GAI SATAY (CHICKEN SATAY)

Marinated tender chicken breast fillet with fine herbs on skewers, grilled and served with peanut sauce.

KHA-NOM JEEB (PORK DUMPLING)

Steamed Thai-style dim sum filled with minced pork and prawn in fine herbs, topped with crispy garlic, served with sweet dark soy sauce.

RAINBOW HONEY RIBS (SPARERIBS)

Tender and succulent pork spareribs in juicy red sauce.

TORD MUN PLA (FISH CAKE)

Deep-fried Thai-style fish cakes with spicy mixed herbs, green beans, kaffir lime leaves, served with sweet chili sauce.

TOONG THONG (GOLDEN BAGS)

Crispy deep-fried golden bags filled with minced chicken, prawn, sweetcorn, carrot, water chestnut, and onion, served with sweet chili sauce.

PO-PIA PED (DUCK SPRING ROLLS)

Deep-fried duck spring rolls filled with duck, carrot, celery, and leek, served with hoisin sauce.

KHA-NOM PANG NA GAI (SESAME TOAST)

Minced chicken and prawn blended with fine herbs, spread on French bread, topped with sesame seeds, deep-fried and served with sweet chili sauce.

RAINBOW CHICKEN WINGS

Deep-fried chicken wings in light batter, served with sweet chili sauce.

GOONG TEMPURA (PRAWN TEMPURA)

Deep-fried marinated prawns and onion rings in tempura batter, served with sweet chili sauce.

THAI RAINBOW PLATTER (SHARE FOR 2)

Mixed starters: pork spare ribs, chicken satay, crispy spring rolls, prawn tempura, and chicken & prawn toast. Served with assorted sauces.

SATAY JAY (TOFU & VEGETABLE SATAY)

Tofu and vegetables on skewers, served with peanut sauce.

PO-PIA JAY (VEGETABLE SPRING ROLLS)

Crispy vegetable spring rolls in a tasty recipe, served with sweet chili sauce.

PAK TEMPURA (VEGETABLE TEMPURA)

Deep-fried mixed vegetables in tempura batter, served with sweet chili sauce.

TORD MUN KHAO PHOD (SWEETCORN CAKE)

Sweetcorn mixed with flour, red curry paste, kaffir lime leaves, deep-fried and served with sweet chili sauce.

VEGETARIAN PLATTER (SHARE FOR 2)

Mixed vegetarian starter: tofu & vegetable satay, vegetable spring rolls, mixed vegetable tempura, sweetcorn cakes. Served with assorted sauces.

TOM YUM

(HOT & SOUR SOUP) Spicy traditional Thai soup with mushrooms, tomato, lemongrass, galangal, chili, lime juice, and coriander.

TOM KHНА

(COCONUT MILK SOUP) Mild Thai soup with coconut milk, mushrooms, chili, lemongrass, galangal, lime juice, and coriander.

РОН ТАEK

(MIXED SEAFOOD SOUP)

SOM TUM

(PAPAYA SALAD)

YUM WOON SEN

(GLASS NOODLE SALAD)

YUM NUEA

(BEEF SALAD)

LARB GAI

(MINCED CHICKEN SALAD)

GOONG PAO RAINBOW

(RAINBOW GIANT PRAWNS) Giant prawns grilled with butter and chili oil paste.

TIGER CRY

(WEEPING TIGER BEEF) Thai-style grilled sirloin beef served on onions, red and green peppers in a sizzling pan flamed with brandy. Served with chips and spicy tamarind sauce.

DRUNKEN MUSSELS

Half-opened New Zealand green mussels stir-fried with spicy mixed Thai herbs, served in a sizzling pan.

PLA SAM ROS

(THREE FLAVOURS FISH) Deep-fried fillet of seabass topped with a three-flavour chili sauce.

GAI MA NAO

(LEMON CHICKEN) Chicken breast fillet in light batter, deep-fried and topped with lemon sweet chili sauce.

