OUR MENU FOR 9 & 10 OCT

Starters

Peanut Curry Hash & Rice

pork shoulder and chicken hash simmered with charred onions in a mild coconut peanut curry sauce. Served over rice.

$12

Khao Tom Chicken

Pulled smoked chicken over a thick rice soup simmered with ginger, Thai soy sauce, fish sauce, charred onion, white pepper, chives, and toasted garlic oil.

$12

Red Curry Black Bean Soup

black beans slow cooked in vegetable broth with charred peppers, onions, red curry spices, a bit of Thai soy sauce, and toasted garlic oil. vegan and gluten free.

Mains

Vegan Jungle Style Red Curry

tofu simmered in red curry vegetable broth with carrots, collards, kale, sweet peppers, zucchini, butternut squash, bamboo, eggplant, charred cabbage. Side of rice. Vegan and gluten free.

$23

Green Curry Chicken

chopped chicken, zucchini, greens, mushrooms, onions, and eggplant, simmered in a coconut green curry. Side of rice.

$23

Pineapple-Tamarind Ribs

3/4 lb of garlic, pepper, and coriander salt dry brined pork spare ribs braised, then finished with a sweet and sour tamarind reduction, grilled pineapple, carrots, greens, butternut squash, onions, and bamboo. Served with rice.

$27