rosa’s butternut red curry 10.25fuktong gaeng dangChef Saiphin's signature curry is laced with sweet basil & butternut squash

beef massaman curry n 11.25massaman neuaFragrant & relatively mild yellow curry with silk road spices, potatoes & cashews

panang curry with chicken 10.50panang gaiThick & creamy red curry with a hint of lime leaves

rosa’s green curry gaeng kiaw wanThailand's best-loved curry is a bestseller here too. Aubergine, bamboo shoots & sweet basil, plus:Vegetables & tofu 9.50Chicken / Beef 11.25Prawns 12.25

red curry paste stir-fry pad prik gaengA smooth & creamy stir-fry based on homemade red curry. Choose your protein:

Vegetables & tofu 8.50Chicken / Beef 9.50Prawns 12.00

salmon red curry 13.00chu chi plaLightly battered salmon fillet in red curry sauce with fresh Thai herbs

red curry with roast duck 12.00gaeng pedA rich curry with hints of sweetness from pineapple and cherry tomatoes

spicy seafood hot plate 12.75talay pad chaA sizzling plate of squid, prawns & mussels, stir-fried with mixed chillies, black pepper & galangal

chicken with cashew nuts n 9.75gai pad metmamuangStir-fried chicken, cashew nuts & mushrooms with Rosa’s homemade sauce

rosa’s fried ricekhao padRice with Rosa's stir-fry sauce, eggs & spring greens. Choose from:

Vegetables & tofu 8.75Chicken / Beef 9.25Prawns 10.25

chilli & basil stir-fry pad kra prowA spicy & fragrant Thai favourite with holy basil, onions & long beans, plus:

Vegetables & tofu 8.50Chicken / Beef 9.75Prawns 12.25

grilled steak 13.00neua yangSirloin marinated in oyster sauce, soy sauce & rice wine. Served with spicy tamarind sauce & steamed veggies. Cook to your liking on a hot plate

grilled pork 12.00moo yangTender pork shoulder marinated in Rosa's stir-fry sauce, oyster sauce, soy sauce, rice wine & crushed garlic. Served on a hot plate with spicy tamarind dipping sauce & steamed veggies

grilled chicken with lemongrass 12.00gai yang ta kraiChar-grilled tender thighs in lemongrass & Thai herb marinade. Served with spicy tamarind dipping sauce & steamed veggies on a hot plate. Note: the marinade contains milk

stir-fried aubergine 8.50pad makhueaA Rosa’s favourite. Deep-fried in eggs & potato flour, then stir-fried with yellow bean sauce, chilli, soy sauce & sweet basil

broccoli in oyster sauce 7.50 broccoli nam mun hoy Stir-fried broccoli in mild oyster sauce

mixed vegetables 7.50 pad pak Stir-fried mixed veggies & tofu in Rosa’s house sauce

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chicken wings 6.50peek gai todFried chicken wings & crispy pandan leaves, served with Rosa’s homemade sweet chilli sauce

crispy prawns 7.50goong todFried, breadcrumbed prawns with homemade sweet chilli dipping sauce

thai calamari 7.25pla muk todCrispy squid with Thai herbs and homemade sweet chilli dipping sauce

grilled sausage northern style 7.50sai oua Spicy & aromatic grilled pork sausages with kaffir lime leaves. A classic recipe from the north of Thailand

pork skewers 7.50moo pingChar-grilled pork in soy and honey marinade. Served with our tamarind dipping sauce

chicken satay n 6.75gai satay Succulent char-grilled lemongrass chicken with peanut dipping sauce

fried spring rolls 6.50por pia tod Crisp, deep-fried spring rolls stuffed with veg & noodles. Served with sweet chilli sauce

fresh summer rolls n 6.25por pia sod Soft rolls with fragrant herbs, vegetables & peanut sauce. Served with sweet chilli sauce.

stree t snacks

curr ies + wok stars

s al adsspicy beef salad 12.00 yam neua yangChar-grilled sirloin of beef, served on spicy Thai salad with mint & chilli dressing

papaya salad n 9.50 som tamShavings of raw papaya, pounded with long beans, tomatoes, dried shrimp, cashews & tangy dressing

minced chicken 8.75larb gai Light & spicy chicken salad with fresh herb dressing

noodlesdrunken noodles guaytiew pad kee mao 0% ABV. The name refers to this being a perfect dish to eat after a big night out. Delightfully spicy. With:

Vegetables & tofu 9.00Chicken / Beef 9.50Prawns 10.50

pad thai n The famous stir-fried noodle dish with tamarind sauce, eggs & crushed peanuts. Choose your favourite protein:

Vegetables & tofu 8.75Chicken 9.25Prawns 10.25

stir-fried flat noodles pad see eweA Thai favourite. Rice noodles with eggs & sweet soy sauce, plus:Vegetables & tofu 8.75Chicken / Beef 9.25 Prawns 10.25

flat noodles in thai gravy sauce rad narA street food essential. Stir-fried noodles with spring greens & soya bean sauce

Vegetables & tofu 9.00Chicken / Beef 9.50 Prawns 10.50

dishes in red are rosa’s special recommendations

Can be spicy Definitely spicy

n Contain Nuts

Food Allergies: Our dishes are prepared in areas where allergenic ingredients are present. Some dishes may contain traces of nuts, wheat, gluten or other allergens. Please ask before ordering.

