w w w. b o l a r n. c o m. a u

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1 BO LARN brings to life long lost recipes lost to present-day urbanites, allowing a glimpse into familiar flavours from the paste. There tastes will make you appreciate real Thai cuisine made by real Thai chefs or as they are referred to in Thai, mothers of the kitchen. Bo Larn s food is designed to be eaten with rice and be shared in the traditional Thai style and served steadily as you dine. We are committed to using seasonal ingredients wherever possible, therefore from time to time some menu item may not be available. With respect to dinners with allergies we are unable to guarantee any dishes is completely free of nut or shellfish residue. Our menu is dependent on seasonal availability of fresh produce. 10% surcharge applies on public holidays Bo Larn is a fully licensed restaurant, corkage for BYO (wine only) $4 per person.

2 SET A: BO LARN SAMPLERS $39 per person/minimum of 4 people STARTER Smoked trout on betel leaf roasted chilli and salmon roe pulled pork caramelized, Steamed bun with cucumber, coriander & siracha chilli mayo Share Pan-fried NZ blue mussel with crispy flour, bean sprouts & house siracha sauce Crying Tiger, char grilled wagyu beef with caramelized tamarind glaze & roasted cherry tomatoes MAIN Thai style grilled chicken marinated for 24 hours in turmeric, garlic & pepper with smoked chilli tamarind sauce massaman curry of lamb shank, potato, roasted cashew nut & cucumber relish Phrik Khing fried crispy salmon wok-fried with green beans & kaffir lime leaves Steam Chinese broccoli, Peanut Sauce & chilli jam Steamed jasmine rice STARTER Our house curry fritters of sweet corn & lime leaves with sweet chilli sauce VEGETARIAN SET: HAPPY VEGGIE $35 per person/minimum of 2 people Share Green papaya salad with peanuts, dried shrimp, spicy & sour dressing Fresh spring roll filled with crab, smoked fish sausages, bean curd and spring onion with caramelised Pan-fried rice cake, Chinese chive & bean sprouts with house siracha sauce (V) **includes peanuts** MAIN Green curry of seasonal green, apple eggplants, kaffir lime leaves & thai basil stir-fried seasonal vegetables with garlic & mushroom sauce Stir-fried grass noodle with roasted pumpkin, egg & shallot Steamed jasmine rice

3 SET B: BO LARN DELUXE $45 per person/minimum of 4 people APPETIZER Seared Scallop, caramelized pork & roasted chilli dressing Turmeric wafers prawn and coconut wafers with pickled ginger Entrée Fried crispy soft shell crab and green mango salad with peanuts, chilli lime dressing Grilled pork cheek with smoky tomato sauce chopped chilli, lime Moorish with a fiery kick with a tamarind whiskey sour MAIN Twice cooked lamb s ribs, five spice & sweet sour glaze with Vietnamese mint roasted duck in red curry with lychee, pineapple, pea eggplants, kaffir lime leaves & thai basil Choo Chee, crispy whole snapper topped a rich red curry & kaffir lime leaves traditional bo larn style stir fried thin rice noodle with king prawn peanuts, egg, bean curd in a roasted chilli tamarind sauce & wrapped with egg net Asian green vegetables quickly stir fried with garlic & mushroom sauce Steamed jasmine rice FINISH Share Dessert platter V = Vegetarian option of this dish is available GF = Gluten free option of this dish is available * please inform your server of any dietary requirements, eg: gluten free * all seafood is subject to availability & seasonality * tamari (gluten-free) & low-sodium soy are available on request (All photographs are for reference only. Actual ingredients in dishes may vary from season to season)

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5 STARTERS Dishes at a traditional Thai meal are typically served more or less all at once family-style rather than in courses. One exception to this rule is a category of dishes known as kab klaem (drinking food), served as appetisers or starter to go with drinks before the main meal.

