Chili Club

Sticky chicken wings, salt and pepper squid, satay chicken, vegetable spring rolls, and wrapped prawns, served with a cucumber and chilli relish and sweet chilli dip. (serves 2)

Tiger prawns marinated in oyster sauce, white pepper and sesame seeds, wrapped in pastry and served with a chilli dip.

Squid lightly coated in seasoned potato flour and served with a tamarind dip.

Marinated in honey, Madras, turmeric and coated in Chili Club satay sauce.

Marinated in honey, Madras, turmeric and coated in Chili Club satay sauce.

Build your own roast duck pancake with hoisin sauce, cucumber, leek and carrot.

Jumbo chicken wings coated in a sweet, sticky honey, soya, tamarind, ginger and chilli glaze.

Prawn fish cakes with red curry paste, coriander, crushed peanuts and a sweet chilli sauce.

Thai spicy prawn crackers with a sweet chilli dip.

White cabbage, carrot, coriander and glass noodles stir-fried with white pepper and garlic, wrapped in spring roll pastry and served with a sweet chilli dip.

Stir-fried flat rice noodles with egg, peanuts, spring onion and bean sprouts.

Pak Choi, green beans and broccoli in oyster sauce.

Potatoes, wok-sauteed with garlic, chilli and soya.

The quintessential Thai curry with fresh chilli, green beans, bell peppers, bamboo shoots and basil, simmered in coconut milk.

A rich and thick sauce with a fiery personality- with green beans and kaffir lime leaves, bell peppers, fresh chilli, onions and basil.

Mild curry with potatoes, bell pepper, onions, served with crispy shallots.

A rich, hearty curry with potatoes, peanuts, onion, star aniseed and cinnamon.

A richer and more robust blend of spices, with bamboo shoots, bell peppers, green beans, fresh chilli and basil.

Roast duck served with crispy shallots and smothered with a sweet tamarind sauce.

Stir-fried with mushrooms, onions, carrots, broccoli, garlic and bell pepper in oyster sauce.

Sliced fresh ginger, bell peppers, carrots, mushroom and onion in a light stir-fry sauce.

Fresh chillies, garlic, bell peppers, green beans, onions and basil in a light soy sauce.

Smoked chillies, cashews with onion, mushroom, bell peppers, carrots, rice wine in a light stir-fry sauce.

A stir-fry of white pepper and oyster sauce with chopped garlic and coriander, carrot onion, bell peppers and mushrooms on a bed of iceberg lettuce.

Cow's milk, Co. Tipperary.

Goat's milk, Co. Clare.

Goat's milk, Co. Galway.

Cow's milk, Co. Cork.

Aromatic lemon-tangerine with touches of cut grass.

100% Verdejo. Lemon/lime freshness and juicy, crisp apples.

Classic Marlborough Sauvignon with juicy flavours of gooseberry, passionfruit and white peaches.

Vibrant wine with aromas of sherbet, yellow plums, nectarines and hints of tropical fruits.

Aromatic stone fruit and white flowers.

Vibrant, fresh and floral with flavours of pears and citrus fruits.

Crispy fried fillet of sea bass with black pepper, served with a lime and chilli sauce.

Steamed sea bass with ginger, spring onion and celery topped with a light soya sauce.

Ripe black fruits and berry flavours.

Luscious blackcurrant and blackberry flavours with hints of liquorice.

Dark, intense and brooding with aromas of black cherries, plums, blueberries.

Elegant and complex with blackberry and bilberry fruits.

Youthful and medium bodied. Ruby red with violet tints.

Complex and concentrated, smooth and elegant.

Freshness, elegance and stylish fruit.

Fresh and lively with bright acidity and delightful bubbles.

A delicate wine with notes of wild flowers and fruit.

Tender, thin strips of beef, red onion, celery, cucumber, tomato, garlic and fresh chilli coated in our homemade spicy dressing on a bed of lettuce.

Spicy ground chicken with roasted crushed rice, red onion, chilli flakes, fresh lime, fish sauce and mint served on a bed of lettuce.

Creamy coconut soup with chicken, mushrooms, coriander, lemongrass and lime leaves.

Traditional Thai soup of tiger prawn, mushroom, galangal, lime leaves, lemongrass, birds eye chillies and coriander.

White peach purée and Prosecco.

Campari served on the rocks with a slice of orange.

Prosecco, soda water, elderflower, garnished with fresh mint and lime.

Prosecco, Aperol and a splash of soda water on ice and garnished with orange.

Crème de Cassis topped with Prosecco.