Online Ordering in Brisbane & Mitchelton QLD

4 Pieces of choice sliced pork, which have been slowly marinated in a peppery base before being placed on those wooden skewers then grilled gently until ready to serve. (Not Gluten - Free)

Hand cut rings from squid tubes, floured and crumbed, then quickly deep-fried in hot oil to ensure they are soft and tasty. Served with our own special sweet chilli sauce as the perfect complement.

Delicious home-crumbed and seasoned Coconut Prawns, freshly cooked and served with our own Tamarind sauce. Four prawns are rolled in our own seasoned crumbs, then deep fried to perfection.

Starting with a filling combining chicken mince and selected vegetables with a good serving of curry powder, brought together in a hand-folded triangle of puff pastry, then quickly deep-fried to a golden colour for serving. Our own special sweet chilli sauce is the perfect companion.

Our own tasty filling combining potato, corn and other vegetables, with a good serving of curry powder, brought together in a hand-folded triangle of puff pastry, then quickly deep-fried to a golden colour for serving. Our own special sweet chilli sauce is the perfect companion.

A delicious merging of chicken mince with a smashed mix of corn, onion and carrot, pulled together into a pastry sheet, tied at the top with a string of shallot, then deep-fried and served with our own special sweet chilli sauce.

Not just “another” spring roll – ours have been crafted to deliver a fresh crisp taste from the combination of pork mince with vegetables plus glass noodle, all wrapped in thin pastry sheets, quickly deep-fried and served with our own special sweet chilli sauce.

This “not just “another” spring roll” combines several vegetables including corn, plus glass noodle, which is all then rolled into thin pastry sheets, quickly deep-fried and served with our own special sweet chilli sauce.

When you want to taste duck, finely minced and fused with shallots and other herbs, hand-folded into a gyoza-style dumpling and then steamed through. Joined with our own special sauce we feel we have the unbeatable start to any meal.

Our signature entrée serving of a room-temperature, hand-rolled blend of three different type of mushroom with a lightly spiced minced pork, salad vegetables, lettuce and fresh mint, cut into bite-sized portions. We suggest adding some of our own special cucumber sauce into the end of the roll to enhance the taste of the other ingredients.

Our signature entrée serving of a room-temperature, hand-rolled blend of three different type of mushroom with salad vegetables, lettuce and fresh mint, cut into bite-sized portions. We suggest adding some of our own special cucumber sauce into the end of the roll to enhance the taste of the other ingredients.

Select chicken tenderloins marinated our satay sauce, skewered, the grilled and served with our own peanut sauce on the side.

Fried tofu portions with a vegetable filling, deep-fried and served with our own sweet chilli sauce.

Prawn and crab with black mushroom and taro - all ground and wrapped in rice paper which is then deep-fried together with our plum sauce.

These rolls feature a crunchy, savoury filling of taro, onion, carrot, mushrooms and glass noodles served with plum sauce

Paired with our refreshing vinegar sauces with slices of cucumber, red onion and carrot to enhance flavour.

Includes one each of our fish cakes, satay chicken skewers, money bags, spring rolls, curry puffs and coconut prawns, with a bonus two calamari rings, plus sauces

This noodle soup, showcasing chicken thigh that has been grilled and sliced, is a carefully crafted blending of Kway Teow and the equally popular Tom Yum, plus a few secret tweaks. This contains peanuts and becomes in a generous serving.

Perhaps, after Pad Thai, the most famous Thai dish, it contains four of the famous Thai five tastes – salty, sour, sweet and spicy. The soup is a blend of fragrant lemongrass, chilli, galangal, lime leaves, shallots, lime juice and fish sauce.

This soup, originally Malaysian, has been adapted in Thai’s own way, offers a unique ‘curry’ paste that includes shallots, garlic, lemongrass, coriander seeds, chilli paste, and shrimp paste. A chilli oil mix is added to the final broth just before serving and sprinkled with fried onion. Bean sprouts and two types of noodle are standard as too coconut milk.

