Blue Sky Thai

Pla Chu-chee (Dry Red Curry)

Crispy battered sea bass topped with a thick red curry sauce, cooked in coconut milk with finely sliced kaffir lime leaves, rich cream on a bed of lettuce, and garnished with coriander and red pepper.

Weeping Tiger

Grilled marinated sirloin of beef sliced and served with our chef's special sauce and mixed vegetables in an oyster sauce and spicy tamarind sauce on the side. Serve on a sizzling dish.

Goong Ma-kham

Crispy king prawns topped with a caramelised tamarind sauce and sprinkled with crispy onion on a bed of lettuce and crispy noodles.

Goong Chu-chee (Dry Red Curry)

Crispy battered large king prawns topped with a thick red curry sauce, cooked in coconut milk with finely sliced kaffir lime leaves, rich cream on a bed of lettuce, and garnished with coriander and red pepper.

Red Wine Beef

Stir-fried beef with a rich red wine sauce, peppers, onion, carrot, fine bean and spring onion. Serve on a sizzling dish.

Sizzling Duck

Served with onions and a light non-spicy Thai sauce on a sizzling plate.

Geang Pah (Extremely Hot)

Thai jungle curry paste, hot and spicy curry with fresh chilli fish sauce, peppers, bamboo shoots, mushrooms, krachai (rhizome), broccoli, courgetti, fine bean, aubergine, courgettes, and sweet basil.

Geang Panang (Dry Curry)

Thai panang curry paste is a rich and aromatic dry curry in coconut milk flavoured with peppers, fine beans, and rich cream lime leaves.

Geang Deang

Thai red curry paste cooked in coconut milk, bamboo shoots, aubergines, courgettes, pepper, fine bean, and sweet basil.

Gean Kiew Waan

Thai green curry paste. A very popular traditional dish cooked in coconut milk, bamboo shoots, aubergines, courgettes, peppers, fine beans, and sweet basil.

Geang Massaman

Thai massaman curry paste. A typical southern Thai dish - mild and slightly sweet curry with peanut, potatoes, carrot, and flavoured with cinnamon, cloves, nutmeg, cumin and onion, sprinkled with fried crispy onion and coriander.