Papaya Cremorne
Takeaway menu and
Free home delivery

(within designated areas / minimum $20)

Appetisers

1 PO PIAH SOD $5.90 (2 pieces)

Prawns, crab meat, marinated tofu wrapped with pastry served with homemade Thai sauce.

2 KAI SATAY $6.90 (4 skewers)

A popular snack of Southern Thailand, grilled marinated chicken breast on skewers, served with peanut sauce and cucumber relish.

3 TUNG TONG $6.90 (4 money bags)

Created in the royal kitchens of Thailand, these ‘bags-of-gold’ are a lovely contrast of the crispy fried pastry and the soft filling of chicken, crab meat, crushed peanuts, green peas and corn. Served with a plum sauce.

4 TOD MON KOONG $8.90 (4 prawn cakes)

Patties of prawns and minced pork with Thai herbs and white pepper served with plum sauce and cucumber relish.

5 KAI HOR BAI TOEY $6.90 (4 pieces)

Succulent chicken, marinated and wrapped in fragrant pandan leaves then deep fried. Served with a tangy sweet sesame and tamarind relish.

6 CURRY PUFF $5.90 (4 pieces)

Totally vegetarian, fresh vegetables are chopped and mixed with a fragrant curry sauce, then wrapped in puff pastry and lightly fried. Served with a sweet chilli dipping sauce.

7 PO PIAH KOONG PED TOD $6.90
(6 pieces)

A popular Thai appetiser, these parcels of golden crispy pastry are filled with chopped prawns and roast duck, slices of black fungi, vermicelli, garlic and coriander root served with plum sauce.

Soups

8 TOM YUM KOONG $8.90

King prawns and oyster mushrooms are served in this spicy-zesty broth. Flavoured with roast chilli paste, lemongrass, kaffir lime leaves and lemon juice.

9 TOM KHA KAI $8.90

Tender chicken breast and oyster mushrooms are poached gently in a mild coconut broth flavoured with cherry tomatoes, galangal, and a touch of roasted chilli jam.

Mini Dishes

10 PAD PAK BOONG $11.90

Fresh Siamese watercress, stir-fried with oyster sauce, soy bean sauce, garlic and a dash of chilli.

11 PU NIM TOD KROB $14.90

Battered soft shell crab, lightly fried and served with crunchy wonton skins, sprinkled with fried garlic and crunchy seaweed.

12 KAI YANG KA-TI-SOD $14.90

Tender chicken strips are marinated with traditional Thai herbs, lightly grilled and then tossed in a light coconut sauce and served with a chilli dipping sauce and sticky rice.

13 NEUA YANG $14.90

Grilled marinated beef, thinly sliced, served with Nam Jim Jaew (Thai chilli dip) and sticky rice.

14 MOO PING $14.90

A delight created on the streets of Bangkok, grilled marinated pork is skewered and served with Nam Jim Jaew (Thai chilli dip) and sticky rice.

Salad

15 SOM TUM $16.90

This north eastern Thai papaya salad is a classic. Created with shredded green papaya tossed with dried shrimps, cherry tomatoes and peanuts drizzled with lemon juice dressing. The salad is pounded in mortar, served with sticky rice and a choice of Kai Yang, Moo Ping, or Neua Yang

16 YUM HUA PLEE $17.90

Banana flower salad with king prawns tossed with shredded kaffir lime, mint, chilli lemongrass, dried shrimp, and drizzled with coconut milk and chilli jam dressing.

17 YUM NEUA $15.90

Grilled marinated beef tossed with sliced apple eggplant, mint, coriander leaves, shallots, red onion, together with chilli-lime dressing. Sprinkled with roasted rice and fried garlic.

18 YUM PLA MUCK $16.90

Grilled octopus topped with a salad of coriander leaves, mint, red onion, sliced cucumber and carrot ribbons drizzled with chilli-lime dressing and sprinkled with crispy fried shallots and cashew nuts.

19 YUM PED $16.90

Grilled roast duck tossed with lemongrass, coriander leaves, shallots, red onion, chilli, sliced cucumber and carrot ribbons drizzled with chilli jam and coconut sauce.

Stir fry

Take control of making your own feast, with your choice of meat, fresh seasonal vegetables and a choice of a fabulous Thai sauces.

Vegetable $12.90

Tofu $12.90

Chicken $13.90

Beef $13.90

Duck $16.90

Fish fillet $14.90

Octopus $14.90

Prawns $16.90

Seafood $16.90

20 CASHEW NUT SAUCE

The flavour of Thailand’s classic stir fry with roasted cashew nuts and authentic chilli jam which is unique to Thai cuisine.

21 GARLIC AND PEPPER SAUCE

A healthy dose of goodness, this stir-fry has a soy and oyster sauce base and highlights of fragrant garlic and cracked peppercorns.

22 CHILLI BASIL SAUCE

Stir-fried fresh long red and sharp chillies with crushed garlic combined with fragrant holy basil leaves.

23 SATAY SAUCE

Originally from the south of Thailand, satay’s are universally popular with a stir-fried peanut sauce and Thai aromatic spices.

24 GINGER AND SHALLOT SAUCE

Ginger has always been considered a powerful aphrodisiac in Thailand, this delicate combination stir-fry with shredded ginger is no exception.

25 SWEET COCONUT MILK AND CHILLI BASIL SAUCE

Home made of soya beans, crushed garlic, coriander root simmered in creamy coconut milk.

26 LIME LEAVES AND PEPPERCORNS

Stir fired combination of fragrant garlic, chilli, lime leaves and peppercorns in oyster sauce.

27 TAMARIND SAUCE

A homemade sweet tamarind juice is stir-fried with seasonal vegetables and sprinkled with fried red onion.

Curry

28 GREEN CURRY

The fragrant green curry served with baby corn, Thai apple eggplants, bamboo shoots, ka-chai and sweet basil.

29 PANANG CURRY

Always a favorite, this warming curry with its full body is perfectly served with seasonal vegetables, chopped kaffir lime leaves, long red chillies and baby corn.

Best with beef but chicken is available on request.

