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19 Scott Street, Newcastle East, 2300
Four sticks. Grilled chicken tenderloin on a skewer with satay sauce on top.
Eight pieces. Combination of a spring roll, curry puff, chicken wing, money bag, two fish cakes and two calamari rings.
Four pieces. Deep fried Thai style vegetable spring rolls. Served with sweet chilli sauce.
Eight pieces. Deep fried bean curd. Served with satay sauce.
Four pieces. Deep fried golden pastry with chicken, mashed potato, onion, carrot, corn, peas and curry powder filling. Served with plum sauce.
Four pieces. Thai style Deep fried marinated chicken wings. Served with sweet chilli sauce.
Five pieces. Thai fish cake served with sweet chilli sauce.
Seven pieces. Deep fried crumbed calamari rings. Served with sweet chilli sauce.
Four pieces. Deep fried pastries with minced chicken, seafood, onion and water chestnut filling. Served with plum sauce.
Four pieces. Deep fried crab meatballs. Served with plum sauce.
Five pieces. Fried or steamed egg pastries with pork mince and prawns filling. Served with soy sauce.
Four pieces. Deep fried Thai style vegetable spring rolls with prawn filling.
Four pieces. Deep fried light crispy tempura battered king prawns.
A mixture of seafood, wok stir fried with Thai herbs, soy sauce, chilli, garlic and basil leaves.
Stir fried king prawns and vegetables in coconut milk with a hint of oyster sauce topped with crushed macadamia nuts.
Deep fried soft shell crab, stir fried with garlic and black pepper.
Deep fried soft shell crab, stir fried with chilli jam and cashew nuts.
Roasted duck on a bed of vegetables with Thai style sauce.
Prawns with curry powder, onion, Thai herbs, egg and shallots.
Seafood, wok stir fried in red curry paste with Chinese cabbage and coconut milk. Level 2.
Deep fried soft shell crab. Served with Thai style green apple salad.
Roasted crispy pork stir fried with Chinese broccoli, red chilli and garlic in gluten free oyster sauce. Level 1. Gluten Free.
Roasted crispy pork belly. Served on a bed of vegetable top with Thai style sauce.
Roasted crispy pork belly stir fried with red curry paste, green bean and kaffir lime leaves. Level 3.
Roasted crispy pork belly stir fried with garlic, chilli, vegetables, bamboo and basil leaves. Level 2.
Crispy chicken pieces cooked with honey lemon sauce.
Deep fried lightly coated squid sprinkled with seasoning, salt and pepper.
Coated soft shell crab, deep fried tossed with garlic, chilli, shallots and cooking wine. Level 3.
Deep fried battered prawns fried with honey lemon sauce.
BBQ sliced chicken marinated in turmeric and curry powder. Served with Thai style BBQ dipping sauce.
BBQ sliced pork neck. Served with Thai style BBQ sauce.
Marinated rump steak, sliced and BBQ with spicy dipping sauce.
Green curry paste in coconut cream with mixed vegetables and basil leaves.
Panang curry paste in coconut cream with mixed vegetables, kaffir lime leaves and basil leaves. Medium spicy.
Chunky beef and potato served in massaman curry with coconut milk, topped with cashew nuts and dried onions.
Red curry paste in coconut cream with mixed vegetables and basil leaves. Medium spicy.
Yellow curry paste, mild turmeric curry powder, potato, onion, tomato and sprinkled with fried onion. Medium spicy.
Thai curry served with mixed vegetables, Thai herbs and peppercorns made without coconut milk.
Thai red curry served with roasted duck pieces, pineapple, tomato beans, capsicum and Thai basil. Medium spicy.
Cooked with chilli jam, vegetables and cashew nuts.
Cooked with garlic, onion and black pepper.
Cooked with Thai sweet and sour sauce, cucumber, tomato, pineapple, onion, capsicum and shallot.
Cooked with chilli, garlic, onion, vegetables and basil. Level 2.
Cooked with ginger, vegetables and mushrooms in sauce.
Stir fried mixed vegetables with oyster sauce.
Cooked with pumpkin, egg, garlic and pepper.
Stir fried in peanut sauce and vegetables.
Cooked eggplant with chilli, garlic and basil leaves. Level 1.
Cooked with snow peas, carrot and corn in oyster sauce.
Cooked in coconut milk with vegetables, celery, pineapple and a hint of chilli paste.
Cooked with dried red curry sauce, vegetable, bamboo and kaffir lime leaves. Level 3.
Stir fried with black bean, mushroom and mixed vegetables.
Cooked with egg, onion and mixed vegetables in soy sauce base.
Cooked with pineapple, turmeric and curry powder, egg, onion, spring onion and tomato.
Cooked with chilli, egg, onion, mixed vegetables and basil leaves. Level 2.
Cooked with chilli jam, egg, mixed vegetables and cashew nuts.
Cooked with tom yum paste, red onion, egg, vegetable and Thai herbs.
Minced meat of choice served with red onion, mint, coriander, toasted ground rice powder and dried chilli flakes in dressing. Level 2.
Yum nua. Grilled rump steak, finely sliced, topped with Thai dressing, chilli jam, cucumber, tomato, coriander and mint. Level 1.
Grilled rump steak, finely sliced served with Thai herbs, red onion, lime juice, toasted ground rice powder and dried chilli flakes. Level 2.
Roast duck topped with Thai dressing, chilli jam, cucumber, tomato and Thai herbs. Level 1.
Grilled king prawns topped with special Thai dressing, chilli jam, cucumber, tomato and Thai herbs. Level 1.
Thin rice noodles, stir fried in tamarind sauce with egg, bean sprouts and ground peanuts.
Stir fried thick rice noodles with soy sauce, egg and vegetables.
Egg noodles stir fried with vegetables, eggs and soy sauce.
Stir fried thick rice noodles with vegetables and peanut sauce. Level 2.
Stir fried thick rice noodles with egg, vegetables and peanut sauce.
Stir fried thick rice noodles with egg, vegetables, cashew nuts and chilli jam sauce.
Thick rice noodles cooked in homemade creamy laksa soup topped with green vegetables. Level 1.
Coconut soup with chicken, Thai herbs and mushrooms. Mild Spicy.
Thai soup with chicken made hot and sour with Thai herbs and mushrooms. Level 1.
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