Nay Thai — Full Menu

With a sweet chilli dipping sauce.

Guide recipe — Khao Kriab Gung · how this dish is typically made

Crispy duck served with pancakes, and julienned cucumber, carrot, and spring onion. Comes with hoisin sauce.

Guide recipe — Crispy Aromatic Duck · how this dish is typically made

Perfect for sharing. A combination of our skewered chicken satay, khanom jeeb (steamed dumplings), prawn tempura, and vegetable spring rolls. Served with a selection of sauces and relishes.

Combination of vegetable spring roll, vegetable pocket, vegetable tempura, and deep-fried tofu. Served with sauce and relish selection.

Battered soft-shell crab, fried until crispy. Garnished with slices of fresh chilli, spring onion, and coriander. Served with a hot sriracha sauce.

Skewered chicken breast marinated with lemongrass and other Thai herbs, served with a rich and crunchy peanut sauce.

Guide recipe — Chicken Satay · how this dish is typically made

Our Thai calamari – squid coated in a light, crispy batter. Garnished with slices of fresh chilli, spring onion, and coriander. Served with a hot sriracha sauce.

Crispy fried chicken breast bites, drizzled in sweet plum sauce and hot sriracha.

Steamed Thai dumplings filled with pork, prawns, and water chestnut. Garnished with spring onions, crispy garlic, and served with sweet soya sauce.

Guide recipe — Kanom Jeeb · how this dish is typically made

Spring roll made with vegetables, vermicelli, and carrot, served with sweet chilli sauce.

Crispy roasted duck inside a spring roll with vegetables, comes with hoisin sauce.

Fried French bread, brushed with eggs, and coated with seasoned minced shrimp, coated with sesame seeds.

Prawns coated and deep-fried in a crispy batter, served with a sweet chilli dipping sauce.

Guide recipe — Gai Chup Paeng · how this dish is typically made

Tender, fall-off-the-bone pork spare ribs coated in a rich barbecue sauce, topped with sesame seeds and spring onions.

A parcel of crispy pastry filled with vegetables, served with sweet chilli sauce.

Thai fish cakes, fried until crispy, made from red curry paste, fragrant lime leaves, and green beans, served with a crunchy, sweet dipping sauce.

Guide recipe — Tod Mun Pla · how this dish is typically made

Fried mixed vegetables coated in a crispy batter, served with sweet chilli sauce.

A sour and spicy mixed seafood soup containing squid, mussels, and prawns in a broth infused with fresh chilli, lemongrass, galangal, and zesty lime leaves.

A mild and creamy coconut soup, flavoured with various aromatics including lemongrass, galangal, mushroom, and lime leaves.

Guide recipe — Tom Kha Gai · how this dish is typically made

A traditional and popular spicy, sour, and clear soup, flavoured with lemongrass, galangal, and lime leaves, served with mushrooms and tomatoes in a fragrant Tom Yum paste.

Guide recipe — Tom Yum Goong · how this dish is typically made

Fresh raw prawns coated in a spicy and tangy fish sauce and lime dressing. Garnished with fresh mint. Note: This dish features 100% raw seafood cured in citrus. Only recommended for those who are accustomed to raw shellfish.

Guide recipe — Goong Chae Nam Pla · how this dish is typically made

A North-Eastern minced meat salad tossed with fresh mint, chilli, coriander, lime juice, and toasted rice powder. Served cold with lettuce.

Guide recipe — Laab · how this dish is typically made

Our spicy shredded green papaya salad made North-Eastern (Isaan) style with a spicy dressing and pla ra (fermented fish sauce). Note: We do not recommend ordering this mild, as the spice is essential to balance the intense flavour of the fermented fish.

Guide recipe — Som Tum Pu Pla Ra · how this dish is typically made

Our signature shredded green papaya salad with carrots, green beans, tomatoes, chilli, crushed garlic, and ground peanuts. Hand pounded in a mortar and pestle with a tangy lime and fish sauce dressing.

Guide recipe — Som Tum Thai · how this dish is typically made

Strips of grilled sirloin steak on top of a salad with our dressing seasoned with lemongrass, shallots, cherry tomato, pepper, spring onions, mint, and celery.

Guide recipe — Yum Neua · how this dish is typically made

Our seafood salad comprising king prawns, mussels, and squid, with our house dressing infused with lemongrass, shallots, cherry tomato, pepper, mint, and celery.

Guide recipe — Yum Talay · how this dish is typically made

A medium curry with bamboo shoots, courgette, and fresh chilli. Made from curry paste flavoured with dried red chilli and Thai herbs, offering a sweet, earthy taste, cooked in coconut milk.

A traditional medium curry with bamboo shoots and courgette, garnished with sweet basil. Made from curry paste infused with Thai aromatics, and fresh green chilli, cooked in coconut milk.

A sweet, mild, Southern Thai curry. It's cooked with coconut milk, potato, onion, dry spices, and garnished with crispy shallots. The popular beef option is served tender and slow cooked.

Guide recipe — Massaman Curry · how this dish is typically made

A spicy and herbaceous curry cooked without coconut milk in a clear and fiery red broth with bamboo shoots and baby corn, seasoned with lemongrass and galangal.

A medium, thick curry with green beans, topped with shredded makrut lime leaves. Made from a herby, aromatic paste cooked in coconut milk offering a creamy, mild flavour.

Guide recipe — Panang Curry · how this dish is typically made

A mild stir-fry with julienned fresh ginger, onion, shitake mushroom, and sliced spring onion, in savoury sauce.

Guide recipe — Pad Khing · how this dish is typically made

A Thai favourite: fried chilli and garlic in savoury sauce with green beans and onion, topped with aromatic holy basil.

