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Flows Southward Past Bangkok and Empties Into the Gulf of Thailand

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Flows Southward Past Bangkok and Empties Into the Gulf of Thailand A river in Thailand formed by the confluence of the Nan and Ping Rivers; flows southward past Bangkok and empties into the Gulf of Thailand. START OR STIR FRIED SHARE CURRY DISHES SALAD KING PRAWNS WITH GINGER 15 CRISPY DUCK SALAD 10.5 CHAOPHRAYA PLATTER (N) 10 THAI GREEN CHICKEN CURRY 12.5 Goong Pad Khing & Het Horm Yam Ped Yang Priced per person, minimum two people Gaeng Keow Wan Gai King prawns sautéed with shitake Roasted crispy duck strips tossed with The ultimate starter selection of chicken Tender chicken breast simmered in coconut mushrooms, Thai ginger, spring onion and cucumber, shallots, spring onions, satay, Thai fish cakes, chicken spring rolls, milk with Thai aubergine and courgette, red bell peppers. celery and pomegranate in a roasted prawn tempura and papaya salad roll. garnished with sweet basil and chillies. We continue our journey with a chilli and lime dressing. CHICKEN WITH CASHEW NUTS (N) 12 MAEKLONG PLATTER (N) 9.5 selection of main course dishes, THAI RED PRAWN CURRY 14 Gai Pad Met Mamuang Himmapan SPICY BEEF SALAD 14.5 Priced per person, minimum two people designed to share. We would Gaeng Ped Goong A popular traditional dish of stir-fried crispy Yam Nua Yang Our most popular classic starter selection King prawns cooked with a red curry paste recommend ordering a main and side chicken with cashew nuts, onions, peppers, Slices of grilled beef sirloin mixed of chicken satay, pork dumplings, chicken from dried chillies in coconut milk with dish per person. If looking for a muushroom, spring onions with a roasted with our special dressing made with spring rolls, sweetcorn cakes and Thai pineapple, courgettes, Thai aubergine and red chilli sauce and crispy chilli. lime, mint and chilli, tossed with vegetable tacos. more authentic experience, mix it up sweet basil. between sections – with at least one grapes, tomatoes, red chilli and CRISPY PORK BELLY 12.5 mixed green leaves. VEGETARIAN PLATTER (V) 8.5 MASSAMAN LAMB CURRY (N) 14 curry dish and a rice side. WITH THAI BASIL Priced per person, minimum two people Massaman Gaeh Moo Grob Pad Gra Prao SALMON SALAD 14 Combination of sweet corn cake, spring Pieces of tender lamb stewed with rolls, vegetable tempura and Thai Crispy pork belly served with sugar snap Salad Pla Salmon A fork and spoon is the most massaman curry, coconut milk, carrots, vegetable Tacos. peas and peppers tossed with fresh chillies, Pan-fried salmon tossed with chilli traditional way to eat in Thailand, potatoes and baby onions, topped with garlic and hot basil leaves. jam, lemongrass, red onion and with the exception of noodles, when cashew nuts. PORK SPARE RIBS 8 kaffir lime leaves. Massaman is made with turmeric, star anise, See Krong Moo Yang chopsticks are the preferred choice. CHICKEN WITH PLUM SAUCE 11.5 cardamom, cinnamon and chillies and is Chaophraya takes its name Grilled pork spare ribs marinated with fresh Gai Choop Glet Kanom Pang Tord TRADITIONAL PAPAYA SALAD (N) 9 one of the favourite dishes of the Thai Royal from the main waterway Thai herbs and homemade barbecue sauce, Chicken breast coated with panko bread Som Tam Family, dating back to the 16th Century. in Thailand. In ancient served with grilled pineapple. crumbs deep-fried and served with melon, A fresh and spicy salad of shredded LIKE YOUR DISH SPICY? papaya, dried shrimps, peanuts, YELLOW FISH CURRY 18 cucumber and pineapple in a plum sauce. times the Chaophraya CHICKEN SATAY (N) 9 Please let us know and we will carrots, cherry tomatoes and fine Gaeng Garee Pla Ga Pong river breathed life into the Satay Gai do our best to accommodate beans pounded with a pestle and Our classic dish of chicken bamboo Whole sea bass baked with creamy families who lived along Slightly spicy mortar with lime, garlic, fish sauce, skewers, carefully grilled over charcoal, yellow curry, potatoes, baby onion and More spicy peanuts, chilli and palm sugar. its banks. Today the river served with homemade peanut sauce Thai aubergines. NOODLES Spiciest is still regarded as part and vegetable relish. (Please allow for 30 mins cook time) & RICE SOFT SHELL CRAB SALAD (N) 14 Yam Poo Nim Tord Grob of the essence of Thailand (N) Contains nuts GREEN VEGETABLE CURRY (V) 10.5 SOFT SHELL CRAB & 12.5 Thai green sour mango, lemon grass, (V) Suitable for vegetarians Gaeng Keow Wan Pak which is where we take our PRAWN TEMPURA red onion, chillies, peanuts, coriander, Thai aubergines, courgettes and tofu CHICKEN PAD THAI (N) 10.5 inspiration from. Bhoo Nim & Koong Choop Pang Tod radish and fried soft shell crab. Soft shell crab and prawn in a light crispy garnished with sweet basil and chillies. Pad Thai Gai batter tempura with a sweet chilli dip. The