Chef’s Specials

= Gluten Free, = Gluten Free Option

ENTREES

GOONG HOM PAR $18: Marinated black tiger prawns wrapped in rice paper, then deep fried
MIENG KHAM $20: Thai betel leaf topped with dried shrimp, coconut, peanuts, red onion, ginger and lime
DUCK PANCAKE $20: Barbecued Peking duck breast, shallot and hoisin sauce
HOI YANG $20: Grilled scallops with king brown mushrooms and chilli mayonnaise
Siracha Prawn $18: Lightly fried tiger prawns in a spicy chilli mayonaise
Pork Belly $18: served with a Thai basil sauce

PAD PRIK KAE $42: Stewed lamb, stir fried, wth a spicy red curry with assorted vegetables
GANG TA PO $34: Slow cooked beef curry with water spinach
SNOWPEA GOONG (THAI SALAD) $34: Black Tiger prawns, sliced snowpeas, shallots, red onion and coriander tossed with coconut cream and chilli jam
1,000 CHILLI PED $45: Crispy duck breast served with spicy chilli sauce
PAD CHAR PED $36: Barbecued duck, stir fried with mixed vegetables served on a sizzling plate
Ped Yung $45: BBQ Duck breast with a Thai Plum sauce
CHOO CHEE SALMON $38: Barbecued Atlantic Salmon topped with a choo chee curry and snowpeas
YUM SALMON $38: Barbecued Atlantic Salmon with green apple salad and cashew nuts
YUM PLA $44: Deep fried Barramundi topped with a green apple salad and cashew nuts
SALT AND PEPPER SQUID $25: Calamari tossed in a salt and pepper tempura batter, then deep fried
Sizzling Bugs $46: Stir fried bug tails in thai basil chilli and selected vegetable
Betel leaf curry bugs $46: Traditional Curry with bug tails and selected vegetable
Yum Goong Monkey Thai $46: Queensland BBQ King Prawns served with a Thai summer salad
Hung lay kae $35: Traditional Northern Curry, slow roasted lamb shank with kipfler potatoes, peanut, cashew and ginger
Goong Kataron $46: BBQ Queensland king prawns, stir fried pork mince, hot basil on a sizzling plate
Prik Khing moo gob $39: Dry curry stir fry with pork belly and green bean