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• Mains •

  • Gang Rawaeng

    $ 15

    Ancient Tumeric curry with braised beef

  • Panang (Crispy Duck/Crispy Prawns)

    $ 22/24

    Deep fried crispy duck breast or crispy prawns with Panang curry Sauce

  • Tom Yum Hang

    $ 18

    Salmon with sauté Bok Choi and Tom Yum Sauce

  • Pla Crispy Beef

    $ 15

    Deep fried crispy steak with spicy lime sauce

  • Kua Gling

    $ 12

    Ground pork stirred fried with southern curry paste and young peppercorn

  • Ga Prow Moo Grob

    $ 14

    Crispy Pork Belly stirred fry with Basil Leaves

  • Steak Pad Prik

    $ 15

    Stirred fried steak with curry sauce, string beans, and young peppercorn

  • Pad Thai (Chicken/Crispy Prawns)

    $ 12/24

    Stirred fried small rice noodles with egg, green onion and beansprout

  • Drunken Noodles (Steak/Crispy Duck)

    $ 15/22

    Wide rice noodles stirred fried with basil leaves and young peppercorn

  • Pad See Aew (Chicken/Shrimp)

    $ 12/14

    Wide rice noodles stirred fried with Chinese Broccoli

  • Sai Oui Fried Rice

    $ 12

    Fried rice with ground pork marinated in Northern style curry paste

  • Mun Pu Fried Rice

    $ 14

    Fried Rice stirred fried in crab fat with jumbo crab lumps

  • *Sua Rong Hai

    $ 24

    Grilled 12oz Angus Ribeye steak served with North Eastern style dipping sauce

  • Snapper Tod Nam Pla

    $ 25

    Whole red snapper deep fried drizzled in sweeten fish sauce

  • *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness
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-CHEF-
Pierre Gabant