Thai House Restaurant

AP1. (A) Rooum Are Han Chaun Chim

Spring rolls, chicken satay, butterfly prawns, homemade shrimp cakes, and fish cakes.

AP1. (B) Rooum Are Han Chaun Chim

Lettuce wrap with chicken, calamari, crispy wontons, goong non hae, and barbeque beef.

AP3. (A) Attraction - Deep-Fried Calamari

Marinated with Thai spices.

AP3. (B) Crispy wontons stuffed with minced chicken and shrimp (8 pcs)

AP3. (C) Attraction - Neua Yang - Sliced BBQ New York beef served with spicy dipping sauce

AP3. (C) Attraction - Nuea Yang

Sliced barbeque New York beef served with spicy dipping sauce.

AP4. (A) Chicken Wings

Marinated, served with zesty sauce

AP4. (B) Chicken Wings

Boneless, stuffed with veggies & glass noodles (2 pcs)

AP5. (A) Por Pia Tod (4 pcs)

Four Thai spring rolls with minced pork.

AP5. (B) Por Pia Tod (4 pcs) - Veggie

Four vegetarian spring rolls.

AP5. (C) Por Pia Tod (2 pcs)

Two spring rolls with tiger prawns, minced pork, glass noodles, and asparagus (two-piece).

AP6. (A) "Thai Satay" with Peanut Sauce (4 Skewers)

Four skewers with your choice of chicken, beef, or pork marinated in a mixture of Thai spices and coconut milk.

AP7. (A) Tod Mun Pla, Goong (2 pcs)

Medium spicy. Two homemade fish cakes.

AP7. (B) Tod Mun Pla, Goong (2 pcs)

Medium spicy. Two homemade shrimp cakes.

AP8. Tow Hoo Tod

Deep-fried tofu served with homemade spicy house sauce.

AP9. Butterfly Prawns (4 pcs)

Four deep-fried tiger prawns served with plum sauce.

AP12. Googn Noon Hae (2 pcs)

Two deep-fried tiger prawns wrapped with noodles and served with tangy plum sauce.

SO22. Tom Kah (Small)

Hot, spicy, and sour soup with mushrooms, lemongrass, and coconut milk.

SO21. Tom Yum (Large)

Hot, spicy, and sour soup with mushrooms, tomato, lemongrass, and Thai spices.

SO21. Tom Yum (Small)

Hot, spicy, and sour soup with mushrooms, tomato, lemongrass, and Thai spices.

SO23. Po Taek

Hot, spicy, and sour clear soup with mixed seafood, fresh basil, and red onions.

SO24. Kaeng Jerd Woon San

Clear soup with minced pork, glass noodles, spinach, and tofu.

SA32. Thai Salad Roll (1 pc)

Your choice of one chicken, prawn, or vegetarian salad roll.

SA33. Larb Gai

Hot spicy. Minced chicken mixed with fresh lime juice, roasted rice, nam-pla, and Thai spices.

SA34. Yum Neua (Beef Salad Thai Style)

Hot spicy. Sliced grilled New York beef mixed with fresh lime juice, nam-pla, and Thai chilli.

SA35. Yum Rommitr Ta-Lay

Hot spicy. Tiger prawns and squid seasoned with fresh lime juice, nam-pla, and Thai chilli.

TF5. (A) Fresh Clams

Mild spicy. Sautéed with black bean sauce.

TF5. (B) Fresh Clams

Hot spicy. Stir-fried with Thai chilli and fresh basil.

TF8. (A) BBQ Beef Short Ribs

Marinated grilled served with spicy dipping sauce.

TF8. (B) BBQ Beef Short Ribs (2 pcs)

Hot spicy. Stir-fried with onions, bell peppers, and spicy basil sauce (grapau).

CU51. Horw Mok Maprao

Medium spicy. Red curry sauce and coconut meat.

CU52. Kaeng Matsaman

Medium spicy. Rich and tantalizing matsaman curry topped with grounded peanuts.

CU53. Panang Curry

Medium spicy. Fresh basil and lime leaves in panang curry sauce.