Perhaps, after Pad Thai, the most famous Thai dish, it contains four of the famous Thai five tastes – salty, sour, sweet and spicy. The soup is a blend of fragrant lemongrass, chilli, galangal, lime leaves, shallots, lime juice and fish sauce.

The hottest - kaffir lime, ka chai, peppercorns and spices in a thick sauce, ideal for seafood dishes - no veges standard in this curry.

The only curry made using green chillies, this features basil, zucchini, potato, sweet potato and bamboo strips and beans and is ideal as a vegetarian/vegan dish or with any other protein too.

This is the foundation of all other curries and has a robust flavour, ours also containing basil, zucchini, potato, sweet potato, bamboo strips and beans, ready for any other protein, etc.

Adding turmeric to the red curry changes both colour and flavour, softening it as well. It includes onion, sweet potato and potato and happily accepts any other protein choices or as vegetarian/vegan.

Derived from the word “Muslim” and of Persian origin, this spicy dish is very popular and is easily identified by the star anise flavour and includes onion, sweet potato and potato and showered in roasted peanuts…the beef generally falls apart in the mouth.

This curry does not have any vegetable content except for very finely sliced kaffir lime leaves and a small sprig of capsicum on top, making it ideal to partner with your favourite choice of protein, or vegetarian/vegan by adding vegetables and/or tofu.

Sliced chicken strips that have been marinated overnight and then grilled. Placed over a bed of steamed vegetables that include carrot, broccoli, cabbage, all showered in ringlets of finely chopped shallots and served with a special spicy sauce – this too is one of the more popular in Thailand.

Grilled chicken thigh sautéed in our panning curry sauce.

Salmon steak, fillet of barra, grilled to your liking and bathed in our chu-cheee curry sauce.

We offer your choice of chicken mince, pork mince or tofu slices in this meal, to which we add a seasoning of Thai spices and lemon juice, garnished with mint, red onion and served on leaves of Green Oak lettuce. This is a particularly refreshing dish especially on summer days.

“Yum” in Thai means “salad”, and in English means “tasty”, and these two meanings describes this dish perfectly. Thin slices of lean beef, grilled and then tossed with fresh garden vegetables including cherry tomato, red onion, lemon, mint and coriander, makes for another popular Thai dish.

"Crispy roast pork" made from tofu, tossed in our vegan sauce base along with Thai spices and lemon juice, garnished with mint, red onion and served on leaves of Green Oak lettuce.

✨ Nam Tok Moo – A Taste of Authentic Isaan Thailand ✨ Nam Tok Moo, or Thai “Pork Waterfall,” is a beloved dish from the Northeast of Thailand (Isaan region). This flavourful salad features tender grilled pork slices tossed with roasted rice powder, chili, lime juice, fresh herbs, and a hint of fish sauce. The name “waterfall” comes from the sound of the meat juices dripping onto the grill. The result? A perfect balance of smoky, spicy, sour, and savory flavors that make this dish truly unforgettable. We’re excited to share this authentic Isan specialty right here in Australia – so you can experience the vibrant taste of Thailand without leaving home! 🌶️🥢

Thai fried rice is distinguished from the Chinese-style by using larger portions of vegetables and more flavoursome sauces, plus egg, cabbage, broccoli, carrots, chopped onion and shallots, all tossed in the wok retaining their individual tastes.

This “dessert” rice also works well with hotter meals and takes cooked jasmine rice, adding palm sugar, pandan leaves and turmeric to produce our unique version…some patrons order just this alone.

Just as “Oils Aren’t Oils”, so it is with rice! We use only genuine premium Thai fragrant rice, often blending “old crop” with “new crop” to ensure the correct moisture levels are maintained throughout the year.

Although Indian in origin, this bread made from wheat flour and pan-fried or grilled, is always a great companion to our curries and is served as one bread slice cut into four quarters.

The spiciest of the noodle dishes d ue to the green peppercorns and basil, this features capsicum, beans and bamboo strips, and delivers a robust mix of flavours that work well with any choice of protein.

Hokien (yellow) noodles and vegetables delivered as a mild, slightly sweet choice with emphasis on the noodle itself.

