Golden brown fried boneless duck about the mattress of steamed combine vegetable, topped with ginger brown sauce.
Probably the most well known of Thai curry, panang curry paste with creamy coconut milk served on a bed of vegetable.
Aromas of sweet, ripe blackberries, violets, and purple cherries with notes of toasty vanilla oak for equilibrium
Wealthy flavors of ripe cherries and blackberries. Opens that has a nose of olives and hints of tobacco and vanilla.
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Duck Panang Tender duck properly seasoned and deliciously roasted with superb panang sauce on top.
Spring Rolls Full of clear noodles, cabbage, carrots, onions and celery deep fried until finally golden brown and served with sweet and sour sauce.
Flippantly deep fried hen and shrimp topped with environmentally friendly curry sauce and served on mattress of steamed mixed vegetable.
Shows aromas of jasmine and citrus. The subtly sweet profile is well balanced by dazzling and refreshing acidity.
fireplace-roasted herb marinated sliced beef served with one of a kind spicy dipping sauce made with rice powder, scorching pepper, crimson onion, & a squeeze of refreshing lime
Evenly deep fried hen and shrimp topped with sweet chili sauce and served on mattress of steamed combined thai restaurant brunswick vegetable.
Vivid edge of pomegranate and blood orange, with hints of warm earth and cinnamon. The overall mouthfeel is lighter-bodied with fine tannins, ending clean and juicy.
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Panang Combo The traditional panang curry with dahong curry paste, coconut milk and mixed greens.