Maries Thai Cafe Menu

MIXED STARTER

(Spring Rolls, Fish Cakes, Satay Prawn Toast, and Prawn Cracker)

CHICKEN SATAY

(Skewered chicken breast in turmeric marinade, completed with peanut sauce)

THAI WINGS

(Crispy and moist chicken wings, paired with sweet chilli dip)

DIM SUM DUMPLINGS

(Steamed minced chicken wrapped in thin pastry)

PRAWN TOAST

(Tasteful prawn crunch)

FISH CAKES

(Hot and spicy pillows of bream)

GOONG CHOOP

(King prawns, dipped and fried in light batter)

SPRING ROLLS

(Bitesized rolls of sliced cabbage and carrots, with a vermicelli twist)

TAO HU TOD

(Deep fried tofu cubes served with sweet chilli dip)

PUK CHOOP

(Assorted vegetables in crisp batter)

PRAWN CRACKERS

(Light bites to get you going, comes with sweet chilli dip)

TOM YUM

(Traditional hot and sour soup)

FISH BALLS SOUP

(Clear soup with fresh beansprouts and fish meatballs)

TOM KHA

(Soup that captures all with its sweet/spicy/sourness, flavoured by galangal and a dash of coconut milk)

SOM TUM

(Popular Thai salad with crispy grated carrots, cabbage and green beans, tossed in a sharp chilli dressing)

GREEN SALAD

(Sweet and refreshing salad topped with Marie’s peanut dressing. With Lettuce, onions, cucumbers, tomatoes)

YUM

(Spicy salad with fresh chillies, onions and meat of choice)

PLA

(Flavoured salad with bursts of lemongrass, prik pau and kaffir lime leaves)

CASHEWNUTS

(Mushrooms, peppers, carrots, and onions topped with crunchy cashews)

GINGER

(Zingy stir-fry with mushrooms, peppers, carrots, onions and baby corn)

OYSTER SAUCE

(Mushrooms, broccoli, peppers, and onions quickly cooked in oyster sauce)

GARLIC & BLACK PEPPER

(MEAT of choice souteed in garlic and black pepper)

BLACK BEAN SAUCE

(Green beans, peppers and onions combined with warmth of basil leaves and fresh Chillies)

PRIK KING

(Green beans, and peppers in hot curry paste for chilli-goodness)

GREEN

(Green Chilli paste in coconut milk, with peppers, green beans and bamboo shoots)

RED

(Red Chilli paste in coconut milk, with peppers, green beans and bamboo shoots)

JUNGLE

(Intense watery curry with bamboo, green beans, peppers and baby corn)

PANANG

(Dried red chilli paste in creamy coconut milk with peppers and green beans)

MASSAMUN

(Mild/sweet curry with nutty aromas. Includes onions and potatoes)

PLA SAM ROD

(Crispy cod fillet in a trio of sweet, sour and spicy sauce)

PED MAKAM

(Flash fried tender duck breast under Marie’s sweet tamarind sauce)

GOONG MAKAM

(Tempura battered prawns treated with sweet tamarind sauce)

MOO YANG

(MARIEnated grilled pork slices with sweet chilli dip)

MARIE’S BBQ CHICKEN

(Delicately grilled thigh slices, completed with sweet chilli dip)

PAD THAI

(Fried thin rice noodles in tamarind pulp, eggs, beansprouts, sliced cabbage and carrots)

PAD CEE EAW

(Fried thick rice noodles in light soy sauce and soy beans, with chopped carrots, cabbage, broccoli)

DRUNKEN NOODLES

(Thick rice noodles with chilli and basil kick, bamboo shoots, peppers, and onions)

CHOW MEIN

(Egg noodles fried with sliced carrots and cabbage)

MARIE’S FRIED RICE

(Rice quickly beaten in eggs, a touch of soy sauce, tomatoes, and carrots)

STEAMED RICE

(A blank canvas for all your desires)

EGG FRIED

(A blank canvas for all your desires)

COCONUT RICE

(A blank canvas for all your desires)

TOFU

FRITTERS ‘NICE

(Fried Banana fritters with vanilla ice-cream, and a squeeze of honey)

NUN’S BANABAS

(Gently softened Banana in sweet and salty milk)

STICKY COCONUT RICE

(Warm and coconutty rice pudding, topped with vanilla ice-cream )