Sometimes referred to as the “flat” noodle, it uses the Chinese “ho fun” rice noodle and combines with egg, cabbage, broccoli, shallots, carrot and bean shoots In a mild sauce and is popular with vegetarians/vegans.

One of the stand-out best-known Thai dishes, it is a sweeter flavoured sauce and a thin flat noodle, coupled with egg, carrot, broccoli, shallots and bean shoots and is often seen as the “safe” choice for those new to Thai cuisine, also kids.

When all who taste this are asked “how would you describe it?”, the answer is always the same “I don’t know, it’s just perfect.!” … and this is what we named this dish. It is not a curry, but a coconut creamed sauce holding potato, shallots, onion and sweet potato, all waiting for your choice of protein or just go vegan.

Choice of Chicken or Duck in a Chu Chee curry sweetened by Thai Tropical fruits.

Choice soft shell crabs, halved, then coated in a tempura-style batter for deep-frying, and joined with our own tamarind sweet and slightly sour sauce.

Marinated duck breast and steamed veges, and dressed in our own special sauce.

Full-size fillet, pan-fried to a crisp yet juicy texture, and served on a bed of sweet potato and carrot.

Succulent slices of crispy pork belly, in company with a selection of carrot, broccoli, cabbage, all tossed in the wok with a soy-based sauce which delivers such a great play of flavours in the palette. **Please note our vegan option cannot be made gluten free

Protein of your choice tossed through our own 'sizzling' sauce joined together with capsicum, bamboo, peppercorns and other choice vegetables to make this dish.

A stir-fry which brings a selection of capsicum, onion, bean, bamboo shoots and basil, all tossed in the wok together with the powerful additions of basil and chilli, to deliver a profound compilation of flavour to the senses.

Using a sweeter sauce base to bring together capsicum, shallots and onion and then enhanced with the flavour of cashew nuts, this serves as an excellent choice to add any protein or tofu.

Stir-fried vegetables with the unmistakable addition of garlic and ground black pepper.

A delicious mix of vegetables and our unique blend of oyster sauce.

Similar to Praram - vegetables and your choice of meat, seafood, or tofu, cooked in the wok, and topped with our special peanut sauce.

This is our own unique version of this popular sauce…to which we add tomatoes, pineapple, onion carrot, cabbage, broccoli and shallots and stir-fry with your choice of protein or as a vegan option.

Spring Rolls Meat + Pad Thai Chicken + Musamun Beef + Large Steamed Rice **Please note any request for any changes will be an additional $2

Spring Rolls Vegan + Pad Thai Tofu + Yellow Tofu + Large Steamed Rice

Coke No Sugar

Still - 500ml

Lightly Sparkling - 500ml

Select chicken tenderloins marinated our satay sauce, skewered, the grilled and served with our own peanut sauce and rice on the side.

The spiciest of the noodle dishes due to the green peppercorns and basil, this features capsicum, beans and bamboo strips, and delivers a robust mix of flavours that work well with any choice of protein.สนข

Sometimes referred to as the “flat” noodle, it uses the Chinese “ho fun” rice noodle and combines with egg, cabbage, broccoli, shallots, carrot and bean shoots In a mild sauce and is popular with vegetarians/vegans.

One of the stand-out best-known Thai dishes, it is a sweeter flavoured sauce and a thin flat noodle, coupled with egg, carrot, broccoli, shallots and bean shoots and is often seen as the “safe” choice for those new to Thai cuisine, also kids.

Thai fried rice is distinguished from the Chinese-style by using larger portions of vegetables and more flavoursome sauces, plus egg, cabbage, broccoli, carrots, chopped onion and shallots, all tossed in the wok retaining their individual tastes.

A stir-fry which brings a selection of capsicum, onion, bean, bamboo shoots and basil, all tossed in the wok together with the powerful additions of basil and chilli, to deliver a profound compilation of flavour to the senses. A serving of steamed rice is included.

A delicious mix of vegetables and our unique oyster sauce.

The only curry made using green chillies, this features basil, zucchini, potato, sweet potato and bamboo strips and beans and is ideal as a vegetarian/vegan dish or with any other protein too. A serving of steamed rice is included.

