The Art Kitchen

Appealing aperitif and good with food, dryish and light with hints of almond and peach

Competent middleweight, understated tropical fruits and just off dry. Recommended with or without food.

Dry, but fruity and well balanced

Deep fruit, rounded flavours, off dry, stunning partner to our cuisine

Beautifully crafted creamy and balanced, not too much oak

Floral and enticing on the nose, exuberantly fresh, subtle, fine and long on the palate

Made by an award winning winery, this is Sauvignon Blanc at its most vibrant and aromatic

Rich and ripe with intense individual style, great with so many of our dishes (BOTTLE)

Beautifully balanced with a flowery bouquet of fruits and fresh on the palate, this is a gorgeous wine best served with our milder dishes (BOTTLE)

‘Olive Groves’ Vivid aromas and luscious tastes of the Mediterranean

Clean fresh fruit with hints of pepper and spice

Fashionable gutsy rich ruby, ripe and ready, versatile with food and not too heavy

Cherries and raspberries well combined with soft notes of oak – a sophisticated finish

Wonderful complex aromas of blackberry, spice and vanilla, with a powerful, long and velvety finish. Great with red meats.

Sparkly blend of Grenache and Syrah, really special with our spicy dishes (BOTTLE)

Beautifully presented, easy drinking, medium body, medium dry

A pale and delicate rose. Soft, light and dry

Lots of mineral character, citrus fruits and a dry but not austere finish

Our House Champagne, appealing bottle age, mature and delicious (BOTTLE)

Refreshing lively 100% Pinot Noir, subtle hints of raspberries and strawberries

A beautiful pale, pink colour. Finesse and flavour, refined but not bland (BOTTLE)

Expressive, delicate and fine with flavours of peach, vanilla and honey

The “King” and founder of Champagne

Rhubarb juice extracted using a fruit press and blended with the award winning Stratford Gin to produce a deliciously sweet and tangy gin. Garnished with orange/rhubarb or ginger.

Refreshing citrus sweetness, with a helping of vanilla and a touch of tart grapefruit in the background. A crackle of juniper acts as a foil to the intense orange sweetness. Garnished with orange.

From neighbouring Stratford-Upon-Avon, this Tudor Garden inspired gin is distilled using rose, lemon balm, rosemary and English lovage alongside juniper, coriander and lemon peel.

They make the base spirit for this tipple using the skins of bacchus grapes from their own vineyards and combine it with juniper, orange peel, lemon, lavender, elderflower, orris, angelica and coriander. Garnished with orange.

At first you taste grapefruit, fresh juniper and black pepper, followed by herbaceous notes of bay leaf, coriander and angelica. More lavender brings a bright, delicate character to the full-bodied gin. Garnished with grapefruit.

A Portuguese gin with the colour coming from extracts of a flower called blue pea, botanicals include juniper, coriander, angelica root, ginger, cinnamon, cardamom, lemon peel, strawberry and raspberry. Garnished with strawberry.

Well-integrated spice, again with a healthy dose of juniper. Soft lemongrass flavours with a hint of red berries. Garnished with lemon.

This non-alcoholic gin is a sophisticated blend of allspice berries and cardamom with warm notes from two bark distillates and a bright, zesty finish

Chicken massaman curry Jasmine steamed rice Chicken larb Stir fried vegetables Vegetable spring roll

Vegetable Thai red curry Jasmine steamed rice Tofu larb Stir fried vegetables Vegetable spring roll

Chicken Thai green curry Jasmine steamed rice Prawn toast Stir fried vegetables Chicken satay

Shoe lace noodles, wok-fried with chicken, beansprouts & spring onion

Shoe lace noodles, wok-fried with fresh vegetables, beansprouts & spring onion

Deep fried aromatic duck roll with Hoi Sin dipping sauce

Crispy deep fried spring vegetable roll served with plum sauce

Trio of deep fried chicken, prawn and crab cakes served with dipping sauce

Chicken, prawn, cucumber, carrot, spring onion and sweet basil in a rice paper roll with Art Kitchen signature dipping sauce

Chicken, cucumber, carrot, spring onion and sweet basil in a rice paper parcel with Art Kitchen signature dipping sauce

Traditional sesame prawn toast with dipping sauce

Diced chicken with onion, shallot, potato & spicy Thai seasoning (mango chutney sauce)

Trio of steamed dumplings, filled with fresh vegetables, aromatic seasonings, and ground pork

Duck roll, AK roll, AK prawn toast and chicken, prawn & crab cakes (for 2 to share)

Salad of fine bean tempura with red onion, spring onion and red chilli

Deep fried soft shell crab with chopped fresh chilli, garlic and spring onion

Served with a light wasabi mayo sauce

Tempura of king prawns and seasonal vegetables with dipping sauces

Strips of Beef fillet, served with coriander, fresh mint, diced onion, red chilli and lime juice

Grilled chicken on sticks served with mung bean sauce (6 pieces)

Babyback pork ribs slow cooked with star anise, cinnamon and black pepper and served with their braising juices

Classic Thai salad of crispy fried spinach leaves with chopped prawns, tomatoes, onion, lime and chilli

Chicory leaves filled with chopped duck, chicken, prawns or tofu and dressed with lime juice, chilli and shallots

Thai wing bean salad tossed with coconut milk, roasted chilli paste, tamarind juice, palm sugar, cashew nut and fried shallots.

