D AY T I M E
S T A R T
O R
S H A R E
P R AW N T O M -Y U M
10
To m Ya m G o o n g
Creamy hot and sour soup with king prawns,
mushrooms, lemongrass, galangal, roasted
chilli and lime leaves flavoured with Thai herbs.
CHICKEN SPRING ROLLS
7. 5
Po r P i a G a i
Hand-rolled crispy spring rolls filled with
chicken, carrot, pickled cabbage and
vermicelli served with a sweet chilli sauce.
S T E A M E D DU M P L I N G S
Ka Nom Jeeb
Pork dumplings steamed and topped with
fried garlic and a sweet soy sauce.
7
SWEETCORN CAKES (V)
7
To r d M a n K h a o Po h d
Deep fried sweetcorn blended with red curry
paste served with sweet chilli sauce.
V E G E TA B L E S P R I N G R O L L S ( V )
Po r P i a Pa k
Crispy spring rolls filled with carrot and
vermicelli served with sweet chilli sauce.
6.5
C H AO P H R AYA P L AT T E R ( N )
10
Priced per person, minimum two people
The ultimate selection of pork dumplings,
chicken satay, chicken spring rolls, papaya
salad and sweetcorn cakes.
V E G E TA B L E T E M P U R A ( V )
7
Pa k C h o o p Pa n g To r d
Tenderstem broccoli, asparagus and
courgettes lightly battered and served with a
sweet chilli dip.
C H I C K E N S ATAY ( N )
Satay Gai
Our classic dish of chicken bamboo
skewers, carefully grilled over charcoal,
served with homemade peanut sauce
and vegetable relish.
D AY T I M E
SPECIAL
Monday – Friday until 5pm
Find the items marked with cutlery
ONE
COURSE
9
TWO
COURSES
13
9
M A I N
MUSHROOM SALAD ( V )
9
L a a b h e d Ya n g
Sautéed shimeji mushrooms tossed in
dressing made with soy sauce, ground rice,
lime leaf and garnished with mint.
TRADITIONAL PAPAYA SALAD (N)
9
S o m Ta m
A fresh and spicy salad of shredded papaya,
dried shrimps, peanuts, carrots, cherry
tomatoes and fine beans pounded with a
pestle and mortar with lime, garlic, fish sauce,
peanuts, chilli and palm sugar.
( V ) Ve g e t a r i a n o p t i o n a v a i l a b l e 8 . 5
SWEET AND SOUR CHICKEN
9.95
Pa d P r e a w Wa a n G a i
Crispy chicken sautéed in a sweet and sour
sauce with pineapple, peppers, onions,
cherry tomatoes and pomegranate.
S PICY BEEF S ALAD
14.5
Ya m Nu a Ya ng
Slices of grilled beef sirloin mixed with our
special dressing made with lime, mint and
chilli, tossed with grapes, tomatoes, red chilli
and mixed green leaves.
S TEAMED S EA BAS S FILLETS
17.5
P la Ga Po ng Ne u ng Ma na o
Steamed sea bass fillets with coriander root,
lemongrass, galangal, lime leaves, served
with fresh chilli and lime sauce and a salad of
sugar snap peas, choisum and chillies.
C R I S P Y P O R K B E L LY
12.5
WITH THAI BASIL
M o o G r o b Pa d G r a P r a o
Crispy pork belly served with sugar snap
peas and peppers tossed with fresh chillies,
garlic and hot basil leaves.
K I N G P R AW N S W I T H G I N G E R
15
G o o n g Pa d K h i n g & H e t H o r m
King prawns sautéed with shitake
mushrooms, Thai ginger, spring onion and
red bell peppers.
C U R R Y
THAI GREEN CURRY
Gaeng Keow Wan Gai
Coconut milk with Thai
aubergine and courgette,
garnished with sweet basil
and chillies.
11
(N) Contains nuts
(V) Suitable for
vegetarians
14
S E T
M A E NU M
SALMON SALAD
14
Salad Pla Salmon
Pan-fried salmon tossed with chilli jam,
lemongrass, red onion and kaffir lime leaves.
SPICY FRIED RICE WITH
12
CHICKEN AND BASIL
K h a o Pa d G r a P r a o G a i
Street-style traditional Thai fried rice with
chicken, fresh chilli and garlic, topped with a
fried egg.
B E E F I N B LAC K PE PPE R SAU C E
13
N u a Pa d P r i k T h a i D a m
Sliced beef stir fried with onions, peppers,
spring onions and black pepper sauce
served to you on a sizzling plate.
K I N G PR AW N PI N E A PPLE
13 .5
FRIED RICE (N)
K ha o Pa d Sa bp a r o d G o o n g
King prawns in a turmeric fried rice garnished
with sweet honey pork and served in a
pineapple boat.
LA M B T E R I YA K I
21
G a eh O b Sa uc e Ter i y a ki
Tender lamb chops served with an assortment
of seasonal vegetables and a trio of Thai
dressings.
SI N G A PO R E N O O D LE S
£10 .95
Sen Si n g a po r e
Choose from tofu (V), chicken or beef
Thin rice noodles, stir fried with egg,
beansprouts, carrot, peppers, spring onions,
coriander, curry powder and chilli.
C HI C K E N W I T H C A SHE W N U T S ( N ) £12
G a i Pa d M et M a mua n g Hi mma p a n
A popular traditional dish of stir-fried crispy
chicken with cashew nuts, onions, peppers,
mushroom, spring onions with a roasted red
chilli sauce and crispy chilli.
£ 2 9
p e r
p e r son
C H AO P H R AYA P L AT T E R
The ultimate selection of pork
dumplings, chicken satay, chicken
spring rolls, papaya salad and
sweetcorn cakes.
