SET MENU

​

All set menus are for a minimum of two people. Vegetarian options available, please ask your server.

Set Menu A - £22.50 per person

 

Starter

 

Koi Mixed Platter (N,SE,S,G)

A selection of Chicken Satay served with creamy coconut & peanut sauce, Deep-fried Spring Rolls, Prawn on Toast, Prawn Tempura served with sweet chili sauce and Side Thai Carrot Salad.

Main Courses

​

Choice of chicken curry

Massaman, Thai Red, Thai Green, Paenang or Jungle Curry

Pad Nam Man Hoi - Stir fried beef with oyster sauce (G,S)

Pad Pak Choy (Mo,Vo)

Thai Jasmine Rice or Stir-Fried Egg Noodles

​

​

Set Menu B - £25.00 per person

 

Starter

​

Koi Mixed Platter (N,SE,S,G)

A selection of Chicken Satay served with creamy coconut & peanut sauce, Deep-fried Spring Rolls, Prawn on Toast, Prawn Tempura served with sweet chili sauce and Side Thai Carrot Salad.

​

Main Courses

​

Choice of chicken curry

Massaman, Thai Red, Thai Green, Paenang or Jungle Curry

Pad Med Ma Muang Him Ma Pharn – Chicken Cashew Nut (F,C,N)

Pad Priew Wan - Sweet and Sour King Prawns (F,C)

Thai Jasmine Rice or Stir-Fried Egg Noodles

 

​

Set Menu C - £30.00 per person

 

Starter

 

Koi Mixed Platter

A selection of Chicken Satay served with creamy coconut & peanut sauce, Deep-fried Spring Rolls, Prawn on Toast, Prawn Tempura served with sweet chili sauce and Side Thai Carrot Salad.

​

Main​ Courses

​

Choice of any chicken, beef, pork or prawn curry

Massaman, Thai Red, Thai Green, Paenang or Jungle Curry

Weeping Tiger Steak

Sea Bass Nung Ma Naow - Thai chilli, fresh lemon and garlic sauce

Thai Jasmine Rice or Stir-Fried Egg Noodles

​

(V) VegetarianALLERGY KEY: [P] Peanuts [G] Gluten [S] Soya [L] Lupin [F] Fish [Mo] Molluscs [Ce] Celery [N] Nuts [M] Milk [E] Eggs [SD] Sulphur dioxide [C] Crustaceans [Mu] Mustard [Se] Sesame seeds [*] May contain allergens.We cannot guarantee that any items are completely allergen-free due to being produced in a kitchen that contains ingredients with allergens as well as products that have been produced by the suppliers. Any guests with an allergy should be aware of this risk and should ask a member of the team for information on the allergen content of our food.