6 POACHED & FRIED TUMERIC WAFERS (KANOM BUANG) Prawn and cocnut wafers with pickled ginger 6 Betel Leaf (MIANG) **CHEF S FAVOURITE** Poached prawn / Smoked ocean trout / Crisp pork belly A traditional Thai snack. Thai herbs and chef special sauce served on betel leaf. **simply wrap and try to eat it in one mouthful** 4 (each) Seared Scallop (Hoy Shell Mu Wan) CHEF S FAVOURITE Scallop, caramelized pork & roasted chilli dressing 4 (each) Sweet Corn Cake (KHAO PHOD THOD) Our house curry fritters of sweet corn & lime leaves with sweet chilli sauce 9 (4 pieces) CURRY PUFF (KAREE PUFF) chicken & potato with sweet chilli sauce 9 (4 pieces) ONE SUN STRIPS (NEUA DAAD DIEW) Sun dried Wagyu strips with smoked chilli tamarind sauce 12 V = Vegetarian option of this dish is available GF = Gluten free option of this dish is available * please inform your server of any dietary requirements, eg: gluten free * all seafood is subject to availability & seasonality * tamari (gluten-free) & low-sodium soy are available on request (All photographs are for reference only. Actual ingredients in dishes may vary from season to season)

7 MONEY BAG (THUNG THONG) crab & chicken with plum sauce 10 (4 pieces) Stuffed Chicken Wing (PEEK GAI YUD SAI) **CHEF S FAVOURITE** Crisp stuffed chicken wings with of crab & chicken with house sweet chilli sauce 10 (2 pieces) SPICY SCALLOP (YAM HOY SHELL) Flame seared scallop, lemongrass, micro salad in green chilli lime dressing 15 Prawn Cake (THOD MUN GOONG) crisp prawn cake with plum sauce 12 (4 PIECES) SALMON TARTARE (SOK LEK SALMON) Thai Style Salmon tartare, lemon, green chilli, kaffir lime leaves, salmon roe & cucumber 15

8 Steamed (AVAILABLE FOR DINNER ONLY) MINI BUN (CARAMELIZED PORK OR CRISP PRAWN CAKE) Steamed bun with cucumber, coriander and siracha chilli mayo 5 (EACH) VEGETARIAN RICE ROLL (KU CHIVE) Purple Flower DUMPLING (CHOR MUANG) Chicken, sweet radish & peanuts in hand-crafted flower dumpling 10 (4 pieces) ** THUR TO SAT** Steamed garlic chive rice roll in chilli sweet soya sauce 9 (6 pieces) Tapioca Dumpling (SAKU) **CHEF S FAVOURITE** Steamed tapioca dumpling filled with pork & peanut simmer in palm sugar 10 (6 PIECES) CARAMELISED RICE ROLL (PAK MHOR) **MUST TRY** ** THUR TO SAT** Steamed rice flour filled with caramelised pork, peanut & salt coconut 10 (6 pieces) V = Vegetarian option of this dish is available GF = Gluten free option of this dish is available * please inform your server of any dietary requirements, eg: gluten free * all seafood is subject to availability & seasonality * tamari (gluten-free) & low-sodium soy are available on request (All photographs are for reference only. Actual ingredients in dishes may vary from season to season)

9 bangkok street style skewers LAMB SATAY (KAE KOR LAE) **CHEF S PICK** Southern style lamb satay peanut glaze 10 (4 skewers) CHICKEN SATAY (GAI SATAY) PORK SKEWERS (Moo Ping) **CHEF S FAVOURITE** Grilled pork skewers with smoky chilli tamarind sauce 9 (4 skewers) +$3 with sticky rice Petite chicken with peanut sauce 12 (8 skewers) ISSAN SAUSAGE (SAI KROK ISSAN) **MUST TRY** traditional fragrant Issan style sausage made from pork, garlic, coriander, pepper & glutinous rice. 9 (4 SKEWERS)

