Pineapple Thai

grilled marinated southern style chicken with coconut milk, fried garlic and kaffir lime leaves (GF, S)

mixture of garlic crispy chive served with soy based dipped sauce (V)

with shrimp chips served with special house sauce

crispy chicken wings served with Thai chili sauce

crispy tofu tossed with salt, pepper seasoning and topped with red and chilies (GF, V, S, P)

grilled pork jowl and lychee tossed in spiced tamarind dressing (S)

a twist on a classic tom yum soup to a tom yum shrimp ceviche served in crispy rice paper bowl (GF, S) *

chicken and mushrooms in a creamy savory coconut broth (GF, V)

served with jumbo river prawns and mushrooms in hot savory, tangy soup infused with Thai fresh her serves in a hot pot (GF, S) ** (serves 2-3 people, please allow around 20 mins)

curry spiced chicken thigh stir-fry with coriander, onion, and chili (GF, SS)

lightly battered in gluten free flour and wok-tossed in our homemade spicy sauce (GF,S)

marinated duck breasts with fresh pineapple, lychee, tomatoes in red curry sauce topped with crispy basil

grilled pork jowl, served with papaya salad, ube sticky rice and sweet, spicy dip

tender lamb slow-cooked in a rich creamy coconut curry with potatoes, onions, and roasted peanut (P)

stir-fried prawns with curry powder, egg, scallion, and onion (S)

grilled jumbo river prawns with seafood sauce (GF) *

wok-fried crispy rockfish with bell pepper chili, young peppercorn and rhizome (S) *

served with savory Thai style squid ink sauce (GF)

crab meat with wild petal leaves, turmeric and Thai herbs (S, GF)

with prawns, pineapple, cashew nut, scallions, raisins, egg, and curry powder

Thai style buttery fried rice with egg, green onion and crab (GF)

subtle sweet and spicy coconut curry with green bean, Thai eggplant, and bell pepper (GF, S, V)

coconut curry with bell pepper chili and kaffir lime leaves (GF, S)*

small rice noodles stir fried in savory tamarind sauce, with tofu, egg, chive, onion, beansprout and peanuts (GF, P, V)

wide noodle stir fried with, egg, garlic and kale in soy sauce (V)

ground chicken wok fried with fresh basil, green bean, bell pepper and chili garlic sauce (S, V)

green bean with red curry paste (S, GF)

broccoli, carrot, mushroom, green bean with minced garlic, and oyster sauce

grilled marinated southern style chicken with coconut milk, fried garlic and kaffir lime leaves (GF, S)

mixture of garlic & crispy chive served with soy based dipped sauce (V)

with shrimp chips served with special house sauce

crispy chicken wings served with Thai chili sauce

crispy tofu tossed with salt, pepper seasoning and topped with red and chilies (GF, V, S, P)

grilled pork jowl and lychee tossed in spiced tamarind dressing (S)

a twist on a classic tom yum soup to a tom yum shrimp ceviche served in crispy rice paper bowl (GF, S) *

chicken and mushrooms in a creamy savory coconut broth (GF, V)

served with jumbo river prawns and mushrooms in hot savory, tangy soup infused with Thai fresh her serves in a hot pot (GF, S) ** (serves 2-3 people, please allow around 20 mins)

curry spiced chicken thigh stir-fry with coriander, onion, and chili (GF, SS)

lightly battered in gluten free flour and wok-tossed in our homemade spicy sauce (GF,S)

marinated duck breasts with fresh pineapple, lychee, tomatoes in red curry sauce topped with crispy basil

grilled pork jowl, served with papaya salad, ube sticky rice and sweet, spicy dip

tender lamb slow-cooked in a rich creamy coconut curry with potatoes, onions, and roasted peanut (P)

stir-fried prawns with curry powder, egg, scallion, and onion (S)

grilled jumbo river prawns with seafood sauce (GF) *

wok-fried crispy rockfish with bell pepper chili, young peppercorn and rhizome (S) *

served with savory Thai style squid ink sauce (GF)

crab meat with wild petal leaves, turmeric and Thai herbs (S, GF)

with prawns, pineapple, cashew nut, scallions, raisins, egg, and curry powder

Thai style buttery fried rice with egg, green onion and crab (GF)

subtle sweet and spicy coconut curry with green bean, Thai eggplant, and bell pepper (GF, S, V)

coconut curry with bell pepper chili and kaffir lime leaves (GF, S)*

small rice noodles stir fried in savory tamarind sauce, with tofu, egg, chive, onion, beansprout and peanuts (GF, P, V)

wide noodle stir fried with, egg, garlic and kale in soy sauce (V)

ground chicken wok fried with fresh basil, green bean, bell pepper and chili garlic sauce (S, V)

green bean with red curry paste (S, GF)

broccoli, carrot, mushroom, green bean with minced garlic, and oyster sauce