Ma Hor: Caramelised Pork and Prawn with Peanuts and Pineapple (GF) – $6/2pcs

Ma Hor Tao Hoo: Caramelised Tofu with Peanuts and Pineapple (GF) (VGN) – $5.5/2pcs

Miang Plar: Smoked Trout Betel Leaf with Coriander, Shallots, Lime and Peanuts with Sweet Tamarind (GF) – $6

Miang Som O: Pomelo Betel Leaf with Lemongrass, Chilli and Roasted Coconut (GF) (VGN) – $6

Peak Kai Tod: Deep Fried Chicken Wings with Crispy Tom Yum Dressing (GF) – $14

Hed Sa Wan: Crispy Mushrooms with Soy Caramel and Sticky Rice (VGN) – $14

Larb Kai: Chicken Larb with Ground Chicken, Chilli, Mint, Roasted Rice, Hot and Sour Dressing and Sticky Rice (GF) – $16

Yum Krow Tod Tao Hoo: Fried Curry Rice Ball with Crispy Tofu, Ginger, Mint, Coriander, Chilli and Peanuts (GF) (VGN) – $20

Yum Neur: Northern Thai Style Beef Tartare with Coriander, Mint and Roasted Rice served with Prawn Crackers (GF without Prawn Crackers) – $20

Plaa Par: Cured Kingfish with a Lemongrass, Mint, Coriander, Chilli and Lime Salad (GF) – $22



Yum Moo Krob: Crispy Pork Belly Salad with Gai Ian, Chinese Celery and Nahm Jim (GF) – $30

Kai Yang Ko Rae: Char-Grilled Chicken marinated in Red Curry Paste with Cucumber Relish and Grilled Sticky Rice (GF) – $30

Ka Moo Tod: Crispy Pork Hock with Chilli Vinegar, Sweet Dark Soy Sauce and House Made Sriracha – $32

Kae Yang: Grilled Lamb Rump with Pickled Corn and Cucumber, Chinese Vinegar and Yellow Bean Dressing – $35

Plar Yang: Char-Grilled Whole Market Fish with Snake Beans, Betel Leaves, Thai Basil and Roasted Chilli Relish (GF) – $MP


Panang Neur: Braised Panang Beef Rump with Curry Leaves and Peanuts served with Roti and Cucumber (GF without Roti) – L $34

Gang Dang Pumpkin: Red Curry with Pumpkin, Sweet Potato, Eggplant, Corn and Thai Basil (VGN) (GF) – S $22 / L $28

Tom Sab Kor Moo Yang: Char-Grilled Pork Neck with Tom Yum, Mushroom, Tomato and Roasted Rice (GF) – S $24 / L $30

Gang Keaw Wan Plar: Green Curry with Blue Eye, Eggplant, Corn and Thai Basil (GF) – S $28 / L $36


Nasi Goreng: Fried Rice with Curry Powder, Pineapple and Cashews (GF) (V) – $16

Pad Thai: Rice Noodles, Tofu, Egg, Peanuts and Bean Sprouts (GF) (V) – $18 add King Prawns – $24

Char Kway Teow: Flat Rice Noodles, Beef and Chinese Broccoli with Sweet Dark Soy Sauce – $20

See Krong Moo Pad Prik Thai and Bao: Caramelised Pork Spare Rib with Coriander, Garlic, House-Made Steamed Bao and Pickled Vegetables – $34

Pad Prik Khing Ped: Stir-Fried Confit Duck with Dry Red Curry, Green Peppercorn and Holy Basil (GF) – $36



Thai Jasmine Rice – S $3 / L $6

Prik Nahm Plar – $3

Steamed Bao – $3/each

Roti – $4.5/each

Roasted Chilli Relish – $5

Stir-Fried Asian Greens – $14

Som Tum: Green Papaya, Tomato and Snake Bean Salad (GF) – $14

Snake Bean, Eggplant, Dill and Watercress Salad with Lemongrass and Dried Chilli finished with Shallots and Tamarind Dressing (GF) (VGN) –  $14



Pandan Sponge with Sticky Rice, Basil Seeds and Coconut Sorbet – $14

Coconut and Peanut Parfait with Lime and Caramelised Pineapple Ice-Cream – $15

Thai Basil Cream with Ginger Curd, Seasonal Fruit and Lime and Scud Chilli Sorbet – $15

Banana Cake with Whiskey Sabayon and Vietnamese Coffee Ice-Cream – $15

Ice-Cream and Sorbet – $6/scoop
– Vietnamese Coffee Ice-Cream
– Caramelised Pineapple Ice-Cream
– Coconut Sorbet
– Lime and Scud Chilli Sorbet

Sticky Licks – Single $10 / Trio $25
‘One Lick’ …and you can’t stop!
Gourmet Ice Cream desserts, choose from a selection of flavours:
– Watermelon, Coconut and Mint
– Lychee and Honeydew
– Orange Blossom
– Milk Chocolate Chip