10 THE TRADITIONAL STREET VENDOR Bo Larn Spring Roll (POPIA SOD) **CHEF S PICK** Fresh spring roll filled with crab, smoked fish sausages, bean curd and spring onion with caramelised 10 SOFT SHELL CRAB MANGO (YUM MA MUANG) DAIKON CAKE (KHANOM HUA CHAI THAO) ** CHEF S PICK** Pan-fried rice cake, Chinese chive & bean sprouts with house siracha sauce **includes peanuts** 12 ** CHEF S FAVOURITE** Deep fried soft shell crab in light batter with green mango salad, peanuts, dried shrimp, chilli lime dressing **Subject to seasonal availability** 15 Green Papaya SALAD (SOM TUM) **CONTENT CAN BE ADJUSTED** Green papaya salad with peanuts, dried shrimp, spicy & sour dressing **best eaten with sticky rice** 12 SIDES FOR SALADS Mussel Pancake (HOI THOD) ** MUST TRY** Pan-fried NZ blue mussel with crispy flour, bean sprouts & house siracha sauce 14 LIGHT BATTER DEEP FRIED SOFT SHELL CRAB 5 GRILLED PORK NECK 6 ISAAN STYLE GRILLED CHICKEN 6 GRILLED WAGYU 9 OCEAN TROUT PAN FRIED 9 STICKY RICE 3 V = Vegetarian option of this dish is available GF = Gluten free option of this dish is available * please inform your server of any dietary requirements, eg: gluten free * all seafood is subject to availability & seasonality * tamari (gluten-free) & low-sodium soy are available on request (All photographs are for reference only. Actual ingredients in dishes may vary from season to season)

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13 ISAAN Originating from the Isaan region in north east Thailand, Isaan food has a raw earthiness rarely found in other regions. The flavours are intense with sour, salty and spicy tones focusing on grilled meats and salads.

14 GRILLED Crying Tiger (NEUA YANG) ** CHEF S PICK** 300g char grilled wagyu beef with caramelized tamarind glaze & roasted cherry tomatoes 22 Grilled Tumeric CHICKEN (GAI YANG ESAAN) ** CHEF S FAVOURITE** Thai style grilled chicken marinated for 24 hours in turmeric, garlic & pepper with smoked chilli tamarind sauce 20 V = Vegetarian option of this dish is available GF = Gluten free option of this dish is available * please inform your server of any dietary requirements, eg: gluten free * all seafood is subject to availability & seasonality * tamari (gluten-free) & low-sodium soy are available on request (All photographs are for reference only. Actual ingredients in dishes may vary from season to season)

15 SMOKY PORK CHEEK (MOO YANG) GRILLED LAMB CUTLET (KAE YANG) Char grilled lamb cutlet marinated in five spice, lemongrass & garlic with smoked chilli tamarind sauce or satay sauce 24 ** MUST TRY** Grilled pork cheek with smoky tomato sauce chopped chilli, lime Moorish with a fiery kick with a tamarind whiskey sour 18 PEPPER KING PRAWN (GOONG YANG) Char grilled pepper king prawn with thai style fresh chilli & garlic relish 26

16 SPICY SALAD THAI WAGYU BEEF SALAD (YUM NEUA) ** CHEF S FAVOURITE** Salad of grilled Wagyu beef with mint, coriander, tomato, chilli & lime dressing 22 Duck Salad (YUM PHED) Salad of roasted duck, lychee, lime juice, coconut cream & drizzled with roasted chilli dressing 19 Waterfall PORK SALAD (NAM TOK MOO YANG) ** CHEF S PICK ** Salad of grilled pork neck, cherry tomatoes, green bean, roasted cashew nut & lime juice 18

