Basil Thai Restaurant & Bar

Fresh rice stick noodles stir-fried with shrimp, tofu, egg, nuts, bean sprouts, and chives. Try our spicy version.

Pan-fried dumplings of shrimp and pork served with Thai ginger soy.

Spicy wide rice noodles, skirt steak, onions, peppers, egg stir-fried with basil, garlic and chili.

Crispy vegetable rolls.

Fresh rolls of vegetables and tofu with peanuts, chili and lime vinaigrette.

Chicken and oyster mushrooms in lemongrass, galanga, and coconut milk soup.

Wild - caught monterey squid salad with shallots, cilantro, chili and lime juice.

Stir-fried skirt steak with wild ginger, apple eggplant, yellow squash, and green curry reduction.

Minced chicken stir-fried with eggplant, bell peppers, basil, and Thai bird’s eye chili.

Pan-fried wide rice noodles with pork, Chinese broccoli, egg, in Thai black bean sauce.

Crispy vegetable rolls.

Salt and pepper fried tofu with crushed peanuts sweet chili dipping sauce.

Thai spiced corn fritters served with cool cucumber and crushed peanuts salad.

Pan-fried Indian bread with eggplant, bell peppers, and basil with green curry.

Pan-fried dumplings of shrimp and pork served with Thai ginger soy.

Crispy wrapped whole tiger prawns with sweet chili vinaigrette.

Fresh rolls of vegetables and tofu with peanuts, chili and lime vinaigrette.

Grilled chicken on bamboo skewers with toast and peanuts satay sauce.

Coconut and sesame crusted sweet potato with sweet crushed nuts dipping sauce.

Fried lemongrass wings with sweetened fish sauce glaze, chili, and scallions.

Golden pouches of crab and pork served with salad of cucumber and pineapple.

Fried calamari served with ‘Sriracha’ chili vinaigrette.

Chicken and oyster mushrooms in lemongrass, galanga, and coconut milk soup.

Mixed seafood in basil, lime and lemongrass soup.

Medium spicy. Green papaya, string beans, cherry tomatoes and nuts tossed in sweet garlic lime dressing.

Grilled eggplant salad with minced chicken and prawns topped with lime and coconut dressing.

Minced chicken salad with cilantro, shallots, mint, lime, chili, and roasted rice powder.

Grilled skirt steak salad with shallots, mint, cilantro, roasted rice, chili and lime juice.

Tiger prawns, mushrooms and cilantro in spicy and sour lemongrass soup.

Wild - caught monterey squid salad with shallots, cilantro, chili and lime juice.

Fried tofu, tomatoes, beansprouts, cucumber, and lettuce with curried-peanut dressing.

Spicy wide rice noodles, skirt steak, onions, peppers, egg stir-fried with basil, garlic and chili.

Pan-fried wide rice noodles with pork, Chinese broccoli, egg, in Thai black bean sauce.

Fresh rice stick noodles stir-fried with shrimp, tofu, egg, nuts, bean sprouts, and chives. Try our spicy version.

Stir-fried garlic noodle with prawns, scallops, squid, and fresh basil.

Thai beef ‘boat noodle’ soup with beansprouts and Chinese broccoli.

Honey roasted duck, pork and shrimp dumplings with egg noodle soup.

Golden diced tofu, grilled skirt steak, and egg noodles in coconut red curry.

Stir-fried kabocha squash, string beans and thai basil with ‘pong gari’ curry sauce.

Eggplant, shiitake mushroom, tofu, bell peppers, and scallions stir-fried in basil-chili jam.

Stir-fried fresh tofu with green beans, water chestnuts, oyster mushrooms and spring onions.

Golden bean cakes with cashew nuts, mushroom, and onions in roasted chili jam.

Grilled squash, eggplant, zucchini, mushroom, tomatoes, and chili peppers in green curry.

Fried tofu, peas, eggplant, squash, pumpkin, basil and jalapeno in red curry tamarind sauce.

Minced chicken stir-fried with eggplant, bell peppers, basil, and Thai bird’s eye chili.

Chicken breast stir-fried with cashew nuts, zucchini, bell peppers, and spring onions.

Crispy chicken, string beans, and peppers stir-fried with sweet and spicy ‘pik-khing’ curry.

Grilled eggplant stuffed with chicken and cabbage in basil green curry.

Slow-cook 1/4 chicken, onions, and potatoes in mild yellow curry.

Thai barbequed ‘all natural’ 1/4 chicken with ‘somtum’ green papaya salad.

Roasted duck and snap peas stir-fried with red curry paste and young peppercorn.

Roasted duck in red curry with wilted cabbage, cherry tomatoes, and pineapples.

Coconut braised pork shoulder and ‘kabocha’ pumpkin in tangy red curry.

Chinese ‘gai lan’ broccoli, bell peppers, and crisped pork belly wok-fried in chili-garlic sauce.

Spicy southern Thai stir-fried pork shoulder with asparagus and bell peppers. Mild option not available.

Charcoal grilled pork fillet with pineapple, tomatoes, and cucumber slices.

Stir-fried skirt steak with wild ginger, apple eggplant, yellow squash, and green curry reduction.

Wok-tossed sliced beef with lemongrass, red bell peppers, snap peas and roasted chili jam.

Grilled marinated skirt steak with house curried-peanut sauce and steamed vegetables.

Braised beef short ribs, zuchini, and bell peppers in basil-kaffir ‘panang’ curry.

Wok-fried lamb with 3 types of chili, fresh basil leaves, onions,and bell peppers.

Grilled Australian rack of lamb, green beans, and carrots in red curry.

Wok-fry shrimp, tender eggplant, yellow squash and thai basil in garlic chili sauce.

Fried tiger prawns with onions, bell peppers, crisped shallots and garlic in tamarind sauce.

Shrimp, squid and mussels stir-fried with zuchini, onions, basil and fresh chili peppers.

Spicy wok-fried crispy catfish and eggplant with wild ginger, bell peppers, and peppercorn.

Prawns, scallops, squid and mussels served with eggplant and okra in green curry

Grilled salmon filet with asparagus and cauliflower in kaffir lime ‘choo chee’ curry.

Grilled seabass fliet with baby bok choy and shitake mushrooms in wild ginger green curry.

Choice of stir-fry or curry.