fresh lettuce, mint leaves, cilantro, carrot and shrimp or tofu, wrapped with rice paper (GF, P, V)

spiced with salt, pepper, Thai herbs and jalapeño, served crispy with Thai dipping sauce

spicy chicken balls fried with mint, shallot, green onion, cilantro, kaffir lime leave, and rice powder (GF, S)

grilled New Zealand lamp chops marinated with Thai herbs served with crispy basil and basil chimichurri

grilled marinated pork jowl with spicy tamarind dipping sauce

green papaya, shrimp, tomatoes, and peanuts tossed with lime juice, chili, fish sauce (GF, S, P, V)

chicken, mushrooms and coconut milk, flavored with lemongrass, galangal and kaffir lime (GF, V)

prawns and mushrooms flavored with lemongrass, lime leaves, galangal and Thai chili (GF, S, V)

chicken breast lightly batterd in gluten freeflour and wok-tossed in our homemade spicy sauce

southern-style turmeric curry with chicken roulade, smoked eggplant, and oyster mushrooms topped with crispy basil

slow-braised short rib in a southern style non-coconut curry sauce

smoked eggplant, oyster mushrooms, broccoli, and carrots simmered in a rich coconut curry with a touch of shrimp paste for balance, finished with lotus root and lotus seeds

jasmine rice, tossed with egg, onion, and green onion, topped with jumbo lump crab meat

A signature dish featuring seared branzino glazed in a velvety coconut curry. Balanced with lotus root, lotus seeds, and a finished with crispy shallots and green onions

Fine Vermicelli noodles wok-tossed with sweet jumco lump crab meat, egg, and aromatic curry spices. Finished with bean sprouts, scallions, and white pepper for a fragrant, well balanced bite

a rich balance of salty, sweet coconut curry with bell pepper, kaffir lime leaves.

wok-fried rice noodles with tofu, egg, ground peanuts, bean sprouts, and chives (GF, P, V)

wok-fried rice noodles with Chinese broccoli and egg in black soy bean sauce (V)

sauteed fresh holy basil with bell pepper and chili garlic sauce

sauteed eggplant with basil, fresh chili and bell pepper

with red curry paste