Appetizers & Salads
B1. Po Pia Pak
170
Vegetable spring rolls.
B2. Po Pia Kung
190
Spring rolls with shrimp.
B3. Po Pia Larb Moo Tod
250
Spring rolls with deep-fried spicy minced pork and vegetables on the side.
B4. Tod Man Pla
190
Fish cake.
B5. Tod Man Kung
270
Shrimp cake.
B6. Gai Hor Baitoey
250
Chicken wrapped in pandan leaf.
B7. Larb Moo Tod
220
Deep-fried spicy minced pork balls.
B8. Moo Daed Diaw
190
Fried sun-dried pork.
B9. Beek Gai Tod Nam Pla
220
Deep-fried chicken wings with fish sauce.
B10. Gai Satay
230
Chicken satay with peanut sauce.
B11. Kung Chae Nam Pla
220
Raw shrimp in spicy sauce.
B12. Moo Ma Nao
220
Boiled pork with spicy lime sauce.
B13. Larb Moo/Gai
220
Spicy minced pork/chicken.
B14. Yum Woon Sen Talay
290
Glass noodle salad with seafood.
B15. Som Tum Thai Pu Nim Tod
290
Spicy papaya salad with fried soft-shelled crab.
B16. Som Tum Korat
190
Spicy papaya salad in fermented fish sauce.
Dips
T1. Lun Pu
320
Simmered crab with egg and fresh vegetables.
T2. Lun Kung
290
Simmered shrimp with egg and fresh vegetables.
T3. Nam Prik Gapi
290
Spicy shrimp paste dip with fried mackerel, egg and vegetables.
T4. Nam Prik Pla Thu
290
Spicy mackerel paste dip with fried fish, egg and vegetables.
T5. Pla Ra Song Kreang
290
Spicy Thai anchovies and herbs dip with fried fish, egg and vegetables.
Soups & Curries
Y1. Tom Yam Kung
250
The famous Thai national hot spicy and sour soup with shrimp, mushrooms, lemongrass, galangal and makrut lime leaves.
Y2. Tom Kha Gai
220
Chicken breast soup enriched with coconut milk, mushrooms, lemongrass, galangal and makrut lime leaves.
Y3. Tom Zab Kra Duk On
250
Hot spicy and sour pork ribs soup.
Y4. Kaeng Liang Kung Pak Ruam
290
Shrimp and mixed vegetables in clear spicy curry.
Y5. Gaeng Om Gai/Moo
220
Spicy Isaan curry soup with chicken or pork.
Y6. Gaeng Som Pla Kapong
220
Hot spicy and sour curry soup with sea bass and pickled bamboo shots.
Y7. Gaeng Pa Gai/Moo
220
Spicy Thai jungle curry with chicken or pork.
Y8. Gaeng Kiew Wan Gai/Moo
220
Thai green curry with chicken breast or pork tenderloin and egg plant.
Y9. Gaeng Phed Ped Yang
250
Roasted duck breast in red curry with eggplant and grapes.
Y10. Gaeng Kari Gai
220
Chicken breast in yellow curry with potatoes and onion.
Y11. Massaman Gai
220
Slow cooked chicken tight in massaman curry with potatoes and onion.
Y12. Massaman Nua Tun
290
Slow cooked premium Australian beef in massaman curry with potatoes and carrots.
Y13. Phanaeng Gai/Moo
220
Chicken breast or pork tenderloin in phanaeng curry.
Y14. Phanaeng Nua
390
Premium Australian beef tenderloin in phanaeng curry.
Y15. Choo Chee Kung
290
Shrimps with dry red curry.
Y16. Choo Chee Pla Kapong
290
Sea bass with dry red curry.
Y17. Choo Chee Pla Salmon
390
Salmon with dry red curry.
Y18. Kung/Pla Muek Pad Phong Kari
290
Stir-fried shrimp or squid in yellow curry with egg, onion, bell peppers and celery.
Y19. Mor Fai Kai Toon Kung
390
Hot pot with shrimp, minced pork and egg.
Noodles & Fried rice
N1. Pad Thai Kung Hor Khai
290
Stir-fried rice noodles with shrimp wrapped in egg.
N2. Pad Thai Gai Hor Khai
250
Stir-fried rice noodles with chicken breast wrapped in egg.
N3. Pad Cee Aew Gai/Moo
220
Stir-fried rice noodles with chicken breast or pork tenderloin in black soy sauce.
N4. Rad Nha Gai/Moo
220
Stir-fried rice noodles with chicken breast or pork tenderloin in a thick sauce.
N5. Kuai Tiao Khua Gai
220
Stir-fried rice noodles with chicken breast, egg and bean sprout.
N6. Kung Op Wun Sen
290
Baked shrimp with glass noodles, bacon, celery, ginger and garlic.
N7. Khao Pad Khai Kra Tiam
190
Fried rice with egg and garlic.
