feel free to call Adrian Needham on 01582-722-538 or 0958-570-976
THE MENU
Our Menu comprises eleven appetizers, soups, salads, and
curries plus specialty dishes based on beef, prawns, fish, squid, mussels, pork, duck
and chicken. Noodles, steamed, or fried rice and vegetables accompany the main dishes.
Vegetarian diners may choose from six starters, soups, salads, curries
and vegetable-based main dishes, again with noodles or rice.
Main Dishes
Meats, fish, vegetables (in our vegetarian selection) appear in many guises, alone
or with mushrooms, egg, bean sprouts or peppers with additional flavours imparted
by a variety of sauces. These include a rich red wine sauce, peanuts, cashew nuts
and coconut milk also make appearances.
Noodles and Rice
Noodles make a complete dish themselves, particularly at lunchtime and are used
crispy or boiled, combined with egg, vegetables, prawns, or meat and flavoured with
herbs, lemon grass, garlic and ginger. Rice is plain steamed or with added coconut,
or fried with vegetables, egg, prawns or meat.
Desserts
Coconut ice-cream and mango or other fruit mousses are usually available and a glass
of Brown Brothers' Late Picked Muscat makes an ideal accompaniment.
Lunch Time
Many people nowadays prefer a light lunch and we have a special menu offering just
a single dish, with rice, or a more extensive selection, all chosen to be quick to prepare
and serve and offered at a special low price.
Party Menus
We offer special menus at Christmas, St. Valentines Day, and other special occasions,
and can cater for large or small private parties, with specially designed
menus if desired.
Starters
Our starters include little parcels of vegetables and various meats wrapped in thin pastry
skins and deep fried, along with barbecued meats and little cakes containing
fish or chicken, always served with a variety of dipping sauces.
Our Yum Yum Platter of assorted canapes allows everyone to sample many tastes and textures.
Curries
Thai curries gain their heat from chillies, but this is offset by the use of herbs and
coconut milk. Curries may be red, green or orange, depending on the type and ripeness
of the chillies, and typically contain coriander seeds and roots, garlic,
galangal (like root ginger), lemon grass, lime zest, shallots, peppercorns and shrimp paste.
Cardamom, nutmeg and cloves are used in Mussaman curries.
YUM YUM MUSSAMAN CURRY RECIPE
Serves 2
3 dried chillies, seeds removed, soaked in water 1 tsp fish sauce 1 tsp minced roasted galangal 1 heaped tsp thinly sliced roasted lemon grass 5 roasted shallots 450gms/1 lb
tender lamb 400 gms/14 oz grated coconut 2 tblsp roasted ground peanuts 5 small shallot onions 5 small potatoes peeled and boiled 2 cloves garlic, roasted and ground in a mortar 1 tblsp ground roasted
coriander seeds 1 tsp ground roasted cumin seeds 5 peppercorns 1 tblsp shrimp paste 3 bay leaves 5 roasted cardamom pods 1 cm piece roasted cinnamon 3 tblsp palm sugar 3 tblsp tamarind juice 3 tblsp
lemon juice 14 oz yellow pumpkin, cut into cubes
Place the coriander seeds, cumin seeds and peppercorns in a mortar and pound until ground and mixed thoroughly.
Cut the lamb into 2 inch chunks. Add 1.5 cups warm water.
Skim off 1 cup coconut milk and reserve. Place the remaining coconut milk in a pot with the lamb and simmer until tender.
Heat the coconut cream in a wok until oil appears on surface, then add the ground spices and garlic, and cook until fragrant. Add the lamb and also add the peanuts. Taste and
adjust the flavour so it is sweet, salty and sour by adding tamarind juice, palm sugar and lemon juice. Add bay leaves, cardamom, cinnamon, potatoes, and onion and pumpkin. Simmer until tender.
020 8802
6646