Time for Thai

One of the most popular dishes on our new evening menu is the scallop and prawn Thai green curry. The idea for this dish came about one night last November when the monkfish Thai green curry was proving so popular that we ran out of monkfish. Chef Steve Gilbert then came up with the idea of substituting the monkfish for scallops and prawns. When we told the diners about this switch, many of them changed what they were planning to order and had this instead. Steve said: “Sometimes the best decisions you make in the kitchen are the spontaneous ones.” Steve has previously worked with Thai chefs and therefore the homemade curry sauce is authentic in its flavour. Be sure to come in soon and try this popular dish.

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Lucy ArthurComment