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21-23 Old Barrenjoey Road, Avalon Beach, 2107
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Totally vegetarian, fresh vegetables are chopped and mixed with a fragrant curry sauce, then wrapped in puff pastry and lightly fried. Served with sweet chilli dipping sauce.
A healthy Thai entree alternative. Wrapped in fresh rice paper, a sensational concoction of prawns, marinated tofu, lettuce, Thai mint and basil leaves. Served with deep pulsing chilli and lime dipping sauce.
Created in the royal kitchens of Thailand, these "bags-of-gold" are a lovely contrast of the crispy fried pastry and the soft filling of chicken, crab meat, crushed peanuts, green peas and corn. Served with a plum sauce.
Bite into these blissful cushions. Made with a mix of fish, Thai herbs and spices. Lightly floured and pan-fried, served with sweet chilli sauce.
A crispy golden netting of pastry surrounds the mouthwatering deep fried, combination of crab and prawn meat together with a special blend of aromatic herbs and spices. Served with plum sauce.
A popular snack of Southern Thailand, grilled marinated chicken breast on skewers with peanut sauce.
Sourced from the Thai vegetarian community, this popular snack is a selection of corn fritters and deep fried golden tofu wedges, served on a nest of crispy shredded taro. Remember to dip these morsels in the nam jim and ar jard to absord additional sweet tangy and spicy flavours.
A healthy dish, consists of green vegetables, crushed garlic, tofu, cashew nuts and shiitake mushroom stirred together in oyster sauce and topped with fried red onion.
A homemade classic. Thinly sliced punpkin and shredded zucchini is stir-fried with beaten egg. Flavoured with chopped coriander, soy sauce and ground white pepper. The dish is a vibrant mixture of sweet, savory and a hint of pepper heat.
Special Thai fried rice with prawns, chicken and crab meat with peas, diced carrot, sliced onion and pieces of pineapple.
This popular salad dish of Northeastern Thailand uses roasted duck, chopped and tossed with finely sliced red onion, mint leaves, Thai parsley, sliced shallots and chilli lemon dressing sprinkled with roasted rice.
Action packed, this highly spiced red curry highlights the deep flavours of boneless roast duck in a chilli red curry combined with lychees, pineapple and cherry tomatoes which temper the heat of this classic dish.
Deep fried crispy chicken, stir-fried with special sauce and vegetables.
Juicy prawns stir-fried with the sweet snow pea, mixed vegetables and soy sauce.
Crispy pork belly in red curry paste. Crispy skin roast pork, stir-fried with beans, red chilli, kaffir lime leaves and Prik Khing sauce.
Crispy pork belly with chinese broccoli. Crispy skin roast pork, stir-fried with Chinese broccoli and oyster sauce.
Tender roasted duck served with shiitake mushroom, bok choy and dressed in a light plum sauce, spiced with garlic, cinnamon and star anise.
Marinated lamb cutlets with herbs and fragrant cloves and sesame oil served with seasonal vegetables stir-fried in a garlic and pepper sauce.
Using fresh barramundi fillet, beautifully deep fried and dressed with a swirl of kaffir lime leaves, long chilli, crisp basil leves and fried enoki ribbons.
Quick fix, with high impact, fresh seasonal green vegetables are tossed into a hot wok with juicy king prawns with a light oyster sauce.
The juicy textures of squid works wonders with its crispy batter casing. The Asian salt and pepper seasoning along with chilli and shallots enhance the natural flavours of the sea.
Battered soft shell crab, lightly fried and served with crispy wonton skins, sprinkled with fried garlic, fresh chilli and shallots.
Thin chicken slices are marinated with traditional Thai herbs, lightly grilled then toasted in a light coconut sauce and served with a chilli dip and sticky rice.
Grilled marinated beef and sliced, served with nam jim jaew (Thai chilli dip) and sticky rice.
Grilled marinated pork is skewered and served with nam jim jaew (Thai chilli dip) and sticky rice.
The flavours of Thailand's classic stir-fry with roasted cashew nuts and an authentic chilli jam which is unique to Thai cuisine.
A healthy dose of goodness, this stir-fry has a soy and oyster sauce base and highlghts of fragrant garlic and cracked peppercorns.
Stir-fried fresh long red and sharp chillies with crushed garlic combined with holy basil.
Originally from the south of Thailand, satays are universally popular with a stir-fried peanut sauce and Thai aromatic spices.
Ginger has always been considered a powerful aphrodisiac in Thailand, this delicate combination of stir-fry with shredded ginger is no excemption.
Stir-fried combination of garlic, chilli, lime leaves and peppercorns in oyster sauce.
The fragrant green curry simmered gently with baby corn, Thai apple eggplants, bamboo shoots, ka-chai and sweet basil.
Always favourite, this warning curry with its full body is perfectly served with seasonal vegetables, chopped kaffir lim leaves, long red chiffles and baby corn.
An aromatic turmeric curry, slow cooked with whole onions, baby potatoes and coconut milk, topped with crispy chopped garlic.
Traditional braising of beef with coconut milk, onion and served with baby potatoes in a spiced massamun curry, sprinkled with cashew nuts and fried red onion.
Drumming with heat, this is a vigorous northen Thai curry, cooked traditionally without coconut milk. A toss of textures, including apple eggplant, baby corn, shallots, red chilli and bamboo shoots.
Steamed rice noodles in a creamy curry broth and mixed vegetables.
The classical Thai stir-fry of rice thin noodles stirred with bean sprouts, crushed peanuts and scented sliced red onion.
Cashew nut with noodles. Stir-fried flat rice noodle with cashew nuts and egg and dressed up with roasted chilli.
Drunken noodle. Stir-fried flat rice noodles with heated chilli, garlic and fragrant basil leaves.
Tossing flat rice noodles and seasonal vegetables in a dark soy and oyster sauce with the aromatic kick of freshly ground white pepper.
Grilled marinated beef tossed with sliced apple eggplant, mint, coriander, shallots and red onion together with chilli lime dressing. Sprinkled with roasted rice and fried garlic.
Grilled roasted duck with lemongrass, coriander leaves, shallots, red onion, chilli, sliced cucumber and carrot ribbons drizzled with chilli jam and coconut sauce.
Banana flower salad with grilled prawns tossed with sun-dried shrimps, mint leaves, shredded red onion, shallots, coriander and drizzled with coconut milk and chilli jam dressing.
Papaya Salad with sticky rice. Choice of Kai Yang, Moo Ping or Neua Yang. Shredded green papaya tossed with dried shrimps, cherry tomatoes and peanuts drizzled with lemon juice dressing. The salad is pounded in mortar.
Tender chicken breast and mushrooms are poached gently in a mild coconut broth flavoured with cherry tomatoes, galangal and a touch of roast chilli jam.
Prawns and mushrooms are served in this spicy zesty broth. Flavoured with roast chilli paste, lemongrass, kaffir lime leaves and lemon juice.
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