Spicy king prawn soup with mushrooms, lemongrass, chilli and coriander

Creamy and spicy chicken soup with mushrooms, galangal and coconut milk

Hot and Sour soup with crab meat and chopped field mushrooms

Spicy mixed mushrooms soup with lemongrass, chilli and coriander

Our special version of Thai green curry seasoned with fresh Thai herbs and spices

Traditional Thai red curry seasoned with fresh Thai herbs and spices

Traditional massaman curry very slowly cooked with onion, potatoes and coconut

Traditional Panaeng curry in a rich and creamy sauce with chilli, lime leaf, sweet basil, and coconut

A luxurious red curry with king prawns, scallops, squid and mussels

Crispy fresh sea bass served with chilli, garlic, crushed peppercorns and sweet basil sauce

Shoe lace noodles, wok-fried with bean sprouts and spring onion

Our signature dish – fillet of Aberdeen Angus beef marinaded overnight with Thai herbs and spices and roasted pink with oyster sauce

This flavorsome cut of meat is served medium rare, with a spicy roasted chilli, Thai parsley and lime sauce

Fillet of beef, wok-fried with onion and peppers, in a black pepper sauce

Fillet of beef, wok-fried with lemongrass, fresh chilli, garlic, peppercorns and sweet basil

Beef or Chicken, wok fried with fresh chilli, sweet basil and garlic

A Thai classic. Minced chicken, wok-fried with chilli, garlic and holy basil

Wok-fried chicken with cashew nuts, onions and peppers

Sweet and sour chicken stir fried with peppers, onions and spring onions

Crispy aromatic roast duck leg served with steamed pak choi and tamarind sauce

Roast duck in three flavour green curry sauce with fresh herbs, coconut cream and sweet basil

Golden fried silken tofu with finger root, chilli, garlic, peppercorn and sweet basil

A Thai classic, jasmine rice stir fried with chicken & prawns, or tofu, along with pineapple, vegetables, curry powder and cashew nuts – all served in a half pineapple

Fresh ribbon noodles, wok-fried with garlic, chilli, holy basil, baby corn and fine beans

Broccoli, wok-fried with eggs and:-

Stir-fried mixed vegetables in oyster sauce

Stir-fried pak choi in oyster sauce

Wok-fried ‘smoky’ mushrooms in oyster sauce

Stir-fried broccoli in oyster sauce

Salad of fine bean tempura with red onion, spring onion and red chilli

KHAO SUAY HOM MALI

KHAO PAD KAI

KHAO PAD KRATIAM

Thai Pandan leaf and coconut pancake served with vanilla ice cream

Deep-fried tropical fruit spring roll served with vanilla ice cream

Lemongrass crème brulee

Banana, golden fried in coconut batter with honey and vanilla ice cream

Locally made ‘Henley’ ice cream. Vanilla, Toffee or Chocolate (three scoops)

Appealing aperitif and good with food, dryish and light with hints of almond and peach

Competent middleweight, understated tropical fruits and just off dry. Recommended with or without food.

Dry, but fruity and well balanced

Deep fruit, rounded flavours, off dry, stunning partner to our cuisine

Beautifully crafted creamy and balanced, not too much oak

Floral and enticing on the nose, exuberantly fresh, subtle, fine and long on the palate

Made by an award winning winery, this is Sauvignon Blanc at its most vibrant and aromatic

Rich and ripe with intense individual style, great with so many of our dishes (BOTTLE)

Beautifully balanced with a flowery bouquet of fruits and fresh on the palate, this is a gorgeous wine best served with our milder dishes (BOTTLE)

‘Olive Groves’ Vivid aromas and luscious tastes of the Mediterranean

Clean fresh fruit with hints of pepper and spice

Fashionable gutsy rich ruby, ripe and ready, versatile with food and not too heavy

Cherries and raspberries well combined with soft notes of oak – a sophisticated finish

Wonderful complex aromas of blackberry, spice and vanilla, with a powerful, long and velvety finish. Great with red meats.

Sparkly blend of Grenache and Syrah, really special with our spicy dishes (BOTTLE)

Beautifully presented, easy drinking, medium body, medium dry

A pale and delicate rose. Soft, light and dry

Lots of mineral character, citrus fruits and a dry but not austere finish

Our House Champagne, appealing bottle age, mature and delicious (BOTTLE)

Refreshing lively 100% Pinot Noir, subtle hints of raspberries and strawberries

A beautiful pale, pink colour. Finesse and flavour, refined but not bland (BOTTLE)

Expressive, delicate and fine with flavours of peach, vanilla and honey

The “King” and founder of Champagne

Rhubarb juice extracted using a fruit press and blended with the award winning Stratford Gin to produce a deliciously sweet and tangy gin. Garnished with orange/rhubarb or ginger.