30 MASSAMUN NEUA (beef only)

Traditional braising of beef with coconut milk, onion and served with baby potatoes in a spiced massaman curry, sprinkled with cashew nuts and fried red onions.

31 KAENG KARI KAI (chicken only)

Whole chicken maryland leg is coated with a turmeric curry, then slow cooked with whole onions, baby potatoes in an aromatic yellow curry with coconut milk, topped with crispy chopped garlic and served with cucumber dipping sauce (Ar-jard).

Noodles

32 PAD THAI

The classical Thai stir-fry of rice thin noodles stirred with king prawns, chicken, bean spouts, crushed peanut and scented sliced red onion wrapped in a beautiful egg nest.

33 PAD KU-AE TEAW

A famous street food found in central Thailand. This delicious sweet soy is a stir-fry with flat rice noodles, and crispy bean spouts.

34 PAD SWEET CHILLI JAM

Stir-fried flat rice noodles with chilli jam, roasted chilli and dressed with cashew nuts and egg.

35 PAD SWEET COCONUT MILK CHILLI BASIL NOODLE

Flat rice noodles and chicken stirred with homemade creamy sweet chilli sauce topped with a heap of lightly fried basil leaves.

36 PAD KEE MAO

Stir-fried flat rice noodles with heated chilli, garlic and fragrant basil leaves.

37 PAD SE-EW

Stir-fried flat rice noodles in a dark soy, oyster sauce with the aromatic freshly ground white pepper.

Papaya’s specials

38 PAD PAK $12.90

Good for your health dish; green vegetables, crushed garlic, tofu, cashew nut, shiitake mushrooms and baby corn stirred together in oyster sauce and topped with fried red onions.

39 KAENG PHED PED YANG $16.90

This highly spiced red curry highlights the boneless roast duck in chilli red curry combined with lychee, pineapple and cherry tomatoes which temper the heat of this classic.

40 KAE KATIEM $18.90

Marinated lamb cutlets with herbs and fragrant cloves and sesame oil served with seasonal vegetables stir-fried in a garlic and pepper sauce.

41 YUM TALAY $23.90

Fabulous meal from the people in the east of Thailand – grilled fresh water scampi, blanched calamari rings, fish fillets, prawns, mussels and scallops topped with a traditional Thai salad.

42 KAENG TAE-PO $16.90

Stimulating spices and comforting coconut with marinated pork cooked in a chilli red curry mixed with Siamese watercress, pineapple, apple eggplant and tamarind sauce.

43 LARB PED $16.90

This popular dish of north eastern Thailand uses chopped roast duck tossed with finely sliced red onion, mint leaves, Thai parsley, sliced shallots and a chilli lemon dressing sprinkled with roasted rice.

44 PLA SAM ROS $29.90

Deep fried whole barramundi dressed with sweet chilli sauce, tamarind sauce, kaffir lime leaves, chopped long chilli and basil topped with fried enoki mushrooms served on a bed of lightly stir-fried bok choy.

45 PED NAM BOUY $23.90

Tender roast duck served with shiitake mushrooms, bok choy and dressed with a light plum sauce, spiced with garlic, cinnamon and star anise.

46 KAO PAD SUB-PRA-ROD $16.90

Special Thai fried rice with king prawns, chicken and crab meat with peas, diced carrot, sliced onion and pieces of pineapple.

Side dishes

JASMINE RICE $3.00

STICKY RICE $3.00

ROTI $2.50

SESAME CRACKERS $2.50

SAFFRON RICE $3.50

CRISPY RICE NOODLES $3.50

GARLIC RICE $3.50

Soft drinks

Coke / Diet coke $3.00

Lemon squash / Lemonade $3.00

Sparkling mineral water $3.00

Free home delivery within designated area (minimum order $20)

Delivery time from 5pm to 10.30pm

Papaya Cremorne
Dine in

Appetisers

1 PO PIAH SOD (2 pieces)

Prawns, crab meat, marinated tofu wrapped with pastry served with homemade Thai sauce.

2 KAI SATAY (4 skewers)

A popular snack of Southern Thailand, grilled marinated chicken breast on skewers, served with peanut sauce and cucumber relish.

3 TUNG TONG (4 money bags)

Created in the royal kitchens of Thailand, these ‘bags-of-gold’ are a lovely contrast of the crispy fried pastry and the soft filling of chicken, crab meat, crushed peanuts, green peas and corn. Served with a plum sauce.

4 TOD MON KOONG (4 prawn cakes)

Patties of prawns and minced pork with Thai herbs and white pepper served with plum sauce and cucumber relish.

5 KAI HOR BAI TOEY (4 pieces)

Succulent chicken, marinated and wrapped in fragrant pandan leaves then deep fried. Served with a tangy sweet sesame and tamarind relish.

6 CURRY PUFF (4 pieces)

Totally vegetarian, fresh vegetables are chopped and mixed with a fragrant curry sauce, then wrapped in puff pastry and lightly fried. Served with a sweet chilli dipping sauce.

7 PO PIAH KOONG PED TOD (6 pieces)

A popular Thai appetiser, these parcels of golden crispy pastry are filled with chopped prawns and roast duck, slices of black fungi, vermicelli, garlic and coriander root served with plum sauce.

Soups

8 TOM YUM KOONG

King prawns and oyster mushrooms are served in this spicy-zesty broth. Flavoured with roast chilli paste, lemongrass, kaffir lime leaves and lemon juice.

9 TOM KHA KAI

Tender chicken breast and oyster mushrooms are poached gently in a mild coconut broth flavoured with cherry tomatoes, galangal, and a touch of roasted chilli jam.

Mini Dishes

10 PAD PAK BOONG

Fresh Siamese watercress, stir-fried with oyster sauce, soy bean sauce, garlic and a dash of chilli.

11 PU NIM TOD KROB

Battered soft shell crab, lightly fried and served with crunchy wonton skins, sprinkled with fried garlic and crunchy seaweed.

