Champagne & Sparkling Wines

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3 Champagne & Sparkling Wines GLASS (125ml) BOTTLE 1. Prosecco, Lunetta Spumante NV Veneto, Italy A deliciously light and fruity Prosecco with hints of apple and peach. 2. Gremillet Brut Selection NV, Champagne Gremillet, Balnot Sur Laignes Classic bouquet of white peach and hawthorn, ripe and full in the mouth. 3. Laurent Perrier Brut NV Delicate and fresh, with good complexity and notes of ripe citrus fruit. 5. Bollinger Special Cuvée NV Complex developed fruit and biscuity aroma and flavours with a long elegant finish. 4. Veuve Clicquot Yellow Label NV No introductions needed! Clean fruit and a smooth lasting finish. 6. Laurent Perrier Cuvée Brut Rosé NV Fairly deep salmon pink colour with an intense aroma of red and black fruit like raspberries, black cherries and blackcurrants. 7. Dom Perignon Rightly world famous with notes of brioche and honey. Exquisitely rich, sumptuous, yeast-complexed fruit, dusted with vanilla aromas. 8. Louis Roederer Cristal A brilliant, pale gold and incredibly fine mousse. Intense, elegant yet subtle. The palate is full flavoured and creamy with a smooth long lasting finish. Vintage and selection are subject to change without notice.

4 The Perfect Wines For Thai Food Thai Square recommends the international award winning wines from Monsoon Valley. These 3 wines are made in a style that will compliment Thai food, enhancing and maximizing the flavours. Please enjoy your dining experience with us at Thai Square. GLASS (175/250ml) BOTTLE Colombard & White Malaga, Monsoon Valley, Thailand (4) 6.00/ Ripe honeydew melon and mango with hints of banana Light and refreshing acidity balanced by touch of juicy sweetness with smooth finish. Shiraz & Other Red Grapes, Monsoon Valley, Thailand (4) 6.00/ Plums and red fruits on the nose, soft and velvety texture lingers on the palate through the finish with leathery undertone and berry notes. Award: Bronze Medal: Decanter World Wine Award, London 2011 Bronze Medal: BTI World Wine Championships, USA 2009 Rosé Colombard & Shiraz Blend, Monsoon Valley, Thailand (4) 6.00/ Pink colour with light orange rim, the nose has a delicate red berry fruit structure. The palate is floral with hints of mango fruit, well balanced with good acidity. Especially good with: Thai starters, spring roll, fish cakes, seafood dishes and fried chicken. Award: commended Award: International Wine Challenge, London Wine Taste Guide (Dry/Light) (Sweet/Full bodied) Our wines by glass are also available in 125ml measures. Vintage and selection are subject to change without notice.

5 White Wines GLASS (175/250ml) BOTTLE 20. Cuvée Jean Paul Blanc Sec 5.50/ Pays des Côtes de Gascogne, France, 2017 (1) The medium-bodied with fresh nose of lime, basil, freshly cut green grass and guavas. 21. Colombard & White Malaga, Monsoon Valley 6.00/ Hua Hin, Thailand, 2015 (4) Refreshing honeydew melon and mango with hints of banana's smooth finish. 22. Chenin Blanc, False Bay Slow' Coastal Region, South Africa, 2017 (2) Long wild yeast and bready aromas with dried herbaceous notes and creamy lemon character. 23. Chardonnay, The Listening Station 7.50/ Victoria, Australia, 2017 (2) Prominent tangerine notes and intense grapefruit, lime and hints of spice. Refreshingly unoaked. 24. Pinot Grigio, Mastri Vernacoli 7.50/ Trentino, Italy, 2017 (1) Lightly honeyed nose with floral, peachy notes. Ripe fruit and green apple provide crisp finish. 25. Tabalí Pedregoso Gran Reserva Viognier D.O. Valle del Limari, Chile, 2016 (3) Rich aromas of citrus, orange peel, dried apricot, fresh pears and white peaches with soft texture. 26. Sauvignon Blanc, MOKOblack Marlborough, New Zealand, 2017 (3) Zesty citrus with white stone fruits. Hints of gooseberry and clean refreshing finish. 27. Gavi, La Battistina Piemonte, Italy, 2016 (3) Aromatic, zesty nose with apple and lime notes. Textured and gently nutty. 28. Gewurztraminer, Turckheim Réserve Alsace, France, 2015 (5) Aromas of rose petals and clementines, rich and honeyed with hints of smoke. 29. Sauvignon Blanc, Waterkloof Circumstance 8.95/ Stellenbosch, South Africa, 2016 (1) Crushed laurel on the nose, big and textured palate with stone fruit and fennel hints. 30. Chablis, Vieilles Vignes Domaine de la Motte, Burgandy, France, 2014 (2) Wonderful aromas of baked apple and complexity from the aged vines with fresh palate. 31. Sancerre, Domaine Michel Girard Loire, France, 2017 (1) Delicate and complex layers of green apples and lemons. Wine Taste Guide (Dry/Light) (Sweet/Full bodied) Our wines by glass are also available in 125ml measures. Vintage and selection are subject to change without notice.

