious blend of fish, Thai red curry, fine green beans and lime leaves to create a flavour explosion.

Stir-fried rice with egg, seasonal vegetable, and selection of meat.

Thailand’s famous hot and sour soup with king prawns, lemongrass, galangal herbs, Thai red chillies, lime leaves, and lime juice.

A creamy coconut soup with poached chicken, lemongrass, galangal herbs and limes leaves.

Succulent roasted duck stir fried with chili paste, spring greens, long beans, sweet chili, bamboo shoots, fine beans and basil leaves.

Baked King Prawns and vermicelli noodles topped with ginger, garlic, coriander roots, shitake mushrooms and flavoured with a light soy sauce. Served in a traditional Thai clay pot.

Its namesake is because the spicy sauce is supposed to make even the fiercest weep! 11oz* Grilled sirloin beef on a bed of pak choi and served with the special Thai spicy garnish.

Your choice of meats stir fried with mushrooms, onions, red and green peppers flavoured with a special Thai herb sauce made up of red wine, sesame oil. Served sizzling on a hot iron skillet.

Stir fried mixed seafood (Mussel, Squids Prawn) topped with our Chef’s special Yellow curry sauce and garnished with coriander.

A delicious mix of grilled sirloin beef, red onions, tomatoes, coriander, mint, and lime leaves with a lime juice dressing.

A selection of seafood (Scallops, Squids Prawn) mixed with spring onion, onions, tomatoes and coriander with a lime juice dressing.

Your choice of meat in a traditional Thai red curry with a coconut milk base, fresh Thai red chillies, sliced bamboo shoots and fresh basil leaves.

Your choice of meat in a traditional Thai green curry with a coconut milk base, fresh Thai red chillies, sliced bamboo shoots and fresh basil leaves.

Your choice of meat in a spicy, clear Thai curry with fine beans, sliced bamboo shoots, mushrooms, garnished with lime leaves.

Succulent duck cooked in a red curry sauce served with cherry tomatoes, lychees, pineapples and garnished with limes leaves.

Your choice of meat stir fried in oyster sauce served with cashew nuts, spring onions, dried chili, red green peppers and mushroom.

This is one of Thailand’s most popular dishes. Your choice of meat stir fried in oyster sauce and served with fresh Thai red chillies and basil leaves.

Your choice of meat stir fried in a sweet and sour sauce served with cucumber, sweet red peppers, onions, cherry tomatoes and pineapple.

Deep fried slices of rump steak cooked with sweet chili sauce and julienne style long red chilies.

Yours choice of meat stir fried with oyster sauce served with spring onions, green peppers and mushrooms..

Marinated duck pan fried with crispy spring greens topped in a tamarind sauce.

Steamed sea bass cooked with spring onions, seasoned with fish sauce and lemon juice with, crushed chillies, garlics and fresh coriander.

Seasonal vegetable stir fried with Thai oyster sauce

Stir fried bean sprouts in oyster sauce garnished with spring onion and long red chilli.

Stir fried pak choi in oyster sauce garnished with crispy garlic.

Prawn spring rolls marinated in a selection of herbs wrapped with spring roll pastry and serve with sweet chili sauce.

Thai style sweetcorn cakes flavoured with a selection of herbs and spices and served with a sweet chilli sauce.

Marinated chicken on skewers served with a crunchy peanut sauce.

A selection of our most popular appetisers on one plate including; prawn spring rolls, Thai fish cakes, prawn on sesame toast, chicken satay, vegetable spring rolls and golden parcels all served with sweet chilli sauce, sweet plum sauce and Thai style cuc

blend chicken with mix herbs in rice pastry

Selection of our favourite 6 starters including Thai fish cake, chicken satay, golden parcel, prawn on sesame toasted, prawn spring rolland vegetable spring roll together with Thai peanut sauce, sweet chilli sauce and plum sauce.

Thailand’s famous hot and sour soup flavoured with mushrooms, lemongrass, galangal herbs, Thai red chillies, limes leaves and lime juice.

A creamy coconut soup with button mushrooms, lemongrass, galangal herbs and limes leaves.

This dish gets it namesake from a small island in Malaysia, Penang Island, which is the birthplace of the curry. It is on the mildest Thai curries, your choice of meat cooked in a creamy red curry sauce with a coconut base flavoured with lime leaves and t

This dish has origins in the famous, old capital of Thailand Ayutthaya. Your choice of meat cooked in a Massaman curry sauce with a coconut milk base served with peanuts and Norfolk new potatoes.

This dish has origins in the famous, old capital of Thailand Ayutthaya. Your choice of meat cooked in a Massaman curry sauce with a coconut milk base served with peanuts and Norfolk new potatoes.

A Thai classic dish of shredded papaya and carrot mixed with cherry tomatoes, fresh lime juice, crushed peanuts, and Thai red chillies.

Originally from the Isan region of Thailand, steamed sticky rice.

Stir fried basil pork mince with Thai chilli, garlic and etc. Spicy

Thai spicy stir fried rice noodles topped with Thai red chillies and Thai basil.

Steamed rice soaked in coconut milk.

Steamed Thai jasmine rice.