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6/91 Spofforth Street, Cremorne, 2090
With prawns, marinated tofu, lettuce, Thai mint and basil leaves. Served with chilli and lime dipping sauce.
Fresh chopped vegetables mixed with a fragrant curry sauce, then wrapped in puff pastry and lightly fried.
One of the most popular deep fried snack - vermicelli noodles, carrot, cabbage wrapped with crispy pastry. Served with plum sauce.
A popular snack of Southern Thailand, grilled marinated chicken breast on skewers with peanut sauce.
In true Bangkok spirit, soft on the inside with a little crunch on the outside – garlic and chives dumpling, served with chilli soy sauce.
A crispy golden netting of pastry, wrapped over crab and prawn meat, blended with herbs and spices, then deep fried, served with plum sauce.
Bite into these blissful cushion made with mix of fish, Thai herbs and spices, pan fried served with chilli sauce.
Another Bangkok snacks is here, steamed seasoned minced pork and shredded cabbage, wrapped with wonton pastry, served wth chilli-soy dipping sauce.
Battered tender squid, deep fried to perfection. Dusted with salt and pepper and served with sweet chilli sauce.
Shredded green papaya tossed with dried shrimps, cherry tomatoes and peanuts drizzled with lemon juice dressing. The salad is pounded in mortar.
Battered soft shell crab, lightly fried and served with crispy wonton skins, sprinkled with fried garlic and crunch seaweed.
Tender chicken breast and oyster mushrooms are poached gently in a mild coconut broth flavoured with cherry tomatoes, galangal, and a touch of roasted chilli jam
King prawns and oyster mushrooms are served in this spicy-zesty broth, flavoured with roasted chilli paste, lemongrass, kaffir lime leaves and lemon juice.
Sliced chicken are marinated with traditional Thai herbs, grilled 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 served with Jam Jim Jaew(Thai chilli dip) and sticky rice.
Minced chicken tossed with red onion, mint, Thai parsley, shallots and chilli lemon dressing sprinkled with roasted rice.
Grilled marinated pork with herbs, spices, red onion, mint, parsley, shallots, dressed with chilli-lime sauce and sprinkled with roasted rice.
North-eastern style, roast duck, chopped and tossed with red onion, mint, Thai parsley, shallots and chilli lemon dressing sprinkled with roasted rice.
Grilled marinated beef tossed with sliced apple eggplant, mint, coriander, shallots, red onion, dressed with chilli lime sauce. Sprinkled with roasted rice and fried garlic.
Grilled roasted duck with lemongrass, coriander, shallots, red onion, chilli, sliced cucumber and carrot ribbons drizzled with chilli jam and coconut suace.
Tender lamb shanks braised in, massamun curry, star anise, cinnamon, cumin seeds all cradled in the warmth of coconut milk. Served with roti.
You know papaya salad taste, its even more perfect with the crunchy deep fried soft shell crab.
Marinated pork cooked in spices, chilli, curry mixed and comforting coconut milk simmered in pineapple, apple eggplant and tamarind sauce.
Crispy skin roast pork, stir-fried with Chinese broccoli and oyster sauce.
Served iwth king prawns, tossed with mint, red onion, shallots, coriander and drizzled with coconut milk and chilli jam dressing.
Action packed, this highly spiced red curry highlights the deep flavours of boneless roast duck in a chilli red curry combined with lychees, pineapple, pumpkin and cherry tomatoes which temper the heat of this classic dish.
Using fresh barramundi fillet, beautifully pan fried dressed with dry green curry, crisp basil leaves and Thai eggplant.
Steamed fresh barramundi fillet in ginger-shallot soy sauce, chopped shallots and black fungi, served on bok choy bed.
Roast duck served with shiitake mushroom, bok choy, dressed in a light plum sauce, garlic, cinnamon and star anise.
On a bed of tender broccolini, king prawns, dressed in mild coconut sauce, scallops, basil leaves, mushrooms and vegetables.
Quick fix with high impact, fresh seasonal green vegetables tossed in a hot wok with juicy king prawns with light oyster sauce.
Stop the hungry tummy with quick wok stir-fried with chicken, beef, rice, vegetables and soy sauce. Hungry no more!
Special Thai fried rice with prawns, chicken and crab meat with peas, diced carrot, sliced onion and pieces of pineapple.
Juice prawns stir-fried with Jasmine rice, vegetables, soy sauce and egg.
Always hits the spot with this spicy prawn and chicken stir-fry with chilli, garlic, basil and rice, fished off with a fried egg on top.
A healthy dish, consist of green vegetables, crushed garlic, tofu and cashew nuts, stirred together in oyster sauce and topped with fried red onion.
Steamed mixed vegetables dressed with creamy peanut sauce and deep fried tofu.
Fresh seasonal green vegetables are tossed into a hot wok with garlic and soy sauce.
The delicious greens dressed in mild coconut sauce, basil leaves and mushrooms.
The classical Thai stir-fry of rice thin noodle stirred with bean sprouts, crushed peanuts and scented sliced red onion.
Stir-fried flat rice noodles with heated chilli, garlic and basil.
Tossing flat rice noodles and vegetables in a dark soy and oyster sauce with the aromatic kick of ground white pepper.
Flat rice noodles stir fried with creamy peanut sauce and vegetables.
Steamed rice noodles in a creamy curry broth and mixed vegetables.
Flat rice noodles stirred with homemade creamy sweet chilli sauce, topped with a heap of lightly fried basil leaves.
Stir-fried fresh long red and sharp chillies with crushed garlic combined with holy basil.
Thailand's classic stir-fry with roasted cashew nuts and an authentic chilli jam.
A healthy dose of goodness, this stir-fry of soy and oyster sauce, garlic and cracked peppercorns.
Originally from the south of Thailand - 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 exception.
Stirred with homemade creamy sweet chilli sauce, topped with a heap of lightly fried basil leaves.
The fragrant green curry simmered gently with baby corn, Thai apple eggplants, bamboo shoots, ka-chai and sweet basil.
Always a favourite, this warming curry with its full body is perfectly served with seasonal vegetables, chopped kaffir lime leaves, long red chillies and baby corn.
Traditional braising of beef with coconut milk, onions, served with baby potatoes in a spiced massamun curry, sprinkled with cashew nuts and fried red onion.
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