6 Red Wines GLASS (175/250ml) BOTTLE 40. Shiraz & Other Red Grapes, Monsoon Valley 6.00/ Hua Hin, Thailand (4) Plums and red fruits on the nose, soft and velvety texture with leathery and berry notes. 41. Merlot Mourvèdre, Les Oliviers Pays d Oc 6.50/ Languedoc, France, 2017 (2) Classic merlot flavours with ripe red summer berries, plums, damsons and a hint of lavender. 42. Cabernet Sauvignon, Montevista 7.50/ Valle del Maule, Chile, 2016 (2) Fresh, bright and clean wine. The nose has dark fruit and black cherry aromas. 43. Pinotage, False Bay Bush Vine' Coastal Region, South Africa, 2014 (2) Enticing nose of pudding and cream with savoury palate of chocolate, baking spice and dark fruits. 44. Adobe Reserva Carmenère, Colchagua Valley (Organic) D.O. Valle del Colchagua, Chile, 2016 (2) Intensely fruity nose with plum, redcurrant aromas and blackcurrants. Smooth and velvety. 45. Rioja Crianza, Artesa 7.95/ Rioja, Spain, 2015 (3) Aromatics of violets and bramble fruit with perfumed jasmine notes, pepper and spice. 46. Shiraz, Soldier s Block Victoria, Australia, 2017 (3) Most drinkable Shiraz with bright fruit and soft silky elegance. 47. Pinna Fidelis Roble Ribeira del Duero, Spain, 2016 (2) Aromas of red berry fruits with notes of oak, black fruit flavours and a touch of liquorice. 48. Les Coteaux Schisteux, Boutinot Séguret Côtes du Rhône Villages, France, 2014 (3) Sweet Grenache with oak quality, exotic spice, black pepper and vanilla. Opulent and full-bodied. 49. Fronsac, Château Mayne-Vieil Bordeaux, France, 2014 (1) Powerful, concentrated and youthful, packed with intense black mulberry flavoured fruit. 50. Chianti, San Felice Classico Toscana, Italy, 2016 (1) Attractive spice nose with cranberry fruit, red cherry palate and a hint of cedar. 51. Pinot Noir, Tabali Vetas Blancas Reserve Especial Valle del Limari, Chile, 2015 (3) Delicious and delicate with smoky plum and redcurrant with hint of strawberry on the nose. 52. Rioja, Ontañón Reserva Bodegas Ontanon, Rioja, Spain 2005 (3) Aromas of bramble fruit, spice and lightly floral notes with ample acidity and earthy notes. 53. Malbec, Bressia Monteagrelo Mendoza, Argentina, 2015 (3) Moreish plum and cherry fruit aromas with leather and spice notes. Wine Taste Guide (Dry/Light) (Sweet/Full bodied) Our wines by glass are also available in 125ml measures. Vintage and selection are subject to change without notice.

