SL Coconut Tree

Two pieces each. Deep fried pastry filled with potatoes and green vegetable masala, infused with cumin and coriander. Served with date and tamarind chutney.

Four pieces. Puff pastry filled with curry flavored potatoes and mixed vegetable served with chilli sauce.

Gluten free. Four pieces. Tandoori marinated mushrooms baked in a clay oven, served with a mint chutney.

Tod Mun Pla. Four pieces. Thai fish cake with exotic herbs, lime leaves and peas served with a cucumber sweet chilli sauce.

Four pieces. Minced chicken wrapped in filo pastry with julienne carrot, cabbage and holy basil served with cucumber chilli sauce.

Tung Tong. Four pieces. Money bag filled with minced chicken, corn, peas and fried until golden colour served with Thai sweet chilli sauce.

Three pieces. Grilled chicken skewers marinated with curry powder, soy, ginger and served with curry peanut sauce.

Gluten free. Four pieces. Chicken pieces marinated with yoghurt, mustard oil and spices. Cooked in a clay oven and served with a side of mint chutney.

Gluten free. Roasted cashew nuts and fried curry leaves with chilli and a hint of lime juice.

Gluten free. Two pieces. Lamb cutlets marinated with yoghurt and Indian spices. Cooked in a clay oven and served with a side of mint chutney.

Two pieces of each. A combination of fish cutlets, fish pan rolls and vegetable pan rolls served with a spicy sauce.

Two each. Mixed platter of satay chicken, money bag, chicken spring roll and vegetable curry puff served with satay sauce and Thai sweet chilli sauce.

Gluten free. Dish deep fried battered calamari tossed with spring onion, capsicum, garlic and chilli.