Mintleaf Restaurant occupies a listed building at 28 Bernard Street in Leith. The dining room brings Thai and North Indian cooking together under one roof, with private mezzanine rooms available for celebrations and group occasions.
Indian starters include pakora, samosas and kebabs, followed by familiar curries such as bhuna, dhansak and madras. Tandoori chicken and lamb arrive from the high heat of the oven, while biryani combines saffron rice with meat, seafood, paneer or vegetables.
The Thai side of the menu moves from spring rolls, fish cakes and aromatic soups to coconut curries and wok cooked dishes. Pad Thai, roast duck and seafood preparations give diners contrasting flavours and textures to compare with the Indian selection.
Guests can concentrate on one cuisine or share dishes from both, which gives the restaurant a distinctive flexibility. The polished setting and broad menu suit anything from a relaxed neighbourhood dinner to a larger family celebration.
Address: 28 Bernard Street, Edinburgh EH6 6PP, Scotland
Mintleaf Restaurant Menu
Indian Starters
Pakura
Mixed vegetables in an Indian styled batter, served with yogurt.
Samosa
Pasties stuffed with minced lamb or vegetables, served with green salad & two different dips.
Chana Puri
Chick peas topped with a combination of mild spices & wrapped in puffed fried bread. (supplement Tiger Prawn – £2.00)
Sheek Kebab
Tender minced lamb seasoned with onions, fresh mint & herbs, grilled on skewers, served with green salad & yoghurt mint & sweet chili sauce.
Seabass Tenga
Crispy seabass salad topped with lime, ginger, chilli, sweet & sour dressing (a sort of pathia style treat).
Murgh Tikka or Gosth Tikka
Specially prepared meat marinated in medium spices, grilled on skewers, served with green salad & mint sauce.
Mixed Kebab
A mixture of lamb kebab, chicken kebab & sheek kebab, served with green salad & yoghurt mint sauce.
Indian Main Dishes
North Indian Chilli Garlic Murgh
Pieces of chicken prepared in green chillies with freshly chopped garlic, capsicum & garnished with fresh coriander. A fairly hot dish.
Kerela Chilli Murgh
A pathia style treat for the slightly hotter palate, using fresh chillies & ground kali mirch, with a hint of coconut.
Jaipuri Murgh
A succulent pieces of barbecued chicken breast cooked with fresh mushrooms, peppers & onions using freshly ground punjabi massalla & coriander.
Kathmandu Murgh Tikka
Boneless pieces of barbecued chicken prepared with lentils, spring onions, fresh ginger & garlic, garnished with coriander & a squeeze of lemon.
Murgh Jalfaraizi (medium hot)
Chicken cooked with fresh green chillies & coriander, garnished with a touch of ginger. (prawn option available).
Murgh Tikka Massalam
Marinated chicken in clay oven & cooked in a creamy almond sauce.
Sag Gust
Tender pieces of lamb cooked with fresh spinach & a touch of garlic, spices & herbs.
Shat Kora Gust
Tender pieces of lamb in a calamansi juice, with rinds, lemon leaves & bengali chillies.
Methi Gust (medium hot)
Lamb cooked with herbs, methi (fenugreek) & fragment spices, deliciously aromatic taste. (prawn option available).
Gust Korai
Lamb cooked punjabi style (in korai) in a rich, spiced sauce.
Gust Pasanda
Tender pieces of lamb marinated in spices, cooked with cream.
Old Favourites
Pathia
A sweet & sour hot tasting chicken dish cooked with garlic, onions, fresh coriander, tomatoes & red chillies. Available in Lamb supplement £2.00
Bhuna (medium)
Medium strength, traditional chicken dish garnished with onions, herbs, tomatoes & selected spices. Available in Lamb supplement £2.00
Dhansak (fairly hot & sour)
Chicken cooked spices, pineapple, lentils & garlic producing a sweet, sour & hot taste. Available in Lamb supplement £2.00
Kurma (very mild)
Chicken cooked with cream, coconut & ground almonds. Available in Lamb supplement £2.00
Madras (fairly hot)
Chicken cooked in a rich hot & sour sauce, with garlic, chilli, fresh coriander & lemon juice. Available in Lamb supplement £2.00
Vindaloo (very hot)
Chicken cooked with a larger amount of chilli & lemon juice. Available in Lamb supplement £2.00
Tandoori Speciality
Murgh Tikka
Chicken pieces barbecued in tandoori on skewers. Served on a sizzling platter with salad & sauce.
Tandoori Murgh
Spring chicken marinated in yoghurt with delicate herbs & spices, tandoori barbecued, served on a sizzling platter with salad & sauce.
Gust Tikka
Lamb barbecued in the tandoori on skewers. Served on a sizzling platter with salad & sauce.
Tandoori Mixed
Consists of tandoori chicken, lamb tikka, chicken tikka & sheek tikka. Served on a sizzling platter with salad & sauce.
Chicken Biryani
Chicken slow cooked with rice, steamed with saffron & served with vegetable curry.
Lamb Biryani
Lamb slow cooked with rice, steamed with saffron & served with vegetable curry.
King Prawn Biryani
King Prawn slow cooked with rice, steamed with saffron & served with vegetable curry.
Panir Biryani
Panir slow cooked with rice, steamed with saffron & served with vegetable curry.
Vegetable Biryani
Vegetable slow cooked with rice, steamed with saffron & served with vegetable curry.
Vegetarian Menu
Sag Panir
Spinach prepared with home-made cheese.
Sag Aloo
A combination of spinach & potato cooked in authentic style.
Aloo Gobi
A fine combination of potato & cauliflower.
Bagun Bhuna
Aubergine garnished with onions & green herbs, tomatoes & selected spices.