Refreshing citrus sweetness, with a helping of vanilla and a touch of tart grapefruit in the background. A crackle of juniper acts as a foil to the intense orange sweetness. Garnished with orange.

From neighbouring Stratford-Upon-Avon, this Tudor Garden inspired gin is distilled using rose, lemon balm, rosemary and English lovage alongside juniper, coriander and lemon peel.

They make the base spirit for this tipple using the skins of bacchus grapes from their own vineyards and combine it with juniper, orange peel, lemon, lavender, elderflower, orris, angelica and coriander. Garnished with orange.

At first you taste grapefruit, fresh juniper and black pepper, followed by herbaceous notes of bay leaf, coriander and angelica. More lavender brings a bright, delicate character to the full-bodied gin. Garnished with grapefruit.

A Portuguese gin with the colour coming from extracts of a flower called blue pea, botanicals include juniper, coriander, angelica root, ginger, cinnamon, cardamom, lemon peel, strawberry and raspberry. Garnished with strawberry.

Well-integrated spice, again with a healthy dose of juniper. Soft lemongrass flavours with a hint of red berries. Garnished with lemon.

This non-alcoholic gin is a sophisticated blend of allspice berries and cardamom with warm notes from two bark distillates and a bright, zesty finish

Fresh king prawn wrapped in crispy egg noodles, with Thai spicy sweet vinaigrette

Served with pineapple sauce.

Spring Rolls served with a plum sauce

Served with pineapple sauce. VG option

Served medium rare, with a spicy roasted chilli, Thai parsley and lime sauce

Served on a bed of stir-fried cabbage with a roasted chilli sauce. N

With garlic, chilli, green pepper corn and holy basil.

Served with a roasted chilli sauce. VG option

Will be included with any choice

Served with vanilla ice cream VG

Locally made 'Henley' ice creams.

Served hot with clotted cream ice cream.

served with a creamy sweet pepper, ginger and turmeric sauce

with cha plu leaf on stick

dressed with lime, chilli, and garlic sauce

Chicory leaves filled with chopped duck dressed with lime juice, chilli and shallots

Grilled slices silken tofu dressed with lime juice, chilli and shallots

Wok-fried with peppers and onion in a brandy, chilli, garlic and coriander sauce

Our signature dish! Fillet of Aberdeen Angus beef marinated overnight with fragrant Thai spices, roasted pink and served in a delicate sauce. Supplied by Aubrey Allen.

wok-fried with chilli, garlic and holy basil

with roast chilli sauce and sweet basil.

will be included with any choice

served with vanilla ice cream

locally made 'Henley' ice cream.

Chicken Massaman Curry, Jasmine Steamed Rice, Chicken Larb, Vegetable Spring Roll, Stir Fried Vegetables

Vegetable Thai Red Curry, Jasmine Steamed Rice, Tofu Larb, Vegetable Spring Roll, Stir Fried Vegetables

Chicken Thai Green Curry, Jasmine Steamed Rice, Prawn Toast, Chicken Satay, Stir Fried Vegetables

Beef Fillet Paaneang Curry, Jasmine Steamed Rice, Chicken Larb, Duck Roll, Broccoli

Shoe lace noodles, wok-fried with chicken, beansprouts & spring onion

Fresh ribbon noodles, wok-fried with garlic, chili, holy basil, baby corn and fine beans.

Broccoli, wok-fried with eggs and protein of your choice.

Rhubarb juice extracted using a fruit press and blended with the award winning Stratford Gin to produce a deliciously sweet and tangy gin. Garnished with orange/rhubarb or ginger.

Refreshing citrus sweetness, with a helping of vanilla and a touch of tart grapefruit in the background. A crackle of juniper acts as a foil to the intense orange sweetness. Garnished with orange.

At first you taste grapefruit, fresh juniper and black pepper, followed by herbaceous notes of bay leaf, coriander and angelica. More lavender brings a bright, delicate character to the full-bodied gin. Garnished with grapefruit.

A Portuguese gin with the colour coming from extracts of a flower called blue pea, botanicals include juniper, coriander, angelica root, ginger, cinnamon, cardamom, lemon peel, strawberry and raspberry. Garnished with strawberry.

Well-integrated spice, again with a healthy dose of juniper. Soft lemongrass flavours with a hint of red berries. Garnished with lemon.

Bottle (330ml)

Bottle (330ml)

Bottle (500ml)

50ml

Deep fried aromatic duck roll with Hoi Sin dipping sauce.

Trio of crispy deep fried spring vegetable roll served with plum sauce.

Trio of deep fried chicken, prawn and crab cakes served with dipping sauce.

Chicken, prawn, cucumber, carrot, spring onion and sweet basil in a rice paper roll with Art Kitchen signature dipping sauce.

Traditional sesame prawn toasts with dipping sauce.

Deep fried chicken curry roll with onion, shallot, potato & spicy Thai seasoning rolls.

Trio of grilled chicken sticks served with peanut sauce.

Chicory leaves filled with diced chicken, prawns or tofu and dressed with lime juice, chilli and shallots.

