Dear Customer – please note  that if your table is not sharing,

the dishes may come to your table one after the other over a period of time, as each dish is cooked fresh to order, however we will always do our best to serve all of the dishes at the same time.

Banquet A

Minimum 4 people

Vegan option available

$45 per person

 

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entrée

 

Corn and Banana Flower Fritter

Tempura vegetable

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Main

 

Vegetarian Pad Thai

Fried Salt and Pepper Calamari Salad

Thai Green Curry Vegetable

Jasmine rice

Roti Bread

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Dessert

 

Your Choice from the menu

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Banquet B

 

Minimum 4 people

 

$60 per person

 

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entrée

 

Corn and Banana Flower Fritter

Salt n Pepper Squid Nam Jim

Tealef Salad

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Main

 

Vegetarian Pad Thai

Ginger  Prawn Stir Fry

Fried Salmon Apple Salad

Thai Green Curry Vegetable

Jasmine Rice

Roti Bread

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Dessert

 

Your Choice from the menu

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Key

M– medium heat / GF– gluten free / GFR– gluten free on request / N– contains nuts

D– contains dairy / E– contains egg / V– vegan / VR– vegan on request S – sesame

Entrée

 

    Crab Dumplings  

Thai master stock – crisp shallot- shitake mushroom – water chestnut

dill – local blue swimmer crab

18

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             Char grilled seafood          GF

traditional Thai style – char grilled whole Queensland prawns –

Geelong squid – naam jim – lime – garlic – chilli

20

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                 Traditional Tom Yum or Tom Kha Soup            GF- M

pearl mushroom – vine tomato – lemongrass – kaffir lime – coriander

chilli – tamarind – galangal  (coconut milk in tom kha)

Vegan 13        –        Prawn 15

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                        Crisp rice ball salad   ‘Yum khao tord’  V-N-GF-M       

crisp red curry arancini – kaffir lime leaf – peanut -white coral mushroom – coriander

 – coconut yoghurt – shallot – soy – lime – fried whole chilli

16

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                        Corn and banana flower fritter        (4 pc) E-GF

lime mayonnaise – fresh corn – banana flower – kaffir lime – red curry paste

spring onion – lime

16

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Duncan’s Bowl        V-N-GF_M

Chefs Go To Comfort Food Dish

Jasmine rice-cherry tomato-naam jim-cashew -satay sauce-shallot-coriander

Toasted chilli jam-cucumber-crisp fried onion-chilli-mint

16

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  Soft shell crab Bao bun   (2 pc)    E

crisp battered soft-shell crab – green papaya slaw – naam jim mayo – pickled radish –

shallot – coriander

18

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 Vegetable tempura            V-GF

Boo thee – eggplant -mushroom – sweet potato – capsicum – spring onion – tamarind + ginger dipping

red curry tempura

15

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Traditional Spicy ‘Laab’ salad

                       (North East Thailand)       V-GF-N (optional)

Roasted cashew – market mushrooms – lime – cherry tomato – shallot – Thai herbs

lemongrass – galangal – kaffir lime leaf – mint – toasted rice

16

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  Myanmar tea leaf salad    ‘laphet thoke ‘          V-N-GF-M

Pickled tealeaf – cherry tomato – garlic – chilli – lemon – soy – fried legumes

sesame – peanut – olive oil – red cabbage – snake bean

15


 

Main

 

                       BURMESE JACKFRUIT CURRY             V

Jackfruit – caramelized onion – ginger – coriander – spring onion – papaya – garlic

chick pea – turmeric – sweet soy

25

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             GINGER STIR-FRY           

 mixed market mushrooms carrot – long red chilli – ginger – garlic spring onion – broccolini
(tofu in vegan)

Vegan  GFR-M   25      –      Calamari  GF-M  27     –     Scallop   GF-M  29     –     Prawn   GF-M  29

 

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               CASHEW ‘PAD PRIK PAO’         N

cashew – mixed market mushrooms – spring onion – cauliflower – snake bean

long red chilli -Thai eggplant -toasted chilli jam – yellow capsicum – carrot (tofu in vegan)

Vegan  GFR-M   25      –      Calamari  GF-M  27     –     Scallop   GF-M  29     –     Prawn   GF-M  29

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JUNGLE STIR FRY 

basil – pumpkin – snake bean – mixed market mushrooms – tofu – red curry paste – long red chilli

Thai eggplant – kaffir lime leaf – pickled peppercorn – bamboo shoot (tofu in vegan)

Vegan  GFR-M   25      –      Calamari  GF-M  27     –     Scallop   GF-M  29     –     Prawn   GF-M  29

