The Flying Dragon

Crispy golden rolls with sweet chilli dip.

Shredded at the table with pancakes, cucumber, spring onion and hoisin.

Thailand's famous hot & sour soup with lemongrass and lime leaf.

Silky dumplings in a clear ginger broth.

Light, crispy king prawns with dipping sauce.

Crispy chicken in our house sweet and sour with peppers and pineapple.

Tender beef with green peppers in rich fermented black bean sauce.

Fiery Szechuan-style stir fry with dried chillies and peppercorn heat.

Cantonese-style curry, mild and comforting.

Wok-tossed jumbo prawns, classic Cantonese style.

Rice noodles, egg, beansprouts, peanuts and tamarind sauce.

Creamy coconut red curry with bamboo shoots and Thai basil.

The hotter, herbier sister — chicken or vegetable.

Slow, gentle and nutty with potatoes — Thailand's comfort food.

Crab stick, avocado, cucumber, tobiko.

Prawn tempura rolls with spicy mayo and unagi drizzle.

Red & green flying-fish roe over creamy avocado rolls.

The full spread — chef's selection of our best rolls with ginger and wasabi.

Wok-fired egg noodles, shredded chicken, beansprouts, spring onion.

Sticky-sweet glazed beef over soft noodles.

Chicken, prawns and char siu pork through egg-fried jasmine rice.

Classic wok-tossed rice with egg and spring onion.

Fragrant and fluffy.

Pillowy steamed buns, shredded duck, hoisin, cucumber.

Crunchy chicken, curry mayo, pickled slaw.

Rice bowl loaded with wok chicken, veg and house sauce.

Teriyaki beef over jasmine rice with sesame and spring onion.