Set Menus
Set Menu A for two
Starter
Koi Mixed Platter (N,SE,S,G): A selection of Chicken Satay served with creamy coconut & peanut sauce, Deep-fried Spring Rolls, Prawn on Toast, Prawn Tempura served with sweet chili sauce and Side Thai Carrot Salad.
Main Courses
Choice of chicken curry: Massaman, Thai Red, Thai Green, Paenang or Jungle Curry
Pad Nam Man Hoi - Stir fried beef with oyster sauce (G,S)
Pad Pak Choy (Mo,Vo)
Thai Jasmine Rice or Stir-Fried Egg Noodles
Price for two
Set Menu B for two
Starter
Koi Mixed Platter (N,SE,S,G): A selection of Chicken Satay served with creamy coconut & peanut sauce, Deep-fried Spring Rolls, Prawn on Toast, Prawn Tempura served with sweet chili sauce and Side Thai Carrot Salad.
Main Courses
Choice of chicken curry: Massaman, Thai Red, Thai Green, Paenang or Jungle Curry
Pad Med Ma Muang Him Ma Pharn – Chicken Cashew Nut (F,C,N)
Pad Priew Wan - Sweet and Sour King Prawns (F,C)
Thai Jasmine Rice or Stir-Fried Egg Noodles
Price for two
Set Menu C for two
Starter
Koi Mixed Platter: A selection of Chicken Satay served with creamy coconut & peanut sauce, Deep-fried Spring Rolls, Prawn on Toast, Prawn Tempura served with sweet chili sauce and Side Thai Carrot Salad.
Main Courses
Choice of any chicken, beef, pork or prawn curry: Massaman, Thai Red, Thai Green, Paenang or Jungle Curry
Weeping Tiger Steak
Sea Bass Nung Ma Naow - Thai chilli, fresh lemon and garlic sauce
Thai Jasmine Rice or Stir-Fried Egg Noodles
Price for two
Test item
This is a test menu item. It has a low price to enable us to test payments easliy.
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Menu Notes
(V) Vegetarian
ALLERGY KEY:
[P] Peanuts
[G] Gluten
[S] Soya
[L] Lupin
[F] Fish
[Mo] Molluscs
[Ce] Celery
[N] Nuts
[M] Milk
[E] Eggs
[SD] Sulphur dioxide
[C] Crustaceans
[Mu] Mustard
[Se] Sesame seeds
[*] May contain allergens.
We cannot guarantee that any items are completely allergen-free due to being produced in a kitchen that contains ingredients with allergens as well as products that have been produced by the suppliers. Any guests with an allergy should be aware of this risk and should ask a member of the team for information on the allergen content of our food.