N8. Khao Pad Gai/Moo/Kung
220
Fried rice with chicken breast, pork tenderloin or shrimp.
N9. Khao Pad Sapparod Kung
290
Fried rice with shrimp and pineapple served in a pineapple.
N10. Khao Cook Kapi
290
Fried rice mixed with shrimp paste, served with sweet pork, sweet sausage, dry shrimps, egg, green mango, spring beans, shallots and fresh chili peppers.
Stir-fried
R1. Pad Pak Bung Fai Daeng
190
Stir-fried morning glory with whole chili.
R2. Pad Pak Ruam Mit
220
Stir-fried mixed vegetables.
R3. Kana Moo Krob
250
Kale with crispy pork belly.
R4. Pad Ka Prao Gai/Moo
220
Stir-fried chicken breast or pork tenderloin with spicy basil.
R5. Kua Kling Gai/Moo
220
Chicken breast or pork tenderloin in southern Thai dry yellow curry with galangal.
R6. Moo Krob Gua Gluea
250
Stir-fried crispy pork belly with garlic, chili and salt.
R7. Gai Pad Met Mamuang
250
Stir-fried chicken breast with cashew nuts, bell peppers, spring onion and carrot.
R8. Pad Preaw Wan Gai/Moo
250
Stir-fried chicken breast or pork tenderloin in Thai sweet and sour sauce with onion, cucumber, pineapple, tomato and spring onion.
R9. Nua Pad Nam Man Hoy
390
Stir-fried Premium Australian beef tenderloin in oyster sauce with mushroom, onion, carrot and spring onion.
R10. Moo Pad Kapi Sator
250
Stir-fried pork tenderloin with stink beans in shrimp paste sauce.
R11. Pla Muek Pad Khai Kem
290
Stir-fried squid with salted egg, onion, celery, spring onion and garlic.
R12. Pad Cha Talay
290
Stir-fried seafood with spicy Thai herbs, finger root, green pepper and sweet basil.
R13. Pad Cha Pla Kapong
450
Deep-fried whole sea bass with spicy Thai herbs, finger root, green pepper and sweet basil.
R14. Pla Kapong Luy Suan
450
Deep-fried whole sea bass in chili paste, lime juice and fish sauce with ginger and peanuts.
R15. Pla Kapong Tod Nam Pla
450
Deep-fried whole sea bass in fish sauce with green mango and cashew nuts.
R16. Pla Kapong Rad Prik
450
Deep-fried whole sea bass with salt and chili.
R17. Pla Kapong Tod Khamin
450
Deep-fried whole sea bass with fresh turmeric, salt and garlic.
R18. Nam Tok Pla Kapong
450
Deep-fried whole sea bass in spicy Thai waterfall salad with lime juice, fish sauce, shallots and spring onion.
Extras
E5. Khao Suey
30
Jasmine Rice.
Desserts
D1. Mango Tiramisu
290
Thinna's Mango Tiramisu.
D2. Crêpes Suzette
290
Crêpes with orange sauce and vanilla ice cream.
D3. Lemon Sorbet Colonel
290
Lemon sorbet with Absolut Vodka.
D4. Ice cream
190
110
1 scoop
Vanilla and chocolate ice cream topped with whipped cream.
D5. Affogato
190
1 scoop of vanilla ice cream topped with hot espresso coffee.
D6. Mango Sticky Rice
250
Fresh Thai mango and sticky rice with coconut milk.
D7. Mixed fruits
250
Assorted seasonal fruits.
D8. Assorted Cheese Platter
450
790
platter for 2
Swiss Appenzell, Gruyère and Emmental cheese; plus a creamy brie and a blue cheese garnished with grape.
Food Information
Vegetarian and Vegan
All our dishes are cooked fresh and can be customized, and many can be cooked without meat or fish or diary products or any other ingredient you prefer not to be added to your dish. Please ask us before ordering so we can understand your needs.
Additives
Many of our dishes contain additives, which can be omitted in many cases. Please ask us when ordering your meal.
Most Thai dishes contain sugar to ensure authentic taste. Please let us know when ordering your meal if you prefer to reduce or omit sugar from your dish.
Allergy information
Many of our dishes can be prepared omitting ingredients which cause allergies. Please ask us when ordering your meal.
Origin of meats
Beef: Australia
Pork: Thailand
Chicken: Thailand
Duck: Thailand
Veal: Thailand / Australia
Sausages: Thailand
Origin of fish and seafood
Seabass: Thailand
Salmon: Norway
Cod: Norway
Shrimp: Thailand
Other seafood: Thailand
Food characteristics
Spicy
Very Spicy
Red Hot Spicy
Vegetarian dish or can be cooked vegetarian if you prefer (please let us know)
Please note that we charge a minimum cover fee of 100 Baht per person if consumption is less than 100 Baht