12 KAI YANG KA-TI-SOD

Tender chicken strips are marinated with traditional Thai herbs, lightly grilled and then tossed in a light coconut sauce and served with a chilli dipping sauce and sticky rice.

13 NEUA YANG

Grilled marinated beef, thinly sliced, served with Nam Jim Jaew (Thai chilli dip) and sticky rice.

14 MOO PING

A delight created on the streets of Bangkok, grilled marinated pork is skewered and served with Nam Jim Jaew (Thai chilli dip) and sticky rice.

Salad

15 SOM TUM

This north eastern Thai papaya salad is a classic. Created with shredded green papaya tossed with dried shrimps, cherry tomatoes and peanuts drizzled with lemon juice dressing. The salad is pounded in mortar, served with sticky rice and a

choice of Kai Yang, Moo Ping, Neua Yang, or Punim Tod Krob (battered soft shell crab).

16 YUM HUA PLEE

Banana flower salad with king prawns tossed with shredded coconut, mint, red onion, crushed peanuts, dried shrimp and drizzled with coconut milk and chilli jam dressing.

17 YUM NEUA

Grilled marinated beef tossed with sliced apple eggplant, mint, coriander leaves, shallots, red onion, together with chilli-lime dressing. Sprinkled with roasted rice and fried garlic.

18 YUM PLA MUCK

Grilled octopus topped with a salad of coriander leaves, mint, red onion, sliced cucumber and carrot ribbons drizzled with chilli-lime dressing and sprinkled with crispy fried shallots and cashew nuts.

19 YUM PED

Grilled roast duck tossed with lemongrass, coriander leaves, shallots, red onion, chilli, sliced cucumber and carrot ribbons drizzled with chilli jam and coconut sauce.

Papaya’s specials

20 PAD PAK

Good for your health dish; green vegetables, crushed garlic, tofu, cashew nut, shiitake mushrooms and baby corn stirred together in oyster sauce and topped with fried red onions.

21 PLA MUCK TOD KATIEM

Simple dish of Bangkok’s home-life created by frying whole sliced squid stuffed with marinated minced chicken, vermicelli, garlic and fungi tossed with fried garlic.

22 KAE KATIEM

Marinated lamb cutlets with herbs and fragrant cloves and sesame oil served with seasonal vegetables stir-fried in a garlic and pepper sauce.

23 YUM TALAY

Fabulous meal from the people in the east of Thailand – grilled fresh water scampi, blanched calamari rings, fish fillets, prawns, mussels and scallops topped with a traditional Thai salad.

24 PAD CHA TALAY

A delicious assortment of fresh king prawns, scallops, fish, mussels and squid, stir-fried and flavoured in a tangy-spice sauce made from kha-chai, peppercorns, kaffir lime leaves and sheared lemongrass, holy basil, galangal, garlic, and fired up with our special home-made chilli sauce.

25 KAENG TAE-PO

Stimulating spices and comforting coconut with marinated pork cooked in a chilli red curry mixed with Siamese watercress, pineapple, apple eggplant and tamarind sauce.

26 LARB PED

This popular dish of north eastern Thailand uses chopped roast duck tossed with finely sliced red onion, mint leaves, Thai parsley, sliced shallots and a chilli lemon dressing sprinkled with roasted rice.

27 PLA SAM ROS

Deep fried whole barramundi dressed with sweet chilli sauce, tamarind sauce, kaffir lime leaves, chopped long chilli and basil topped with fried enoki mushrooms served on a bed of lightly stir-fried bok choy.

28 MEE GROB KOONG

A crispy nest of thin rice noodles, dressed with a sweet tangy sauce topped with freshly grilled king prawns, cherry tomatoes, shallots and fried red onions.

29 PED NAM BOUY

Tender roast duck served with shiitake mushrooms, bok choy and dressed with a light plum sauce, spiced with garlic, cinnamon and star anise.

30 KAO PAD SUB-PRA-ROD

Special Thai fried rice with king prawns, chicken and crab meat with peas, diced carrot, sliced onion and pieces of pineapple served in a half pineapple sphere.

Curry

31 KAENG PHED PED YANG

Action packed, this highly spiced red curry highlights the deep flavours of boneless roast duck in a chilli red curry combined with lychees, pineapple and cherry tomatoes which temper the heat of this classic dish.

32 KAENG KEAW WARN

The tender fish is simmered gently in this fragrant green curry so that it flakes and melts in your mouth. Served with baby corn, Thai apple eggplants, bamboo shoots, kha-chai and sweet basil.

Available with chicken on request.

33 PANANG CURRY

Always a favorite, this warming curry with its full body is perfectly served with seasonal vegetables, chopped kaffir lime leaves, long red chillies and baby corn.

Best with beef but chicken is available on request.

34 MASSAMUN NEUA

Traditional braising of beef with coconut milk, onion and served with baby potatoes in a spiced massaman curry, sprinkled with cashew nuts and fried red onions.

35 KAENG KARI KAI (chicken only)

Whole chicken maryland leg is coated with a turmeric curry, then slow cooked with whole onions, baby potatoes in an aromatic yellow curry with coconut milk, topped with crispy chopped garlic and served with cucumber dipping sauce (Ar-jard).

Rice Noodles

36 PAD THAI HOR KA-EI

The classical Thai stir-fry of rice thin noodles stirred with king prawns, chicken, bean spouts, crushed peanut and scented sliced red onion wrapped in a beautiful egg nest.

37 PAD KU-AE TEAW HIMMAPARN

Stir-fried flat rice noodle with chicken or beef, roasted chilli and dressed with cashew nuts and egg.

38 PAD KU-AE TEAW KOONG

A famous of type of street food found in central Thailand. A delicious sweet soy is stir-fried with flat rice noodles, prawns and crispy bean spouts.

39 PAD SWEET COCONUT MILK CHILLI BASIL

Flat rice noodles and chicken stirred with homemade creamy sweet chilli sauce topped with a heap of lightly fried basil leaves.

40 PAD KEE MAO NEUA

Stir-fried flat rice noodles with heated chilli, beef, garlic and fragrant basil leaves.

