SEA FOOD

40. GOONG OB WOON SEN     5.00

Jumbo prawns steamed with vermicelli noodles and vegetables, served in a hot pot

41. PLA LARD PRIK

Haddock   9.25   Sea bass 16.00 In red curry sauce with sweet red and green peppers and basil leaves.

42. PLA NUNG SOYA SOUCE       6.00

Steamed sea bass in soya sauce with spring onions, Chinese mushroom and ginger.

45. HOI OB MAW DIN       10.50   Steamed mussels with lemon grass, lime leaves, and sweet basil, served in a hot pot.

46. PAD TALAY RUAM     10.50

Mixed seafood in mild red curry sauce with chopped lime leaves, and red chilli

VEGETARIAN STARTERS

47. MUN TOD     4.50 Sweet potato fritters

48. PAE PIA JAE   4.50

  Spring rolls stuffed with vegetables and vermicelli noodles.

49. PUK TOD     4.50 Mixed vegetables fried in oriental-style batt

50. TOD MUN KAO POAD     4.50 Thai sweet corn cakes served with sweet chilli and ground peanut dip.

51. TOM YUM HED     4.50 Thai hot and sour soup with mushroom, lemon grass, lime leaves, and fresh coriander.

52. TOM KAH HED   4.50 Thai hot and sour soup with the addition of coconut milk to mellow the flavour