Southern Thai cooking

The food at The Tiny Thai

A clearer route into the flavours, kitchen craft and dishes that make up the menu.

What we cook

Where the flavour comes from

Deep Southern Thai cooking, made from scratch in two small Cornish kitchens. Here is what that actually means before you pick a dish.

The south is where Thai food gets richest and hottest — turmeric, dried chilli and coconut, with Malaysian influence running through the curries.

Curry pastes are pounded here and the sweet chilli sauce is made in house. It is slower, and it is the reason the food tastes like it does.

Every dish, price and dietary marker is set out in full — sections you can scan on a phone, with the printed menu there to download too.

On the menu

Green curry

Green bean, chilli, bamboo shoot, mixed pepper and basil.

Paneng lamb

A Southern Thai speciality — green bean, peppers and chilli in a rich Paneng sauce.

Sweet and sour

Panko-coated chicken breast from local butchers, sweet and sour sauce, pepper, onion, tomato.

For one

Spring rolls, chicken satay and wings, with the sweet chilli sauce we make in house.