41 PAD SE-EW

Tossing flat rice noodles with your choice of chicken or beef and seasonal vegetables in a rich dark soy and oyster sauce with the aromatic kick of freshly ground white pepper.

Available with duck on request.

Stir fry

Take control of making your own feast, with your choice of meat, fresh seasonal vegetables and a choice of a fabulous Thai sauce.

Vegetable

Tofu

Chicken

Beef

Duck

Fish fillet

Octopus

Prawns

Seafood

42 CASHEW NUT SAUCE

The flavour of Thailand’s classic stir fry with roasted cashew nuts and authentic chilli jam which is unique to Thai cuisine.

43 GARLIC AND PEPPER SAUCE

A healthy dose of goodness, this stir-fry has a soy and oyster sauce base and highlights of fragrant garlic and cracked peppercorns.

44 CHILLI BASIL SAUCE

Stir-fried fresh long red and sharp chillies with crushed garlic combined with fragrant holy basil leaves.

45 SATAY SAUCE

Originally from the south of Thailand, satay’s are universally popular with a stir-fried peanut sauce and Thai aromatic spices.

46 GINGER AND SHALLOT SAUCE

Ginger has always been considered a powerful aphrodisiac in Thailand, this delicate combination stir-fry with shredded ginger is no exception.

47 SWEET COCONUT MILK AND CHILLI BASIL SAUCE

Home made of soya beans, crushed garlic, coriander root simmered in creamy coconut milk.

48 LIME LEAVES AND PEPPERCORNS

Stir fired combination of fragrant garlic, chilli, lime leaves and peppercorns in oyster sauce.

49 TAMARIND SAUCE

A homemade sweet tamarind juice is stir-fried with seasonal vegetables and sprinkled with fried red onion.

Side dishes

50 JASMINE RICE

51 STICKY RICE

52 SAFFRON RICE

53 CRISPY RICE NOODLES

54 ROTI

55 SESAME CRACKERS

56 GARLIC RICE

Daily dessert

Soft drinks

Coke / Diet coke

Lemon squash / Lemonade

Sparkling mineral water

Lemon lime bitters

Pink lemonade

Apple juice / Orange juice

Green tea / Jasmine tea

Papaya Cremorne
Banquet A
$35 pp (minimum 4 people)

Appetiser

1 KAI SATAY

A popular snack of Southern Thailand, grilled marinated chicken breast on skewers, served with a peanut sauce and cucumber relish.

2 CURRY PUFF

Totally vegetarian, fresh vegetables are chopped and mixed with a fragrant curry sauce, then wrapped in puff pastry and lightly fried. Served with a sweet chilli dipping sauce.

3 PO PIAH KOONG PED TOD

A popular Thai appetiser, these parcels of golden crispy pastry are filled with chopped prawns and roast duck, slices of black fungi, vermicelli, garlic and coriander root served with plum sauce.

Main

1 PAD PAK

Good for your health dish, green vegetables, crushed garlic, tofu, cashew nuts, shiitake mushrooms and baby corn stirred together in oyster sauce and sprinkled with lightly fried red onions.

2 KAENG KARI KAI (chicken only)

Whole chicken maryland leg is coated with a turmeric curry, then slow cooked with whole onions, baby potatoes in an aromatic yellow curry with coconut milk, topped with crispy chopped garlic and served with cucumber dipping sauce (Ar-jard).

3 PAD CHA TALAY

A delicious assortment of fresh king prawn, scallops, fish, mussels and squid, stir-fried and flavoured in a tangy-spice sauce made from kha-chai, peppercorns, kaffir lime leaves and sheared lemongrass, holy basil, galangal, garlic, and fired up by our special home-made chilli sauce.

STEAMED RICE

Papaya Cremorne
Banquet B
$45 pp (minimum 4 people)

Appetiser

1 KAI SATAY

A popular snack of Southern Thailand, grilled marinated chicken breast on skewers, served with a peanut sauce and cucumber relish.

2 CURRY PUFF

Totally vegetarian, fresh vegetables are chopped and mixed with a fragrant curry sauce, then wrapped in puff pastry and lightly fried. Served with a sweet chilli dipping sauce.

3 PU NIM TOD KROB

Battered soft shell crab, lightly fried and served with crispy wonton skins, sprinkled with sesame seeds and crunchy seaweed.

4 TUNG TONG

Created in the royal kitchens of Thailand, these ‘bags-of-gold’ are a lovely contrast of the crispy fried pastry and the soft filling of chicken, crab meat, crushed peanuts, green peas and corn. Served with a plum sauce.

Main

1 PAD PAK

Good for your health dish, green vegetables, crushed garlic, tofu, cashew nuts, shiitake mushrooms and baby corn stirred together in oyster sauce and sprinkled with lightly fried red onions.

2 MASSAMUN NEUA

Traditional braising of beef with coconut milk and onion, served with baby potatoes in a spiced massaman curry, sprinkled with cashew nuts and fried red onions.

3 PLA SAM ROS

Deep fried whole barramundi dressed with sweet chilli sauce, tamarind sauce, kaffir lime leaves, chopped long chilli and basil topped with fried enoki mushrooms served on a bed of lightly stir-fried bok choy.

4 SEAFOOD WITH SWEET COCONUT MILK AND CHILLI BASIL

Stir-fried seafood with homemade creamy sweet chilli sauce topped with a heap of fried basil leaves.

STEAMED RICE

Daily dessert

Papaya Cammeray
Takeaway menu and
Free home delivery

(within designated areas)

Appetisers

1 PO PIAH SOD $5.90 (2 pieces)

Prawns, crab meat, marinated tofu wrapped with pastry served with homemade Thai sauce.

2 KAI SATAY $6.90 (4 skewers)

A popular snack of Southern Thailand, grilled marinated chicken breast on skewers, served with peanut sauce and cucumber relish.

3 TUNG TONG $6.90 (4 money bags)

Created in the royal kitchens of Thailand, these ‘bags-of-gold’ are a lovely contrast of the crispy fried pastry and the soft filling of chicken, crab meat, crushed peanuts, green peas and corn. Served with a plum sauce.