Adding turmeric to the red curry changes both colour and flavour, softening it as well. It includes onion, sweet potato and potato and happily accepts any other protein choices or as vegetarian/vegan. A serving of steamed rice is included.

This is the foundation of all other curries and has a robust flavour, ours also containing basil, zucchini, potato, sweet potato, bamboo strips and beans, ready for any other protein, etc. A serving of steamed rice is included.

Derived from the word “Muslim” and of Persian origin, this spicy dish is very popular and is easily identified by the star anise flavour and includes onion, sweet potato and potato and showered in roasted peanuts…the beef generally falls apart in the mouth. A serving of steamed rice is included.

This curry does not have any vegetable content except for very finely sliced kaffir lime leaves and a small sprig of capsicum on top, making it ideal to partner with your favourite choice of protein, or vegetarian/vegan by adding vegetables and/or tofu. A serving of steamed rice is included.

When all who taste this are asked “how would you describe it?”, the answer is always the same “I don’t know, it’s just perfect.!” … and this is what we named this dish. It is not a curry, but a coconut creamed sauce holding potato, shallots, onion and sweet potato, all waiting for your choice of protein or just go vegan.

Using a sweeter sauce base to bring together capsicum, shallots and onion and then enhanced with the flavour of cashew nuts, this serves as an excellent choice to add any protein or tofu.

Similar to Praram - vegetables and your choice of meat, seafood, or tofu, cooked in the wok, and topped with our special peanut sauce.

A combination of noodles, bean sprouts, shallots, beef slices and beef balls, in a truly delicious beef stock base, which we have set to the average Western taste, but you can ask to vary as you choose - using the five tastes- sweet, sour, salty, bitter and hot.

A 2- egg omelette, cooked on the wok and holding a blend of pork mince and veges, with mild spices- all served on a bed of steamed Jasmine rice.

Your choice of chicken or pork mince, with some classic flavours, served in lettuce cups with fresh mint (to eat) and a serve of sticky rice.

Choose chicken OR pork mince add basil & chilli and a fried egg plus a serve of steamed Jasmine rice

spic (not hot) wok stir-fry crispy pork with gai-lan, while also including a serve of steamed Jasmine rice

Fish sauce and chilli

Hand cut rings from squid tubes, floured and crumbed, then quickly deep-fried in hot oil to ensure they are soft and tasty. Served with our own special sweet chilli sauce as the perfect complement.

Delicious home-crumbed and seasoned Coconut Prawns, freshly cooked and served with our own Tamarind sauce. Four prawns are rolled in our own seasoned crumbs, then deep fried to perfection.

Starting with a filling combining chicken mince and selected vegetables with a good serving of curry powder, brought together in a hand-folded triangle of puff pastry, then quickly deep-fried to a golden colour for serving. Our own special sweet chilli sauce is the perfect companion.

Our own tasty filling combining potato, corn and other vegetables, with a good serving of curry powder, brought together in a hand-folded triangle of puff pastry, then quickly deep-fried to a golden colour for serving. Our own special sweet chilli sauce is the perfect companion.

A delicious merging of chicken mince with a smashed mix of corn, onion and carrot, pulled together into a pastry sheet, tied at the top with a string of shallot, then deep-fried and served with our own special sweet chilli sauce.

Not just “another” spring roll – ours have been crafted to deliver a fresh crisp taste from the combination of pork mince with vegetables plus glass noodle, all wrapped in thin pastry sheets, quickly deep-fried and served with our own special sweet chilli sauce.

This “not just “another” spring roll” combines several vegetables including corn, plus glass noodle, which is all then rolled into thin pastry sheets, quickly deep-fried and served with our own special sweet chilli sauce.

When you want to taste duck, finely minced and fused with shallots and other herbs, hand-folded into a gyoza-style dumpling and then steamed through. Joined with our own special sauce we feel we have the unbeatable start to any meal.