Duck roll, AK roll, AK prawn toast and chicken, prawn & crab cakes to share.

Spicy king prawn soup with mushrooms, lemongrass, chilli and coriander.

Creamy and spicy chicken soup with mushrooms, galangal and coconut milk.

Spicy mixed mushrooms soup with lemongrass, chilli and coriander.

Salad of fine bean tempura with red onion, spring onion and red chilli.

Deep fried soft shell crab with chopped fresh chilli, garlic and spring onion.

Served with onions, spring onions and chilli.

Tempura of fresh prawns and seasonal vegetables with dipping sauces.

Aubrey Allen strips of Beef fillet, served with coriander, fresh mint, red onion, red chilli and lime juice.

Babyback pork ribs slow cooked with star anise, cinnamon and black pepper served with their braising juices.

Four steamed dumplings, filled with fresh vegetables, aromatic seasonings, and ground pork.

Our special version of Thai green curry seasoned with fresh Thai herbs and spices.

Traditional Thai red curry seasoned with fresh Thai herbs and spices.

Traditional Massaman curry slowly cooked with onion, potatoes and coconut.

Traditional Panaeng curry in a rich and creamy sauce with chilli, lime leaf, sweet basil, and coconut.

A luxurious red curry with king prawns, scallops, squid and mussels.

Crispy fresh sea bass served with chilli, garlic, crushed peppercorns and sweet basil sauce.

Our signature dish – fillet of Aberdeen Angus beef marinated overnight with Thai herbs and spices and roasted pink with oyster sauce.

Fillet of beef, wok-fried with onion and peppers, in a black pepper sauce.

Fillet of beef, wok-fried with lemongrass, fresh chilli, garlic, peppercorns and sweet basil.

Beef or Chicken, wok fried with fresh chilli, sweet basil and garlic.

Golden fried silken tofu with finger root, chilli, garlic, peppercorn and sweet basil.

Roast duck in three flavour green curry sauce with fresh herbs, coconut cream and sweet basil.

A Thai classic, jasmine rice stir fried with chicken & prawns, or tofu, along with pineapple, vegetables, curry powder and cashew nuts – all served in a half pineapple.

Beautifully presented, easy drinking, mediumbody, medium dry.

A pale and delicate rose. Soft, light and dry.

Lots of mineral character, citrus fruits and a dry but not austere finish.

Our House Champagne, appealing bottle age, mature and delicious.

Refreshing lively 100% Pinot Noir, subtle hintsof raspberries and strawberries.

A beautiful pale, pink colour. Finesse and flavour;refined but not bland.

Expressive, delicate and fine with flavours of peach,vanilla and honey.

The 'King' and founder of Champagne.

Appetising aperitif and good with food, dryish and light with hints of almond and peach.

Complex yet medium-weight, understated tropical fruits and just off dry. Recommended with or without food.

Beautifully crafted creamy and balanced, not too much oak.

Floral and enticing on the nose, exuberantly fresh, subtle, fine and long on the palate.

Crafted by an award-winning winery, this Sauvignon Blanc showcases the grape at its most vibrant and aromatic.

Rich and ripe with intense individual style, great with so many of our dishes.

Beautifully balanced with a flowery bouquet of fruits and fresh on the palate, this is a gorgeous white best served with our milder dishes.

‘Olive Groves’ vivid aromas and luscious tastes of cherries and raspberries well combined with soft notes of oak – a sophisticated finish.

Cherries and raspberries well combined with soft notes of oak – a sophisticated finish.

Clean fresh fruit with hints of pepper and spice.

Fashionable gutsy rich ruby, ripe and ready, versatile with food and not too heavy.

Khao Suay Hom Mali

Khao Pad Kai

Stir-fried pak choi in oyster sauce.

Stir-fried mixed vegetables in oyster sauce.

Thai Pandan leaf and coconut pancake served with vanilla ice cream.

Lemongrass crème brulee.

Banana, golden fried in coconut batter with honey and vanilla ice cream.

Locally made ‘Henley’ ice cream. Vanilla, Toffee or Chocolate (three scoops)

Chicken, Prawn & Crab Cakes, Vegetable Roll, AK Prawn Toast, Cashew Nut Chicken, Prawn Thai Green Curry, Jasmine Steamed Rice, Mixed Vegetables, Coconut Pancake

Chicken Larb, Duck Roll, AK Prawn Toast, Chicken Satay, Chicken Massaman Curry, Sea Bass with Sweet Basil, Black Pepper Beef, Jasmine Steamed Rice, Broccoli, Thai Banana Fritter

Vegetable Roll, Fine Bean Tua Tord, Sweet Potato & Pumpkin, Massaman Curry, Silken Tofu Krachai, Mixed Vegetables, Jasmine Steamed Rice, Vegan Ice Cream

Appealing aperitif and good with food, dryish and light with hints of almond and peach.

Competent middleweight, understated tropical fruits and just off dry. Recommended with or without food.

Dry, but fruity and well balanced.

Deep fruit, rounded flavours, off dry, stunning partner to our cuisine.

Beautifully crafted creamy and balanced, not too much oak.