4 TOD MON KOONG $8.90 (4 prawn cakes)

Patties of prawns and minced pork with Thai herbs and white pepper served with plum sauce and cucumber relish.

5 KAI HOR BAI TOEY $6.90 (4 pieces)

Succulent chicken, marinated and wrapped in fragrant pandan leaves then deep fried. Served with a tangy sweet sesame and tamarind relish.

6 CURRY PUFF $5.90 (4 pieces)

Totally vegetarian, fresh vegetables are chopped and mixed with a fragrant curry sauce, then wrapped in puff pastry and lightly fried. Served with a sweet chilli dipping sauce.

7 PO PIAH KOONG PED TOD $6.90
(6 pieces)

A popular Thai appetiser, these parcels of golden crispy pastry are filled with chopped prawns and roast duck, slices of black fungi, vermicelli, garlic and coriander root served with plum sauce.

Soups

8 TOM YUM KOONG $8.90

King prawns and oyster mushrooms are served in this spicy-zesty broth. Flavoured with roast chilli paste, lemongrass, kaffir lime leaves and lemon juice.

9 TOM KHA KAI $8.90

Tender chicken breast and oyster mushrooms are poached gently in a mild coconut broth flavoured with cherry tomatoes, galangal, and a touch of roasted chilli jam.

Mini Dishes

10 PAD PAK BOONG $11.90

Fresh Siamese watercress, stir-fried with oyster sauce, soy bean sauce, garlic and a dash of chilli.

11 PU NIM TOD KROB $14.90

Battered soft shell crab, lightly fried and served with crunchy wonton skins, sprinkled with fried garlic and crunchy seaweed.

12 KAI YANG KA-TI-SOD $14.90

Tender chicken strips are marinated with traditional Thai herbs, lightly grilled and then tossed in a light coconut sauce and served with a chilli dipping sauce and sticky rice.

13 NEUA YANG $14.90

Grilled marinated beef, thinly sliced, served with Nam Jim Jaew (Thai chilli dip) and sticky rice.

14 MOO PING $14.90

A delight created on the streets of Bangkok, grilled marinated pork is skewered and served with Nam Jim Jaew (Thai chilli dip) and sticky rice.

Salad

15 SOM TUM $16.90

This north eastern Thai papaya salad is a classic. Created with shredded green papaya tossed with dried shrimps, cherry tomatoes and peanuts drizzled with lemon juice dressing. The salad is pounded in mortar, served with sticky rice and a choice of

Kai Yang, Moo Ping, Neua Yang, or

Punim Tod Krob (battered soft shell crab).

16 YUM HUA PLEE $17.90

Banana flower salad with king prawns tossed with shredded kaffir lime, mint, chilli lemongrass, dried shrimp, and drizzled with coconut milk and chilli jam dressing.

17 YUM NEUA $15.90

Grilled marinated beef tossed with sliced apple eggplant, mint, coriander leaves, shallots, red onion, together with chilli-lime dressing. Sprinkled with roasted rice and fried garlic.

18 YUM PLA MUCK $16.90

Grilled octopus topped with a salad of coriander leaves, mint, red onion, sliced cucumber and carrot ribbons drizzled with chilli-lime dressing and sprinkled with crispy fried shallots and cashew nuts.

19 YUM PED $16.90

Grilled roast duck tossed with lemongrass, coriander leaves, shallots, red onion, chilli, sliced cucumber and carrot ribbons drizzled with chilli jam and coconut sauce.

Stir fry

Take control of making your own feast, with your choice of meat, fresh seasonal vegetables and a selection of fabulous Thai sauces, curry or noodles.

VEGETABLE $12.90

TOFU $12.90

CHICKEN $13.90

BEEF $13.90

DUCK $16.90

FISH FILLET $14.90

OCTOPUS $14.90

PRAWNS $16.90

SEAFOOD $16.90

20 CASHEW NUT SAUCE

The flavour of Thailand’s classic stir fry with roasted cashew nuts and authentic chilli jam which is unique to Thai cuisine.

21 GARLIC AND PEPPER SAUCE

A healthy dose of goodness, this stir-fry has a soy and oyster sauce base and highlights of fragrant garlic and cracked peppercorns.

22 CHILLI BASIL SAUCE

Stir-fried fresh long red and sharp chillies with crushed garlic combined with fragrant holy basil leaves.

23 SATAY SAUCE

Originally from the south of Thailand, satay’s are universally popular with a stir-fried peanut sauce and Thai aromatic spices.

24 GINGER AND SHALLOT SAUCE

Ginger has always been considered a powerful aphrodisiac in Thailand, this delicate combination stir-fry with shredded ginger is no exception.

25 SWEET COCONUT MILK CHILLI BASIL SAUCE

Home made of soya beans, crushed garlic, coriander root simmered in creamy coconut milk.

26 LIME LEAVES AND PEPPERCORNS

Stir fired combination of fragrant garlic, chilli, lime leaves and peppercorns in oyster sauce.

27 TAMARIND SAUCE

A homemade sweet tamarind juice is stir-fried with seasonal vegetables and sprinkled with fried red onion.

Curry

28 GREEN CURRY

The fragrant green curry served with baby corn, Thai apple eggplants, bamboo shoots, ka-chai and sweet basil.

29 PANANG CURRY

Always a favorite, this warming curry with its full body is perfectly served with seasonal vegetables, chopped kaffir lime leaves, long red chillies and baby corn. Best with beef but chicken is available on request.

30 MASSAMUN NEUA (beef only)

Traditional braising of beef with coconut milk, onion and served with baby potatoes in a spiced massaman curry, sprinkled with cashew nuts and fried red onions.

31 KAENG KARI KAI (chicken only)

Whole chicken maryland leg is coated with a turmeric curry, then slow cooked with whole onions, baby potatoes in an aromatic yellow curry with coconut milk, topped with crispy chopped garlic and served with cucumber dipping sauce (Ar-jard).

