Papaya Thai - Cremorne - Thai

Totally vegetarian, fresh vegetables are chopped and mixed with a fragrant curry sauce, then wrapped in puff pastry and lightly fried, served with a sweet chilli dipping sauce.

Created in the royal kitchens of Thailand, these ‘bags-of-gold’ are a lovely contrast of the crispy fried pastry and the soft filling of chicken, crab meat, crushed peanuts, green peas and corn served with a plum sauce.

A popular snack of Southern Thailand, grilled marinated chicken breast on skewers, served with peanut sauce and cucumber relish.

King prawns and oyster mushrooms are served in this spicy-zesty broth, flavoured with roasted chilli paste, lemongrass, kaffir lime leaves and lemon juice.

Tender chicken breast and oyster mushrooms are poached gently in a mild coconut broth flavoured with cherry tomatoes, galangal, and a touch of roasted chilli jam

Battered soft shell crab, lightly fried and served with crunchy wonton skins, sprinkled with fried garlic and crunchy seaweed.

Grilled marinated beef, thinly sliced, served with nam jim jaew (Thai chilli dip) and sticky rice.

A delight created on the streets of Bangkok, grilled marinated pork and served with nam jim jaew (Thai chilli dip) and sticky rice.

Banana flower salad with king prawns tossed with shredded kaffir lime, mint, chilli lemongrass, dried shrimp, and drizzled with coconut milk and chilli jam dressing.

Grilled marinated beef tossed with sliced apple eggplant, mint, coriander leaves, shallots, red onion, together with chilli-lime dressing, sprinkled with roasted rice and fried garlic.

This North Eastern Thai papaya salad is a classic, created with shredded green papaya tossed with dried shrimps, cherry tomatoes and peanuts drizzled with lemon juice dressing, the salad is pounded in mortar,

Grilled roast duck tossed with lemongrass, coriander leaves, shallots, red onion, chilli, sliced cucumber and carrot ribbons drizzled with chilli jam and coconut sauce.

Stir-fried fresh long red and sharp chillies with crushed garlic combined with fragrant holy basil leaves.

A healthy dose of goodness, this stir-fry has a soy and oyster sauce base and highlights of fragrant garlic and cracked peppercorns.

The flavour of Thailand’s classic stir fry with roasted cashew nuts and authentic chilli jam which is unique to Thai cuisine.

Stir fried combination of fragrant garlic, chilli, lime leaves and peppercorns in oyster sauce.

Originally from the south of Thailand, satay’s are universally popular with a stir-fried peanut sauce and Thai aromatic spices.

Ginger has always been considered a powerful aphrodisiac in Thailand, this delicate combination stir-fry with shredded ginger is no exception.

Home made of soybeans, crushed garlic, coriander root simmered in creamy coconut milk.

The fragrant green curry served with baby corn, Thai apple eggplants, bamboo shoots, ka-chai and sweet basil.

Traditional braising of beef with coconut milk, onion and served with baby potatoes in a spiced massaman curry, sprinkled with cashew nuts and fried red onions.

Always a favorite, this warming curry with its full body is perfectly served with seasonal vegetables, chopped kaffir lime leaves, long red chillies and baby corn, best with beef but chicken is available on request.

Stir-fried flat rice noodles in a dark soy, oyster sauce with the aromatic freshly ground white pepper.

A famous street food found in central Thailand, this delicious sweet soy is a stir-fry with flat rice noodles, and crispy bean sprouts.

Flat rice noodles and chicken stirred with homemade creamy sweet chilli sauce topped with a heap of lightly fried basil leaves.

Stir-fried flat rice noodles with chilli jam, roasted chilli and dressed with cashew nuts and egg.

The classical Thai stir-fry of rice thin noodles stirred with king prawns, chicken, bean spouts, crushed peanut and scented sliced red onion wrapped in a beautiful egg nest.

Stir-fried flat rice noodles with heated chilli, garlic and fragrant basil leaves.

Special Thai fried rice with king prawns, chicken and crab meat with peas, diced carrot, sliced onion and pieces of pineapple.

Good for your health dish; green vegetables, crushed garlic, tofu, cashew nut, shiitake mushrooms and baby corn stirred together in oyster sauce and topped with fried red onions.

Tender roast duck served with shiitake mushrooms, bok choy and dressed with a light plum sauce, spiced with garlic, cinnamon and star anise.

This popular dish of north eastern Thailand uses chopped roast duck tossed with finely sliced red onion, mint leaves, Thai parsley, sliced shallots and a chilli lemon dressing sprinkled with roasted rice.

This highly spiced red curry highlights the boneless roast duck in chilli red curry combined with lychee, pineapple and cherry tomatoes which temper the heat of this classic.

Stimulating spices and comforting coconut with marinated pork cooked in a chilli red curry mixed with siamese watercress, pineapple, apple eggplant and tamarind sauce.