7 Rosé Wines GLASS (175/250ml) BOTTLE 70. Colombard & Shiraz Blend, Monsoon Valley 6.00/ Hua Hin, Thailand (4) Pink color with light orange rim, the nose has a delicate red berry fruit structure. The palate is floral with hints of mango fruit. Recommended with: Thai starters, spring rolls and seafood dishes. Award: commended Award: International Wine Challenge, London 71. Ancora Pinot Grigio Rosé 6.00/ Adria Vini, Provincia di Pavia, Italy 2017 (1) Pale coral pink, this is a dry, fresh and fruity rosé with delicate aromas of red berries. Soft and creamy textured with good intensity and vibrant finish. Dessert Wines GLASS (125ml) BOTTLE (37.5cl) 80. Moscato Passito, Palazzina Piemonte, Italy, 2014 (5) Intense lemon curd, marmalade, and citrus peel with lightly floral notes. Ripe apricot and acacia honey, well-balanced by a citrus zest finish. 81. Chenin Blanc, Monsoon Valley Hua Hin, Thailand A light-bodied single varietal Chenin Blanc loaded with tropical aromas of passion fruit and guava. Try this fruity, yet crispy and zesty wine with an array of delicious Thai dishes. Recommended with: Crab Cakes, Som Tam (papaya salad) and Laab Gai (minced chicken salad) Award: Bronze Medal at Japan Wine Challenge 2011 Bronze Medal at FBAT Wine Challenge, Thailand 2011 Wine Taste Guide (Dry/Light) (Sweet/Full bodied) Our wines by glass are also available in 125ml measures. Vintage and selection are subject to change without notice.

8 Platinum Set Menu 4 COURSES PER PERSON MINIMUM OF 2 PEOPLE First Course Aromatic Duck [G,Se,S] Deep fried stewed aromatic duck in herbs, accompanied with steamed pancakes, cucumber and spring onions, served with house special hoisin sauce. Second Course Hoi Shell Rad Nam Yum [F,Mo] Steamed king scallops, served with tangy chilli sauce. Main Course Please select one dish per person from the following Weeping Tiger [Ce,G,F,Mo,S,*] Chargrilled marinated sirloin of beef, served with spicy Thai herb sauce. Prawn Green Curry [Ce,G,C,F,*] King prawns in green curry paste, coconut milk, lime leaves, aubergines, bamboo shoots and basil leaves. Tamarind Duck [Ce,G,F,S,*] Roasted duck with exotic tamarind sauce. Prawns Love Scallops [Ce,G,C,Mo,S,*] King prawns and scallops jumbled together in chef s special stir fry sauce. Served with Pak Choi with Chef s Special Sauce [G,S] Thai Square Noodles [Ce,G,E,Mo,Se,S,*] House special egg noodles with bean sprouts, spring onion, soya and oyster sauce, topped with sesame seeds. Steamed Thai Jasmine Rice Dessert Fruit Salad and Coconut Ice Cream [M]

9 Gold Set Menu With Soup PER PERSON Without Soup PER PERSON MINIMUM OF 2 PEOPLE Mixed Starter Thai Dumplings [Ce,G,C,E,Se,S,*] Chicken Satay [C,P,*] Vegetable Spring Rolls [G,Se,S] Butterfly Prawns [Ce,G,C,E,*] Chicken and Prawn on Toast [Ce,G,C,E,Se,S,*] Soup Tom Yum Gai [Ce,G,C,F,*] Spicy chicken soup with lime leaves, lemongrass, galangal, oyster mushrooms and fresh chillies. Main Course Please select one dish per person from the following Kor Moo Yang [Ce,G,F,Mo,S,*] Chargrilled marinated pork, served with Thai spicy tamarind sauce. Prawn Red Curry [Ce,G,C,F,*] King prawns in red curry paste, coconut milk, lime leaves, aubergines, bamboo shoots and basil leaves. Golden Soft Shell Crab [Ce,G,C,E,M,Mo,S,*] Batter fried soft shell crab topped with yellow curry powder, egg, onions and celery. Duck with Cashew Nuts [Ce,G,Mo,N,Se,S,*] Stir fried duck with cashew nuts in oyster sauce, garnished with roast chillies. Served With Mixed Vegetables with Garlic Sauce [G,S] Thai Square Noodles [Ce,G,E,Mo,Se,S,*] House special egg noodles with bean sprouts, spring onion, soya and oyster sauce, topped with sesame seeds. Steamed Thai Jasmine Rice