national dish of Thailand. Stir-fried rice VEGETARIAN PAPAYA SALAD (V)(N) 8.5 RED VEGETABLE CURRY (V) 10.5 Our menu features a noodles in tamarind sauce with chicken, Som Tam Mang Sa Wi Ra Gaeng Ped Pak combination of both classic SWEETCORN CAKES (V) 7 spring onions, carrots, egg, tofu, sweet A fresh and spicy salad of shredded Tord Man Khao Pohd Pineapple, courgettes, Thai aubergines and turnip and bean sprouts, topped with All of our dishes are prepared in a papaya, peanuts, carrots, cherry and contemporary dishes, tofu garnished with sweet basil and chillies. Deep fried sweetcorn blended with red curry kitchen where nuts, gluten and other lightly pickled vegetables. tomatoes and fine beans pounded each designed to capture the paste served with sweet chilli sauce. allergens are present, therefore we with a pestle and mortar with lime, cannot guarantee that any dish is TOFU PAD THAI NOODLE (V) (N) 9 essence of different regions garlic, peanuts, chilli and palm sugar. CHICKEN SPRING ROLLS 7.5 completely free from allergens due Pad Thai Pak of Thailand. to the risk of cross-contamination. Por Pia Gai Detailed allergen information is GRILL & Stir-fried Thai rice noodles in tamarind MUSHROOM SALAD (V) 9 Hand-rolled crispy spring rolls filled with available upon request. If you have a sauce with tofu, spring onions, carrots, Laab hed Yang chicken, carrot, pickled cabbage and food allergy, intolerance or sensitivity STEAM sweet turnip and bean sprouts, topped please ask your waiter before placing Sautéed shimeji mushrooms tossed in Escape with us on a vermicelli served with a sweet chilli sauce. your order and they will be able to with pickled vegetables. dressing made with soy sauce, ground journey to Thailand help you with your choice. rice and lime leaf. STEAMED DUMPLINGS 7 WEEPING TIGER SIRLOIN STEAK 19 SPICY SEAFOOD UDON NOODLES 13.5 Ka Nom Jeeb Suea Rong Hai Sen Udon Pad Kee Mao Talay Pork dumplings steamed and topped with A Chaophraya classic! Grilled aged sirloin Stir-fried Udon noodles with mussels, fried garlic and a sweet soy sauce. steak served on a sizzling plate with a trio of prawns and squid, sugar snap peas, onions, Thai sauces. chilli, mushrooms and hot basil. THAI CHICKEN TACOS 7.5 Taco Gai STEAMED SEA BASS FILLETS 17.5 SPICY FRIED RICE WITH 12 Red curried chicken finished off with Pla Ga Pong Neung Manao CHICKEN AND BASIL coconut milk and served over lightly Steamed sea bass fillets with coriander root, Khao Pad Gra Prao Gai SIDE DISHES pan-seared rice flour tacos. lemongrass, galangal, lime leaves, served Street-style traditional Thai fried rice with chicken, fresh chilli and garlic, topped with PRAWN TOM-YUM 10 with fresh chilli and lime sauce and a salad of a fried egg. STEAMED JASMINE RICE 3 Tom Yam Goong sugar snap peas, choisum and chillies. Khao Suay Creamy hot and sour soup with king prawns, SIRLOIN STEAK WITH 19 mushrooms, lemongrass, galangal, roasted PANANG SAUCE STICKY RICE 3.5 chilli and lime leaves flavoured with Thai herbs. Panang Nua Khao Neow CHICKEN TOM-KHA 8.5 Aged sirloin steak served on a bed of Tom Kha Gai seasonal vegetables with creamy Penang We start our journey with EGG FRIED RICE 3.8 A rich and fragrant soup with chicken sauce finished off with kafir lime leaves. Khao Pad Khai small plates or snacks. In cooked in galangal, lemongrass, chilli, Thai culture we always eat kafir lime leaves, coconut milk and shimeji PALM SUGAR & CHILLI 16 Please note, we add a 10% discretionary COCONUT RICE 3.8 ‘family style,’ sharing the mushrooms. GLAZED CHICKEN charge for parties of eight or more. Gai Yang Khao Ma Prao food we order with those MUSHROOM TOM-KHA SOUP (V) 8 Marinated grilled chicken with a palm sugar, We believe in fair reward, all service charges STEAMED NOODLES 3.5 we are dining with. We Tom Kha Het chilli and coriander glaze. Served with a and tips are split between team members. Sen Jun Luak would recommend ordering An aromatic Thai soup with shimeji seasonal Thai salad. mushrooms with galangal, lemongrass, Rice noodles steamed with bean one each – but, of course, chilli, coconut milk and kafir lime leaves. DUCK TAMARIND (N) 15.5 sprouts served with fried garlic and you don’t have to share! Ped Ob Sauce Makam light soy sauce VEGETABLE TEMPURA (V) 7 Roasted duck with palm sugar and Login to our wifi for Pak Choop Pang Tord tamarind sauce topped with fried shallots, TREATS & REWARDS SUGAR SNAP PEAS, 4.5 Tenderstem broccoli, asparagus and cashew nuts and dried chilli. Served with MUSHROOM & on your next visit courgettes lightly battered and served with a seasonal vegetables. TENDERSTEM BROCCOLI sweet chilli dip. LAMB TERIYAKI 21 THAI FISH CAKES (N) 8.5 Gaeh Ob Sauce Teriyaki Tord Man Pla Tender lamb chops served with an Spicy fish cakes blended with our special assortment of seasonal vegetables recipe of green beans, lime leaves and red and a trio of Thai dressings.
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