Sanuk Signature. Specially selected, prepared and finished by our head chef.
One of our absolute favourites. Sirloin steak marinated in a selection of Thai herbs and spices, seared and chargrilled. Served sliced, and with a signature Sanuk sauce.
(Our recommendation is to serve this cooked medium, however if you would like it well done, just let us know.)
Small Plates (To Start) Ideal as an individual starter or why not order a few selections to enjoy a tapas style Asian dining experience as the first course of your Sanuk dining experience.
Tender chicken marinated with a blend of fragrant spices, skewered and finished on a char-grill. Served with a tangy peanut dressing.
Minced prawns delicately spiced and toasted. Our recommendation is to serve with a drizzle of sweet chilli dressing.
Another all-time favourite, delicately assembled filo pastry stuffed with our signature selection of Asian vegetables, seasoned and lightly fried for sumptuous texture. Served with light Hoi Sin dressing.
Fib pastry rolls stuffed with our unique Sanuk blend of roast duck and onion, smothered in Hoi Sin sauce and lightly fried.
Thai style chicken wings marinated, coated in a chill and garlic batter and deep fried, Served with our unique Sriracha mayo.
Shredded beef marinated in Chinese spices and deep fried. Tossed in sweet chill sauce and served.
Minced fish blended with red curry paste and green beans, assembled with craft into fishcakes, lightly fried. Served with sweet chilli sauce
Tiger Prawns coated in panko breadcrumb and deep fried. Served with sweet chilli sauce.
Coated in fluffy batter and deep fried until golden, dusted with garlic salt and pepper. Served with our complementing Sriracha mayo.
Choice of Chicken, Prawn or Mixed Vegetables for the first two.
A Thai Classic! A spicy, clear broth which is delicately fragranced with lemongrass, galangal and time leaf.
As above, but with the added warmth and velvety comfort of coconut milk added to the palate. Choice of Chicken, Mixed Seafood or Vegetable.
Intense flavour with the mellowness of the salad to complement. Perfect for a light main course
Beef char grilled 8oz sirloin, sliced and served medium with a tomato and onion salad. Toast in a spicy chilli and lime dressing to serve
Warm, comforting and lovingly cooked for your delectation. Available with your choice of base:
An intense, flavoursome and spicy curry which does not contain the mellowness that the coconut milk in our above dishes can provide. This curry is founded on a base of Thai herbs and mixed vegetables to build a unique curry dish. A must try dish for hot curry lovers.
A fusion of green curry paste, coconut milk, basil, bamboo shoots, and mixed vegetables. A mellow and smooth combination of flavours which has seen this become a national favourite
A fusion of red curry paste, basil, bamboo shoots, aubergine and mixed vegetables. Rich flavour and warmth are what make this such a classic staple Thai main dish.
A curry which originates from the south of Thailand which utilises star anise, cinnamon, coconut milk, potatoes and peanuts. Carries a lot of cooking influences from Malaysia, India and the Middle East.
A milder curry which still manages to capture the vibrant blend of coconut milk, onions and tomato. Potatoes are also present in this curry to soak up the flavour.
A curried dish which infuses its flavour into its base ingredient more, with the outcome a more drier curry. There's less sauce but that doesn't sacrifice its rich taste. Perfect for those who prefer a milder curry.
A mild chicken curry with a thick, peanut butter inspired curry sauce. Imagine a chicken satay curry but with a velvety thick sauce. Available as chicken only
Some creative specialties from our head chef - these are some of our must - try dishes here at sanuk
Squid, king prawn, sea bass fillet and mussels generously seasoned in garlic, fresh chilli, onions, basil and mixed peppers. Served on a sizzler plate and finished with coriander
Fillets, grilled and cooked in a style of your choosing • Sweet & Sour The traditional Chinese classic flavours with our Sanuk influences • Garlic, Spring Onion & Thai Herbs A unique Sanuk recipe which features mixed peppers and onions which is stir-fried to create flavour with a real kick. • Thai Style A beautifully rich, aromatic and tangy stew which is absorbed by the monkfish for maximum flavour. A favourite cooked with a blend of fresh spices, tamarind and chilli.
Fillets, cooked in a style of your choosing. • Steamed with Ginger and Spring Onion Utilising a steamed cooking method but with generous seasoning of Thai herbs, green chilli and lime juice. • Deep Fried with Garlic & Thai Herbs A unique Sanuk recipe whith features mixed peppers and spring onions which is stir-fried to create flavour with a real kick. • Deep Fried in a Sweet & Sour Sauce Utilising the classic Chinese style. again.
Extra large king prawns cooked in a traditional Malaysan sambal sauce. Sambal sauce is comprised of blanched dried red chilli blended and pasted with ginger and garlic, to provide a fiery yet tangy taste sensation. Shells are kept on a prawn for maximum flavour and our recommendation is to combine this with coconut rice
Scallops served in a sizzler plate, richely infused with our sweet and sour sanuk tamring sauce
Pan Fried and cooked your way: • Red Curried and Chili Utilising red curry and chilli pastes creating a combination of luxurious lobster flavour with a wave of heat. • Pad and Thai Herbs Our unique Sanuk recipe which features mixed peppers and spring onions which is stir-fried to create flavour with a real kick. • Oyster Sauce A sweet and salty combination of flavours heightened with onion, garlic and spring onions.
Thai rice noodles with egg, spring onion. Bean sprout served seperately with crushed chilli, peanuts and thai herbs
Thai famous stir fried noodles with egg bean sprout and spring onion and tamarind sauce
Vermicilli noodles cooked with egg, red chilli, curry powder and chef's herbs a mixture of choice
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