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Chhai Thai — Thai and Indian menu. Subject to 10% service charge.
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A unique blend of Thai organic herbs; galangal, lemon grass, kaffir lime leaves and red chilli simmered to create an enticing hot and spicy soup. Also served clear.
A concoction of fresh Thai spices including lemon grass, kaffir lime leaves, galangal and red chillies boiled together and beautifully balanced by creamy coconut milk.
(Service charge 10%.)
Starters and small plates. (Service charge 10%.)
Fresh Thai salads. (Service charge 10%.)
Vegetable and stir-fry dishes.
Thailand’s national dish: stir fried phad Thai noodles tossed in a tamarind-based phad Thai sauce with bean sprouts, spring onions, Chinese chives and more.
Kung (shrimp) and Pla (fish).
Panang curry — Named after a Malay city; rich, spicy, sweet and nutty.
Red & green curry — The difference in the colour of the chillies and other spices gives each curry its distinctive hue.
Massaman — Aromatic fusion of Thai and Indian spices. At Chhai Thai our curries are our chef’s unique blend of aromatic spices.
Kai (chicken) dishes below.
Chicken dishes.
Lamb and beef specialties.
Tandoori favourites from the clay oven.
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Vegetable mains and yogurt sides.
Biryani: long-grain basmati rice cooked dum style with Indian herbs; served with raita.
Pulao: rice cooked with Indian spices.
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