Chalio's Thai Restaurant

Vermicelli, vegetables and mushroom wrapped in pastry.

Potato, carrot, peas, corn mixed with mild curry powder wrapped in pastry.

Minced chicken, prawn, ground peanut, coconut, water chestnut.

Fish paste, mild curry paste, beans, kaffir lime leaf with cucumber relish.

Peking duck breast sliced, cucumber, shallot, carrot, hoisin sauce wrapped in fresh pastry whipper.

Spring roll, money bag, vegetable puff and fish cake.

Marinated tenderloin on skewers, grilled and served with satay sauce (Peanut)

Tempura of zucchini flower stuffed with prawn

Seared Japanese scallop with tropical fruit salad.

Fried chicken wing with sweet chilli sauce.

Crisp fried prawns with orange sauce.

Chicken mince, vermicelli and vegetables wrapped in pastry.

Stir-fried fresh asparagus, baby corn, snow peas, pine nut and shiitake mushroom.

Chicken breast cooked in green curry paste, coconut milk, bamboo shoots, zucchini, beans and Thai eggplant.

Chicken and prawns sauteed with shrimp paste in soya oil on the bed of broccoli and bean sprout.

Grilled marinated thigh fillet with Thai herbs served with Nam Jim Jeaw.

Chicken breast fillet cooked in yellow curry paste, coconut milk, Kiffler potato, peas and crispy shallots.

Chicken breast stir0fried with spicy chilli and basil sauce and vegetables.

Chicken breast stir0fried with spicy chilli and basil sauce and vegetables.

Stir-fried chicken minced with eggplant, soy sauce, fish sauce and basil.

Sauteed Peking duck breast with garlic, chilli, shredded bamboo shoot, basil and Asian green.

Rich red curry of roasted duck, breast, lychee, Thai eggplant, pineapple and basil.

Pork fillet cooked in panang curry paste, coconut milk, pineapple, beans and kaffir lime leaf.

Pork fillet stir-fried with fresh ginger, salted golden bean, green apple, shallot and vegetables.

Stir-fried pork belly with Chinese broccoli and salted bean in oyster sauce.

Grilled Beef mixed with red onion, coriander, tomato, fish sauce and lime juice.

Cubed lamb slowly cooked in massaman curry paste with coconut milk, kiffler potato, tamarind, palm sugar, roasted peanut, onion and cherry tomato.

Tender beef cooked in red curry with coconut milk and vegetables.

Grilled lamb cutlets (frenched) with Nahim Jim jew sauce and garden salad.

Tender sliced beef stir-fried with coconut milk, onion, fresh ginger, longan, chilli jam and red wine.

With chilli and basil served with mixed salad.

Fish pieces and prawns stir-fried with fresh ginger, shallots, lime juice mild chilli jam.

Prawns in green curry paste, coconut milk, bamboo shoot, beans, zucchini and Thai eggplant.

Lightly batter prawns tossed with tamarind sauce, fried shallots on the bed of vegetables, sprinkle with macadamia nut.

Panang curry of Queensland king prawns with fresh sweet pineapple, lime leaf.

Fried whole snapper with green mango salad in palm sugar, fish sauce dressing and cashew nut.

Steamed wild barramundi fillet with ginger and shallot and baby bokchoy.

Dusted in flour, deep fried and topped with egg, milk, Karee sauce and Asian celery.

Stir-fried egg noodle with Peking duck in soy sauce.

Flat rice noodle stir-fried with sweet soy sauce, egg and vegetables.

Thin rice noodle stir-fried with lime juice, tamarind water, ground peanuts, ground shrimp, tofu and bean sprouts.

Stir-fried rice noodle with egg, vegetable, fresh basil and chilli.

Egg, onion, shallots, tomato and vegetables.

Spicy sour soup with prawn, lemon grass, tomato and mushroom.