Visit RosasThaiCafe.com or follow us @RosasThaiCafe

Service Charge: A discretionary 12.5% will be added to your bill.

Welcome to Rosa’s. This is a place where authentic Thai recipes meet fresh ingredients sourced as close to home as possible. We are proud to have been born in Thailand and raised in the East End of London.

We’ll give you a proper introduction to Rosa on the back of the menu – but first, check out our food-ordering tips at the bottom of this menu.

s oupstom yum soup A spicy/sour soup with tomatoes & mushrooms, topped with fresh herbs, chilli paste & a choice of:

Vegetables & tofu 6.25Chicken 6.75 Prawns 7.75

tom kha soup Spicy/sour soup enriched with creamy coconut milk, mushrooms & fresh herbs, plus your choice of:

Vegetables & tofu 6.25Chicken 6.75 Prawns 7.75

mai pet(Not spicy,

please!)

Thai salads can be HOT, so if

you order one in Thailand you’ll want to know

how to ask for a milder version.

At Rosa’s, everything is

cooked to order so you can have each dish just as

you like it.

Enjoy!

1. Forget starters, mains and sides. Thais order big spreads of dishes to share and everything is served at the same time.

2. Mix up the textures and flavours. A balanced meal would put crunchy next to smooth, light next to rich and mild next to spicy.

3. Go for different proteins across dishes. If you fancy a chicken curry, order your pad thai with prawns and a stir-fry with beef.

4. Don’t leave out vegetables. A papaya salad, some stir-fried broccoli or a veggie noodle dish to share will really lift your meal.

5. Make sure everyone gets a portion of rice to spoon shared soups and curries onto. If you’ve ordered a spicy salad, get some sticky rice too to tame the heat.

Ask staff how to use our traditional Thai condiment trays and make your meal your own

5 tips for ordering thai food like a pro

aroy mak (Very delicious!)

Our food tastes good because it is good. We source local, seasonal ingredients from producers who

care as much about the environment as we do. Our seafood comes from sustainable stocks and we

only buy high-welfare meat.

want to learn to cook thai?

You'll find top tips and step-by-step instructions from Chef Saiphin at rosasthaicafe.com + a super-quick curry recipe on the back of this menu. Rosa's Thai Cafe: The

Cookbook is also available on Amazon. Order yours today!

prawn crackers n 2.75 with delicious peanut dipping sauce

s idessteamed jasmine rice 2.75khao suay

brown rice 3.50khao glong

egg fried rice 4.00khao pad kai

steamed sticky rice 3.75khao niewContains coconut milk

steamed coconut rice 4.00khao kati

plain noodles n 4.00Rice noodles with egg, sweet soy sauce & beansprouts

extras 1.00Peanut sauce n, Tamarind sauce, Sweet chilli sauce, Fresh chillies.

Fancy something different? Our street snacks, salads, veggie stir-fries and noodle dishes also make great sides to share.

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d r i n k sr o s a ’ s t h a i c a f e

for recipes and thai cooking tips, check out rosasthaicafe.com

malt banana tree old fashioned 50ml Chivas Regal 12-Year-Old whisky; dried banana & raw sugar syrup; coriander bitters

ginger & lemongrass fizz 150mlBeefeater London Dry gin; lemongrass & ginger liqueur; Thai basil syrup. Topped with soda

co pi pi 150mlAbsolute Blue Ginger vodka mixed with lime & agave syrup, sea salt & coconut, then topped with coconut water

blackberry & tamarind rum punch 150mlHavana Club 3-Year-Old rum; blackberry & tamarind liqueur; honey, chamomile & soda water

rosa’s signature cocktails

celebrate with usWe love a good party at Rosa’s. All our restaurants take group bookings and

we have private dining rooms at Rosa’s Spitalfields, Brixton and Seven Dials. Our great-value feasting menus are

served banquet-style on large sharing platters. We never charge room hire –

just a reasonable minimum spend. Book your team in for an office party or bring

your friends for a Thai-style birthday celebration. Drop us an enquiry at

bookings@rosaslondon.com Chok dee!

who’s rosa?

Our first restaurant opened on the site of an East End caff called Rosa’s. Out

of respect for the previous owner (and as we had no money for new signs) we

chose to keep the name.

Over the years, our Thai co-founder Chef Saiphin has also become known

as ‘Rosa’ – and so the name keeps being associated with good, honest food.

