On the menu
The perfect antidote to December indulgence, the menu features a variety of John’s favourite dishes including a bright and fresh som tam made with British-grown carrots and kohlrabi, gai ping, coriander and turmeric chicken skewers with a tamarind dipping sauce, and aep pla, a vibrant curry with Scottish salmon, green beans and Thai basil wrapped in banana leaf.
A note on the menu: John is all about authentic Thai flavours and therefore some of the dishes on this menu are very spicy. If you love spicy food, you’ll be in heaven. We really encourage you to give it a try – the flavours are outstanding and it’s an incredibly delicious dining experience.
Chiang Mai herbal sausage (sai ua)
Native breed pork sausage with lemongrass, herbs and toasted spices
Fried sweetcorn fritters (tort man khao pod)
Sweetcorn and coriander fritters with Thai sriracha sauce
Grilled chicken skewers (gai ping)
Coriander and turmeric chicken skewers with tamarind dipping sauce
Kohlrabi and carrot salad (som tam)
Shaved root vegetables, peanuts and dried shrimp in sweet-spicy-sour dressing
Red curry salmon in banana leaf (aeb pla)
Scottish salmon, Thai basil and fresh curry paste roasted in banana leaf parcel
Sticky rice (khao neow)
Steamed new crop glutinous rice from Thailand