17 SPICY SALMON (LAAB PLA THOD) Salad of crunchy salmon belly pieces, toasted rice, smoked chilli & Thai herbs with spicy & sour dressing 18 BANANA BLOSSOM SALAD (YUM HUA PLEE) **SUBJECT TO SEASONAL AVAILABILITY** Banana blossom salad with grilled king prawns, shredded chicken breast, toasted coconut, fried eschalots and roasted peanuts in chilli jam dressing **includes peanuts** 24

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19 CURRY PASTES In Thai, Kaeng refers to any dish with a lot of liquid and can thus refer to soups (like kaeng jeud, a very bland chinese-style soup) as well as the classic chilli pepper-based curries, such as kaeng phed (spicy kaeng), for which Thai cuisine is famous. The word may also be used as a verb meaning to make a kaeng. The preparation of all chilli pepper-based kaeng begins with a nam phrik or khruang kaeng, created by mashing, pounding and grinding an array of ingredients with a stone mortar and paste to form an aromatic, extremely pungent-tasting and rather thick paste.

20 SOUP & CURRIES BANGKOK STYLE TOM YUM **CHEF S FAVOURITE** creamy spicy and sour broth of king prawns, mushrooms & cherry tomato Small 14 / Large 20 Green Chicken Curry (KAEW WAN GAI) Green curry of braised chicken, pea eggplants, apple eggplants, kaffir lime leaves & basil 18 Pla Tom Kem **MUST TRY** PANANG PORK CURRY(GANG PANANG MOO) Panang curry of pork tenderloin, lime leaves and cashew-crusted 18 steamed wild barramundi in caramelized palm sugar, turmeric & tamarind 24 V = Vegetarian option of this dish is available GF = Gluten free option of this dish is available * please inform your server of any dietary requirements, eg: gluten free * all seafood is subject to availability & seasonality * tamari (gluten-free) & low-sodium soy are available on request (All photographs are for reference only. Actual ingredients in dishes may vary from season to season)

21 RED DUCK CURRY (GANG PHED PED YANG) **CHEF S PICK** roasted duck in red curry with lychee, pineapple, pea eggplants, kaffir lime leaves & thai basil 22 ORANGE PRAWN CURRY (GANG SOM CHA-OM) hot and Sour orange tamarind curry of prawn with cha-om leaves omelette **WITHOUT COCONUT MILK** 24 BARRAMUNDI CHILLI-TAMARIND CURRY (GANG TEPO) ** MUST TRY** wild barramundi curry with water-spinach, kaffir lime & tamarind 26 YELLOW CRAB CURRY (GANG KHUAA POO) **CHEF S FAVOURITE** Southern style yellow curry of blue swimming crab meat & wild betel leaves **Subject to seasonal availability** 29

22 MELLOW & TENDER MASSAMAN CURRY **CHEF S FAVOURITE** massaman curry of potato, roasted cashew nut & cucumber relish (GF) wagyu beef 19 / lamb shank 25 Caramelised PORK BELLY (MOO HONG) ** MUST TRY** caramelised braised kurobuta pork belly with garlic & pepper in coconut palm sugar & dark soy. **perfect combination when eat with spicy curry** 19 FIVE SPICE PORK HOCK (KA MOO) Caramelised smoked pork hock in five spice reduction with Asian green vegetables & chilli vinegar sauce 19 Stew ANGUS BRISKET (NEUA DTOON BO LARN) Overnight braised angus brisket beef with cinnamon, star anise, thai basil & black vinegar sauce 20 V = Vegetarian option of this dish is available GF = Gluten free option of this dish is available * please inform your server of any dietary requirements, eg: gluten free * all seafood is subject to availability & seasonality * tamari (gluten-free) & low-sodium soy are available on request (All photographs are for reference only. Actual ingredients in dishes may vary from season to season)

