Yarm Food Menu

A trio of duck dumplings served with a soy, chilli and orange dipping sauce.

A spicy chicken curry cooked in roasted peppers and creamy coconut.
Main option £12.00 (includes rice and naan bread)

Fresh squid dipped in tempura flour, lightly fried and served with a homemade soy dipping sauce.

Strips of chicken breast breaded in a homemade panko spice blend with Asian ‘slaw and Sriracha aioli.

Classic surf and turf with a Purple Peacock twist; tender steak and jumbo prawns served with a black bean medley
Main option £18.00

Hand rolled crab cakes battered with panko breadcrumbs and Assam spices, served with spicy tomato chutney.

An Eastern staple; skewered satay chicken with a sweet chilli dipping sauce

Homemade crispy lentil doughnuts served with masala and roasted red pepper sauce.

A simple yet exquisite Thai dish; fresh mussels steamed in coconut, chilli, lemongrass and coriander.

Sri-Lankan tamarind brushed steak strips, served sizzling on a platter with sautéed bell peppers and onions

Medley of vegetables tossed in a sweet Asian dressing.

Fresh prawns deep fried in our secret Sriracha batter, served with Asian ‘slaw, soy and fresh lime

Pork shoulder braised in a mix of garlic, chilli, and homemade spices, cooked low-and-slow overnight and served in a Japanese Hirata bun.

Mildly spiced vegan curry with cauliflowers and mange tout in coconut sauce
Main option £12.00

Sat on stir fried vegetables.
Main option £14.00

A unique, vegan twist on fish and chips made from purple-skin flower, served with chunky chips.

Choose from a selection of plain boiled or sticky rice. Add any topping for for £1.50 each: BBQ shredded pork, bang-bang prawns, Korean chicken

Homemade fries with an eastern spice (or plain). Add any topping for £1.50 each; shredded pork, chilli and green onions, chilli and cheese, or the Chef's special eastern curry sauce.

Homemade fries with an Eastern spice dusting (or plain). Add any topping for £1.50 each: shredded pork, chilli and green onions, chilli and cheese or the Chef’s special Eastern curry sauce

A golden chocolate dome served with a warm chocolate pouring sauce, over a vanilla panacotta with fresh strawberries.

An Eton Mess that’s dressed to impress. The classic English dessert infused with coconut and passionfruit.

Miniature donuts packed with hot Nutella, perfectly complimented by a refreshing mango coulis.

In a brandy snap basket, with a scoop of rich vanilla ice cream (V)

A homemade chocolate tart to die for, infused with fresh orange zest.

With a tangy tomato sauce

Served with dipping sauces

With skinny fries

Served with pilau rice

A trio of duck dumplings served with a soy, chilli and orange dipping sauce

Strips of chicken breast breaded in a homemade panko spice blend with Asian ‘slaw and Sriracha aioli

Pork shoulder braised in a mix of garlic, chilli, and homemade spices, cooked low-and-slow overnight and served in a Japanese Hirata bun.

Homemade crispy lentil doughnuts served with masala and roasted red pepper sauce

Fresh prawns deep fried in our secret Sriracha batter, served with Asian ‘slaw, soy and fresh lime.

Classic surf and turf with a Purple Peacock twist; tender steak and jumbo prawns served with a black bean and pak choi medley.

Battered chicken pieces tossed in sweet chili sauce and served on a bed of egg noodles

Sat on stir fried vegetables. Served with steamed rice

A unique, vegan twist on fish and chips made from purple-skin flower, served with chunky chips.

A spicy chicken curry cooked in roasted peppers And creamy coconut. Served with steamed rice & naan bread

An Eton Mess that’s dressed to impress. The classic English dessert infused with coconut and passionfruit.

In a brandy snap basket, with a scoop of rich vanilla ice cream (V)

Four duck dumplings served with a soy, chilli and orange dipping sauce

Strips of chicken breast breaded in a homemade panko spice blend served with Sriracha aioli.

Pork shoulder braised in a mix of garlic, chilli and homemade spices, cooked low-and-slow overnight and served in a Japanese Hirata bun.

Fresh prawns deep fried in our secret Sriracha batter, served with soy and fresh lime.

An Eastern staple; skewered satay chicken with a sweet chilli dipping sauce.

Classic surf and turf with a Purple Peacock twist; tender steak and jumbo prawns served with a black bean and pak choi medley.

Sat on stir fried vegetables.

Mildly spiced vegan curry with cauliflowers and mange tout in coconut sauce.

A spicy chicken curry cooked in roasted peppers And creamy coconut.

Battered chicken pieces tossed in sweet chili sauce and served on a bed of egg noodles