Anong Thai Restaurant in Bo-Karoo Menu

None

Nearby Sample Menus

Sharing Side R34.90
Hot Chocolate Pudding R24.90
PERi-Spinach
Grilled Chicken Salad R49.90
- Nando's salad with flame-grilled chicken strips
Sol Salada R49.90
- Lettuce, tomato wedges, cucumber, red and green peppers, onion rings, with grilled halloumi and pineapple
Sharing Side R34.90
Sharing Side R34.90
Slice of Cheese R7.50

TRADITIONAL $71.90
- 100g Rump or Sirloin steak. 2 rashers of bacon, 2 fried eggs, a portion of chips, pan-fried mushrooms, 2 slices of grilled tomato and 2 slices of toast with butter and jam.
NEW CHEESE $36.90
- Cheese pizza
SIRLOIN
TASTY TOASTIES $29.90
- Ham & cheese sandwich & potato chips
CARPACCIO SQ
- Ask your waiter for the different selections available
Add 5 Prawns $40.00
300g $139.95
VEGETARIAN $97.95
- Tomato and Mozzarella cheese base with mushroom, pineapple and green pepper topping

Ice Cream and Hot Chocolate Sauce 27.90
Savoury Mince & Cheese 52.90
Served with Chips or Small Side Salad
Our 3 Egg Omelettes are served with Toast. Substitute Toast for Rye at 3.90
Cheese Griller/Frankfurter 26.90
Served with a choice of Chips or Small Side Salad
Frankfurter Breakfast 78.90
- 120g Frankfurter, 2 Fried Eggs, Fried Rosa Tomatoes, Pan-fried Mushrooms & Hashbrown served with 1 slice of White or Brown toast
Grated Mozzarella Cheese, Lettuce & Sliced Tomato 53.90
- Grated Mozzarella Cheese, Lettuce and Sliced Tomato

MOUSSE AL CIOCCOLATO 39.00
- A light fluffy chocolate mousse, topped with a bittersweet chocolate glaze, decorated with a chocolate bean
STEAK, EGG & CHIPS 89.00
- 180g Beef rump pan-fried in butter, white wine, chilli a touch of cream, topped with 2 fried eggs served with ciabatta
WRAPS
CAJUN CHICKEN 77.00
- Grilled Cajun chicken, avocado (seasonal), tomato & sweet chillinnaise
SPICY CHICKEN CURRY 75.00
- Curried chicken strips, lettuce & chilli with a cucumber & yogurt dressing
Chocolate hazelnut spread 46.00
Served with thin French fries or a side salad, wrapped around the following fillings:
A STYLISH INTRODUCTION