10 Starters PC Prawn Crackers [C,*] Mixed Starters (For 2 people) [Ce,G,C,E,P,Se,S,*] 8.00 per person A selection of starters including: Chicken Satay; Thai Dumplings; Butterfly Prawns; Vegetable Spring Rolls; and Chicken and Prawn on Toast. 2. Aromatic Duck (For 2 people) [G,Se,S] Deep fried stewed aromatic duck in herbs, accompanied with steamed pancakes, cucumber and spring onions, served with house special hoisin sauce. 3. Thai Dumplings [Ce,G,C,E,Se,S,*] 7.50 Steamed dumplings with minced chicken and prawns, water chestnuts, shiitake mushrooms. Topped with fried garlic, served with sweet soya sauce. 4. Chicken Satay [C,P,*] 7.50 Chargrilled marinated chicken on skewers, served with peanut sauce. 5. Salt and Pepper Squid [Ce,G,E,Mo,*] 7.95 Batter fried squid topped with spring onion, salt, pepper and fresh chillies. 6. Chicken and Prawn on Toast [Ce,G,C,E,Se,S,*] 7.50 Deep fried baguette with minced chicken, prawns, garlic and coriander topped with sesame seeds, served with sweet chilli sauce 7. Butterfly Prawns [Ce,G,C,E,*] 7.95 Deep fried marinated prawns, served with sweet chilli sauce. 8. Crab Cakes [G,C,E,F,Mo,Se,S] 7.50 Deep fried marinated crab meat with minced chicken coated with breadcrumbs, served with sweet plum sauce. 9. Duck Spring Rolls [G,Se,S] 7.95 Shredded duck wrapped in crispy pastry stuffed with cabbage, spring onions and carrots, served with house special hoisin sauce.

11 Soups 20. Tom Yum Goong Yai [Ce,G,C,F,M,*] 8.95 Jumbo prawn soup with lime leaves, lemongrass, galangal, oyster mushrooms and fresh chillies, with added milk. Rich and creamy. 21. Tom Yum Goong Lek [Ce,G,C,F,*] 7.95 King prawn soup with lime leaves, lemongrass, galangal, oyster mushrooms and fresh chillies, without milk. Light and aromatic. 22. Tom Kha Gai [Ce,G,C,F,*] 7.50 Chicken in coconut soup with mushrooms, galangal, lemongrass and roasted chillies. 23. Poh Tak Soup [Ce,G,C,F,Mo,*] 9.95 Spicy mixed seafood soup with lemongrass, fresh lime leaves, Thai basil and crushed fresh Thai chillies. Salads 30. Yum Nua [Ce,G,F,*] Chargrilled slices of beef steak mixed with celery, tomatoes and onions, served with our house spicy dressing. 31. Som Tum [F,N,P,*] 9.95 Thailand s most popular salad: green papaya mixed with chillies, tomatoes, long beans, lime juice, garlic and nuts. Light and healthy. 32. Laab Gai [Ce,G,F,*] 9.25 Minced chicken salad, cooked with Thai herbs, ground rice, chilli powder, fish sauce and lime juice.

12 House Special Menu H1. Talay Ta Krai [Ce,G,C,E,F,Mo,Se,S,*] Deep fried mixed seafood, cooked in fresh lemongrass and Thai herbs. H2. Pla Nueng Song Krueng [G,F,Se,S] Steamed fillet of sea bass with fresh ginger, shiitake mushroom and onions in a homemade chef s special sauce, served on top of steamed seasonal vegetables. H3. Homok Talay Phao [Ce,G,C,E,F,Mo,S,*] Traditional Thai stir fried mixed seafood in red and panang curry paste with coconut milk. Served with steamed seasonal vegetables. H4. Tamarind Duck [Ce,G,F,S,*] Roasted duck with exotic tamarind sauce. H5. Soft Shell Crab with Kaprao Sauce [Ce,G,C,E,Mo,S,*] Deep fried soft shell crabs, flavoured with our traditional spicy sauce made from Thai chillies, garlic and basil leaves. H6. Ped Palo (Duck with Special Gravy) [Ce,G,Mo,S,*] Tender stewed melt-in-your-mouth duck breast in traditional herbs, served on top of steamed seasonal vegetables.