23 POACHED SPATCHCOCK (GAI SAMUNPRI) **CHEF S PICK** Poached spatchcock with cumin, lemongrass, kaffir lime leaves, roasted chilli & 3 kinds of nahm jim 22 PANANG ANGUS SHORT RIBS (PANANG NEUA) **MUST TRY** slow braised angus beef short rib cooked in panang curry with kaffir lime leaves & cashew-crusted 18 CRISPY DUCK TAMARIND (PHED MA KHAM) **CHEF S FAVOURITE** Crispy skin twice cooked tamarind duck with roasted dried chilli & plum 26 SWEET SOUR LAMB S RIBS (SI KRONG KAE OP) **CHEF S PICK** Twice cooked lamb s ribs, five spice & sweet sour glaze with Vietnamese mint 24

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25 MAIN COURSES Certain dishes play starring roles on the Bo Larn menu. Each of the recipes unique either due to the dish s regional nature, the special look or presentation involved or because contains a significant twist that makes it uniquely BO LARN s style.

26 SHELLFISH CHILLI JAM CLAMS (PHAT HOI LAAI) **CHEF S FAVOURITE** Wok-fried clams with roasted chilli paste, onion & sweet thai basil **Subject to seasonal availability** 20 CHILLI JAM & SALTED EGG CALAMARI (PHAT KHAI KEM) Wok-fried NZ calamari with roasted chilli paste, salted duck yolk egg & Asian celery 20 SUGAR SNAP & PRAWNS (THUA LAN DTAO PHAT) Stir-fried tiger prawn with sugar snap & wild mushroom 22 BAKED GLASS NOODLES KING PRAWN (GOONG OP WON SEN) **CHEF S FAVOURITE** baked king prawn with glass-noodles, ginger, shallot & asian celery in soya sauce 24 V = Vegetarian option of this dish is available GF = Gluten free option of this dish is available * please inform your server of any dietary requirements, eg: gluten free * all seafood is subject to availability & seasonality * tamari (gluten-free) & low-sodium soy are available on request (All photographs are for reference only. Actual ingredients in dishes may vary from season to season)

27 CHOO CHEE KING PRAWN OR SOFT SHELL CRAB Samui Style a rich red curry & kaffir lime leaves 26 Krataim Thoad SQUID 24 SOFT SHELL CRAB 26 BALMAIN BUGS 26 **CHEF S PICK** Southern style deep fried spiced in light batter with garlic, lime and sweet chilli fish sauce PHAT PONG KAREE SEAFOOD 22 SOFT SHELL CRAB 26 Phuket style wok-tossed roasted chilli paste, curry powder & Asian celery PHAT CHA: SEAFOOD 22 CRISPY BARRAMUNDI FILLET 26 CHILLI BLACK PEPPER SAUCE (PHAT PRIK THAI DUM) SEAFOOD 22 SOFT SHELL CRAB 26 **MUST TRY** Wok-fried with onion, shallots & house black pepper sauce stir-fried chilli paste with wild ginger, peppercorn, thai eggplants, chilli and basil

28 FISH Hormok **CHEF S FAVOURITE** Steamed fish fillet curry Bangkok style, Thai basil wrapped in banana leaf 14 Miang Pla Trout **CHEF S PICK** Ocean trout pan fried, diced shallots, ginger and chilli with a tamarind dressing 26 CRISP FISH TAMARIND (PLA THOD MA KHAM) Crispy fried fish with roasted chilli in tamarind sauce 26 SALT-CRUSTED BARRAMUNDI (PLA PHAO GLUA) **CHEF S FAVOURITE** salt-crusted baby barramundi stuffed with Thai herbs, slow cooked over fire with a green chilli dipping sauce **Please allow 25mins to serve** (perfect with som dtum, chef favourite) 35 V = Vegetarian option of this dish is available GF = Gluten free option of this dish is available * please inform your server of any dietary requirements, eg: gluten free * all seafood is subject to availability & seasonality * tamari (gluten-free) & low-sodium soy are available on request (All photographs are for reference only. Actual ingredients in dishes may vary from season to season)

