Thai Square Islington Menu

Gluten Free. Served with sweet chilli sauce.

Vegetable Spring Rolls; Thai Dumplings; Butterfly Prawns; Corn Cakes.

Deep fried quarter roasted duck. Served with steamed pancakes, cucumber, spring onions, and hoisin sauce.

Thailand’s most popular salad; young papaya with chillies, tomatoes, long beans, lime juice, fish sauce, garlic, and cashew nuts.

With shallot, spring onion, mint leaves, chilli powder, lime juice, and roasted ground rice.

Served crispy on a bed of sweet and tangy mango with fresh chillies, roasted coconut flakes, cashew nuts, and fried shallots.

Sweet corn fritters in chilli paste and kaffir lime leaves. Served with sweet chilli sauce.

Assorted vegetables coated in crispy batter. Served with sweet chilli sauce.

Fried tofu, aubergines, tomatoes, onion, and bell pepper chargrilled on skewers. Served with peanut sauce.

Deep fried fresh tofu topped with chillies, chopped spring onion, and garlic flakes. Served with sweet chilli sauce.

Thailand’s most popular salad: young papaya mixed with bird’s eye chillies, tomatoes, long beans, lime juice, garlic, and cashew nuts.

With galangal, lemongrass, shiitake mushrooms, and lime leaves. Topped with roasted chillies.

Thailand’s favourite with fresh chillies, garlic, onion, long beans, and bell pepper.

Thailand’s favourite with fresh chillies, garlic, onion, long beans, and bell pepper.

Thailand’s favourite with fresh chillies, garlic, onion, long beans, and bell pepper.

Tossed in oyster sauce with carrot, bell pepper, onion, spring onion, and roasted chillies.

Tossed in oyster sauce with carrot, bell pepper, onion, spring onion, and roasted chillies.

Tossed in oyster sauce with carrot, bell pepper, onion, spring onion, and roasted chillies.

House special slow-cooked extra tender shank in reduced red curry. Topped with kaffir lime leaves and coconut sauce.

Aromatic green chilli paste with coconut milk, aubergines, bamboo shoots, long beans, and sweet basil.

Aromatic green chilli paste with coconut milk, aubergines, bamboo shoots, long beans, and sweet basil.

Aromatic green chilli paste with coconut milk, aubergines, bamboo shoots, long beans, and sweet basil.

Thailand’s favourite with fresh chillies, garlic, onion, long beans, and bell pepper.

Aromatic green chilli paste with coconut milk, tofu, broccoli, aubergines, bamboo shoots, long beans, bell pepper, and sweet basil.

Tossed in vegetarian oyster sauce with carrot, bell pepper, onion, spring onion, and roasted chillies.

Pungent shredded ginger in light soya sauce with black fungus mushrooms, bell pepper, and spring onion.

Stir fried with bird’s eye chillies, basil leaves, long beans, garlic, bell pepper, and onion.

Vegan option available – Thai food royalty: rice noodles stir fried with egg, broccoli, beansprouts, spring onion, sweet turnip, shallot, and crushed peanuts.

Tender stewed melt-in-your-mouth duck breast in brown soya gravy. Served on steamed seasonal vegetables.

Slow braised topped in aromatic coconut sauce, lime juice, lemongrass, and chillies.

Chargrilled marinated lamb cutlets. Served with plum sauce and Thai herb dip.

The ultimate comfort in every Thai household – served crispy in Thai style.

Served crispy in Thai style.