Yum Goong Yang
£8.50
Or to use the other name, Pla Goong, is mixed salad of chargrilled prawns with lemon grass, shallots and spring onions in Thai spicy dressing
Yum Goong Yang
Or to use the other name, Pla Goong, is mixed salad of chargrilled prawns with lemon grass, shallots and spring onions in Thai spicy dressing
Seau Rong Hai – Tiger Cry
A warm salad of barbecued beef accompanied by “Nam Jim” sauce. The name “Tiger Cry” is attributed to the small bird’s eye chillies in the sauce that are hot enough to bring tears to the tiger’s eyes
Som Tam – Papaya Pok Pok
(N) Pok Pok is named because of the sound it makes…Green papaya salad is a spicy salad made from shredded unripe papaya with fresh chilli, lime, cherry tomatoes, savoury fish sauce, peanuts and sweetness added by palm sugar
Nong Nang Bann Na or Yam Ped – A Country Girl
(W) Yam: literally means to mix. A warm salad of duck accompanied by fresh mango, peanuts, tomatoes, celery and spicy Thai dressing
Song Pi Nong – Two Brothers
(W) King Prawns two styles – first, Japanese style crispy tempura prawns and second, prawns seasoned with coriander and individually wrapped in filo parcels
Gung Yang Ta-Krai – Gourmet Prawns
Char-grilled king prawns with lemon grass, served with garlic, chilli and lime dip
Koo Saneha – A Loving Couple
Simple but delicious char-grilled king prawns with king scallops, served with garlic, chilli and lime dip
Hoi Yang – Lady in the Garden
(W) Char-grilled king scallops tossed in garlic and pepper
Kanom Jeep – Secret Love
(W) This is most well known as Chinese dumpling. Wonton parcels filled with ground pork and prawns
Pla Long Tang – Fleeing Fish
(W), (N) A salad of sea bass combined with fresh mango, lime, ginger and cashew nuts, tossed in an exotic sweet tamarind dressing
Tord Mun Pla – Run Away Fish
(W), (N) Famous Thai fish cakes, made with fresh haddock and prawns, flavoured with kaffir lime leaves, long yard beans and red chilli paste. Served with home made sweet chilli sauce, cucumber and crushed peanuts
Satay Gai – Made Up Hen
Chicken breast marinated with Asian spices, skewered on bamboo sticks and cooked slowly over the charcoals. Served with peanut sauce and cucumber relish
Ped Chom Yong – Pretty Duck
(W) Char-grilled duck, flirting with fresh mango, cashew nuts and red onion, dressed with sweet chilli sauce
Popia Ped
(W) Marinated duck spring rolls served with hoisin sauce
Thung Kam Phoy – Moneybags
(W) Crispy filo parcels filled with mushroom, toasted glutinous rice, plentiful herbs, roasted ground chilli flakes and fresh lime juice
Popia
(W) Thai style vegetable spring rolls filled with Cellophane noodles, also known as Chinese vermicelli or bean thread noodle
Song Gleur Juer Gan
(W), (N) A classic Thai snack of sweet potato fritters, served with sweet chilli dip and peanut
Satay Duo
(N) Marinated tofu and mushroom in curried coconut cream, served with peanut sauce and cucumber relish
Kanom Bueng Yuan
(W), (N) Crispy Triangle filo parcels filled with a mixture of shredded coconut and salted radish, served with sweet cucumber relish
Tom Yum
A traditional Thai hot and sour soup flavoured with lemon grass, galangal, kaffir lime leaves, Nam Prig Pao (chilli dressing), mushroom, saw tooth coriander and fresh lime juice
Tom Kha
A refreshing soup with coconut cream, flavoured with lemon grass, galangal, kaffir lime leaves, mushroom and a garden of herbs for a zesty flavour
Keow Wan Pad Haeng
(W) It’s a curry and a stir-fry, which means it’s twice as delicious! Quick stir-fried sirloin steak with green chilli paste, chilli and sweet basil
Kua Kling
(W) This spicy Southern Thai chicken dish is meat made into a dry curry known as Kua Kling – all the meat soaks up the flavours of the curry sauce, spices and kaffir lime leaves
Pad Kraprao Look-Kae
(W) Slow cooked lamb shank stir-fried with Thai holy basil, garlic and chilli
Pad Prig King
(W) Sirloin steak sliced and sautéed in red curry with French beans, chilli and kaffir lime leaves
Bangkok Duck
(W), (N) Delicious roast duck on a bed of steamed vegetables dressed with a light soy sauce and cashew nuts
Poo Pad Pong Karee – Singaporean Chilli Crab
(W) This is a Singaporean seafood dish popular in Thailand and Malaysia. Stir-fried soft shell crab in a rich, sweet and savoury chilli-based sauce
Pla Tod Khamin
(W) A classic southern Thai dish of monkfish lightly coated in creamy turmeric and coconut sauce, with lemongrass and chili, topped with crunchy fried onions
Hor Mok – Steamed Thai Curried Fish
Pattaya’s best local food! A hint of fiery spices in our Thai soufflé coated in coconut cream, with multiple layers and succulent chunks of monkfish. Flavoured with kaffir lime leaves
Gaeng Phet
An old fashioned medium spicy red curry made from dried red chillies, with bamboo shoots, aubergine and Thai sweet basil
Gaeng Keow Wan
The name says it all – the famous Thai green curry. This curry is not necessarily sweeter than other curries
Panang Curry
This is a type of Thai curry that is generally richer than other Thai curries, flavoured with kaffir lime leaves
Gaeng Massaman
(N) This is a rich, relatively mild Thai–Muslim curry with nuts. With:
Dusit Curry
(N), (W) Succulent marinated 8oz sirloin steak, chargrilled and served in a magical red curry sauce
Pad Kraprao
(W) The most beloved street food dish in all of Thailand – stir-fried meat with chilli and holy basil, giving a unique and pungent flavour
Pad Med Mamung Himmapan
(N), (W) Bangkok’s most popular stir-fried dish, with cashew nuts, Nam Prig Pao (chilli jam) and roasted chilli.