Guide recipe — Pad Krapow · how this dish is typically made

Stir-fried toasted cashew nuts with onion, carrot, and dried chilli, in a savoury and nutty sauce.

Stir-fry in oyster sauce with black pepper, baby corn, onion, mushroom, and spring onion.

Our Thai-style thick sweet and sour sauce with courgette, onion, tomatoes, pineapple, and spring onion.

Guide recipe — Pad Priew Wan · how this dish is typically made

Stir-fried broccoli with soy sauce, oyster sauce, and garlic.

Seasonal green vegetables in garlic, including spring greens, broccoli, and mangetout.

Guide recipe — Pad Phak Ruam · how this dish is typically made

Seasonal vegetables in garlic, including carrot, mushroom, mangetout, and baby corn.

Guide recipe — Pad Phak Ruam · how this dish is typically made

Crispy battered seabass topped with a thick and creamy red curry and coconut sauce, shredded lime leaves, and sweet basil.

Guide recipe — Chu Chee Pla · how this dish is typically made

Tender slices of roasted duck cooked in red curry with pineapple, tomatoes and sweet lychee.

Guide recipe — Kaeng Phed Pet Yang · how this dish is typically made

Grilled king prawns served sizzling with a sweet tamarind sauce, and garnished with crispy shallots.

King prawns with curry powder, celery, eggs, onion, and tomatoes in a mild yellow curry sauce.

Our sizzling charcoal grilled king prawns, served with a chilli, garlic, and lime dipping sauce.

Guide recipe — Goong Pao · how this dish is typically made

Our spicy mixed seafood stir-fry with fresh Thai herbs, chillies, garlic, and peppercorns. Enquire for current seafood availability.

Guide recipe — Pad Cha · how this dish is typically made

Roasted duck in a sweet tamarind sauce served on a bed of spring greens and topped with crispy shallots on a hot plate.

Battered seabass drizzled in a sweet tamarind sauce and garnished with crispy fried shallots.

Soft and flaky steamed seabass in our fresh garlic, lime, and chilli sauce.

Steamed seabass in soya sauce, topped with fresh ginger, shiitake mushroom, julienned spring onion, and chopped coriander.

“Three-flavour fish” – our battered seabass in our signature sweet, sour, and mildly spicy sauce containing crushed chilli and garlic, diced bell peppers, and topped with sweet Horapha basil.

Guide recipe — Pla Sam Rod · how this dish is typically made

Our signature Thai-style grilled strips of sirloin steak served with onion and our house sauce on a sizzling hot plate.

(special fried rice) – 1 day old jasmine rice cooked and browned in a wok, with dark soy sauce, spring greens, onion, tomato, and egg.

Guide recipe — Khao Pad · how this dish is typically made

Pineapple fried rice cooked with dried raisins, cashew nut, onion, pineapple, and curry powder.

Guide recipe — Khao Pad Saparot · how this dish is typically made

(egg noodles) Stir-fried egg noodles with beansprouts, spring onions, eggs, and soy sauce.

(drunken noodles) Stir-fried wide Hofun rice noodle with chilli, green beans, bamboo shoots, pepper, onions, and basil leaves, in a savoury sauce.

Guide recipe — Pad Kee Mao · how this dish is typically made

Stir-fried wide Hofun rice noodle with eggs and spring greens in a sweetened dark soy sauce.

Surbiton's favourite! Our very popular and traditional stir-fried rice noodles with eggs, bean sprouts, spring onion, stir-fried in a sweet radish and tamarind sauce, and served with crushed peanut.

Guide recipe — Pad Thai · how this dish is typically made

Steamed jasmine rice cooked in coconut milk, topped with coconut flakes.

Egg fried rice.

Steamed sticky rice.

Steamed plain jasmine rice.

Boiled thin rice noodles, topped with beansprouts and crispy garlic.

Made using blood oranges, with a balance of sweetness and bitterness.

Choose from Coconut, Thai Tea, or Green Tea flavour

SUBJECT TO AVAILABILITY. Classic Thai dessert with sticky rice infused with sweetened coconut milk, served alongside fresh mango slices topped with toasted sesame seeds.

Guide recipe — Mango Sticky Rice · how this dish is typically made

Mint ice cream with a chocolate centre and coating with mint pieces.

cooked in coconut milk with bamboo shoots and courgette, garnished with sweet basil.

Guide recipe — Thai Green Curry · how this dish is typically made

with thin rice noodles, eggs, bean sprouts, spring onion, stir-fried in a sweet radish and tamarind sauce, and served with crushed peanut.

Guide recipe — Pad Thai · how this dish is typically made

with black pepper, baby corn, onion, mushroom, and spring onion.

A combination of our skewered chicken satay, khanom jeeb (steamed dumplings), prawn tempura, and vegetable spring rolls. Served with a selection of sauces and relishes.

A sweet, mild, Southern Thai curry. It's cooked with coconut milk, potato, onion, dry spices, and garnished with crispy shallots.

Guide recipe — Massaman Curry · how this dish is typically made

Our spicy mixed seafood stir-fry with fresh Thai herbs, chillies, garlic, and peppercorns.

Guide recipe — Pad Cha · how this dish is typically made

Crispy duck served with pancakes, and julienned cucumber, carrot, and spring onion. Comes with hoisin sauce.

Guide recipe — Crispy Aromatic Duck · how this dish is typically made

A traditional and popular spicy, sour, and clear soup, flavoured with lemongrass, galangal, and lime leaves, served with mushrooms and tomatoes in a fragrant Tom Yum paste.

Guide recipe — Tom Yum Goong · how this dish is typically made