M E N U
SE T
C H A O P H R AYA
W E E PI N G T I G E R SI R LO I N ST E A K
22
Suea Rong Hai
A Chaophraya classic! Grilled aged sirloin
steak served on a sizzling plate with a trio of
Thai sauces.
£36
(N)
MAIN JOURNEY
M AE NU M
SE T
Y O M
per
£26
(N)
MAIN JOURNEY
C H I C K E N M A S S A M A N C U R RY (N)
Massaman Gaeh
Chicken Massaman curry, coconut milk,
carrots, potatoes and baby onions,
topped with cashew nuts
T R A D I T I O N A L PA PAYA S A L A D (N)
S o m Ta m
A fresh and spicy salad of shredded
papaya, dried shrimps, peanuts,
carrots, cherry tomatoes and fine
beans pounded with a pestle and
mortar with lime, garlic, fish sauce,
peanuts, chilli and palm sugar.
T O F U PA D T H A I N O O D L E
(V) (N)
Pa d T h a i Pa k
Stir-fried Thai rice noodles in tamarind
sauce with tofu, spring onions, carrots,
sweet turnip and bean sprouts, topped
with pickled vegetables.
SUGAR SNAP PEAS, MUSHROOM
& TENDERSTEM BROCCOLI
(V)
V E G E T A R I A N
per son
C H AO P H R AYA P L AT T E R
The ultimate selection of pork
dumplings, chicken satay, chicken
spring rolls, papaya salad and
sweetcorn cakes.
M AE NU M
SWEET AND SOUR CHICKEN
Pa d P r e a w Wa a n G a i
Crispy chicken sautéed in a sweet
and sour sauce with pineapple,
peppers, onions, cherry tomatoes
and pomegranate.
K I N G P R AW N S W I T H G I N G E R
G o o n g Pa d K h i n g & H e t H o r m
King prawns sautéed with shitake
mushrooms, Thai ginger, spring onion
and red bell peppers.
G R E E N V E G E TA B L E C U R RY (V)
G a e n g K e o w Wa n Pa k
Thai aubergines, sugar snap peas,
courgettes and tofu garnished with
sweet basil and chillies.
SUGAR SNAP PEAS, MUSHROOM
& TENDERSTEM BROCCOLI
per
per son
V E G E TA R I A N T E M P U R A
(V)
Pa k C h o o p Pa n g To r d
Tenderstem broccoli, asparagus and
courgettes lightly battered and served
with a sweet chilli dip.
MAIN JOURNEY
RED VEGETABLE CURRY
(V)
G a e n g Pe d Pa k
Pineapple, courgettes, Thai
aubergines and tofu garnished with
sweet basil and chillies.
VEGETARIAN PAPAYA SALAD
(V) (N)
S o m Ta m M a n g S a W i R a
A fresh and spicy salad of shredded
papaya, peanuts, carrots, cherry
tomatoes and fine beans pounded
with a pestle and mortar with lime,
garlic, peanuts, chilli and palm sugar.
TOFU PAD THAI NOODLE
(V) (N)
Pa d T h a i Pa k
Stir-fried Thai rice noodles in tamarind
sauce with tofu, spring onions, carrots,
sweet turnip and bean sprouts,
topped with pickled vegetables.
SUGAR SNAP PEAS, MUSHROOM &
TENDERSTEM BROCCOLI
S T E A M E D JA S M I N E R I C E
STEAMED JASMINE RICE
S T E A M E D JA S M I N E R I C E
O F F E R
THAI RED CURRY
Gaeng Ped Goong
A red curry paste from dried
chillies in coconut milk with
pineapple, courgettes, Thai
aubergine and
sweet basil.
LAMB
S E T
J O U R N E Y
C H I C K E N PA D T H A I ( N )
10.5
Pa d T h a i G a i
The national dish of Thailand. Stir-fried rice
noodles in tamarind sauce with chicken,
spring onions, carrots, egg, tofu, sweet turnip
and bean sprouts, topped with lightly pickled
vegetables. To f u ( V ) o p t i o n a v a i l a b l e 9 .
CHICKEN
Slightly spicy
More spicy
Spiciest
M E N U
MASSAMAN CURRY (N)
Massaman Gaeh
Massaman curry, coconut
milk, carrots, potatoes and
baby onions, topped with
cashew nuts.
TOFU
11
A LL S ERVED WIT H JASMINE RIC E
C H O C O L AT E B O M B E
Melting chocolate bombe with Thai
whiskey ice cream and honey and
toasted sesame popcorn centre with
hot caramel sauce.
7. 5
C O C O N U T PA N N A C O T TA
7. 5
(SET CREAM)
Combination of young coconut set
cream (panna cotta) served with refreshing
lime and lemongrass sorbet and a light
berry compote.
D E S S E R T S
STICKY TOFFEE PUDDING
7. 5
A little different for a Thai menu perhaps,
but our Thai chefs love this traditional
British dessert and have tweaked the
recipe with a hint of ginger and lemon,
adding a little Thai twist.
ICE CREAM
Exclusively crafted for Chaophraya,
inspired by the tastes of Thailand:
6
Thai Whiskey / Toasted Coconut /
Salted Caramel / Strawberry Ripple /
Vanilla Pod
SORBET
Lime and lemongrass /
Peach & prosecco / Mango
PRAWN
15
All of our dishes are prepared in a kitchen where nuts, gluten and other allergens are present, therefore we cannot guarantee that any dish is completely free from allergens due to the risk of cross-contamination.
Detailed allergen information is available upon request. If you have a food allergy, intolerance or sensitivity please ask your waiter before placing your order and they will be able to help you with your choice.
6