Chefs Specials
= Gluten Free, 
= Gluten Free Option
ENTREES
- PRAWN CAKES $18
- Served with sweet plum sauce
- SATAY LAMB $30
- BBQ lamb cutlets with satay & ajaad sauce
- SATAY PRAWN $17
- Tumeric sautéed prawns with satay sauce
- LARB MOO TODD $17
- Spicy herbed pork balls with chilli sauce
- HOI NEUNG $18
- Steamed NZ Mussels with basil, Thai herbs, chilli lime dipping sauce
- GOONG HOM PAR $18
- Marinated black tiger prawns wrapped in rice paper, then deep fried
- MIENG KHAM $20
- Thai betel leaf topped with dried shrimp, coconut, peanuts, red onion, ginger and lime
- SOFT SHELL CRAB$19
- Deep fried soft shell crab served with a dipping sauce
- DUCK PANCAKE $20
- Barbecued Peking duck breast, shallot and hoisin sauce
- COCONUT PRAWNS $18
- Shredded cononut battered king prawns
- Siracha PrawnS $18
- Lightly fried tiger prawns in a spicy chilli mayonaise
- CRISPY Pork Belly $18
- served with a Thai basil sauce
- HOI YANG $20
- Grilled scallops with king brown mushrooms and chilli mayonnaise
MAINS
- PAD PRIK KAE $42
- Stewed lamb, stir fried, wth a spicy red curry with assorted vegetables
- GANG TA PO $34
- Slow cooked beef curry with water spinach
- SNOWPEA GOONG (THAI SALAD) $34
- Black Tiger prawns, sliced snowpeas, shallots, red onion and coriander tossed
with coconut cream and chilli jam
- 1,000 CHILLI PED $45
- Crispy duck breast served with spicy chilli sauce
- PAD CHAR PED $36
- Barbecued duck, stir fried with mixed vegetables and chilli, served on a sizzling plate
- Betel Leaf Curry Snapper $45
- Mild Betel leaf curry with bug meat
- CHOO CHEE SALMON $38
- Barbecued Atlantic Salmon topped with a choo chee curry and snowpeas
- YUM SALMON $38
- Barbecued Atlantic Salmon with green apple salad and cashew nuts
- YUM PLA $44
- Deep fried Barramundi topped with a green apple salad and cashew nuts
- PAD KRATIUM PRIK THAI $46
- Stir fried bug tails with a blend of garlic and course black pepper
- PAD PRIK KHING Goong $46
- Queensland barbecued king prawns served with a spicy traditional dry curry green bean stir fry
- SALT AND PEPPER SQUID $25
- Calamari tossed in a salt and pepper tempura batter, then deep fried
- Sizzling Bugs $46
- Stir fried bug tails in chilli jam with onion, capsicum, mushrooms and Thai basil
- Pad Prik Pao $46
- Stir fried bug tails in thai basil chilli and selected vegetable
- Betel leaf curry bugs $46
- Traditional Curry with bug tails and selected vegetable
- Crab Kao Pad $30
- Blue Swimmer crab meat fried rice
- Hung lay kae 35
- Traditional Northern Curry, slow roasted lamb shank with kipfler potatoes, peanut, cashew and ginger
- Goong Kataron $46
- BBQ Queensland king prawns, stir fried chicken mince, hot basil on a sizzling plate
- Prik Khing moo gob $39
- Dry curry stir fry with pork belly and green bean
- Prik Khing Ped $45
- Dry curry stir fried duck breast and green bean