CU54. (A) Traditional Thai Curry

Medium spicy. Red curry with coconut milk, bamboo shoots, bell peppers, and fresh basil.

CU54. (C) Traditional Thai Curry

Medium spicy. Yellow curry with coconut milk, carrots, and potatoes.

CU55. Kaeng Sapparod

Medium spicy. Red curry paste, fresh pineapple, and coconut milk.

CU57. Jungle Curry

Medium spicy. Traditional country-style curry filled bamboo shoots, mixed seasonal vegetables, and fresh basil.

SF63. Gai Pad Ma-Mung Him Ma-Pan

Hot spicy. Cashew nuts, roasted chilli, and water chestnuts.

SF64. Gai Pad Namman

Thai black bean sauce, snow peas, and pineapple.

SF65. Pad Katiem

Marinated with garlic and white pepper served on a bed of spinach.

SF66. Ma Maung Zong Krong

Medium spicy. Minced meat, fresh mango, and cashew nuts.

SF67. Pad Prig Khing

Medium spicy. Green beans, lime leaves, and spicy sauce.

SF68. Pad Bai Grapau

Hot spicy. Sautéed with Thai chilli, onions, and fresh basil.

SF69. Pad Khing

Ginger, onions, and black fungus.

SF70. Pad Peaw Wann

Sautéed with sweet-and-sour sauce and lychee.

SF71. Pad Makuayaw

Hot spicy. Sautéed with eggplants, fresh basil, and Thai chilli.

SF73. Pad Nam Prig Paow

Medium spicy. Sautéed with Thai sweet roasted chilli paste.

SF74. Pad Ped Nauw Mai

Medium spicy. Sautéed with bamboo shoots, bell peppers, and chilli sauce.

SE82. (B) Pla (Fish)

Black cod steamed in soy sauce with ginger, onions, and mushrooms.

SE82. (D) Pla (Fish Fillet) (Basa)

Served with your choice of panang curry, stir-fried green beans and spicy sauce, stir-fried sweet-and-sour sauce, or stir-fried spicy basil with Thai chilli.

SE83. Hoy Lai and Hoy Mang Poo

Medium spicy. Stir-fried fresh clams and N.Z. mussels in Thai House's house sauce or South East Asian curry sauce.

SE84. Pla Muk Pad Bai Grapau

Hot spicy. Stir-fried squid with Thai chilli, onions, mushrooms, fresh basil, and bell peppers.

SE85. House Seafood Combination

Spicy. Tiger prawns, clams, mussels, and squid served with your choice of sauce.

SE86. Pad Nam Prig Paow

Medium spicy. Tiger prawns or squid sautéed with Thai sweet roasted chilli paste.

SE87. Pad Kee Mao Goong

Mild spicy. Drunken tiger prawns with ginger and Thai chilli.

SE88. Goong Pad Katiem

Tiger prawns marinated with garlic and white pepper.

SE89. Goong Pad Prig Khing

Medium spicy. Tiger prawns with green beans, lime leaves, and spicy sauce.

SE90. Goong Pad Chiang Mai

Mild spicy. Tiger prawns with Chiang Mai sauce.

SE91. Goong Pad Priew Waan

Stir-fried tiger prawns in sweet-and-sour sauce.

SE92. Goong Pad Bai Grapau

Hot spicy. Tiger prawns with Thai chilli, onions, mushrooms, fresh basil, and bell peppers.

SE93. Goong Pad Ma-Maung Hin Ma-Pan

Hot spicy. Stir-fried tiger prawns with cashew nuts and roasted chilli.

SE94. Eggplant

Stuffed with fresh minced shrimps in chef’s sauce.

SE95. Goong Pad Tua Luntao (Naumai Farung)

Stir-fried tiger prawns with snow peas or asparagus in oyster sauce.

VE102. Pad Tofu

Medium spicy. Vegetarian. Stir-fried tofu with mixed seasonal vegetables.

VE103. Buddhist Vegetables

Bean sprouts, mushrooms, fresh bean curd, carrots, snow peas, and fresh basil in a foil wrap.

