New Lemongrass

Pla Ra Chi Nee

Very hot. Deep-fried fillet of sea bass topped with our famous fragrant Thai green curry.

Phad Cha

Extremely hot. Your choice of fried jumbo prawn or sea bass fillet topped with phad cha mixed herbs, kaffir lime leaves, peppercorn, galangal, garlic, and sweet basil.

Duck Paradise

Finest aromatic duck breast on a bed of bean sprout. Dressed with exotic tamarind sauce, cashew nut, and crispy fried shallots.

Lamb Shank Massaman

Tender braised lamb shank in Thai Massaman curry sauce with potatoes and onions. Topped with cashew nuts and crispy fried shallots.

Sizzling Seafood

Very hot. Char-grilled assorted seafood with Thai herbs, served on a sizzling hot plate with spicy seafood sauce.

Talay Pad Pong Karee

Very hot. Stir-fried mixed seafood in a rich yellow curry sauce with egg, spring onion, and fragrant Thai herbs.

Roasted Duck Curry

Very hot. Delicate slices of roasted duck in spicy red curry sauce, coconut milk, tomatoes, sweet basil, pineapple, and red and green peppers.

Thai Red Curry

Rich and aromatic Thai red curry cooked in coconut milk with bamboo shoots, fine beans, courgettes, green and red peppers, fresh basil, and an aromatic selection of Thai herbs.

Thai Green Curry

Very hot. The famous fragrant Thai curry cooked in coconut milk with bamboo shoots, fine beans, courgettes, green and red peppers, fresh basil, and an aromatic selection of Thai herbs.

Panang Curry

Hot. A thicker, semi-dry red curry cooked in coconut milk, with green and red pepper.

Massaman Curry

Special slow-cooked lamb from the furthest South of Thailand, made with dry spices such as cumin and cinnamon, while other Thai curries are made from Thai herbs. The curry is cooked in coconut milk, potatoes, and onion, then topped with crispy shallots and cashew nuts.

Jungle Curry

Extremely hot. The ultimate Thai fiery hot curry, improvised by the hunter on the day that coconuts are nowhere to be found. Cook with bamboo shoots, green and red peppers, galangal, and holy basil.