Larb hed (gf)
Warm leaf salad of Tofu and seasonal mushrooms tossed in a "larb" style dressing of lemon juice, soy sauce and ground rice.
YUm tua (gf)
Cashew & Macadamia nut salad tossed in a sweet sauce of chilli, ginger, coriander, palm sugar, cucumber and pineapple.
The miang karm (gf)
Fold your own Chapoo Leaf and choose from a selection of traditional Thai ingredients like: ginger, chilli, toasted coconut, cashews, tamarind sauce and lime.
pad thai puk ruam (gf)
Stir-fried rice noodles with seasonal vegetables, bean shoots and tofu tossed in a stir-fry sauce.
pad puk Thao hoo (gf)
A delicious stir-fry of seasonal vegetables, soft tofu and mushrooms tossed in garlic, Kampot pepper and soy.
Pad Puk Kale (gf)
Stir-fry of fresh kale, broccoli, green bean, zucchini and baby corn. Wok-tossed in a garlic and soy stir-fry sauce.
Mussaman veggie curry (gf)
Seasonal vegetables, tofu and potato in a traditional Mussaman Curry of cinnamon, cardamon, peanuts, cloves and shallots.
yellow veggie curry (gf)
Yellow turmeric, bay leaf and cinnamon curry with pumpkin, sweet potato, onion, tofu and seasonal vegetables.
House-churned raspberry sorbet (gf)
House-churned raspberry sorbet. Jackfruit, rambutan, pitted-cherries and lashings of shredded pear.