The Thai Guy
A charcoal barbecue is fuel for an array of tempting Thai street food options served on skewers.
Menu
Side of Sticky Rice — $4
Green Chicken Curry — $28
Served with Thai eggplant, Thai basil and steamed rice. Gluten free, dairy free.
Green Tofu Curry — $26
Served with Thai eggplant, Thai basil and steamed rice. Gluten free, dairy free, vegan.
BBQ Octopus Tentacle (Muak Yaang) — $22
Two octopus tentacle skewers marinaded in lemongrass and tamarind with a choice of two sauces – nam jim jao or nam jim talay, served with a side of pickled cucumber salad. Gluten free, dairy free.
BBQ Scotch Fillet (Nua Yaang) — $22
Two 60g skewered fillets of Nomad Farms scotch fillet marinated in fermented fish sauce and native pepper berry with a choice of two sauces – satay and nam jim jao, served with a side of cucumber salad. Gluten free, dairy free.
BBQ Turmeric Chicken (Gai Yaang) — $18
Two skewers of Nomad Farm regenerative chicken, marinated in turmeric, fish sauce and coriander root, served with a choice of two sauces – satay and nam jim jao, served with a side of cucumber salad. Gluten free, dairy free.
Bangkok Street Corn (Kao Pod Yang) — $10
Corn skewer marinated in coconut cream, palm sugar and tamarind, grilled on the charcoal BBQ and served with a side of pickled cucumber salad. Gluten free, dairy free, vegan.
Thai Chicken Sausage (Sai Au Gai) — $12
Locally made sausage of Nomad Farms regenerative chicken, red curry paste, turmeric, kaffir lime and lemongrass, served on a skewer with pickled cucumber salad. Gluten free, dairy free.
White Radish Cake Finger — $12
Made from radish and rice flour, steamed, skewered and finished on the charcoal BBQ, served with dark soy vinaigrette, chilli and chive; and cucumber salad. Gluten free, dairy free, vegan.
