Due to the importance that rice has within Thai cuisine, anything less than freshly cooked rice isn't really good enough. We provide premium Thai rice and instructions on how to cook it to get the best results.

Cabbage charred in the wok with garlic, white pepper and soy sauce. Topped with crispy, fried garlic, coriander and home-made, roasted chilli oil.

Cabbage charred in the wok with garlic, white pepper and fish sauce. Topped with crispy, fried salted fish, coriander and home-made, roasted chilli oil.

Green curry is synonymous with central Thailand and is one of the most well known and favourite dishes. This green curry is paired with beef that is seared and braised with lemongrass and galangal. Hot, salty and fragrant from lime leaf, lemongrass and galangal, this curry has a mellow, green colouring bursting with fresh flavours. Chilli Heat - Medium.

Rich and peppery red curry of pumpkin and water spinach. Salty, smoky, slightly sweet and sour with citrus notes from makrut lime leaves and juice.

This pomelo salad is sweet, sour and fragrant from the mix of pomelo, lemongrass and lime leaf. Chilli and shallots are charred in a wok to form a smoky dressing with fish sauce and lime juice with added nuttiness from toasted coconut and roasted peanuts.

This pomelo salad is sweet, sour and fragrant from the mix of pomelo, lemongrass and lime leaf. Chilli and shallots are charred in a wok to form a smoky dressing with fish sauce and lime juice with added nuttiness from toasted coconut and roasted peanuts.

A northern style laap made from hand-cut chicken maryland, marinated and cooked in a spiced, aromatic paste with chilli and garlic. Served alongside a selection of herbs and wombok. Chilli heat - mild.

A sweet and sour accompaniment of cucumber, pineapple, shallot, chilli and ginger to cut through the richness of curries.