We pride ourselves on making everything as fresh as possible, from scratch. We use the best ingredients we can get our hands on from across the UK and Thailand, we then prepare it skillfully and lovingly in our restaurant in Highbury, North London.

£70.00 per head
sample menu

CANAPES

Prawn and Pomegranate Miang Bites, with Green Mango, Tamarind, Palm Sugar & Fish Sauce, Served Within Betel Leaves. (VO)

Mekhong Whiskey & Honey Cured Salmon with Fresh Jackfruit, Asian Herbs, Lime & Roasted Cashew Nuts (VO)

‘Gai Prik’, Crispy Tempura Chicken with Sweet Scotch Bonnet & Fish Sauce Glaze, Lime & Fresh Herbs (VO Available with Fresh Tofu, Soy & Sesame)

BUFFET

Red Curry of Poached Spring Chicken with Sweet Basil & Asian Vegetables

Massaman Curry of Roasted Pineapple, Quince, Peanuts and Seasonal Vegetables with Peanuts (VO)

SIDES

Steamed Jasmine Rice

A Selection of Seasonal Pickled Fruits & Vegetables

£85.00 per head
sample menu

CANAPES

Fresh Cornish Oysters served with Nham Jim Dipping Sauces

Prawn and Pomegranate Miang Bites, with Green Mango, Tamarind, Palm Sugar and Fish Sauce, Served Within Betel Leaves. (VO)

Chilli Jam Sprats, Shrimp floss, lime and Chilli

‘Gai Prik’, Crispy Tempura Chicken with Sweet Scotch Bonnet & Fish Sauce Glaze, Lime & Fresh Herbs (VO Option Available with Fresh Tofu, Soy & Sesame)

BUFFET

‘Gai Yang’ Woodsmoked bbq chicken & ‘Som Tam’ Spicy green papaya salad

‘Gaeng Gari’ Braised Herefordshire beef cheeks in a rich and arromatic coconut curry, with pickled mustard greens and ginger

SIDES

Steamed Jasmine Rice

A Selection of Seasonal Pickled Fruits & Vegetables

SWEET

Pandan & Banana Ice Cream with Butterscotch & Cashews, Served in a Cone or a bowl

Mango & Lime Sorbet with Shaved Kaffir, Served in a Cone or a bowl

£150.00 per head
sample menu

CANAPES

Crispy Duck Wontons with Aromatic Sweet Plum Dipping Sauce (VO)

‘Mi Grop’, Crispy Vermicelli Noodle Salad with Smokey Chicken, Chinese Chives & Pickled Garlic (VO)

Prawn and Pomegranate Miang Bites, with Green Mango, Tamarind, Palm Sugar & Fish Sauce, Served Within Betel Leaves. (VO)

Mekhong Whiskey & Honey Cured Salmon with Fresh Jackfruit, Asian Herbs, Lime and Roasted Cashew Nuts (VO)

‘Gai Prik’, Crispy Tempura Chicken with Sweet Scotch Bonnet & Fish Sauce Glaze, Lime & Fresh Herbs (VO with Fresh Tofu, Soy & Sesame)

BUFFET

Red Curry of Smoked Spring Chicken & Shrimp with Sweet Basil, Wild Ginger & Asian Vegetables (VO)

Massaman Curry of Roasted Pineapple, Quince, Peanuts & Seasonal Vegetables with Peanuts (VO)

Whole Roasted & Carved Lamb Shoulder with fermented Shrimp, Five Spice & Palm Sugar Glaze

SIDES

Steamed Jasmine Rice

A Selection of Seasonal Pickled Fruits & Vegetables

‘Som Tam’, Spicy Green Papaya Salad

SWEET

Pandan & Banana Ice Cream with Butterscotch & Cashews, Served in a Cone

Mango & Lime Sorbet with Shaved Kaffir, Served in a Cone

Cocktail sample menu

KAFFIR LIME SOUR
Kaffir Infused Tanqueray Gin, Kaffir Syrup, Lime, Egg White

FARANG ICE TEA
Espolon Blanco Tequila, Lemongrass Tea, Lemon, Aromatic Plum Bitters

GREEN PEPPER DAIQUIRI
Angostura 3yo White Rum, Green Pepper Reduction, Lime, Coriander Essence

THAI NEGRONI
Tanqueray Gin, Bold London Spirit, Campari and Sweet Vermouth

SPIRITUAL GOAT
Coconut Rum, Mediterranean Citric Yoghurt powder Coconut Water, Dehydrated Raspberries

AIRPLANE
Toasted Pineapple Infused Angostura 5yo Rum, Aromatic Orange Bitters (Old Fashioned Style)