29 CHILLI BLACK PEPPER BARRAMUNDI (PLA THOD PRIK THAI DUM) Three Flavoured SNAPPER (PLA RAD PHRIK) **CHEF S PICK** deep-fried baby snapper topped chilli-caramel sauce & crispy sweet basil 35 Crispy whole baby barramundi with Bo Larn s black pepper sauce 35 Choo Chee Pla crispy whole snapper topped a rich red curry & kaffir lime leaves 35 ORANGE BARRAMUNDI CURRY (PLA THOD BPA SAH) **MUST TRY** traditional sour orange tamarind curry of barramundi & thai water-spinach **without coconut milk** 35

30 WOK FRIED Oyster Sauce (NAHM MUN HOI) CHICKEN 17 GRAIN FED BEEF 17 stir-fried seasonal green in oyster sauce. CHICKEN PEANUT SAUCE (PHRA RAAM GAI) **CHEF S PICK** traditional southern style grilled chicken & chinese broccoli topped with peanut sauce & house chilli jam 17 CHILLI BASIL (KRAPAO) CHICKEN 17 CRISPY CHICKEN 19 stir-fried fresh chilli, green peppercorns & thai holy basil ** Cashew Nut (HIMMAPAN) CHICKEN 17 CRISPY CHICKEN 19 stir-fried cashew nuts, shallots, onion & roasted chilli jam Phat Phrik Khing: ROASTED PORK BELLY 19 CRISP SALMON 22 wok-fried phuket style chilli paste with green beans & kaffir lime leaves. (GF) **CHEF S FAVOURITE** V = Vegetarian option of this dish is available GF = Gluten free option of this dish is available * please inform your server of any dietary requirements, eg: gluten free * all seafood is subject to availability & seasonality * tamari (gluten-free) & low-sodium soy are available on request (All photographs are for reference only. Actual ingredients in dishes may vary from season to season)

31 CHINESE BROCCOLI & PORK BELLY (PHAT KANA MOO KROB) **CHEF S FAVOURITE** stir-fried chinese broccoli with roasted pork belly, garlic & chilli in yellow bean sauce 19 BANANA CHILLI (PHAT PRIK SOD) Phat Phed CHICKEN 17 PORK TENDERLOIN 17 stir-fried curry paste with green papaya, kaffir lime leaves & green beans CHICKEN 17 PORK TENDERLOIN 17 stir-fried banana chilli, onion & shallots DRUNKEN ROASTED DUCK (PHAT KEE MAO PHED) stir-fried fresh chilli with wild ginger, peppercorn, green beans & thai basil 19 FRESH GINGER (PHAT KHING) GARLIC & PEPPER (KRATIAM) CHICKEN 17 PORK TENDERLOIN 17 stir-fried garlic & pepper in sweet dark soy, garnish with cucumber & coriander CHICKEN 17 PRAWN 22 CRISP BARRAMUNDI FILLET 26 stir-fried finely sliced fresh ginger with black fungus, shallot & Asian celery in soy beans and oyster sauce

32 VEGETABLES ** extra fried silken tofu 2** TOM YUM MUSHROOMS creamy spicy and sour broth of mushrooms & cherry tomatoes 12 COCONUT mushroom soup (TOM KHA) vegetarian soup of mushroom, pumpkin, young coconut flavored with galangal, lemongrass & coriander 12 Thai WATER SPINACH (PHAT BAK BOONG) Stir-fried thai water spinach, yellow bean, chilli & garlic 12 GREEN CURRY VEGETABLES (KAEW WAN PAK) Green curry of seasonal green, apple eggplants, kaffir lime leaves & thai basil 14 ASIAN GREEN STIR FRY (PHAT PAK) Asian green vegetables quickly stir fried with garlic & mushroom sauce 14 Yellow Pumpkin Curry (GANG KAREE) **MUST TRY** Yellow curry of roasted pumpkin, sweet potato & vegetables 14 SEASONAL VEGETABLE (PHAT PAK RUEM) stir-fried seasonal vegetables with garlic & mushroom sauce 14 V = Vegetarian option of this dish is available GF = Gluten free option of this dish is available * please inform your server of any dietary requirements, eg: gluten free * all seafood is subject to availability & seasonality * tamari (gluten-free) & low-sodium soy are available on request (All photographs are for reference only. Actual ingredients in dishes may vary from season to season)

