Spring time brings us the opportunity to serve some new “spicy” specials and some older favourites from the Orchid for you to sample.
 Thai Pak Chub Pang Tod - £5.40
Light crispy fried vegetables with a lightly spiced Thai seafood peanut dip
Hong Kong Prawn and Mango - £5.90
Prawn & mangos wrapped in crispy rice paper & served with a mango-lemon mayonnaise
 Thai Yum Plaa Yang Mamong - £6.25
Refreshing sliced mango and crispy fillets of seabass salad with chillies, lime juice and peanuts.
Sichuan Aubergine - £5.20
Fried crispy parcels of aubergine with a filling of butternut, water chestnuts and dressed with crushed spring onions, Sichuan peppercorns chillies
Philippines Beef Adobo - £14.50
Philippines most famous beef dish cooked with red onions, black pepper, garlic and vinegar
Sichuan Chao Gour Row - £13.90
Stir fried roast belly pork with a spiced Sichuan black bean sauce served in a potato basket.
 Thai Duck Choo Chee - £14.50
Crispy fried duck cooked with red curry paste, chopped lime leaves and coconut cream.
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