This menu is valid as of Spring 2005. Slight variations may apply.
APPETISERS
TK’S Mixed Platter (price per person)
7.50
A selection of five starters – vegetarian spring rolls, chicken satay, prawn toast, crispy wonton and cucumber salad with fried fresh tofu.
Gai Satay
6.50
Grilled inner fillet of chicken on skewers served with satay sauce on the side.
Tod Man Gung
7.00
Aromatic prawn cake blended with Thai herbs and spices served with pickled plum sauce.
Popia Pak
6.00
Deep fried crispy spring rolls mixed with vegetables and bean vermicelli noodles served with sweet plum sauce.
Tempura Gung
7.00
Fresh tiger prawns coated with crispy breadcrumbs served with a plum sauce.
Popia Pak Sut
6.50
Fresh spring roll filled with crunchy mixed fresh vegetables4 and bean vermicelli noodles.
See Kroong Op Sod
6.50
Barbeque pork ribs sautéed in our own special sauce garnished with spring onion and fresh red chillies.
SOUPS
Tom Yum Gai
6.50
Hot and sour chicken soup flavoured with lemon grass, kaffir lime leaves, galanga and fresh lemon juice, garnished with cherry tomatoes and coriander.
Tom Yum Gung
6.50
Same as above but with tiger prawns.
Tom Kha Gai
6.00
Mild creamed soup with a combination of sliced chicken and mixed Thai herbs.
Tom Kha Gung
6.50
Same as above but with tiger prawns.
Kwei
7.00
Thai style noodle soup with mixed seafood and crunchy vegetables topped with spring onions and garlic oil.
CURRY DISHES
A selection of curry dishes.
Kang Karee
Yellow curry paste cooked in coconut milk with potatoes, onion, mixed peppers and garnished with coriander and red chillies.
Chicken
15.00
Beef
16.00
Prawns
17.00
Vegetarian
12.00
Kang Kiew Wan
Green curry paste cooked in coconut milk with courgette, greenpeas, bamboo shoot and fresh basil leaves garnished with coriander and red chillies.
Chicken
15.00
Beef
16.00
Prawns
17.00
Vegetarian
12.00
Kang Dang
Red curry paste cooked in coconut mil with French beans, courgettes, bamboo shoot and fresh basil leaves garnished with coriander and red chillies.
Chicken
15.00
Beef
16.00
Prawns
17.00
Vegetarian
12.00
Paneng Curry
Paneng curry paste cooked in curry paste with French beans and basil leaves, garnished with kaffir lime leaves and roasted peanuts.
Chicken
15.00
Beef
16.00
Prawns
17.00
Vegetarian
12.00
Masaman Lamb Curry
Diced lamb fillet in masaman curry paste, coconut milk flavoured with cinnamon sticks and onions, potatoes garnished with cherry tomatoes, coriander and red chillies.
16.00
MEAT & POULTRY DISHES
A selection of meat & poultry dishes.
Nua Krapow
Stir fried minced fillet beef sautéed with chilli and garlic, lemongrass, lime leaves, galanga, fresh lime leaves in oyster flavoured sauce topped with crispy basil leaves.
17.00
Gai Krapow
Prepared as above but with minced fillet of chicken.
16.50
Nam Tok Nua (a choice of Thai style or European)
Char-grilled sirloin steak combined with thin slices of shallot, Thai herbs, toasted ground rice, coriander and mint leaves placed over a bed of fresh Thai vegetables and cucumber. (Thai style)
19.00
Praew Wan Moo
Crispy pork fillet stir fried in sweet and sour sauce, containing chunky pineapple pieces, mixed peppers, onion, cucumber, carrot and sprinkled with spring onion.
16.00
Nua Krata
Fillet of beef stir fried with our own flavoured sauce, served on a sizzling hot plate with broccoli and fresh asparagus.
18.00
Gai Krata
Same as above but with fillet of chicken.
17.50
Pad Thai Gai
Ho fan thick white noodles fried with chicken, dried turnips, shrimps, bean sprout, spring onion and fried egg, flavoured with tamarind sauce and sprinkled with crunchy peanuts and a slice of lime.
