SAVOURY
Tod Mun Plah
Fish Cake. Cod blended with green beans, lime leaves, chillies and spices, coated in breadcrumbs encompassed in stalk of lemongrass and shallow wok fried. Served with Punk Thai spicy sweet and sour cucumber sauce

Satay Gai
Thai breast of chicken satay marinated in coconut milk, garlic, ginger, fish sauce and light brown sugar, barbequed and served with peanut sauce and a Punk Thai unique ajar dipping sauce

Pad Thai Gai
Wok stir fry Thai Noodles with chicken, eggs, bean sprouts, chives, red chilli and tamarind sauce wrapped in a latticed egg omelette and served with crushed ground peanuts on the side

Som Tam (V)
Addictively hot and refreshingly crunchy this fiery little salad is one of Thailand’s best known culinary exports and has also been called the world’s best salad! It’s at once addictively hot and refreshingly crunchy; intensely savoury and insanely sour – in short, the flavours of south-east Asia on a plate

DESSERT
Khao Niew Ma Muang
Sweet mango with sticky rice and served with coconut cream and a pinch of salt in a crepe roll