Floral and enticing on the nose, exuberantly fresh, subtle, fine and long on the palate.

Crafted by an award-winning winery, this Sauvignon Blanc showcases the grape at its most vibrant and aromatic.

Rich and ripe with intense individual style, great with so many of our dishes.

Beautifully balanced with a flowery bouquet of fruits and fresh on the palate, this is a gorgeous winebest served with our milder dishes.

‘Olive Groves’ Vivid aromas and luscious tastes of the Mediterranean.

Clean fresh fruit with hints of pepper and spice.

Wonderful complex aromas of blackberry, spice and vanilla, with a powerful, long and velvety finish. Great with red meats.

Cherries and raspberries well combined with soft notes of oak – a sophisticated finish.

Fashionable gutsy rich ruby, ripe and ready, versatile with food and not too heavy.

Sparkly blend of Grenache and Syrah, really special with our spicy dishes.

Beautifully presented, easy drinking, medium body, medium dry.

A pale and delicate rose. Soft, light and dry.

Lots of mineral character, citrus fruits and a dry but not austere finish.

Our House Champagne, appealing bottle age, mature and delicious.

Refreshing lively 100% Pinot Noir, subtle hints of raspberries and strawberries.

A beautiful pale, pink colour. Finesse and flavour, refined but not bland.

Expressive, delicate and fine with flavours of peach, vanilla and honey.

The “King” and founder of Champagne.

50ml

Rhubarb juice extracted using a fruit press and blended with the award winning Stratford Gin to produce a deliciously sweet and tangy gin. Garnished with orange/rhubarb or ginger.

Refreshing citrus sweetness, with a helping of vanilla and a touch of tart grapefruit in the background. A crackle of juniper acts as a foil to the intense orange sweetness. Garnished with orange.

At first you taste grapefruit, fresh juniper and black pepper, followed by herbaceous notes of bay leaf, coriander and angelica. More lavender brings a bright, delicate character to the full-bodied gin. Garnished with grapefruit.

A Portuguese gin with the colour coming from extracts of a flower called blue pea, botanicals include juniper, coriander, angelica root, ginger, cinnamon, cardamom, lemon peel, strawberry and raspberry. Garnished with strawberry.

Well-integrated spice, again with a healthy dose of juniper. Soft lemongrass flavours with a hint of red berries. Garnished with lemon.

Original, Light, Elderflower, Mediterranean

Chicken massaman curry Jasmine steamed rice Chicken larb Stir fried vegetables Vegetable spring roll

Vegetable Thai red curry Jasmine steamed rice Tofu larb Stir fried vegetables Vegetable spring roll

Chicken Thai green curry Jasmine steamed rice Prawn toast Stir fried vegetables Chicken satay

Shoe lace noodles, wok-fried with chicken, beansprouts & spring onion

Shoe lace noodles, wok-fried with fresh vegetables, beansprouts & spring onion

Deep fried aromatic duck roll with Hoi Sin dipping sauce

Crispy deep fried spring vegetable roll served with plum sauce

Trio of deep fried chicken, prawn and crab cakes served with dipping sauce

Chicken, prawn, cucumber, carrot, spring onion and sweet basil in a rice paper roll with Art Kitchen signature dipping sauce

Chicken, cucumber, carrot, spring onion and sweet basil in a rice paper parcel with Art Kitchen signature dipping sauce

Traditional sesame prawn toast with dipping sauce

Diced chicken with onion, shallot, potato & spicy Thai seasoning (mango chutney sauce)

Trio of steamed dumplings, filled with fresh vegetables, aromatic seasonings, and ground pork

Duck roll, AK roll, AK prawn toast and chicken, prawn & crab cakes (for 2 to share)

Salad of fine bean tempura with red onion, spring onion and red chilli

Deep fried soft shell crab with chopped fresh chilli, garlic and spring onion

Served with a light wasabi mayo sauce

Tempura of king prawns and seasonal vegetables with dipping sauces

Strips of Beef fillet, served with coriander, fresh mint, diced onion, red chilli and lime juice

Grilled chicken on sticks served with mung bean sauce (6 pieces)

Babyback pork ribs slow cooked with star anise, cinnamon and black pepper and served with their braising juices

Classic Thai salad of crispy fried spinach leaves with chopped prawns, tomatoes, onion, lime and chilli

Chicory leaves filled with chopped duck, chicken, prawns or tofu and dressed with lime juice, chilli and shallots

Thai wing bean salad tossed with coconut milk, roasted chilli paste, tamarind juice, palm sugar, cashew nut and fried shallots.