SALT & PEPPER SQUID

Squid coated in light batter, deep-fried and sautéed with spicy salt and pepper.

PLA NUENG SI-EW

(STEAMED SEABASS WITH SOYA SAUCE) Steamed seabass fillet with light soy sauce, ginger, and spring onion.

RAINBOW CRISPY DUCK

Crispy duck served on crispy egg noodles with tamarind sauce.

RAINBOW SCALLOPS

Scallops in light batter, deep-fried and topped with special rainbow sauce. Served in a sizzling pan.

PLA NUENG MA NAO

(STEAMED FISH WITH LIME) Steamed fish with garlic, chili, and coriander in lime juice.

GAI GA TA RAINBOW

(GRILLED CHICKEN) Grilled marinated chicken breast served in a sizzling pan with sweet chili sauce.

GAI TA-GRA

(CHICKEN IN FRUIT SAUCE) Chicken in light batter with fruits such as grapes and pineapple in a red wine sauce.

SIZZLING RAINBOW

Stir-fried meat with onion, fresh chili, red and green peppers, and basil in the chef's special sauce. Served in a sizzling pan.

GAENG KHIEW WARN (GREEN CURRY)

Green curry with courgette, bamboo shoots, red and green peppers in coconut milk.

GAENG PHED (RED CURRY)

Red curry with courgette, bamboo shoots, red and green peppers in coconut milk.

GAENG PA-NAENG (PA-NAENG CURRY)

Smooth and creamy red curry with red and green peppers, green beans in coconut milk.

GAENG MUSSAMUN (MASSAMAN CURRY)

Rich curry with potato, onion, cloves, nutmeg, cinnamon in coconut milk.

GAENG PA (JUNGLE CURRY)

Thai-style jungle curry with vegetables and Thai herbs: lemongrass, galangal, baby corn, green beans, bamboo shoots, and chili. No coconut milk.

GAENG PHED YANG (DUCK RED CURRY)

Roast duck in red curry with grapes, onion, pineapple, tomato, and red and green peppers in coconut milk.

CHU CHEE (CHU CHEE CURRY SAUCE)

Crispy deep-fried meat topped with creamy red curry sauce.

PAD LAOW DAENG

Stir-fried in chef's special red wine sauce.

PAD NAM MUN HOI (STIR-FRIED WITH OYSTER SAUCE)

Stir-fried with oyster sauce, broccoli, mushrooms, and peppers.

PAD KHING (STIR-FRIED WITH GINGER)

Stir-fried with fresh ginger, mushrooms, onions, and spring onions in soy sauce.

PAD GRA PRAO (STIR-FRIED WITH BASIL)

Stir-fried with holy basil, garlic, chili, onion, red and green peppers.

PAD RAINBOW (STIR-FRIED WITH RAINBOW SAUCE)

Stir-fried with carrot, broccoli, onion, baby corn, red and green peppers in rainbow sauce.

PAD CHA (STIR-FRIED WITH SPICY HERBS)

Stir-fried with spicy Thai herbs: garlic, chili, onion, bamboo shoot, lemongrass, galangal, kaffir lime, and red and green peppers.

PAD MED MA MUANG (STIR-FRIED WITH CASHEW NUTS)

Stir-fried with cashew nuts, carrot, spring onion, and mushrooms.

PAD PRIEW WAN (SWEET & SOUR STIR-FRY)

Lightly battered meat stir-fried with cucumber, tomato, pineapple, and onion in sweet and sour sauce.

PAD GRA-TIEM PRIK THAI (GARLIC & PEPPER)

Stir-fried with garlic, black pepper, onion, and red and green peppers.

PAD PRIK THAI DAM (STIR-FRIED WITH BLACK PEPPER)

Stir-fried black pepper sauce served in a sizzling pan with your choice of meat: Chicken / Pork / Beef / Prawns / Tofu

PAD BABY CORN (STIR-FRIED BABY CORN)

Stir-fried young baby corn, spring onion, carrot, and mushrooms with your choice of meat: Chicken / Pork / Beef / Prawns / Tofu

PAD PAK RUAM (STIR-FRIED MIXED VEGETABLES)

Stir-fried mixed vegetables: broccoli, carrot, Chinese cabbage, and baby corn in soy sauce.

