THAI GARDEN HOUSE Gallery BURNING WOK STIR-FRIED Phuket Pork Belly 19.5 Wok stir fried bite size crispy pork belly with fresh hot chilli paste, onion wedges, vegetables, green pepper corn, capsicum, wild ginger root strips and Thai sweet basil. AUTHENTIC CURRY POT Panang Curry Prawns 19.5 Tiger prawns, baby corn, carrot and fresh kaffir lime leaves strips simmered in Thai Garden House medium-mild curry. AUTHENTIC CURRY POT Massaman Curry 19.9 Chunky cut top side steak, potatoes, onion, gently stewed in aromatic sweet massaman curry, a touch of peanut paste & garnished with roasted peanuts. FISH Snapper with Garlic & Pepper Sauce 32.9 Deep fried whole snapper topped with garlic and pepper sauce and chopped fresh herbs. SALADS Yum Barramundi 22.5 Deep fried barramundi fillet strips topped with salad of sliced Granny Smith apple or green mango (seasonal), red onion, Thai fresh herbs and fresh hot chilli lime fish sauce dressing. VEGETARIAN SALAD & STIR FRIED Cashew Nut Tofu 17.9 Stir fried Tofu with roasted sweet chilli jam, mixed vegetables, topped with roasted cashew nuts. ENTREE Pork Roll Delux 11.9 Rice Paper roll filled with grilled pork strips, rice noodle, lettuce, mint, shredded carrot and cucumber, served with tamarind and crushed peanut sauce. ENTREE Stuffed Chicken Wings (2pcs) 10.9 Boneless chicken wings stuffed with minced chicken and water chestnut, saute with mild spices and fresh herbs, deep fried, served with sweet chilli sauce. ENTREE Curry Puff (4pcs) 8.9 Mince of lean beef, lightly sauté in mild curry, potato cubes, diced carrot, sweet peas and Thai herbs, deep fried, served with cucumber relish. TEAM Chef & Owner Chef Salong Khammountry and Visiene Khammountry VENUE Ground Floor Dining Available for functions. VENUE Upstairs Dining Available for functions.