Our signature entrée serving of a room-temperature, hand-rolled blend of three different type of mushroom with a lightly spiced minced pork, salad vegetables, lettuce and fresh mint, cut into bite-sized portions. We suggest adding some of our own special sweet chilli sauce into the end of the roll to enhance the taste of the other ingredients.

Our signature entrée serving of a room-temperature, hand-rolled blend of three different type of mushroom with salad vegetables, lettuce and fresh mint, cut into bite-sized portions. We suggest adding some of our own special sweet chilli sauce into the end of the roll to enhance the taste of the other ingredients.

Select chicken tenderloins marinated our satay sauce, skewered, the grilled and served with our own peanut sauce on the side.

Fried tofu portions with a vegetable filling, deep-fried and served with our own sweet chilli sauce.

Prawn and crab with black mushroom and taro - all ground and wrapped in rice paper which is then deep-fried together with our plum sauce.

Paired with our refreshing vinegar sauces with slices of cucumber, red onion and carrot to enhance flavour.

Includes one each of our fish cakes, satay chicken skewers, money bags, spring rolls, curry puffs and coconut prawns, with a bonus two calamari rings, plus sauces

This noodle soup, showcasing chicken thigh that has been grilled and sliced, is a carefully crafted blending of Kway Teow and the equally popular Tom Yum, plus a few secret tweaks. This contains peanuts and becomes in a generous serving.

erhaps, after Pad Thai, the most famous Thai dish, it contains four of the famous Thai five tastes – salty, sour, sweet and spicy. The soup is a blend of fragrant lemongrass, chilli, galangal, lime leaves, shallots, lime juice and fish sauce.

This soup, originally Malaysian, has been adapted in Thai’s own way, offers a unique ‘curry’ paste that includes shallots, garlic, lemongrass, coriander seeds, chilli paste, and shrimp paste. A chilli oil mix is added to the final broth just before serving and sprinkled with fried onion. Bean sprouts and two types of noodle are standard as too coconut milk.

Perhaps, after Pad Thai, the most famous Thai dish, it contains four of the famous Thai five tastes – salty, sour, sweet and spicy. The soup is a blend of fragrant lemongrass, chilli, galangal, lime leaves, shallots, lime juice and fish sauce.

The hottest - kaffir lime, ka chai, peppercorns and spices in a thick sauce, ideal for seafood dishes - no veges standard in this curry.

The only curry made using green chillies, this features basil, zucchini, potato, sweet potato and bamboo strips and beans and is ideal as a vegetarian/vegan dish or with any other protein too.

This is the foundation of all other curries and has a robust flavour, ours also containing basil, zucchini, potato, sweet potato, bamboo strips and beans, ready for any other protein, etc.

Adding turmeric to the red curry changes both colour and flavour, softening it as well. It includes onion, sweet potato and potato and happily accepts any other protein choices or as vegetarian/vegan.

Derived from the word “Muslim” and of Persian origin, this spicy dish is very popular and is easily identified by the star anise flavour and includes onion, sweet potato and potato and showered in roasted peanuts…the beef generally falls apart in the mouth.

This curry does not have any vegetable content except for very finely sliced kaffir lime leaves and a small sprig of capsicum on top, making it ideal to partner with your favourite choice of protein, or vegetarian/vegan by adding vegetables and/or tofu.

Sliced chicken strips that have been marinated overnight and then grilled. Placed over a bed of steamed vegetables that include carrot, broccoli, cabbage, all showered in ringlets of finely chopped shallots and served with a special spicy sauce – this too is one of the more popular in Thailand.

Grilled chicken thigh sautéed in our panning curry sauce.

Salmon steak, fillet of barra, grilled to your liking and bathed in our chu-cheee curry sauce.

We offer your choice of chicken mince, pork mince or tofu slices in this meal, to which we add a seasoning of Thai spices and lemon juice, garnished with mint, red onion and served on leaves of Green Oak lettuce. This is a particularly refreshing dish especially on summer days.

“Yum” in Thai means “salad”, and in English means “tasty”, and these two meanings describes this dish perfectly. Thin slices of lean beef, grilled and then tossed with fresh garden vegetables including cherry tomato, red onion, lemon, mint and coriander, makes for another popular Thai dish.

