THREE WEEK RESIDENCY

TUES 25 AUG – SAT 12 SEPT​​​​​​

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Rice Paddy focuses on the food of northern Thailand - bold, flavoursome and fresh. Cooking over coals, the menu has been designed to share - w/ highlights including: the BETEL LEAF - a single bite filled w/ peanut, tamarind caramel and grapefruit; the MU PING skewer - pork neck marinated in soy, and brushed w/ coconut milk as it is grilled over coal; and the TROUT CRUDO, which is dressed w/ orange nam jim and topped w/ trout roe.

 

The BEEF LAAB – the Thai take on a beef tartare – is served w/ an egg yolk that has been cured in fish sauce, and served w/ fresh herbs and puffed pork skin; the house-made Thai sausage is a fragrant, herbal snack w/ pickles on the side; and the WATERMELON SALAD comes w/ a spicy soy-based dressing and fresh mint.

 

The line-caught MACKEREL AEB PLA is taken off the bone, mixed w/ curry spices and wrapped in a banana leaf before being cooked over the coals and served w/ burnt lime. The LAMB SHANK HANG LAE is a rich curry sauce, topped w/ peanuts, pickled garlic and fried ginger, and the GAI YANG sees chicken marinated in lemongrass and barbecued for a smokey note, served w/ a tamarind dipping sauce...  

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Full menu available throughout the week, Tuesday to Saturday, PLUS the £25 set menu on Weds (2-courses and a drink for £25)​​​. 

 

Bookings are open, and advised, walk-ins are welcome.