Our newest location is now open at 2335 Yonge St! Order online!
Please let us know if you have any allergies or dietary restrictions prior to ordering!
Snacks & Starters
Crispy shrimp chips with a tangy tamarind shrimp dip.
Thai Chicken Wings
Three Chicken Wings topped with crispy shallots, lemongrass and crispy chillies with a sweet tamarind sauce. (contains oyster sauce)
Additional wing - $2.00
Additional 2 wings - $4.00
Additional 7 wings - $12.00
Kung Tawt ‘Garlic Shrimp’
Six deep fried breaded black tiger garlic shrimp served with a sweet tamarind sauce.
Starter bowl of Tom Yum Soup
A savoury, spicy and sour soup with shrimp, lemongrass, long leaf coriander, shallots, mushrooms, tomatos and green onions. (contains dairy)
Freshly shredded buttercup squash fritters lightly coated in red curry paste batter, deep fried and served with a sweet garlic tamarind dip with nuts. (contains eggs and peanuts)
Three deep fried vegetarian rice paper wraps filled with mushrooms, glass noodles, carrots and sprouts served with a sweet and spicy Thai chilli sauce.
Pak Boong Fai Deng ‘Morning Glory’
Red flame stir fried morning glory in a house made soya bean vegan paste.
Three Northern Thai sweet grilled pork skewers. (contains oyster sauce)
Sticky rice - $3.50
Additional skewer - $3.50
Sold Out - Sai Ua Platter ‘Northern Thai Sausage’
Grilled home made pork belly sausages with fresh tumeric, makrut lime leaves, lemongrass, garlic and shallots served with sticky rice and a Northern Thai pork & tomato relish. (contains oyster sauce and shrimp paste)
Gai Satay - Available after 4pm
Five Grilled curry marinated chicken skewers with peanut sauce and a Thai style cucumber dressing (contains dairy and peanuts)
Northern Thai Platter
Northern Thai Platter - Available after 4pm
Deep fried Grabong squash fritters, Moo Ping barbecue pork skewers, Northern laab salad and our Northern Thai sausage served with with tomato pork relish and sticky rice.
Tom Yum Kung Mor Fai
A savoury, spicy and sour shrimp soup with lemongrass, long leaf coriander, shallots, mushrooms, tomatos and green onions. Served with steamed jasmine rice (contains dairy)
Chiang Mai Beef Noodle Soup
Braised Beef in a bold peanut,tamarind and lime broth. served with rice noodles, long leaf coriander, green onions, home roasted peanuts and topped with cilantro and crispy wontons. (contains fish sauce)
Som Tum Tad ‘Papaya Salad’ with Dried Shrimp - Available after 4pm
Shredded green papaya, tomato, long green beans, garlic, red chili, tamarind juice, long leaf coriander, coconut sugar and freshly squeezed lime. Served with pork rinds and shrimp chips (contains fish sauce)
Plah Nua ‘Beef Salad’ - Available after 4pm
Grilled beef sirloin cooked to medium with shallots, chopped lettuce and shredded cabbage, lemongrass, long leaf coriander, mint leaves in a tangy lime sauce. (contains fish sauce)
Laab Salad - Available after 4pm
Ground pork in a home-made Northern Thai Laab paste with peppercorn, garlic, shallots, galangal, lemongrass, dried chillies, pork rinds, shrimp paste and fennel served with lettuce leaves and sticky rice.
Miang Kung - Available after 4pm
A platter of bright flavours that you combine and wrap in a fresh betel leaf yourself. Ingredients include chilled baby black tiger shrimp, ginger, solo garlic, shallots, lime, chilli, roasted coconut, ground dried shrimp, pomello, roasted peanuts, coconut sugar, tamarind sauce.
Chef Nuit’s Favourites
Sold Out - Kanom Jin Nham Ngeaw
A Northern Thai pork rib and tomato soup, served with rice vermicelli noodles, home made pork rinds and fresh lime. (contains shrimp paste)
Fress egg noodles in a golden coconut milk curry topped with crispy noodles, coriander, green onions and your choice of Braised Beef, Chicken Breast, tofu & veggies (contains shrimp paste) or vegan.
Shrimp - $19.50
All curries are made with a mild/medium spice level.
Gaeng Kiaw Wan
Green Curry with bamboo shoots, makrut lime leaves, basil leaves and coconut milk. Topped with thai basil and red pepper sliver (contains shrimp paste and dairy). Choice of Chicken, beef or Tofu & Veggies. Served with steamed jasmine rice.
Shrimp - $19.50
Gaeng Masaman with braised beef
Braised beef in a peanut, tamarind curry with potatoes and pearl white onions and topped with deep fried crispy shallots. (contains shrimp paste and dairy) Served with steamed jasmine rice.
Thick Panang curry sauce with makrut lime leaves, thai basil leaves, red chili and coconut milk. (contains shrimp paste and dairy). Choice of Chicken or Tofu & Veggies. Served with steamed jasmine rice.
