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.
Hoi lai pad nam prik pao
A favourite dish from our travels to Thailand and exclusive to papaya tree - clams in shells stir fried with fresh thai basil leaves, roasted chilli paste, garlic and fresh sliced red chillis.
Papaya tree salt and pepper squid
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
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