• SET MENU

    Thai Thai Chesterfield restaurant Set Menu

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SET MENU A

21.95 per person ( min. 2 person)

THAI THAI MIXED PLATTER

Chicken stay, prawn roll, Thai fish cake, and
prawn on baguette, spring roll, onion rings, and
crispy caramelized rice noodle

MAIN COURSE

GAENG KIEW WAN MOO

Pork green curry with aubergines, bamboo shoots,
kaffir lime leaves and sweet basil

GAI PUD MED MA MAUNG

Crispy chicken with cashew nuts, onion, mushrooms, green and red pepper in tangy sweet chili sauce

PAD PHAK RUAM

Stir-fried mixed vegetables in garlic and soya sauce

STEAM JASMINE RICE

JASMINE TEA OR COFFEE


SET MENU B

22.95 per person ( min. 2 person)

THAI THAI MIXED PLATTER

Chicken stay, prawn roll, Thai fish cake, and
prawn on baguette, spring roll, onion rings, and
crispy caramelized rice noodles

MAIN COURSE

GAENG DANG PED

Roasted duck red curry in coconut milk with pineapple, lychees, and sweet basil

NEUA PUD PHRIG TAI DAM

Stir-fried beef with crushed black peppercorns, onion, carrot, green and red peppers, and spring onion

PAD PHAK RUAM

Stir-fried mixed vegetables in garlic and soya sauce

STEAM JASMINE RICE

JASMINE TEA OR COFFEE


SET MENU C

25.95 per person ( min. 2 person)

THAI THAI MIXED PLATTER

Chicken stay, prawn roll, Thai fish cake, and
prawn on baguette, spring roll, onion rings, and
crispy caramelized rice noodles

MAIN COURSE

GAENG MASSAMAN NEUA

Authentic coconut curry with beef roasted peanuts, diced potatoes, and onion in a variety of Thai spices

PLA PAD CHA

Crispy fillet of seabass with a combination of tropical crocus roots, kra chai, ginger, aubergines, lemongrass, kaffir lime leaves, green bean, and sweet basil in aromatic sauce

PAD PHAK RUAM

Stir-fried mixed vegetables in garlic and soya sauce

PUD THAI JAE

A traditional recipe of stir-fried rice noodles with bean sprouts and tamarind sauce with crushed peanuts

STEAM JASMINE RICE

JASMINE TEA OR COFFEE


SET MENU D

28.95 per person ( min. 4 person)

THAI THAI MIXED PLATTER

Chicken stay, prawn roll, Thai fish cake, and
prawn on baguette, spring roll, onion rings, and
crispy caramelized rice noodles

SOUP

TOM YAM GUNG

Traditional Thai spicy and sour prawn soup with mushroom flavor with lemongrass, kaffir lime leaves, galangal, chili, coriander, and lime juice

MAIN COURSE

GEANG KOOA SUB-PA-ROD GUNG

Traditional Thai curry with pineapple and Thai herbs slowly cooked in coconut milk with tiger prawns

NEUA TUN PUD PHRIG PHOW

Marinated chunks of beef with sweet chilli paste, onions, green and red peppers

GAI YANG & KHAO NEAW & SOMTAM

Grilled marinated chicken perfectly accompanied with coconut sticky rice served with Thai spicy salad and crushed peanuts

PED RAD SAUCE MA KHAM

Crispy roasted duck with tangy tamarind sauce served on steamed spring green and sprinkled with roasted sesame seeds

PAD PHAK RUAM

Stir-fried mixed vegetables in garlic and soya sauce

STEAM JASMINE RICE

JASMINE TEA OR COFFEE


SET VEGETARIAN

21.95 per person ( min. 2 person)

THAI VEGETABLES MIXED BASKET

Vegetable spring roll, sweet corn cake, vegetable parcel, deep-fried battered vegetable, and crispy noodles served with a variety of sauces

MAIN COURSE

GEANG MASSAMAN TOFU

An authentic coconut Thai curry with bean curd, mixed vegetables, roasted peanut and potato

HED PUD MED MA MAUNG

Stir-fried straw mushrooms, button mushrooms, and black mushrooms with cashew nuts, onion, and green and red peppers in sweet chili sauce

PAD PHAK RUAM

Stir-fried mixed vegetables in garlic and soya sauce

STEAM JASMINE RICE

JASMINE TEA OR COFFEE


SET BANQUET

38.95 per person ( min. 4 person)

THAI THAI MIXED PLATTER

Chicken stay, prawn roll, Thai fish cake, and
prawn on baguette, spring roll, onion rings, and
crispy caramelized rice noodles

SOUP

PHO TAK

Hot sour clear seafood soup with mushroom, lemongrass, sweet basil

ENTREE

TA GRA TALAY

Grilled marinated king prawns, squid, fillet of seabass, and mussels served with sweet chili sauce and spicy hot chili sauce

MAIN COURSE

GUNG PUD GRATIUM PHRIK TAI

Marinated king prawns with fresh garlic, mushrooms and ground white pepper in soya sauce, served on steamed spring greens

CHOO CHEE TALAY

Seafood in spicy red curry paste and coconut milk, kaffir lime leaves and julienne chillies

PED PUD KHING

Stir-fried duck with fresh ginger, green and red peppers, mushrooms, onions and spring onions

GUAY TIEW PUD THAI MOO

Traditional stir-fried rice noodles with pork and bean sprouts, spring onion in tamarind sauce and crushed peanut

PAD PHAK RUAM

Stir-fried mixed vegetables in garlic and soya sauce

STEAM JASMINE RICE

JASMINE TEA OR COFFEE


Book Table

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