Shrimp - $19.00
Gaeng Hunglay with Ox Tail
Sweet and sour, garlic ginger curry. Served with steamed rice.
Chef Nuit Pad Thai
Stir fried rice noodle in a homemade tamarind sauce with beansprouts, tofu, egg, chives, long leaf coriander, shredded cabbage, fresh lime and house roasted peanuts. Choice of Chicken,or Tofu & Veggies. (contains oyster sauce) Choice of No Spice, Mild, Medium, Farang Spicy or Thai Spicy .
Shrimp - $19.50
Pad Gra Prow
Holy basil stir fried with your choice of ground Pork, Chicken, Beef or Tofu served on steamed jasmine rice and topped with a thai style fried egg. (contains oyster sauce) Served with nam prik nam pla sauce (fish sauce, garlic, chili & lime) Choice of No Spice, Mild, Medium, Farang Spicy or Thai Spicy .
Shrimp - $19.50
Crispy Pork - $19.50
Extra egg - $2.00
Khao Pla Tawt
Crispy Basa Fillet served with steamed jasmine rice topped with crispy shallots. Served with green curry sauce. (contains oyster sauce)
Khao Pad Thamada
Fried rice, with your choice of chicken, beef or tofu & veggies.
Shrimp - $18.50
Pad Cha Hett
A delicious Vegan King Oyster Mushroom stir fry with a home made red chili paste, snow peas, bamboo shoots, thai basil leaves, wild ginger and peppercorn served on a bed of thai riceberry.
Only added on selected items.
Extra Veggies, Tofu
Extra Green Curry Sauce
Extra Peanut Sauce
Substitute - $2.00
Extra Shrimp or Moo Grob ‘Crispy Pork’
Cake fee per Guest - $1.00
Mango Sticky Rice
Sweet coconut sticky rice topped with fresh cut mango and coconut cream.
Death in Venice Gelato | By Chef Nuit
Your choice of a pint of ice cream served with spoons for the table.
Thai Ice Tea
Ginger Beer - Fever Tree
Mango, Guava, Lychee, Cranberry
Coke, Coke Zero, Canada Dry, Nestea, Sprite .
Pot of Tea
J. Wray (White Rum)
Baron Samedi (Spiced Rum)
Kraken (Spiced Rum)
Appleton Reserve (Dark Rum)
Jinmatsu Kokuto Shochu (Dark Rum)
Kissui Rice Vodka
Clase Azul Plata
Clase Azul Reposado
Clase Azul Anejo
Clase Azul Durango
Forty Creek Barrel Select
Forty Creek Confederation Oak Reserve
Writers' Tears Copper Pot
Baker's 7 YO
Koval Single Barrel Aged Organic
Johnnie Walker Red
Cognac & Brandy
Tokachi Brandy Hokkaido 30YO
JuJu Japanese Craft Gin
The Lowry (The Bulldog of Bay Street)
1.5oz of Bulldog Gin, lemongrass syrup, mint, fresh thai basil, lime wedge served on ice with a splash of lychee juice and topped with soda & garnished with mint sprig
Big Daddy Spain
1oz Dolin Dry Vermouth, 1oz Contratto Vermouth Rosso, 1oz Dry Sherry, 1/2oz Licor 43 molasses bitters, Garnish with Luxardo Cherry
The Serge Protector
1oz Creyente Mezcal, 1/2oz Domaine de Canton, 1/2oz St. Germain, 1/2oz Averna Amaro, lime, egg white, dash of chili powder
1.5oz J.Wray White Rum, Lemongrass Syrup, fresh basil, lime, topped with Soda and butterfly pea flower
1oz Skyy Vodka, 1oz Peach Schnapps, lychee juice, fresh lime, splash of blue curacao and garnished with a lychee
1oz Galliano, 1oz Skyy Vodka, topped with our house made Thai Iced Tea
1oz Skyy Vodka, 2oz Ume Japanese Plum wine, fresh lime, topped with ginger beer and a magrud lime leaf
1oz Espolon Tequila Blanco, 1/2oz La Pinta pomegranate tequila, lime, grapefruit bitters, ginger beer
Riesling, St. Germain, Guava Juice, Lychees and fresh pineapples, splash of ginger ale and a red wine float.
4 Point Play
4 Sake Bombs done proper with La Fin du Monde.
Pier Point IPA
Canned & Bottled Beer
La Fin Du Monde
Unibrou- Strong Ale
New England IPA
Blanche de Chambly
Thai Ginger Cider
Shot of the Day
Monday: Raptor Blood
1oz of Vodka, infuzed with “11 Tiger Herbs”
Tuesday: Flower Power
½oz of Sake and ½oz of St. Germain
Wednesday: Sake Bomb
1oz of Sake and a side of Sapporo
1oz of Jameson
1oz of Espolon Tequila
1 oz of Forty Creek
1oz of Northern Thai Sichuan Peppercorn infused Tequila