GFO

Chicken Pad Thai

A rustic Thai dish of flat rice noodles, chicken, chives, egg, bean sprouts and carrots stir fried and topped with crushed peanuts and fresh lime.

GFO

Beef Pad Thai

Thai dish of flat rice noodles and sliced beef, stir fried with chive, egg, local sprouts, topped with crushed peanuts and lime.

GFO

Prawn Pad Thai

A rustic Thai dish of flat rice noodles, prawn, chives, egg, bean sprouts and carrots stir fried and topped with crushed peanuts and fresh lime.

GFO

Chicken & Prawn Pad Thai

A rustic Thai dish of flat rice noodles, prawn, chicken, chives, egg, bean sprouts and carrots stir fried and topped with crushed peanuts and fresh lime.

VEO

GFO

Vegetarian Pad Thai

A rustic Thai dish of flat rice noodles, fried tofu, chives, egg, bean sprouts and mixed veges stir fried and topped with crushed peanuts and fresh lime.

GFO

Chicken Nasi Goreng

Wok fried rice with chicken, egg, vegetables and sambal topped with fried shallots.

GFO

Prawn Nasi Goreng

Wok fried rice with prawns, egg, vegetables and sambal topped with fried shallots.

GFO

Chicken & Prawn Nasi Goreng

Wok fried rice with prawns, egg, vegetables and sambal topped with fried shallots.

VEO

GFO

Vegetarian Nasi Goreng

Wok fried rice with mixed veges, fried tofu, egg and sambal topped with fried shallots.

Green Chicken Curry

This vibrant green curry gains its colour not just from green chillies but also from vibrant herb. Lemongrass, chili and galangal give a robust flavour that welcomes mellowing with the coconut.

VE

Vegan Green Curry

This vibrant green curry gains its colour not just from green chillies but also from vibrant herb. Lemongrass, chili and galangal give a robust flavour that welcomes mellowing with the coconut.

Red Duck Curry

Twice cooked duck breast simmered in red coconut curry sauce with butternut pumpkin, pineapple, mixed vegetables and Thai basil.

VE

Red Vegan Curry

Butternut pumpkin, fried tofu, pineapple, mixed vegetables and Thai basil simmered in red coconut curry sauce.

CN

Beef Mussaman Curry

This sweeter style curry made with peanuts and tamarind goes through a lengthy cooking process to ensure maximum tenderness and flavour.

CN

Lamb Korma Curry

Slow cooked tender lamb with potatoes in korma sauce. A distinct nuttiness and rich texture comes from the addition of ground almonds and cashews to the gravy.

Yellow Fish Curry

Bite sized pieces of Threadfin Salmon simmered in a medium-sweet coconut curry sauce of turmeric, galangal and ginger with fresh vegetables and sliced bamboo.

CN

Penang Chicken Curry

Rich coconut, kaffir lime and a hint of peanut is notably present in this delicious curry from the Malaysian North-West.

Moreton Bay Bug Curry Laksa

Local Moreton Bay bugs in their shell for maximum flavour, poached in our rich, coconut curry laksa spirals of vermicelli noodles. Be our guest and sure to vote for your favorite during the festival

CN

Chicken Satays

(6 skewers)

Marinated skewered grilled chicken pieces served with peanut sauce

Pandan Chicken Parcels

(4 parcels)

Chicken thigh pieces marinated and wrapped in local pandanus leaves and fried, giving the dish an aromatic scent and smoky flavour

Saigon Spring Rolls

(6 pieces)

Pork, sauteed vegetables and vermicelli wrapped up and fried until crispy with a tangy nuoc mam dipping sauce.

VG

VE

Vegetarian Spring Rolls

(6 pieces)

Crispy spring rolls filled with vermicelli noodles and sauteed vegetables, served with a sweet chili and sesame sauce.

Three Flavoured Thai Fried Fish

Threadfin Salmon fillets coated in flour, flash fried and smothered in a sweet, sticky sauce made with chili, palm sugar and tamarind.

Spicy Salt Squid

Tender scored squid tubes lightly floured, fried and dusted with our secret blend of spicy salt, topped with finely chopped onion, garlic, chili and shallots and served with sriracha mayo.

GFO

Shaking Beef

Marinated beef cubes tossed in the wok with potatoes, mixed vegetables, garlic, onion and soy.

Twice Cooked Pork Belly Jungle Curry

Twice cooked pork belly wok fried with local vegetables and carefully selected red curry spices with lemongrass, coriander and chili.

GFO

Stir Fried Seafood

A savoury delight of wok tossed prawns, calamari, scallop, fish and mixed vegetables with a chilli soy bean sauce.

CN

Nirvana Bugs

Bug tails simmered in Penang sauce with potato and a drizzle of coconut cream and kaffir lime.

VEO

VG

GFO

Stir Fried Mixed Vegetables

Fresh local vegetables and diced fried tofu wok tossed with a preserved soy bean sauce.

VEO

GFO

Stir Fried Kang Koong

Local water spinach wok tossed in a preserved soy bean sauce topped with fried shallots.

Jasmine Rice

Coconut Rice

CD

Roti

Pappadums

(6 pieces)

Mango Chutney

CD

Yoghurt Raita

Chopped cucumber, capsicum & onion mixed together with yoghurt with a pinch of seasoning.

CN

Peanut Sauce

Fresh Chopped Chili

Fresh Chopped Chili and Soy