13 Stir Fried Dishes 40. Pad Kaprao [Ce,G,Mo,S,*] Thailand s most favourite dish. Stir fried chillies, garlic, onions, long beans and basil leaves. Beef King Prawns [C] Pad Med Mamuang [Ce,G,Mo,N,Se,S,*] Stir fried cashew nuts in oyster sauce, garnished with roast chillies. Beef King Prawns [C] Pad Priew Waan [Ce] Stir fried Thai sweet and sour sauce with pineapple, peppers, tomatoes and cucumber. Beef King Prawns [C] Pad Nam Mun Hoi [Ce,G,Mo,S,*] Stir fried oyster sauce with mixed vegetables. Beef King Prawns [C] Pad Khing [Ce,G,Mo,S,*] Stir fried shredded ginger, onions and black fungus mushrooms in light soya sauce. Beef King Prawns [C] Chilli Lamb [Ce,G,C,Mo,S,*] Stir fried lamb in red curry paste with garlic, chillies, aubergines, Thai herbs and a dash of whisky. 46. Drunken Duck [Ce,G,Mo,S,*] Roasted duck breast with chillies, long beans, peppers, Thai herbs and a dash of whisky.

14 Curry Dishes 50. Green Curry [Ce,G,C,F,*] Green curry paste cooked in coconut milk with lime leaves, aubergines, bamboo shoots and basil leaves. Beef King Prawns [C] Red Curry [Ce,G,C,F,*] Red curry paste cooked in coconut milk with lime leaves, aubergines, bamboo shoots and basil leaves. Beef King Prawns [C] Massaman Curry [Ce,G,C,F,*] A choice of chicken or lamb cooked in Massaman curry paste, coconut milk carrots, onions and potatoes. 53. Panang Curry [Ce,G,C,F,*] Panang curry paste cooked with coconut milk, garnished with shredded lime leaves. Less gravy but creamy and flavourful. Beef King Prawns [C] Jungle Curry [Ce,G,C,F,*] Spiciest curry cooked with mixed Thai herbs, aubergines, bamboo shoots and long beans. Without coconut milk. Beef King Prawns [C] Duck Curry [Ce,G,C,F,*] Duck cooked in red curry paste, coconut milk, peppers, tomatoes, lychee and pineapple. 56. Yellow Curry [Ce,G,C,F,*] 9.95 Tender chicken cooked in yellow curry paste, coconut milk and potatoes. Garnished with crispy shallots.

15 Grilled Dishes 60. Weeping Tiger [Ce,G,F,Mo,S,*] Chargrilled marinated sirloin of beef, served with spicy Thai herb sauce. 61. Kor Moo Yang [Ce,G,F,Mo,S,*] Chargrilled marinated pork, served with chilli tamarind sauce. 62. Goong Pao [Ce,G,C,F,Mo,S,*] Chargrilled jumbo prawns, served with lime and chilli sauce. Seafood Dishes 70. Spicy Steamed Sea Bass [F] Steamed sea bass fillet with lemongrass, lime leaves, garlic and spicy chilli sauce, served on top of steamed seasonal vegetables. 71. Crispy Spicy Tilapia [G,F] Crispy battered tilapia fillet topped with sweet chilli and garlic sauce. 72. Spicy Seafood [Ce,G,C,E,F,Mo,S,*] Stir fried mixed seafood with young peppercorns, lemongrass, chillies and basil leaves. 73. Garlic Prawns [Ce,G,C,Mo,S,*] Stir fried jumbo prawns with chef s special garlic sauce. 74. Chilli Scallops [Ce,G,C,Mo,S,*] Stir fried scallops sautéed with pak choi, peppers and garlic in Thai chilli paste. 75. Prawns Love Scallops [Ce,G,C,Mo,S,*] King prawns paired with scallops and asparagus in chef s special stir fry sauce. 76. Golden Soft Shell Crab [Ce,G,C,E,M,Mo,S,*] Batter fried soft shell crab topped with yellow curry sauce, egg, onions and celery.