Bhindi Bhuna
Okra garnished with onions, green herbs, tomatoes & selected spices.
Aloo Chana
Chickpeas & potatoes cooked with herbs & spices.
Sabji Dhansak (fairly hot & sour)
A combination of mixed vegetables cooked with lentils.
Seafood
King Prawn Pathia
A sweet sauce dish with fresh coriander, puree tomatoes & red chillies.
King Prawn Dhansak
King prawn with lentil. Combination of spices, garlic & finished off with pineapple.
Sag King Prawn
King prawn cooked with fresh spinach & a touch of garlic & herbs.
Baguni King Prawn
King prawn cooked with aubergine, cherry tomatoes & selected herbs & spices.
Kerela Chilli Salmon
Salmon spiced with fresh chillies & ground kali mirch, with a hint of coconut, a pathia style treat for the slightly hotter palate.
Seabass Massalam
Sea bass pan fried in a creamy almond sauce.
Seabass Jall Tenga
Crispy sea bass topped with lime, ginger, spices, fresh coriander & red chilli. A sweet, sour & hot taste.
Side Dishes
Dal Tarka
Bhindi Bhajee (okra)
Mushroom Bhajee
Bagun Bhajee
Sag Bhajee
Bombay Aloo
Sundries
Basmati Rice
Pilao Rice
Special Fried Rice
Vegetable Pilao Rice
Chunky Fries
Nan (plain)
Garlic Nan
Peshwari Nan (Almond & Coconut)
Chapati
Paratha
Dahi Raitha
Poppadum
Chutney Tray
Thai Starters
Popia Jae
Vegetable spring rolls.
Mushroom Tempura
Deep fried mushroom in light batter.
Tod Mun
Thai style fish cakes made with fresh cod, served with sweet chilli dipped sauce
Peek Gai
Spicy chicken served with sweet sauce.
Kanom Bueong Youn
Crispy thai pancake filled with tiger prawn & coconut.
Mintleaf Special
Roast duck served with honey sauce.
Pia Ka Pong Long Tang
Crispy sea bass salad topped with mango, lime, ginger, tamarind & chilli dressing.
Thai Soups
Tom Yum Gai
A famous thai soup with chicken, galanka lemon grass, mushrooms & imported herbs. (supplement Tiger Prawn – £1.00)
Tom Kah Gai
A famous Thai soup with chicken, lemon grass, lime leaf, spices & coconut milk. (supplement Tiger Prawn – £1.00)
Thai Main dishes
Gaeng Massamam
Chicken cooked slowly in coconut milk with potatoes & peanuts.
Gaeng Ped
Chicken cooked slowly in coconut milk with potatoes & peanuts. Beef supplement £1.00
Gaeng Keow Warn
A traditional chicken Thai red curry with red chilli paste, bamboo shoots & aubergine. Beef supplement £1.00
Panang
A medium hot curry with chicken, red chilli paste, lime leaves & coconut cream. Beef supplement £1.00
Gaeng Ped Pedyang
Roast duck, sliced & cooked in mild spices, grapes, pineapple, cherry tomatoes & sweet basil.
Wok Speciality
Pad Preow Wan
Thai style sweet & sour dish. Beef supplement £1.00
Pad King
Stir-fried dish flavoured with root ginger, spring onions, vegetables & spices. Beef supplement £1.00
Pad Kraprao
Stir-fried dish with Thai basil & fresh chilli. Beef supplement £1.00
Pad Gai Med Mammung
Chicken stir-fried with mixed vegetables & cashew nuts.
Pad Nuer Prik Thai Oon
Beef stir-fried with chilli & imported fresh green peppers & spring onions.
Pad Thai
A most famous Thai noodle dish stir-fried with chicken, sweet tamarind dressing, egg, roughly chopped peanuts & roasted chilli powder.
Roast Duck Pad King
Stir-fried dish flavoured with root ginger, spring onions, vegetables & spices.
Mintleaf Special
Roast duck stir-fried in a spicy sweet sauce flavoured with honey & mustard.
Vegetarian Dishes
Panang Tao Hu
Bean curd in a panang style curry with coconut cream & lime leaves.
Gaeng Keow Warn Pak
Traditional Thai green curry with aubergines & mixed vegetables.
Gaengped Pak
Traditional Thai red curry with aubergines & mixed vegetables.
Preaw Warn Pak
Thai style sweet & sour dish with vegetables.
Pad Had Med Mammung
Stir fried mushroom, mixed vegetables & cashew nuts with peppers & spring onions.
Seafood
Gung Pad Preow Wan
Thai style sweet & sour dish with king prawns.
Gung Pad Kraprao
Stir-fried king prawn with thai basil & fresh chilli.
Gung Med Mammung
King prawn stir fried with mixed vegetables & cashew nuts.
Gung Keow Warn
King prawn cooked in traditional Thai green curry with aubergines, sweet basil, Thai herbs & rich in coconut milk.
Gung Panang
King prawn cooked in red chilli paste, lime leaves & coconut milk.
Pla Pad King
Sea bass crispy pan fried with root ginger & light soya sauce.
Pla Gaeng Keow Warn
Sea bass cooked in a famous Thai green curry sauce with aubergines, sweet basil, herbs & rich in coconut milk.
Pla Panang
Red snapper cooked in red chilli paste, lime leaves & coconut milk.
Side Dishes
Mun Tod
Sweet potato fritters coated in sesame seeds.
Som Tum
A famous spicy hot & sour salad from northern Thailand.
Pad King Tao Ho
Stir fried bean-curd & mixed vegetables with ginger & spring onions.
Pad Pak Kraprao
Stir fried vegetables with Thai basil & fresh chilli.