PAD BROCCOLI & CARROT

Stir-fried broccoli and carrot in soy sauce.

BEAN SPROUT & TOFU

Stir-fried bean sprouts and tofu in soy sauce.

PAD THAI (THAI FRIED NOODLES)

Special stir-fried rice noodles with egg, bean sprouts, spring onion, and tamarind sauce. Served with ground peanuts and your choice of meat.

PAD SIE-EW (FRIED NOODLES IN SOY SAUCE)

Stir-fried wide rice noodles with egg and broccoli in dark soy sauce.

PAD KEE MAO (DRUNKEN NOODLES)

Stir-fried wide rice noodles with fine beans, carrot, garlic, chili, and basil leaves in soy sauce.

PAD BA MEE KHAI (FRIED EGG NOODLES)

Fried egg noodles with bean sprouts, spring onion, and your choice of meat.

KHAO PAD RAINBOW (RAINBOW FRIED RICE)

Special Thai-style fried rice with vegetables, egg, and your choice of meat.

KHAO PAD KHAI (EGG FRIED RICE)

KHAO GA-TI (COCONUT RICE)

KHAO NIEW (STICKY RICE)

KHAO SUEY (STEAMED JASMINE RICE)

CHIPS (POTATO CHIPS)

THAI PRAWN CRACKERS

Thai Rainbow Platter

Chicken satay, vegetable spring rolls, rainbow chicken wings, prawn tempura, chicken & prawns on French bread. Served with a combination of sauces.

Gaeng Khiew Wan Gai

Chicken green curry with courgette, bamboo shoots, peppers, basil, and coconut milk.

Nuea Pad Khing

Stir-fried beef with fresh ginger, onion, spring onion, black fungus mushrooms in soy & oyster sauce.

Moo Pad Priew Wan

Stir-fried pork in batter with vegetables in sweet & sour sauce.

Choice of Rice

Egg fried rice or steamed jasmine rice.

Thai Rainbow Platter

Gaeng Phed Nuea

Beef red curry with courgette, bamboo shoots, peppers, and basil in coconut milk.

Ped Pad Rainbow

Stir-fried roast duck with special rainbow sauce and vegetables.

Goong Pad Med Mamuang

Sautéed prawns with cashew nuts, onion, spring onion, and peppers in light soy sauce.

Choice of Rice

Egg fried rice or steamed jasmine rice.

Thai Rainbow Platter

Tom Yum Soup

Spicy Thai soup with mushrooms, tomato, lemongrass, galangal, chili, lime juice & coriander.

Ped Ma-Kham

Crispy duck on crispy egg noodles topped with tamarind sauce.

Gaeng Massaman Gai

Chicken massaman curry with potato, onion, cloves, nutmeg, cinnamon & coconut milk.

Goong Pad Gra-Prao

Stir-fried prawns with garlic, chili, onion, spring onion, peppers, and basil leaves.

Pad Pak Ruam

Stir-fried mixed vegetables with oyster sauce.

Choice of Rice

Egg fried rice or steamed jasmine rice.

Vegetarian Platter

Tofu and vegetable satay, spring rolls, mixed tempura, sweetcorn cakes.

Gaeng Khiew Wan Pak

Green curry with tofu and mixed vegetables in coconut milk.

Tofu Pad Priew Wan

Stir-fried tofu with mixed vegetables in sweet & sour sauce.

Hed Pad Med Mamuang

Sautéed mushrooms with cashew nuts, onion, spring onion, and peppers in light soy sauce.

Choice of Rice

Egg fried rice or steamed jasmine rice.

Tofu or Vegetables

Chicken / Pork / Beef

Seafood / King Prawns / Duck

Tofu or Vegetables

Chicken / Pork / Beef

Seafood / King Prawns / Duck