VE105. Chiang Mai Asparagus

Mild spicy. Fresh asparagus and dried tofu stir-fried with Chiang Mai sauce (seasonal).

VE106. Green Beans

Medium spicy. Stir-fried green beans with dried shrimp in hot chilli paste.

No. 111. (B) Pad Thai - Traditional

A traditional and vegetarian pad Thai.

No. 111. (C) Pad Thai - Traditional

Tamarind sauce with tiger prawns.

No. 113. Pad Se-Iw

Stir-fried rice noodles with broccoli and egg and your choice of chicken, beef, or pork.

No. 114. Gwoi Teaw Pad Kee Mao

Very spicy. Stir-fried rice noodles with Thai herbs, fresh chilli, and basil.

No. 115. Bamei Rommitr

Stir-fried egg noodles with mixed seafood (prawns and squid) with South East Asian curry

NO116. (A) Rad Na

Fresh rice noodles with Thai gravy and vegetables with your choice of chicken, beef, or pork.

NO116. (B) Rad Na

Fresh rice noodles and seafood (prawns and squid) with Thai gravy and vegetables.

FR122. Khao Pad Sapparod

Your choice of chicken, beef, pork, or mixed seafood with fresh pineapple, peanuts, and raisins topped with pork floss and egg.

FR123. Khao Pad Bai Grapau

Hot spicy. Your choice of minced chicken, beef, or pork, Thai chilli, onions, and fresh basil.

FR124. Khao Pad Goong

Thai House's signature with tiger prawns and egg served with sliced cucumbers, tomato, and green onions.

SR133. Steamed Thai Jasmine Brown Rice (Per Person)

Serves one person.

Combo For Four

Thai spring rolls, goong noon hae, boneless chicken with red curry sauce and coconut meat, traditional pad Thai noodles, beef with green beans, lime leaves with spicy sauce, mixed seasonal vegetables with prawns in oyster sauce, steamed Thai jasmine rice with coconut milk, and chef's choice dessert.

Combo For Six

Crispy wontons, goong noon hae, lettuce wrap with chicken, boneless chicken with red curry sauce and coconut meat, beef with green beans, lime leaves with spicy sauce, traditional pad Thai noodles, foil-wrapped Buddhist vegetables, stir-fried tiger prawns with cashew nuts and roasted chilli, steamed Thai jasmine rice with coconut milk, and chef's choice dessert.

Combo For Eight

Thai spring rolls, Goong noon hae, chicken satay served with Thai peanut sauce, boneless chicken with red curry sauce and coconut meat, traditional pad Thai noodles, beef with green beans, lime leaves with spicy sauce, stir-fried tiger prawns with cashew and roasted chilli, house seafood combination served with Thai House's house sauce, deep-fried black cod topped with Thai House's signature three-flavoured sauce with fresh basil, foil-wrapped Buddhist vegetables, steamed Thai jasmine rice with coconut milk, and chef's choice dessert.

Moet & Chandon Brut Imperial - Champagne (750ml Bottle) (1 x 750ml)

(12.0% ABV) ABV 12.0% (750ml)

Moselland Piesportier Michelsberg - Riesling Kabinett (750 ml Bottle) (1 x 750 ml)

(8.0% ABV) (8.00% ABV)

Inniskillin Okanagan - Merlot (750 ml Bottle) (1 x 750 ml)

(12.9% ABV) (12.90% ABV)

Wolf Blass Yellow Label - Cabernet Sauvignon (750 ml Bottle) (1 x 750 ml)

(13.0% ABV) (13% ABV)

Ravenswood Vintners Blend - Zinfandel (750 ml bottle) (1 x 750 ml)

(13.5% ABV) ABV 13.50% (750ml)

14 Hands Hot To Trot Columbia Valley Red (750 ml Bottle) (1 x 750 ml)

(13.5% ABV) (13.50% ABV)

Kim Crawford - Pinot Noir (750 ml Bottle) (1 x 750 ml)

(13.5% ABV) (13.50% ABV)

Layer Cake - Cabernet Sauvignon (750 ml Bottle) (1 x 750 ml)

(13.75% ABV) (13.75% ABV)