Spicy king prawn soup with mushrooms, lemongrass, chilli and coriander

Creamy and spicy chicken soup with mushrooms, galangal and coconut milk

Hot and Sour soup with crab meat and chopped field mushrooms

Spicy mixed mushrooms soup with lemongrass, chilli and coriander

Our special version of Thai green curry seasoned with fresh Thai herbs and spices

Traditional Thai red curry seasoned with fresh Thai herbs and spices

Traditional massaman curry very slowly cooked with onion, potatoes and coconut

Traditional Panaeng curry in a rich and creamy sauce with chilli, lime leaf, sweet basil, and coconut

A luxurious red curry with king prawns, scallops, squid and mussels

Crispy fresh sea bass served with chilli, garlic, crushed peppercorns and sweet basil sauce

Shoe lace noodles, wok-fried with bean sprouts and spring onion

Our signature dish – fillet of Aberdeen Angus beef marinaded overnight with Thai herbs and spices and roasted pink with oyster sauce

This flavorsome cut of meat is served medium rare, with a spicy roasted chilli, Thai parsley and lime sauce

Fillet of beef, wok-fried with onion and peppers, in a black pepper sauce

Fillet of beef, wok-fried with lemongrass, fresh chilli, garlic, peppercorns and sweet basil

Beef or Chicken, wok fried with fresh chilli, sweet basil and garlic

A Thai classic. Minced chicken, wok-fried with chilli, garlic and holy basil

Wok-fried chicken with cashew nuts, onions and peppers

Sweet and sour chicken stir fried with peppers, onions and spring onions

Crispy aromatic roast duck leg served with steamed pak choi and tamarind sauce

Roast duck in three flavour green curry sauce with fresh herbs, coconut cream and sweet basil

Golden fried silken tofu with finger root, chilli, garlic, peppercorn and sweet basil

A Thai classic, jasmine rice stir fried with chicken & prawns, or tofu, along with pineapple, vegetables, curry powder and cashew nuts – all served in a half pineapple

Fresh ribbon noodles, wok-fried with garlic, chilli, holy basil, baby corn and fine beans

Broccoli, wok-fried with eggs and:-

Stir-fried mixed vegetables in oyster sauce

Stir-fried pak choi in oyster sauce

Wok-fried ‘smoky’ mushrooms in oyster sauce

Stir-fried broccoli in oyster sauce

Salad of fine bean tempura with red onion, spring onion and red chilli

KHAO SUAY HOM MALI

KHAO PAD KAI

KHAO PAD KRATIAM

Thai Pandan leaf and coconut pancake served with vanilla ice cream

Deep-fried tropical fruit spring roll served with vanilla ice cream

Lemongrass crème brulee

Banana, golden fried in coconut batter with honey and vanilla ice cream

Locally made ‘Henley’ ice cream. Vanilla, Toffee or Chocolate (three scoops)

Appealing aperitif and good with food, dryish and light with hints of almond and peach

Competent middleweight, understated tropical fruits and just off dry. Recommended with or without food.

Dry, but fruity and well balanced

Deep fruit, rounded flavours, off dry, stunning partner to our cuisine

Beautifully crafted creamy and balanced, not too much oak

Floral and enticing on the nose, exuberantly fresh, subtle, fine and long on the palate

Made by an award winning winery, this is Sauvignon Blanc at its most vibrant and aromatic

Rich and ripe with intense individual style, great with so many of our dishes (BOTTLE)

Beautifully balanced with a flowery bouquet of fruits and fresh on the palate, this is a gorgeous wine best served with our milder dishes (BOTTLE)

‘Olive Groves’ Vivid aromas and luscious tastes of the Mediterranean

Clean fresh fruit with hints of pepper and spice

Fashionable gutsy rich ruby, ripe and ready, versatile with food and not too heavy

Cherries and raspberries well combined with soft notes of oak – a sophisticated finish

Wonderful complex aromas of blackberry, spice and vanilla, with a powerful, long and velvety finish. Great with red meats.

Sparkly blend of Grenache and Syrah, really special with our spicy dishes (BOTTLE)

Beautifully presented, easy drinking, medium body, medium dry

A pale and delicate rose. Soft, light and dry

Lots of mineral character, citrus fruits and a dry but not austere finish

Our House Champagne, appealing bottle age, mature and delicious (BOTTLE)

Refreshing lively 100% Pinot Noir, subtle hints of raspberries and strawberries

A beautiful pale, pink colour. Finesse and flavour, refined but not bland (BOTTLE)

Expressive, delicate and fine with flavours of peach, vanilla and honey

The “King” and founder of Champagne

Rhubarb juice extracted using a fruit press and blended with the award winning Stratford Gin to produce a deliciously sweet and tangy gin. Garnished with orange/rhubarb or ginger.

Refreshing citrus sweetness, with a helping of vanilla and a touch of tart grapefruit in the background. A crackle of juniper acts as a foil to the intense orange sweetness. Garnished with orange.

From neighbouring Stratford-Upon-Avon, this Tudor Garden inspired gin is distilled using rose, lemon balm, rosemary and English lovage alongside juniper, coriander and lemon peel.

They make the base spirit for this tipple using the skins of bacchus grapes from their own vineyards and combine it with juniper, orange peel, lemon, lavender, elderflower, orris, angelica and coriander. Garnished with orange.

At first you taste grapefruit, fresh juniper and black pepper, followed by herbaceous notes of bay leaf, coriander and angelica. More lavender brings a bright, delicate character to the full-bodied gin. Garnished with grapefruit.

