Our kitchen is small, fast-moving, and built around traditional Thai cooking. We use shared woks, fryers, grills, chopping boards, sauces, oils, and prep areas.
Many of our dishes contain or may come into contact with common allergens including gluten, crustaceans, eggs, fish, peanuts, soya, milk, nuts, celery, mustard, sesame, sulphites, lupin, and molluscs. We also regularly use coconut, chilli, garlic, onion, coriander, fish sauce, shrimp paste, oyster sauce, soy sauce, peanuts, sesame, and fermented ingredients.
We are very sorry, but because of the size and style of our kitchen, we cannot guarantee that any dish is free from allergens or cross-contamination. For this reason, we cannot safely cater for severe allergies, coeliac disease, or life-threatening intolerances.
Please speak to us before ordering. We will always be honest about the ingredients we use.