 

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THAI CHILLI AND BASIL STIR FRY

snake bean – mixed market mushrooms – garlic – yellow peppers

chilli – Thai basil – carrot (tofu in vegan)

Vegan  GFR-M   25      –      Calamari  GF-M  27     –     Scallop   GF-M  29    –     Prawn   GF-M  29

 

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                   FRIED SALMON  GREEN MANGO $ APPLE SALAD       GF-M-N

green mango-lime juice-roasted cashew-toasted chilli jam-shallot-apple-coriander-mint

35

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 SALT AND PEPPER CALAMARI       GFR-M-S-VR

lime – witlof – rocket – cherry tomato – sesame – nori – pear – basil – red onion

fermented soy bean – mirin – sesame oil (VEGAN OPTION AVAILABLE)

26

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MIXED SEAFOODD BURMESE CURRY        GF

scallop – barramundi – prawn –calamari – NZ mussel – tomato – onion – turmeric

paprika – coriander – green bean

38

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FRIED WHOLE BABY BARRAMUNDI ”SAAM ROD SAUCE       GF-M-N

green mango – lime juice – roasted cashew – toasted chilli jam – shallot – apple –

coriander – mint

38

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MASAMAN CURRY          GF-N

coconut milk – kipfler potato – tamarind – fresh pineapple – cashew

– Holy masaman curry paste –

Whole Queensland King Prawn   35              –            Vegan + market Vegetables 27

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BARRAMUNDI RED CURRY ‘CHOO CHEE’             M-GF

crisp fried barramundi fillet – red curry – coconut milk – kaffir lime – cabbage

pumpkin – zucchini

30

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HOLY GREEN CURRY

mixed market mushrooms – bamboo – Thai eggplant – thai basil – holy green curry paste

– coconut milk – chilli – pumpkin (tofu in vegan)

Vegan  GF-M   26        –        Prawn   GF-M  29

 

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 PAD THAI

rice stick noodle – pickled daikon – garlic – tamarind – tofu – chive – bean shoot – carrot –

wombok – cauliflower – egg – (mushroom in vegan & vegetarian)

 

Vegan  N-GFR  25   –  Vegetarian N-E-GFR 25  –  Calamari  GF-E-N  27  –  Scallop   E-GF-N  29  –  Prawn   E-GF-N  29

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 THAI FRIED RICE

mixed market mushrooms – carrot – cabbage – garlic – onion – crisp shallot

tomato -snow peas  – egg – (except in vegan)

 

Vegan  21    GFR   –  Vegetarian   E-GFR  21      –   Calamari  GF-E  23    Scallop   E-GF  25    –    Prawn  GF-E  25

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 LAAD NAH (SLIPPERY NOODLE     E -GFR       

fresh flat rice noodle – pepper – brocolini – gai lan – garlic – oyster mushroom

bok choy – oyster sauce – egg – (except in vegan)

 

Vegan  GFR  25   –  Vegetarian E-GFR 25  –  Calamari  GFR-E  27  –  Scallop   E-GFR  29  –  Prawn   E-GFR  29

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Sides

 

       RICE    S

Thai steamed Jasmine     or     Mixed grain rice

4

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Seasoned chips      E-GF

Kaffir lime salt – lime mayonnaise

10

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                           Roti          N-GFR-V-S

homemade peanut satay sauce

7

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MIXED GREENS        GFR-V

morning glory – bok choy – gai lan – kale – crisp shallot – fermented soy bean – chilli

– mushroom oyster sauce

8

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Desserts

 

                         VEGAN CHEESE CAKE             V-GF-N

cocoa – pecan – medjool date – coconut – vegan raspberry jelly – vegan meringue

blue pea flower syrup – chia seed – cashew

15

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 Holy churros           D-E- GF Alcohol

Cinnamon churros – chilli chocolate & kahlua sauce – coconut milk ice-cream

 

15

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                         Sticky date and longan pudding        D-E-GF

date – longan – lemongrass & pandan butterscotch sauce – coconut ice-cream

15

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Mulled wine pear frangipane         GF-N-D

Mulled wine poached pear (a la spence) – frangipane fingers  – double cream

roasted hazelnut praline – mulled wine syrup

15

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                         Affogatto       GF – Alcohol

Illy coffee shot – coconut ice-cream – baileys liquor

14

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  Icecream          GF

Fresh coconut milk ice cream  -or-  Vanilla 

vegan coconut milk ice cream  –or-    Holy’s vegan banana and mango ice cream

                       4     (per scoop)

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