TAKEAWAY MENU

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

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

 

Entrée

     FRAGRANT TOM YUM SOUP      GF

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

chilli – tamarind – galangal

Tofu 10 (V)      – or –        Prawn 13

 

       COCONUT CREAM TOM KHA SOUP      GF

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

chilli – tamarind – galangal

Tofu 10 (V)      – or –        Prawn 13

 

                 CORN AND BANANA FLOWER FRITTER     (4 PC) E-GF

lime mayonnaise – corn – banana flower – kaffir lime leaf – red curry paste – spring onion

13

 

            TEMPURA VEGETABLE        V-GF

Holy red curry paste – mixed seasonal vegetables – tamarind + ginger dipping sauce

13

 

            BURMESE PICKLED TEALEAF SALAD      V-N-GF-M

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

sesame – peanut – olive oil – red cabbage

12

 

            STEAMED SPANNER CRAB WONTON DUMPLINGS     (3 PC)

crab – spring onion – coriander – dill – shitake – water chestnut dressed in light Thai spiced

master stock – asparagus – white wood mushroom

14

 

            SALMON THAI FISHCAKES     (5 PC) E-GF

kaffir lime leaf – snake bean – house made red curry paste – coriander – cucumber – shallot salsa

13

 

Main

 

THAI BASIL AND CHILLI STIRFRY

snake bean – mixed market mushrooms – garlic – yellow pepper – chilli

oyster mushroom sauce – long red chilli – Thai basil

Tofu  RGF-V-M   19      – or-     Calamari  GF-M  21    -or-      Prawn   GF-M  23

 

            BURMESE JACKFRUIT CURRY             V

young jackfruit – caramelized onion – ginger – coriander – spring onion – choko – garlic

turmeric – sweet soy – chick pea

21

 

HOLY GREEN CURRY

mixed market mushrooms – bamboo – Thai eggplant – Thai basil – Holy green curry paste – coconut milk – chilli

Tofu  GF-V-M   19     -or-      Prawn   GF-M  23

 

 CASHEW STIRFRY ‘PAD PRIK PAO’

cashew –  spring onion – cauliflower – snake bean – Thai eggplant – home made – mushroom – chilli jam

Tofu   RGF-V   19        -or-       Calamari  GF   21        -or-        Prawn  GF  23

 

  GINGER STIRFRY             

mixed market mushrooms – long red chilli – ginger – garlic – carrot –  brocolini
spring onion

Tofu   RGF-V   19       -or-       Calamari  GF   21        -or-        Prawn  GF  23

 

                      JUNGLE STIRFRY               M

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

– kaffir lime leaf – green peppercorn – bamboo shoot – basil

Tofu   RGF-V   19     -or-       Calamari  GF   21      -or-       Prawn  GF  23

 

 

 

 

 

     CRISP TASMANIAN SALMON  ‘SAAM ROD SAUCE’    GF

salmon fillets – pearl mushroom  – garlic – kaffir lime leaf – spring onion – long red chilli –tomato – oyster sauce  – sweet chili

27

 

         FRIED SALT AND PEPPER CALAMARI      RGF-M

lime – witlof – rocket – cherry tomato – sesame – nori – pear – basil – fermented soy bean – mirin – sesame oil

21

 

   STEAMED BARRAMUNDI FILLET     M-GF

lime juice – chopped chilli – garlic – palm sugar – spring onion  snow peas – steamed mixed Asian greens

25

 

             CRISP FRIED WHOLE BARRAMUNDI       GF-M-N

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

30

 

     KING PRAWN MASAMUN CURRY      GF-N

whole peeled prawns – coconut milk – kipfler potato – tamarind – fresh pineapple – cashew – Holy masamun curry paste

26

 

     VEGAN MASAMUN CURRY      GF-N

coconut milk – kipfler potato – tamarind – fresh pineapple – cashew – Holy masamun curry paste – seasonal vegetable

22

 

           FRIED BARRAMUNDI FILLET RED CURRY        M-GF

fried barramundi fillet – red curry – coconut milk – kaffir lime leaf – cabbage – pumpkin – zucchini

25

 

PAD THAI

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

wombok – cauliflower  (egg / nut optional)

Mushroom  N-E-RGF-VR  18   -or-     Calamari  GF-E  21         20  -or-      Prawn   E-GF-N  22

 

THAI FRIED RICE

mixed market mushrooms – carrot – cabbage – garlic – onion  – crisp shallot – tomato -snow peas – (egg optional )

Vegetarian (tofu)   VR-E-RGF  17  -or-      Calamari  GF-E  19    -or-     Prawn  GF-E  20

 

         SEARED SCALLOP  ‘PAD KEE MAO’        E

flat rice noodle – king scallop – chilli – snake bean – Thai basil – garlic -yellow peppers

– oyster sauce – egg –– carrot

23

 

Sides

RICE

Thai steamed Jasmine       or     Mixed grain rice

4

 

     ROTI BREAD      N-E-RGF

Home made peanut satay sauce

5

 

        CHUNKY CHIPS      E-GF

Kaffir lime salt – tom yum mayonnaise

7

 

     THAI WOK TOSSED MIXED GREENS      V

chilli – fermented soy beans – mushroom oyster sauce – garlic

7

 

Dessert             

VEGAN CHEESECAKE          V-GF-N

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

blue pea flower syrup – chia seed – cashew

15

 

              STICKY DATE PUDDING        D-E-GFR

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

15