"Crispy roast pork" made from tofu, tossed in our vegan sauce base along with Thai spices and lemon juice, garnished with mint, red onion and served on leaves of Green Oak lettuce.

🔥 Taste the flavors of Isan! 🔥 Nam Tok Moo – tender grilled pork with roasted rice, chili, lime & fresh herbs. Spicy, smoky & refreshing in every bite. 🌶️✨ Now available in Australia – a true taste of Thailand you can’t miss! 🇹🇭🥢( you can ask for no chilli)

Thai fried rice is distinguished from the Chinese-style by using larger portions of vegetables and more flavoursome sauces, plus egg, cabbage, broccoli, carrots, chopped onion and shallots, all tossed in the wok retaining their individual tastes.

This “dessert” rice also works well with hotter meals and takes cooked jasmine rice, adding palm sugar, pandan leaves and turmeric to produce our unique version…some patrons order just this alone.

Just as “Oils Aren’t Oils”, so it is with rice! We use only genuine premium Thai fragrant rice, often blending “old crop” with “new crop” to ensure the correct moisture levels are maintained throughout the year.

Although Indian in origin, this bread made from wheat flour and pan-fried or grilled, is always a great companion to our curries and is served as one bread slice cut into four quarters.

The spiciest of the noodle dishes due to the green peppercorns and basil, this features capsicum, beans and bamboo strips, and delivers a robust mix of flavours that work well with any choice of protein.

Sometimes referred to as the “flat” noodle, it uses the Chinese “ho fun” rice noodle and combines with egg, cabbage, broccoli, shallots, carrot and bean shoots In a mild sauce and is popular with vegetarians/vegans.

One of the stand-out best-known Thai dishes, it is a sweeter flavoured sauce and a thin flat noodle, coupled with egg, carrot, broccoli, shallots and bean shoots and is often seen as the “safe” choice for those new to Thai cuisine, also kids.

When all who taste this are asked “how would you describe it?”, the answer is always the same “I don’t know, it’s just perfect.!” … and this is what we named this dish. It is not a curry, but a coconut creamed sauce holding potato, shallots, onion and sweet potato, all waiting for your choice of protein or just go vegan.

Choice of Chicken or Duck breast in a red curry sweetened by Thai fruits.

Choice soft shell crabs, halved, then coated in a tempura-style batter for deep-frying, and joined with our own tamarind sweet and slightly sour sauce.

Marinated duck breast and steamed veges, and dressed in our own special sauce.

Full-size fillet, pan-fried to a crisp yet juicy texture, and served on a bed of sweet potato and carrot.

Succulent slices of crispy pork belly, in company with a selection of carrot, broccoli, cabbage, all tossed in the wok with a soy-based sauce which delivers such a great play of flavours in the palette. **Please note our vegan option cannot be made gluten free

Protein of your choice tossed through our own 'sizzling' sauce joined together with capsicum, bamboo, peppercorns and other choice vegetables to make this dish.

A stir-fry which brings a selection of capsicum, onion, bean, bamboo shoots and basil, all tossed in the wok together with the powerful additions of basil and chilli, to deliver a profound compilation of flavour to the senses.

Using a sweeter sauce base to bring together capsicum, shallots and onion and then enhanced with the flavour of cashew nuts, this serves as an excellent choice to add any protein or tofu.

Stir-fried vegetables with the unmistakable addition of garlic and ground black pepper.

A delicious mix of vegetables and our unique oyster sauce.

This is our own unique version of this popular sauce…to which we add tomatoes, pineapple, onion carrot, cabbage, broccoli and shallots and stir-fry with your choice of protein or as a vegan option.

Spring Rolls Meat + Pad Thai Chicken + Musamun Beef + Large Steamed Rice **Please note any request for any changes will be an additional $2

Spring Rolls Vegan + Pad Thai Tofu + Yellow Tofu + Large Steamed Rice

Select chicken tenderloins marinated our satay sauce, skewered, the grilled and served with our own peanut sauce and rice on the side.