Noodles

32 PAD THAI

The classical Thai stir-fry of rice thin noodles stirred with king prawns, chicken, bean spouts, crushed peanut and scented sliced red onion wrapped in a beautiful egg nest.

33 PAD KU-AE TEAW

A famous street food found in central Thailand. This delicious sweet soy is a stir-fry with flat rice noodles, and crispy bean spouts.

34 PAD SWEET CHILLI JAM

Stir-fried flat rice noodles with chilli jam, roasted chilli and dressed with cashew nuts and egg.

35 PAD SWEET COCONUT MILK CHILLI BASIL NOODLE

Flat rice noodles and chicken stirred with homemade creamy sweet chilli sauce topped with a heap of lightly fried basil leaves.

36 PAD KEE MAO

Stir-fried flat rice noodles with heated chilli, garlic and fragrant basil leaves.

37 PAD SE-EW

Stir-fried flat rice noodles in a dark soy, oyster sauce with the aromatic freshly ground white pepper.

Papaya’s specials

38 PAD PAK $12.90

Good for your health dish; green vegetables, crushed garlic, tofu, cashew nut, shiitake mushrooms and baby corn stirred together in oyster sauce and topped with fried red onions.

39 KAENG PHED PED YANG $16.90

This highly spiced red curry highlights the boneless roast duck in chilli red curry combined with lychee, pineapple and cherry tomatoes which temper the heat of this classic.

40 KAE KATIEM $18.90

Marinated lamb cutlets with herbs and fragrant cloves and sesame oil served with seasonal vegetables stir-fried in a garlic and pepper sauce.

41 YUM TALAY $23.90

Fabulous meal from the people in the east of Thailand – grilled fresh water scampi, blanched calamari rings, fish fillets, prawns, mussels and scallops topped with a traditional Thai salad.

42 KAENG TAE-PO $16.90

Stimulating spices and comforting coconut with marinated pork cooked in a chilli red curry mixed with Siamese watercress, pineapple, apple eggplant and tamarind sauce.

43 LARB PED $16.90

This popular dish of north eastern Thailand uses chopped roast duck tossed with finely sliced red onion, mint leaves, Thai parsley, sliced shallots and a chilli lemon dressing sprinkled with roasted rice.

44 PLA SAM ROS $29.90

Deep fried whole barramundi dressed with sweet chilli sauce, tamarind sauce, kaffir lime leaves, chopped long chilli and basil topped with fried enoki mushrooms served on a bed of lightly stir-fried bok choy.

45 PED NAM BOUY $23.90

Tender roast duck served with shiitake mushrooms, bok choy and dressed with a light plum sauce, spiced with garlic, cinnamon and star anise.

46 KAO PAD SUB-PRA-ROD $16.90

Special Thai fried rice with king prawns, chicken and crab meat with peas, diced carrot, sliced onion and pieces of pineapple.

Side dishes

JASMINE RICE $3.00

STICKY RICE $3.00

SESAME CRACKER $2.50

ROTI $2.50

SAFFRON RICE $3.50

CRISPY RICE NOODLES $3.50

GARLIC RICE $3.50

Soft drinks

Coke / Diet coke $3.00

Lemon squash / Lemonade $3.00

Sparkling mineral water $3.00

Papaya Cammeray
Dine in

Appetisers

1 PO PIAH SOD (2 pieces)

Prawns, crab meat, marinated tofu wrapped with pastry served with homemade Thai sauce.

2 KAI SATAY (4 skewers)

A popular snack of Southern Thailand, grilled marinated chicken breast on skewers, served with peanut sauce and cucumber relish.

3 TUNG TONG (4 money bags)

Created in the royal kitchens of Thailand, these ‘bags-of-gold’ are a lovely contrast of the crispy fried pastry and the soft filling of chicken, crab meat, crushed peanuts, green peas and corn. Served with a plum sauce.

4 TOD MON KOONG (4 prawn cakes)

Patties of prawns and minced pork with Thai herbs and white pepper served with plum sauce and cucumber relish.

5 KAI HOR BAI TOEY (4 pieces)

Succulent chicken, marinated and wrapped in fragrant pandan leaves then deep fried. Served with a tangy sweet sesame and tamarind relish.

6 CURRY PUFF (4 pieces)

Totally vegetarian, fresh vegetables are chopped and mixed with a fragrant curry sauce, then wrapped in puff pastry and lightly fried. Served with a sweet chilli dipping sauce.

7 MIANGKUM TUNA (4 pieces)

A famous Thai appetiser consisting of shredded coconut, fresh tuna – seared and diced, crushed peanuts, diced cucumber and red onions. Combined together with a mixture of fresh herbs and lemon juice. Served on betel leaves, this appetiser is a wonderful flavour explosion.

8 PO PIAH KOONG PED TOD (6 pieces)

A popular Thai appetiser, these parcels of golden crispy pastry are filled with chopped prawns and roast duck, slices of black fungi, vermicelli, garlic and coriander root served with plum sauce.

Soups

9 TOM YUM KOONG

King prawns and oyster mushrooms are served in this spicy-zesty broth. Flavoured with roast chilli paste, lemongrass, kaffir lime leaves and lemon juice.

10 TOM KHA KAI

Tender chicken breast and oyster mushrooms are poached gently in a mild coconut broth flavoured with cherry tomatoes, galangal, and a touch of roasted chilli jam.

Mini Dishes

11 PAD PAK BOONG

Fresh Siamese watercress, stir-fried with oyster sauce, soy bean sauce, garlic and a dash of chilli.

12 PU NIM TOD KROB

Battered soft shell crab, lightly fried and served with crunchy wonton skins, sprinkled with fried garlic and crunchy seaweed.

13 KAI YANG KA-TI-SOD

Tender chicken strips are marinated with traditional Thai herbs, lightly grilled and then tossed in a light coconut sauce and served with a chilli dipping sauce and sticky rice.

14 NEUA YANG

Grilled marinated beef, thinly sliced, served with Nam Jim Jaew (Thai chilli dip) and sticky rice.

15 MOO PING

A delight created on the streets of Bangkok, grilled marinated pork is skewered and served with Nam Jim Jaew (Thai chilli dip) and sticky rice.