33 Roasted Pumpkin (FUK-TONG PHAT KHAI) **CHEF S FAVOURITE** Stir-fried roasted pumpkin, snow peas, capsicum, mushroom, egg & coriander in vegetarian sauce 14 Grass NOODLE PUMPKIN (WOON SEN PHAT TUK-TONG) **CHEF S PICK** Stir-fried grass noodle with roasted pumpkin, egg & shallot 14

34 RICE & NOODLES (VEGETARIAN AVAILABLE) Phat Thai CHICKEN OR BEEF 16 Stir-fried thin rice noodles, peanuts, egg, bean curd, bean sprout and baby shrimps **INCLUDES PEANUTS** Chilli JAM NOODLE (PHRIK PHAO) CHICKEN OR BEEF 16 wok-fried flat rice noodles with roasted chilli paste & egg Phat BO LARN: KING PRAWN 28 **CHEF S FAVOURITE** Phat See Ew CHICKEN OR BEEF 16 Wok-fried fresh rice noodle with chicken, egg & chinese broccoli in sweet dark soy sauce traditional bo larn style stir fried thin rice noodle, peanuts, egg, bean curd, bean sprout and baby shrimps in a roasted chilli tamarind sauce & wrapped with egg net (includes peanuts) **EXTRA GRILLED KING PRAWN 6 ** DRUNKEN NOODLE (KEE MAO) CHICKEN OR BEEF 16 wok-fried fresh flat rice noodles with chicken, chilli, eggs & Thai basil in sweet dark soy sauce INSTEAD ITEMS ROASTED DUCK 5 SEAFOOD 5 ROASTED PORK BELLY 3 CALAMARI 5 TIGER PRAWN 5 V = Vegetarian option of this dish is available GF = Gluten free option of this dish is available * please inform your server of any dietary requirements, eg: gluten free * all seafood is subject to availability & seasonality * tamari (gluten-free) & low-sodium soy are available on request (All photographs are for reference only. Actual ingredients in dishes may vary from season to season)

35 Pineapple FRIED RICE (KHAO PHAT SUB-PA-ROD) Fried rice with pineapple, egg, cashew nut & seasoning 16 TOM YUM FRIED RICE (KHAO PHAT TOM YUM) **MUST TRY** Sautéed NZ scallop, grilled king prawns fried rice with roasted chilli paste and kaffir lime leaves 25 **EXTRA GRILLED KING PRAWN6 ** JASIMINE RICE (KHAO SUUAI) 3(PER PERSON) BROWN RICE (KHAO KONG) 3(PER PERSON) ISSAN STICKY RICE (KHAO NIEAW) 3 FRIED JASMINE RICE (PHRIK PHAO) CHICKEN 16 CRAB MEAT 19 fried jasmine rice, vegetables, egg and seasoning Accompaniments: STEAM CHINESE BROCCOLI, PEANUT SAUCE & CHILLI JAM 9 CHOPPED SALAD & PEANUT SAUCE 9 OUR PEANUT SAUCE 3 ROTI BREAD 3

36 Please note: * all price inclusive of GST * food ingredient and prices subject to change without notice * we accept a minimum of $15 for credit card or eftpos payment * 3% surcharge will apply on american express * Bo Larn gift vouchers & dining rooms are available * we are happy for you to take your meal home, please note 50cent surcharge applies per container COPYRIGHT - Bo Larn Bondi Pty Ltd is the owner of licensee of the copyright in all information, text, materials, graphic, photography, artistic artworks, icons, images, layouts and designs.