Saiphin grew up on a mountain farm in Khao Kho, northern Thailand, where she learned to cook with ingredients

that were brought straight from field to wok. She also spent time in Hong Kong,

before settling in London with her husband Alex.

As ‘Rosa’, Chef Saiphin challenges herself to cook authentic Thai dishes

with local British ingredients. Every dish on the menu carries fond

personal memories and many are based on old family recipes. Saiphin still spends most days in one of her restaurants. Give her a wave if you

spot her here today!

These delicious drinks have been designed exclusively for Rosa’s to complement the flavours of Thai food

b elu wat er still | sparkling small 330ml 2.25

large 750ml 3.50 chok dee(Cheers!)

Bottled mineral water like Belu is a part of our initiative to source more sustainable and ethical drinks. Not only do they taste good but they do good too.

salmon red currychu chi symon (serves 2)

cook rosa’s at home

2 tbsp vegetable oil2 tbsp red curry paste (recipe at rosasthaicafe.com)250ml coconut milk2 tbsp nam pla (thai fish sauce) 1 tbsp palm sugar2 salmon steaksshredded lime leaves, sliced chilli, sliced galangal & thai basil leaves to garnishsteamed rice to serve

Put the oil and curry paste in a wok and sauté over a medium heat until fragrant. Add 200ml of the coconut milk, the fish sauce and the palm sugar, then bring to the boil. Reduce the heat and cook, stirring continuously, for about 3 minutes, until the oil from the curry paste starts rising to the top. Add the remaining coconot milk, bring to the boil again, then reduce the heat to low. Pan-fry the salmon separately until cooked to your liking, then place the fillets on plates and pour over the sauce. Garnish, then serve with rice.

Having grown up on catfish, Chef Saiphin first discovered salmon in Hong Kong. The soft flesh and subtle flavour is perfect in a curry like this

white sauvignon blanc wanderlust marlborough 6.95 26.00new zealandIntense ripe citrus, long fresh finish

gavi ‘la luciana’ araldica 6.70 24.00italyGreen, apples, mint & sweet spices

chenin blanc viognier percheron 6.20 22.00 south africaUnoaked & creamy with hints of apricot

pinot grigio garganega vinazza 5.70 20.50italyClean & crisp with hints of fresh apple & lemon

rosa’s house white 5.00 18.00spain Fresh, zingy & lemony. Notes of peach & fennel

175 ml 750ml glass bottle

rosa’s w ines wines are also available in 125ml glasses & 500ml caraffes. vintages may vary.

red malbec turno de noche mendoza 6.95 26.00argentinaRich & vibrant with notes of red currant

organic merlot adobe reserva 6.80 25.00chileRed fruit aroma with hits of black pepper

rioja vega piedra 6.30 22.50spainSoft red fruit & sweet coconutty oak

shiraz cape heights 5.60 20.00south africaRipe & juicy. Dark fruit & plack pepper notes

rosa’s house red 5.00 18.00 spainSoft tannins. Notes of plum, leather & vanilla

175 ml 750ml glass bottle

175 ml 750ml glass bottlerosé

bubbly

sauvignon blanc rosé montevista 5.95 22.00chileProvence-style pale pink with grapefruit aromas

fontessa prosecco spumante brut 5.60 28.50italyLight & lively with a clean, refreshing finish

125 ml 750ml glass bottle

khun roo mai?(Did you know?)

Thais often serve beer over ice. It’s really refreshing.

thai iced tea Lemon | Milk | Black 3.00

iced coffee Milk | Black 3.00

charitea red 3.50Organic & fairtrade rooibos tea

iced herbal infusions 3.00Ginger or lemongrass

lemony lemonade 2.00Organic & fairtrade, made with juicy Sicilian lemons

karma cola sugar free 2.00Ethically sourced, guilt-free cola

coke | diet coke 2.50

apple | orange 2.75

juice mighty bee organic coconut water 3.50

soft drinks coffee

espresso 2.00 double espresso 3.00cappucino 3.00 latte 3.00 add an extra shot of coffee 0.50

hot tea

lishan spring tea 3.00taiwan Gently floral, caramel

sencha karigane tea 3.00japan Green tea with mellow taste

jasmine tea 3.00A great accompaniment to Asian food

homemade fresh herb & fruit infusions 3.00Choose from these four delicious flavours: Lemongrass | GingerFresh mint | Lemon

All hot teas listed are priced per person and include one free top-up

beerchang 4.00 5% ABV

five points can Pils | 4.8% ABV 4.50IPA | 7.1% ABV 5.00

t ha i whiskythai whisky coffee 25ml 5.50

mekhong 50ml with Ice 5.0050ml with Soda water | Coke 6.00

Fancy something different? Please ask staff about our full range of spirits. We stock everything from Havana Club rum & Beefeater gin to Chivas Regal whisky.

at rosa’s brixton, we serve brixton beer instead of five points

follow us @rosasthaicafe | tag your instagram posts #rosasthaicafe for a chance to win free meals and other goodies

7.50

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