Totally vegetarian, fresh vegetables are chopped and mixed with a fragrant curry sauce, then wrapped in puff pastry and lightly fried. Served with sweet chilli dipping sauce.

Whole marinated prawns, spun in crispy pastry and quickly fried. Served on a nest of crispy shredded taro and home made chilli lime dipping sauce.

Sourced from the Thai vegetarian community, this popular snack is a selection of corn fritters and deep fried golden tofu wedges, served on a nest of crispy shredded taro. Remember to dip these morsels in the Num Jim and Ar-jard to absorb additional sweet-tangy and spicy flavours.

Grilled marinated beef and sliced, served with nam jim jaew (Thai chilli dip) and sticky rice.

Banana flower salad with grill prawns tossed with sun dried shrimps, mint leaves, shredded red onion, shallots, coriander and drizzled with coconut milk and chilli jam dressing.

Grilled calamari rings topped with salad, coriander leaves, mint, red onion, sliced cucumber and carrot ribbons drizzled with chilli-lime dressing and sprinkled with crispy fried shallots and cashew nuts.

A homemade classic. Thickly sliced pumpkin and shredded zucchini is stir-fried with beaten egg. Flavoured with chopped coriander, soy sauce, ground white pepper, the dish is a vibrant mixture of sweet, savory and a hint of pepper heat.

On a bed of tender broccolini, the sweet flesh of king prawns, dressed in mild coconut sauce with pearls of scallops, basil leaves, mushrooms and vegetables.

Fabulous meal from the people in the East of Thailand - grilled king prawns, blanched calamari rings, fish fillet, mussels and scallops with traditional Thai salad.

This popular salad dish of North Eastern Thailand uses roasted duck, chopped and tossed with finely sliced red onion, mint leaves, Thai parsley, sliced shallots and chilli lemon dressing sprinkled with roasted rice.

Tender roasted duck served with shiitake mushroom, bok choy and dressed in a light plum sauce, spiced with garlic, cinnamon and star anise.