Regional Thai Feasting Menu

Nine course sharing menu of regional Thai dishes made from scratch using the highest quality Thai herbs, fruits & vegetables and locally sourced British meat, fish & vegetables as well as chef's home-grown herbs. Sharing menu (All dishes included in price, but can be customised to individual tastes and some dietary requirements. Some ingredients and dishes may change due to seasonal availability) ‘Miang kham kung’ One bite wrap of tiger prawns pounded with fresh turmeric & black pepper on a peanut, coconut & galangal palm sugar caramel with green mango, ginger & birds eye chili sat within an edible ‘cha plu’ leaf (Vo) ‘Neau swarn' Chilli 'heavenly' beef marinated in sweet soy & spices, flash fried & served with a smoky burnt chilli sriracha (Vo) 'Mee krob' Crispy noodles folded through a brown crab, yellow bean & mandarin dressing with hot smoked-butter-confit salmon, pickled garlic & Chinese chives (Vo) 'Gai tod’ Tempura free-range chicken marinated in buttermilk, garlic & spices, dressed in a scotch bonnet infused fish sauce glaze, accented with fresh herbs & lime (Vo) ‘Dtam som oo’ Pomelo & green mango salad with roasted cashews & fresh herbs dressed in a lime & chilli ‘nahm yum’ & topped with aromatic toasted rice (Vo) 'Nahm phrik nuhm muu krob' Northern Thai style relish of smoked chilli & fermented shrimp paste served with crispy pork belly, shrimp crackers, cucumber & fresh Thai herbs (Vo.) ‘Gaeng katti’ Spicy Southern Thai style turmeric & lemongrass coconut curry of monkfish with 'cha plu' leaves & wild ginger ‘kra chi’, finished with calamansi lime (Vo) Served with turmeric & roasted garlic butter roti bread & curry leaf salt & ‘khao hom mali’ Steamed jasmine rice ‘Itim’ Pandan ice cream topped black cardamon spiced coconut butterscotch roasted cashews, banana crisp & dusted with freshly grated nutmeg