The menu
Ten dishes, not one more
The menu changes twice a year, following the herbs that reach us from Rungis and Isan. The chilli level is marked on every dish and can be adjusted when you order — just tell the floor.
14,00 € ต้มยำกุ้ง
Tom yam kung
Sour prawn broth with lemongrass, galangal, kaffir lime leaves, straw mushrooms and whole prawns.
17,50 € แกงเขียวหวานไก่
Green curry with chicken
Green curry paste pounded that morning, coconut milk, Thai aubergines, holy basil, jasmine rice.
16,00 € ผัดไทยกุ้งสด
Pad thai with prawns
Rice noodles from the wok with tamarind, firm tofu, spring onion, crushed peanuts and a lime wedge.
12,50 € ส้มตำไทย
Green papaya salad
Papaya shredded and pounded in the mortar in front of you, long beans, cherry tomatoes, dried shrimp, lime.
19,50 € มัสมั่นเนื้อ
Beef massaman
Beef chuck simmered for four hours with cardamom, cinnamon, star anise, soft potatoes and roasted peanuts.
17,00 € ข้าวซอยไก่
Chicken khao soi
The Chiang Mai dish: egg noodles in a mild coconut curry, crisp fried noodles, confit shallot and pickled mustard greens.
14,50 € ลาบหมู
Pork larb
Warm minced pork from Isan, toasted and pounded sticky rice, mint, shallot and a great deal of lime juice.
15,50 € ผัดกะเพราหมูสับ
Holy basil stir-fry
Minced pork stir-fried to order with long beans, garlic, bird’s eye chillies, a fried egg and jasmine rice.
9,50 € ข้าวเหนียวมะม่วง
Mango sticky rice
Nam Dok Mai mango, sticky rice cooked in lightly salted coconut milk, toasted sesame. March to September.
5,50 € ชาไทย
Thai iced tea
Long-brewed black tea, condensed milk, crushed ice. Served tall, with a paper straw.