16 PEAK KAI SORD SAI

Boneless chicken wings are stuffed with a fusion of finely chopped shiitake, vermicelli, coriander root, garlic and pepper. The crispy texture works wonders with the soft flavoursome stuffing, served with chilli sauce with sliced crisp baked onion.

Salad

17 SOM TUM

This north eastern Thai papaya salad is a classic. Created with shredded green papaya tossed with dried shrimps, cherry tomatoes and peanuts drizzled with lemon juice dressing. The salad is pounded in mortar, served with sticky rice and a choice of

Kai Yang, Moo Ping, Neua Yang, or

Punim Tod Krob (battered soft shell crab).

18 YUM HUA PLEE

Banana flower salad with king prawns tossed with shredded kaffir lime, mint, chilli lemongrass, dried shrimp, and drizzled with coconut milk and chilli jam dressing.

19 YUM NEUA

Grilled marinated beef tossed with sliced apple eggplant, mint, coriander leaves, shallots, red onion, together with chilli-lime dressing. Sprinkled with roasted rice and fried garlic.

20 YUM PLA MUCK

Grilled octopus topped with a salad of coriander leaves, mint, red onion, sliced cucumber and carrot ribbons drizzled with chilli-lime dressing and sprinkled with crispy fried shallots and cashew nuts.

21 YUM PED

Grilled roast duck tossed with lemongrass, coriander leaves, shallots, red onion, chilli, sliced cucumber and carrot ribbons drizzled with chilli jam and coconut sauce.

22 PLA KOONG

Grilled king prawns are tossed in a light salad of sliced red onions, including finely sliced kaffir lime and lemongrass, coriander and mint. A dash of chilli jam dressing and a garnish of red spur chillies tops the dish off.

23 MOO NUM TOK

This North-eastern favourite is full of flavour. The pork is marinated with fresh herbs and spices, grilled, then combined with a refreshing selection of finely sliced red onion, mint, parsley, thinly sliced shallots and a spicy seasoning of chilli-lime dressing, garnished with roasted rice.

Papaya’s specials

24 PAD PAK

Good for your health dish; green vegetables, crushed garlic, tofu, cashew nut, shiitake mushrooms and baby corn stirred together in oyster sauce and topped with fried red onions.

25 PLA MUCK TOD KATIEM

Simple dish of Bangkok’s home-life created by frying whole sliced squid stuffed with marinated minced chicken, vermicelli, garlic and fungi tossed with fried garlic.

26 KAE KATIEM

Marinated lamb cutlets with herbs and fragrant cloves and sesame oil served with seasonal vegetables stir-fried in a garlic and pepper sauce.

27 MASSAMUN LAMB SHANK

Massamun – its sweet, gentle nature, matches perfectly with the lamb shanks, which are braised in the curry, spiced with star anise, cinnamon, cumin seeds all cradled in the warmth of coconut milk. The dish is served with a sprinkle with thinly sliced kaffir lime leaves and roti pastry.

28 YUM TALAY

Fabulous meal from the people in the east of Thailand – grilled fresh water scampi, blanched calamari rings, fish fillets, prawns, mussels and scallops topped with a traditional Thai salad.

29 PAD CHA TALAY

A delicious assortment of scampi, king prawns, scallops, fish, mussels and squid, stir-fried and flavoured in a tangy-spice sauce made from kha-chai, peppercorns, kaffir lime leaves and sheared lemongrass, holy basil, galangal, garlic, and fired up with our special home-made chilli sauce.

30 KAENG TAE-PO

Stimulating spices and comforting coconut with marinated pork cooked in a chilli red curry mixed with Siamese watercress, pineapple, apple eggplant and tamarind sauce.

31 LARB PED

This popular dish of north eastern Thailand uses chopped roast duck tossed with finely sliced red onion, mint leaves, Thai parsley, sliced shallots and a chilli lemon dressing sprinkled with roasted rice.

32 PLA SAM ROS

Deep fried whole barramundi dressed with sweet chilli sauce, tamarind sauce, kaffir lime leaves, chopped long chilli and basil topped with fried enoki mushrooms served on a bed of lightly stir-fried bok choy.

33 MEE GROB KOONG

A crispy nest of thin rice noodles, dressed with a sweet tangy sauce topped with freshly grilled king prawns, cherry tomatoes, shallots and fried red onions.

34 PED NAM BOUY

Tender roast duck served with shiitake mushrooms, bok choy and dressed with a light plum sauce, spiced with garlic, cinnamon and star anise.

35 KAO PAD SUB-PRA-ROD

Special Thai fried rice with king prawns, chicken and crab meat with peas, diced carrot, sliced onion and pieces of pineapple served in a half pineapple sphere.

Curry

36 KAENG PHED PED YANG

Action packed, this highly spiced red curry highlights the deep flavours of boneless roast duck in a chilli red curry combined with lychees, pineapple and cherry tomatoes which temper the heat of this classic dish.

37 KAENG KEAW WARN

The tender fish is simmered gently in this fragrant green curry so that it flakes and melts in your mouth. Served with baby corn, Thai apple eggplants, bamboo shoots, kha-chai and sweet basil. Available with chicken on request.

38 PANANG CURRY

Always a favorite, this warming curry with its full body is perfectly served with seasonal vegetables, chopped kaffir lime leaves, long red chillies and baby corn. Best with beef but chicken is available on request.

39 MASSAMUN NEUA

Traditional braising of beef with coconut milk, onion and served with baby potatoes in a spiced massaman curry, sprinkled with cashew nuts and fried red onions.

40 KAENG KARI KAI (chicken only)

Whole chicken maryland leg is coated with a turmeric curry, then slow cooked with whole onions, baby potatoes in an aromatic yellow curry with coconut milk, topped with crispy chopped garlic and served with cucumber dipping sauce (Ar-jard).

Rice Noodles

41 PAD THAI HOR KA-EI

The classical Thai stir-fry of rice thin noodles stirred with king prawns, chicken, bean spouts, crushed peanut and scented sliced red onion wrapped in a beautiful egg nest.