15.00
Pad Phet Keemoa Nua
Sliced filet beef with chilli and garlic, fish sauce, mushroom, spring onion, soya sauce flavoured with hot basil leaves.
17.50
Pad Phet Keemoa Gai
Same as above but with fillet of chicken.
17.00
Praew Wan Gai
Sliced chicken fillet stir fried in sweet and sour sauce, containing pineapple pieces, mixed peppers, onions, tomatoes, cucumber, carrots and spring onion.
17.50
SEAFOOD DISHES
A wide selection of seafood dishes.
Steamed Black Sole
Steamed fillet of black sole placed on top of a bed of steamed Chinese lettuce and broccoli, topped with our own chilli and garlic sauce.
21.00
Steamed Sea Bass Prik Thai Dam
Fresh whole or fillet sea bass marinated in light Soya sauce and sesame oil, steamed with ginger and spring onion, topped with black peppercorn sauce.
27.00
Glen Normay Ealang
Jumbo Prawns fried with fresh asparagus combined with tasty garlic and oyster sauce.
21.00
Phat Prik Thai Darn
Fresh scallops cooked in course black peppercorns with garlic and coriander and flavoured with our own recipe sauce, garnished with sliced spring onion.
21.00
Gung Keemoa Kapraw Krop
Stir fried tiger prawns with French beans, onion, mushrooms blended with Thai herbs seasoned with a light Soya and oyster sauce, topped with crispy basil.
20.00
Praew Wan Gung
Tiger prawns stir fried with sweet and sour sauce containing pineapple pieces, cucumber, sliced tomatoes, mixed peppers, carrots and garnished with spring onion.
20.00
Chuchi Salmon Cutlets
Pan fried salmon cutlets topped with mild creamy red curry sauce, served on a bed of fresh basil leaves and garnished with sliced red chillies, coriander and lime leaves.
21.00
Pla Rad Prik Thai Style
Chunky slices of cod fillet coated in crispy breadcrumbs sautéed with mixed peppers and blended in Thai sweet chilli sauce.
20.00
Pad Thai Gung
Black tiger prawns with thick white noodles mixed with dried shrimps, turnips, carrots, bean sprouts, spring onion and fried egg, flavoured with tamarind sauce and sprinkled with crunchy peanuts and a slice of fresh lime.
20.00
DUCK DISHES
A selection of duck dishes.
Pet Makham
Crispy roast duck on a bed of vermicelli noodles topped with sweet tamarind sauce.
18.50
Pet Op Saparot
Sliced duck on a bed of pineapple pieces topped with sweet light Soya sauce.
18.50
Pet Kra Tha
Stir fried mixed oriental vegetables flavoured with TK’s sauce served on a sizzling hot plate topped with sliced crispy duck.
19.00
Phat Keeuma Pet
Sliced duck fried with long beans, mushrooms, spring onion seasoned with Thai herbs and hot basil leaves.
18.00
SALAD DISHES
A selection of salad dishes.
Yum Tuna
Assorted vegetables combined in tuna fish, lavished with Thai style salad dressing.
14.00
Yum Pet Yang
Thinly sliced grilled duck with salad vegetables and seasoned with our own recipe salad dressing.
16.00
Yum Vunsen Gung
Black tiger prawns mixed with rice noodles, Thai herbs and a spicy salad sauce, served on a bed of crunchy salad vegetables.
16.00
Laab Gai
Ground chicken fillet tossed in toasted, flavoured rice, combined with finely sliced shallots, bird-eye red chillies, fresh mint, coriander, Thai herbs and seasoned with lemon juice and nam pla Thai sauce. Served with crispy lettuce and cucumber.
16.00
VEGETARIAN DISHES
A wide selection of vegetarian dishes.
Vunen Pad Thai Pak
Stir fried mixed vegetables with clear noodles, flavoured with tamarind sauce and garnished with ground peanuts, carrots and sliced spring onion.
12.50
Kra Tha Pak
A variety of vegetables fried with light soya sauce and Thai seasoning. Served on a sizzling hot plate, topped with fried bean curd and cashew nuts.
21.50
Praew Waan Pak
Stir fried vegetables with sweet and sour sauce, topped with crunchy cashew nuts.
12.50
Pat Luak
Thai style vegetables, served with our own recipe sauce.