A Portuguese gin with the colour coming from extracts of a flower called blue pea, botanicals include juniper, coriander, angelica root, ginger, cinnamon, cardamom, lemon peel, strawberry and raspberry. Garnished with strawberry.

Well-integrated spice, again with a healthy dose of juniper. Soft lemongrass flavours with a hint of red berries. Garnished with lemon.

This non-alcoholic gin is a sophisticated blend of allspice berries and cardamom with warm notes from two bark distillates and a bright, zesty finish

served with a creamy sweet pepper, ginger and turmeric sauce

with cha plu leaf on stick

dressed with lime, chilli, and garlic sauce

Chicory leaves filled with chopped duck dressed with lime juice, chilli and shallots

Grilled slices silken tofu dressed with lime juice, chilli and shallots

Wok-fried with peppers and onion in a brandy, chilli, garlic and coriander sauce

Our signature dish! Fillet of Aberdeen Angus beef marinated overnight with fragrant Thai spices, roasted pink and served in a delicate sauce. Supplied by Aubrey Allen.

wok-fried with chilli, garlic and holy basil

with roast chilli sauce and sweet basil.

will be included with any choice

served with vanilla ice cream

locally made 'Henley' ice cream.

Fresh king prawn wrapped in crispy egg noodles, with Thai spicy sweet vinaigrette

Served with pineapple sauce.

Spring Rolls served with a plum sauce

Served with pineapple sauce. VG option

Served medium rare, with a spicy roasted chilli, Thai parsley and lime sauce

Served on a bed of stir-fried cabbage with a roasted chilli sauce. N

With garlic, chilli, green pepper corn and holy basil.

Served with a roasted chilli sauce. VG option

Will be included with any choice

Served with vanilla ice cream VG

Locally made 'Henley' ice creams.

Served hot with clotted cream ice cream.

Chicken Massaman Curry, Jasmine Steamed Rice, Chicken Larb, Vegetable Spring Roll, Stir Fried Vegetables

Vegetable Thai Red Curry, Jasmine Steamed Rice, Tofu Larb, Vegetable Spring Roll, Stir Fried Vegetables

Chicken Thai Green Curry, Jasmine Steamed Rice, Prawn Toast, Chicken Satay, Stir Fried Vegetables

Beef Fillet Paaneang Curry, Jasmine Steamed Rice, Chicken Larb, Duck Roll, Broccoli

Shoe lace noodles, wok-fried with chicken, beansprouts spring onion

Fresh ribbon noodles, wok-fried with garlic, chili, holy basil, baby corn and fine beans.

Broccoli, wok-fried with eggs and protein of your choice.

Rhubarb juice extracted using a fruit press and blended with the award winning Stratford Gin to produce a deliciously sweet and tangy gin. Garnished with orange/rhubarb or ginger.

Refreshing citrus sweetness, with a helping of vanilla and a touch of tart grapefruit in the background. A crackle of juniper acts as a foil to the intense orange sweetness. Garnished with orange.

At first you taste grapefruit, fresh juniper and black pepper, followed by herbaceous notes of bay leaf, coriander and angelica. More lavender brings a bright, delicate character to the full-bodied gin. Garnished with grapefruit.

A Portuguese gin with the colour coming from extracts of a flower called blue pea, botanicals include juniper, coriander, angelica root, ginger, cinnamon, cardamom, lemon peel, strawberry and raspberry. Garnished with strawberry.

Well-integrated spice, again with a healthy dose of juniper. Soft lemongrass flavours with a hint of red berries. Garnished with lemon.

Bottle (330ml)

Bottle (330ml)

Bottle (500ml)

50ml

Deep fried aromatic duck roll with Hoi Sin dipping sauce.

Trio of crispy deep fried spring vegetable roll served with plum sauce.

Trio of deep fried chicken, prawn and crab cakes served with dipping sauce.

Chicken, prawn, cucumber, carrot, spring onion and sweet basil in a rice paper roll with Art Kitchen signature dipping sauce.

Traditional sesame prawn toasts with dipping sauce.

Deep fried chicken curry roll with onion, shallot, potato spicy Thai seasoning rolls.

Trio of grilled chicken sticks served with peanut sauce.

Chicory leaves filled with diced chicken, prawns or tofu and dressed with lime juice, chilli and shallots.

Duck roll, AK roll, AK prawn toast and chicken, prawn crab cakes to share.

Spicy king prawn soup with mushrooms, lemongrass, chilli and coriander.

Creamy and spicy chicken soup with mushrooms, galangal and coconut milk.

Spicy mixed mushrooms soup with lemongrass, chilli and coriander.

Salad of fine bean tempura with red onion, spring onion and red chilli.

Deep fried soft shell crab with chopped fresh chilli, garlic and spring onion.

Served with onions, spring onions and chilli.

Tempura of fresh prawns and seasonal vegetables with dipping sauces.

Aubrey Allen strips of Beef fillet, served with coriander, fresh mint, red onion, red chilli and lime juice.

Babyback pork ribs slow cooked with star anise, cinnamon and black pepper served with their braising juices.

Four steamed dumplings, filled with fresh vegetables, aromatic seasonings, and ground pork.