42 PAD KU-AE TEAW HIMMAPARN

Stir-fried flat rice noodle with chicken or beef, roasted chilli and dressed with cashew nuts and egg.

43 PAD KU-AE TEAW KOONG

A famous of type of street food found in central Thailand. A delicious sweet soy is stir-fried with flat rice noodles, prawns and crispy bean spouts.

44 PAD SWEET COCONUT MILK CHILLI BASIL

Flat rice noodles and chicken stirred with homemade creamy sweet chilli sauce topped with a heap of lightly fried basil leaves.

45 PAD KEE MAO NEUA

Stir-fried flat rice noodles with heated chilli, beef, garlic and fragrant basil leaves.

Stir fry

Take control of making your own feast, with your choice of meat, fresh seasonal vegetables and a choice of a fabulous Thai sauce.

VEGETABLE

TOFU

CHICKEN

BEEF

DUCK

FISH FILLET

OCTOPUS

PRAWNS

SEAFOOD

46 CASHEW NUT SAUCE

The flavour of Thailand’s classic stir fry with roasted cashew nuts and authentic chilli jam which is unique to Thai cuisine.

47 GARLIC AND PEPPER SAUCE

A healthy dose of goodness, this stir-fry has a soy and oyster sauce base and highlights of fragrant garlic and cracked peppercorns.

48 CHILLI BASIL SAUCE

Stir-fried fresh long red and sharp chillies with crushed garlic combined with fragrant holy basil leaves.

49 SATAY SAUCE

Originally from the south of Thailand, satay’s are universally popular with a stir-fried peanut sauce and Thai aromatic spices.

50 GINGER AND SHALLOT SAUCE

Ginger has always been considered a powerful aphrodisiac in Thailand, this delicate combination stir-fry with shredded ginger is no exception.

51 SWEET COCONUT MILK CHILLI BASIL SAUCE

Home made of soya beans, crushed garlic, coriander root simmered in creamy coconut milk.

52 LIME LEAVES AND PEPPERCORNS

Stir fired combination of fragrant garlic, chilli, lime leaves and peppercorns in oyster sauce.

53 TAMARIND SAUCE

A homemade sweet tamarind juice is stir-fried with seasonal vegetables and sprinkled with fried red onion.

VEGETARIAN CORNER

Almost all dishes are available for vegetarians on request, please feel free to ask our staff for further information.

Side dishes

54 JASMINE RICE

55 STICKY RICE

56 SAFFRON RICE

57 CRISPY RICE NOODLES

58 ROTI

59 SESAME CRACKERS

60 GARLIC RICE

Soft drinks and hot drinks

Coke / Diet coke / Lemon squash

Lemonade / Orange Fanta

Sparkling mineral water

Apple juice / Orange juice

Coconut juice / Palm juice

Lemon lime bitters / Pink lemonade

Lemongrass tea / Lemon Honey tea

Green tea / Jasmine tea

Dessert of the day

Papaya Cammeray
Banquet A
$35 pp (minimum 4 people)

Appetiser

1 KAI SATAY

A popular snack of Southern Thailand, grilled marinated chicken breast on skewers, served with a peanut sauce and cucumber relish.

2 CURRY PUFF

Totally vegetarian, fresh vegetables are chopped and mixed with a fragrant curry sauce, then wrapped in puff pastry and lightly fried. Served with a sweet chilli dipping sauce.

3 TOD MON KOONG

Patties of prawns and minced pork with Thai herbs and white pepper served with plum sauce with cucumber relish.

Main

1 PAD PAK

Good for your health dish, green vegetables, crushed garlic, tofu, cashew nuts, shiitake mushrooms and baby corn stirred together in oyster sauce and sprinkled with lightly fried red onions.

2 MASSAMUN NEUA

Using traditional methods, this twice cooked beef is slowly cooked with coconut milk, whole onions and peanuts, then served with baby potatoes in a spiced massamun curry.

3 YUM TALAY

Fabulous meal from the people in the East of Thailand, grilled fresh water scampi, tender octopus and scallops topped with traditional Thai salad.

STEAMED RICE

Daily dessert

Papaya Cammeray
Banquet B
$45 pp (minimum 4 people)

Appetiser

1 KAI SATAY

A popular snack of Southern Thailand, grilled marinated chicken breast on skewers, served with a peanut sauce and cucumber relish.

2 CURRY PUFF

Totally vegetarian, fresh vegetables are chopped and mixed with a fragrant curry sauce, then wrapped in puff pastry and lightly fried. Served with a sweet chilli dipping sauce.

3 PU NIM TOD KROB

Battered soft shell crab, lightly fried and served with crispy wonton skins, sprinkled with sesame seeds and crunchy seaweed.

4 TUNG TONG

Created in the royal kitchens of Thailand, these ‘bags-of-gold’ are a lovely contrast of the crispy fried pastry and the soft filling of chicken, crab meat, green peas and corn. Served with a plum sauce.

Main

1 PAD PAK

Good for your health dish, green vegetables, crushed garlic, tofu, cashew nuts, shiitake mushrooms and baby corn stirred together in oyster sauce and sprinkled with lightly fried red onions.

2 KAENG KARI KAI (chicken only)

Whole chicken maryland leg is coated with turmeric curry then slow cooked with whole onions, baby potatoes in an aromatic yellow curry with coconut milk, topped with crispy chopped garlic and served with cucumber dipping sauce (Ar-jard).

3 PLA SAM ROS

Deep fried whole barramundi dressed with sweet chilli sauce, tamarind sauce, kaffir lime leaves, chopped long chilli and basil topped with fried enoki mushrooms served on a bed of lightly stir-fried bok choy.

4 PAD CHA TALAY

A delicious assortment of scampi, king prawns, scallops, fish, mussels and squid, stir-fried and flavoured in a tangy-spice sauce made from kha-chai, peppercorns, kaffir lime leaves and sheared lemongrass, holy basil, galangal, garlic, and fried with our special house-made chilli sauce.

STEAMED RICE

Daily dessert