ultimate pad thai
we first take our usual pad thai with black tiger king prawns and serve it in a special folded seasoned spring onion omelette. next, more garlic and cracked black pepper king prawns are added on top. an extra dish is used to serve more fresh crunchy beansprouts, spring onion stalks, a bunch of fresh coriander leaves and half a whole lime. finally, another little dish to ‘fine tune’ your pad thai, serves sriracha chilli sauce, crushed ‘dry roasted’ chilli and ground peanuts.
peppery thai trout
fillet of fresh line caught rainbow trout from the spring fed lakes of hampshire. these gin clear waters gives the fish an exceptionally clean taste. garlic and cracked black pepper sauce, fresh young black stemmed peppercorns and crispy fried thai hot basil leaves completes this aromatic dish.
pla nahm dok (hot)
crispy 'panko crumbed' fillet of cornish cod with roasted rice powder, lime juice and northern thai herbs.
papaya tree salt and pepper squid (hot)
succulent diamond cut squid quick fried in a light and crispy batter with sea salt, cracked black pepper, young black stemmed peppercorns and finely minced garlic and chilli.
massaman lamb curry
tender lamb cutlets served in a smooth and mild curry with coconut milk, potatoes and cherry tomatoes, finished with roasted peanuts and a delicate drizzle of coconut cream.