Pad King
(W) Quick and healthy stir-fried dish with juliennes of fresh ginger.
Gai Manow
(W) It was the Chinese who originally created sweet and sour cooking, but the Thais also do it well. This version has a fresh and cleaner flavour – crispy chicken topped with lime sauce
Gai Dusit
(N), (W) Our house special grilled marinated chicken topped with red onion, cashew nuts, mango and chilli dressing
Pad Benjapan
(W), (N) A Chinese influenced stir-fry with cashew nuts, assorted vegetables, soya bean and home made sweet plum sauce.
Gratium PrigTai
(W) A well known stir fried dish with garlic and black pepper sauce. With:
Nuer Yang Teriyaki (W)
Grilled sirloin steak, sliced and served with sweet soy sauce and toasted sesame
Pad Cha Pla
(W) This is a very popular spicy stir-fry of monkfish with fragrant Thai herbs
Talay Sam Rod
(W) Our house special seafood dish with sweet, spicy and sour sauce on top
Pla Ka Pong Pad Haeng
(W), (N) An aromatic stir-fry of seabass fillet with cashew nuts, roasted chilli, chilli jam and a splash of Shaohsing (Chinese rice wine)
Pad Phet Tom Yum
(W) A great delicacy! Stir-fry of seafood with a cloud of fresh herbs, Nam Prig Pao (chilli jam) and a dash of fresh lime juice
Choo Chee Pla
(W) Crispy seabass in thick red curry sauce with a touch of spice and a kaffir lime flavouring
Panang Tofu
Seared tofu steaks served with a rich red curry sauce, with sweet basil and kaffir lime leaves
Tofu Sam Rod
Crispy tofu topped with chilli, garlic and lime sauce
Pad Benjapan Pak
Stir-fried mixed vegetables with sweet plum sauce and cashew nuts
Pad Kraprao Hed
(W) Button mushrooms stir-fried with crushed garlic, chilli and holy basil
Tofu Chao Koh
(N) Tofu steak topped with home made satay sauce and toasted sesame
Gaeng Keow Wan Pak
Seared assorted vegetables tossed in green curry and sweet basil
Pad Pak
(W) Stir fried mixed vegetables with oyster sauce
Kao Prao
Steamed fragrant Thai rice
Kao Mun Kati
Steamed fragrant Thai rice, flavoured with coconut milk
Kao Pad Kai
Egg fried rice
Kao Pad Nam Prig Pao
(W)Fried Thai fragrant rice with roasted chilli dressing
Kao Neow
Delicious steamed glutinous, sticky Thai rice, most widely used in the Northeast Thai Isan region
Roti
(W)Roti is traditional Indian bread, normally eaten with curries
Fries
House special fries flavoured with Thai Tom Yum seasoning
Chips
House special fries flavoured with Thai Tom Yum seasoning
Pad Mee
(W) Stir-fried egg noodle with bean sprouts
Kao Greab
(W) Thai prawn crackers
Pad Thai
(N) This is one of the most famous Thai noodle dishes in the world, with sweet tamarind dressing, egg, roughly chopped peanuts and roast chilli powder
Dusit, located at 49A Thistle St, Edinburgh, offers an exceptional dining experience that blends traditional Thai flavors with modern twists. The menu at Dusit stands out for its diversity and authenticity, offering a wide selection of dishes that capture the essence of Thai cuisine. Whether you're a fan of rich curries, fresh seafood, or aromatic stir-fries, there's something for everyone at this Edinburgh hotspot.
The appetizers, like the Thai fish cakes and satay skewers, provide a delicious start, with each bite showcasing the restaurant's commitment to fresh, high-quality ingredients. For mains, the green curry and pad Thai are crowd favorites, both packed with layers of flavors that balance heat, sweetness, and umami. The use of fragrant herbs and spices, such as lemongrass and kaffir lime leaves, ensures an authentic taste that transports diners straight to Thailand.
One of the standout features of Dusit’s menu is its ability to cater to various dietary preferences, offering a range of vegetarian, vegan, and gluten-free options. The Tom Yum soup, rich with zesty flavors and a perfect amount of spice, is a must-try for those who enjoy a little heat. Additionally, the service at Dusit is attentive, with staff eager to recommend pairings that complement your dish selection, enhancing the overall dining experience.
Whether you're a Thai food connoisseur or a newcomer to the cuisine, Dusit offers a meal that's both memorable and satisfying. The carefully curated menu, along with the restaurant’s inviting atmosphere, makes it an ideal choice for anyone seeking authentic Thai dining in the heart of Edinburgh.