The spiciest of the noodle dishes due to the green peppercorns and basil, this features capsicum, beans and bamboo strips, and delivers a robust mix of flavours that work well with any choice of protein.สนข

Sometimes referred to as the “flat” noodle, it uses the Chinese “ho fun” rice noodle and combines with egg, cabbage, broccoli, shallots, carrot and bean shoots In a mild sauce and is popular with vegetarians/vegans.

One of the stand-out best-known Thai dishes, it is a sweeter flavoured sauce and a thin flat noodle, coupled with egg, carrot, broccoli, shallots and bean shoots and is often seen as the “safe” choice for those new to Thai cuisine, also kids.

Thai fried rice is distinguished from the Chinese-style by using larger portions of vegetables and more flavoursome sauces, plus egg, cabbage, broccoli, carrots, chopped onion and shallots, all tossed in the wok retaining their individual tastes.

A stir-fry which brings a selection of capsicum, onion, bean, bamboo shoots and basil, all tossed in the wok together with the powerful additions of basil and chilli, to deliver a profound compilation of flavour to the senses. A serving of steamed rice is included.

A delicious mix of vegetables and our unique oyster sauce.

The only curry made using green chillies, this features basil, zucchini, potato, sweet potato and bamboo strips and beans and is ideal as a vegetarian/vegan dish or with any other protein too. A serving of steamed rice is included.

Adding turmeric to the red curry changes both colour and flavour, softening it as well. It includes onion, sweet potato and potato and happily accepts any other protein choices or as vegetarian/vegan. A serving of steamed rice is included.

This is the foundation of all other curries and has a robust flavour, ours also containing basil, zucchini, potato, sweet potato, bamboo strips and beans, ready for any other protein, etc. A serving of steamed rice is included.

Derived from the word “Muslim” and of Persian origin, this spicy dish is very popular and is easily identified by the star anise flavour and includes onion, sweet potato and potato and showered in roasted peanuts…the beef generally falls apart in the mouth. A serving of steamed rice is included.

This curry does not have any vegetable content except for very finely sliced kaffir lime leaves and a small sprig of capsicum on top, making it ideal to partner with your favourite choice of protein, or vegetarian/vegan by adding vegetables and/or tofu. A serving of steamed rice is included.

When all who taste this are asked “how would you describe it?”, the answer is always the same “I don’t know, it’s just perfect.!” … and this is what we named this dish. It is not a curry, but a coconut creamed sauce holding potato, shallots, onion and sweet potato, all waiting for your choice of protein or just go vegan.

Using a sweeter sauce base to bring together capsicum, shallots and onion and then enhanced with the flavour of cashew nuts, this serves as an excellent choice to add any protein or tofu.

Similar to Praram - vegetables and your choice of meat, seafood, or tofu, cooked in the wok, and topped with our special peanut sauce.

A combination of noodles, bean sprouts, shallots, beef slices and beef balls, in a truly delicious beef stock base, which we have set to the average Western taste, but you can ask to vary as you choose - using the five tastes- sweet, sour, salty, bitter and hot.

A 2- egg omelette, cooked on the wok and holding a blend of pork mince and veges, with mild spices- all served on a bed of steamed Jasmine rice.

Your choice of chicken or pork mince, with some classic flavours, served in lettuce cups with fresh mint (to eat) and a serve of sticky rice.

Choose chicken OR pork mince add basil & chilli and a fried egg plus a serve of steamed Jasmine rice

spic (not hot) wok stir-fry crispy pork with gai-lan, while also including a serve of steamed Jasmine rice

Coke No Sugar

Solo

Pepsi Max

Kirk's Drinking Ginger Ale

Bundaberg Ginger Beer

Bundaberg Diet Ginger Beer

Bundaberg Passionfruit

Bundaberg Guava

Bundaberg Pineapple & Coconut

Bundaberg Traditional Lemonade

Lipton Ice Tea - Peach

Lipton Ice Tea - Mango

NU Spring Water - 500ml

NU Lemon/ Lime Lightly Sparkling Water - 500ml

Fish sauce and chilli