Our special version of Thai green curry seasoned with fresh Thai herbs and spices.

Traditional Thai red curry seasoned with fresh Thai herbs and spices.

Traditional Massaman curry slowly cooked with onion, potatoes and coconut.

Traditional Panaeng curry in a rich and creamy sauce with chilli, lime leaf, sweet basil, and coconut.

A luxurious red curry with king prawns, scallops, squid and mussels.

Crispy fresh sea bass served with chilli, garlic, crushed peppercorns and sweet basil sauce.

Our signature dish – fillet of Aberdeen Angus beef marinated overnight with Thai herbs and spices and roasted pink with oyster sauce.

Fillet of beef, wok-fried with onion and peppers, in a black pepper sauce.

Fillet of beef, wok-fried with lemongrass, fresh chilli, garlic, peppercorns and sweet basil.

Beef or Chicken, wok fried with fresh chilli, sweet basil and garlic.

Golden fried silken tofu with finger root, chilli, garlic, peppercorn and sweet basil.

Roast duck in three flavour green curry sauce with fresh herbs, coconut cream and sweet basil.

A Thai classic, jasmine rice stir fried with chicken prawns, or tofu, along with pineapple, vegetables, curry powder and cashew nuts – all served in a half pineapple.

Beautifully presented, easy drinking, mediumbody, medium dry.

A pale and delicate rose. Soft, light and dry.

Lots of mineral character, citrus fruits and a dry but not austere finish.

Our House Champagne, appealing bottle age, mature and delicious.

Refreshing lively 100% Pinot Noir, subtle hintsof raspberries and strawberries.

A beautiful pale, pink colour. Finesse and flavour;refined but not bland.

Expressive, delicate and fine with flavours of peach,vanilla and honey.

The 'King' and founder of Champagne.

Appetising aperitif and good with food, dryish and light with hints of almond and peach.

Complex yet medium-weight, understated tropical fruits and just off dry. Recommended with or without food.

Beautifully crafted creamy and balanced, not too much oak.

Floral and enticing on the nose, exuberantly fresh, subtle, fine and long on the palate.

Crafted by an award-winning winery, this Sauvignon Blanc showcases the grape at its most vibrant and aromatic.

Rich and ripe with intense individual style, great with so many of our dishes.

Beautifully balanced with a flowery bouquet of fruits and fresh on the palate, this is a gorgeous white best served with our milder dishes.

‘Olive Groves’ vivid aromas and luscious tastes of cherries and raspberries well combined with soft notes of oak – a sophisticated finish.

Cherries and raspberries well combined with soft notes of oak – a sophisticated finish.

Clean fresh fruit with hints of pepper and spice.

Fashionable gutsy rich ruby, ripe and ready, versatile with food and not too heavy.

Khao Suay Hom Mali

Khao Pad Kai

Stir-fried pak choi in oyster sauce.

Stir-fried mixed vegetables in oyster sauce.

Thai Pandan leaf and coconut pancake served with vanilla ice cream.

Lemongrass crème brulee.

Banana, golden fried in coconut batter with honey and vanilla ice cream.

Locally made ‘Henley’ ice cream. Vanilla, Toffee or Chocolate (three scoops)

Chicken, Prawn Crab Cakes, Vegetable Roll, AK Prawn Toast, Cashew Nut Chicken, Prawn Thai Green Curry, Jasmine Steamed Rice, Mixed Vegetables, Coconut Pancake

Chicken Larb, Duck Roll, AK Prawn Toast, Chicken Satay, Chicken Massaman Curry, Sea Bass with Sweet Basil, Black Pepper Beef, Jasmine Steamed Rice, Broccoli, Thai Banana Fritter

Vegetable Roll, Fine Bean Tua Tord, Sweet Potato Pumpkin, Massaman Curry, Silken Tofu Krachai, Mixed Vegetables, Jasmine Steamed Rice, Vegan Ice Cream

Chicken Massaman Curry, Jasmine Steamed Rice, Chicken Larb, Vegetable Spring Roll, Stir Fried Vegetables

Vegetable Thai Red Curry, Jasmine Steamed Rice, Tofu Larb, Vegetable Spring Roll, Stir Fried Vegetables

Chicken Thai Green Curry, Jasmine Steamed Rice, Prawn Toast, Chicken Satay, Stir Fried Vegetables

Beef Fillet Panaeng Curry, Jasmine Steamed Rice, Chicken Larb, Duck Roll, Broccoli

Shoe lace noodles, wok-fried with chicken, beansprouts spring onion

Fresh ribbon noodles, wok-fried with garlic, chilli, holy basil, baby corn and fine beans.

Broccoli, wok-fried with eggs and protein of your choice.

Deep fried aromatic duck roll with Hoi Sin dipping sauce.

Trio of crispy deep fried spring vegetable roll served with plum sauce.

Trio of deep fried chicken, prawn and crab cakes served with dipping sauce.

Chicken, prawn, cucumber, carrot, spring onion and sweet basil in a rice paper roll with Art Kitchen signature dipping sauce.