Krua by Nathong
4.3 x (33) • 5356.4 mi • Thai • South East Asian • Noodles • Vegetarian friendly • Vegan friendly • $$ • Info
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56 Carter Ln
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Sunday
Monday - Friday
12:00 - 14:30 • Menu
17:00 - 22:00 • Menu
Saturday
17:30 - 22:00 • Menu
Featured items
Starters
- Vegetarian Spring Rolls£7.50Popular
- Chicken Satay and Peanut Sauce£8.50Popular
- Sesame Prawn on Toast£8.50
- Crispy Chicken Wings£8.95Deep-fried chicken wings glazed with a sweet and savoury sauce topped with fried garlic and shallots.Popular
- Crispy Pork Belly£10.95Deep-fried till crispy seasoned pork belly, served with spicy garlic and lime sauce.
- Duck Spring Rolls£8.95
- Prawn Crackers£3.95
- Esarn Sausage£8.50
- Steamed Thai Dumplings£8.50
- Corn Cake£7.50
- Butterfly Prawns£9.50Batter-fried king prawns in golden 9.50
breadcrumbs served with house salad cream infused with Pandan leaves.
Chef's Special
- Grilled Marinated Chicken + Green Curry Fried Rice£18.95 • 66% (3)
- Classic Pad Kra Pao£15.95Thailand's signature street food. Wok-fried
ground pork with fresh chilli, garlic, and
sweet basil, served with a fried egg and
steamed jasmine rice.Popular - Crying Tiger£18.50Grilled marinated sirloin steak in Thai herbs
served with a chilli tamarind sauce. - Crispy Marinated Salmon£18.95Deep-fried soft and flaky salmon fillet glazed in our signature caramelised sauce, served with steamed jasmine rice.
- Grilled Marinated Pork with Rice£18.50Grilled pork neck infused with Thai herbs in a sweet and savoury sauce, served with steamed jasmine rice.
- Pad Kra Pao with Crispy Pork Belly£18.95 • 100% (3)Wok-fried juicy pork belly with sweet basil, chilli, garlic, French beans served with a fried egg and steamed jasmine rice.
Thai
CurriesSides & Noodles
Salad & Soup
Drinks
ALLERGIES: If you or someone you're ordering for has an allergy, please contact the merchant directly to let them know. Krua by Nathong has a FHRS rating of 4. This information was updated on 04/06/2024. The current rating is on their page on the FSA Website. Adults need around 2000 kcal a day.