16 Noodles & Rice 80. Pad Thai [Ce,C,E,F,N,P,S,*] Thailand's most famous rice noodles stir fried with egg, bean curds, bean sprouts and crushed peanuts. Jumbo Prawns [C] Pad Si-ew [Ce,G,E,Mo,S,*] 9.95 Stir fried flat rice noodles with chicken, mixed vegetables, egg and dark soya sauce. 82. Drunken Noodles [Ce,G,Mo,S,*] Spicy stir fried flat rice noodles with beef, fresh chillies, green vegetables, long beans, garlic and basil leaves. 83. Thai Square Fried Rice [Ce,G,C,E,Mo,S,*] House special fried rice with king prawns, egg, spring onions, tomatoes and vegetables. Accompaniments 90. Steamed Thai Jasmine Rice Egg Fried Rice [E] Sticky Rice Coconut Rice 3.50 Brown Rice Thai Square Noodles [Ce,G,E,Mo,Se,S,*] 6.50 House special egg noodles with bean sprouts, spring onion, soya and oyster sauce, topped with sesame seeds. 95. Mixed Vegetables with Garlic Sauce [G,S] Broccoli with Garlic and Soya Sauce [G,S] Pak Choi with Chef s Special Sauce [G,S] 6.95

17 Vegetarian Menu Starters 100. Mixed Vegetarian Starter (For 2 people) [G,P,Se,S,*] A selection of starters including: Vegetable Spring Rolls; Vegetable Tempura; Corn Cakes; and Vegetable and Tofu Satay Vegetable Spring Rolls [G,Se,S] 6.95 Crispy pastry stuffed with vermicelli noodles, shredded cabbage, carrots and spring onions, served with sweet chilli sauce Corn Cake [G] 6.95 Deep fried sweetcorn patties with shredded lime leaves, served with sweet chilli sauce Vegetable Tempura [G] 6.95 Batter fried mixed vegetables, served with sweet chilli sauce Vegetable and Tofu Satay [P,S,*] 7.50 Mixed grilled seasonal vegetables and bean curd, served with peanut sauce Som Tum Jay [G,N,P,S,*] 9.95 Vegetarian version of Thailand s most popular salad: green papaya mixed with chillies, tomatoes, long beans, lime juice, garlic and nuts. Light and healthy. Soups 111. Tom Kha Hed 6.95 Mushroom in coconut soup with galangal, lemongrass and roasted chillies.

18 Main Dishes 120. Pad Kaprao Tofu [G,S,] 9.95 Thailand s most favourite dish. Stir fried bean curds with chillies, garlic, onions, long beans and basil leaves Vegetable Green Curry [S,] 9.95 Green curry paste cooked in coconut milk with bean curds, mixed vegetables, lime leaves and basil leaves Vegetable Jungle Curry [G,S,] 9.95 Spiciest curry cooked with bean curds, mixed vegetables and Thai herbs. Without coconut milk Pad Priew Waan Tofu [Ce,S] 9.95 Stir fried bean curds with mixed vegetables in sweet and sour sauce Pad Med Mamuang Tofu [G,N,Se,S,] 9.95 Stir fried bean curds with cashew nuts, garnished with roast chillies Pad Khing Tofu [G,S,] 9.95 Stir fried bean curds with shredded ginger, dried mushrooms and spring onion in soya sauce Spicy Aubergine [G,S,] Stir fried aubergine, basil, long bean, garlic and fresh chillies in yellow bean sauce Vegetarian Pad Thai [Ce,E,N,P,S,*] Also available in vegan option 9.95 Thailand's most famous rice noodles stir fried with bean curds, bean sprouts and crushed peanuts.