Thai street food with wok heat and curry depth.

Chilli, crispy shallot, sea salt, Szechuan pepper, fried garlic, spring onion.

Chilli, crispy shallot, sea salt, Szechuan pepper, fried garlic, spring onion, breadcrumbed.

Chicken thigh, Snake Bark bore water, wasabi mayo, lime zest.

Chef Jun's signature prawn cake with Snake Bark sweet sauce.

Fried bean curd skin prawn rolls served with house-made plum sauce.

Flat rice noodle with garlic, chilli, Thai herb, and sweet basil.

Small rice noodle, prawn paste, dry shrimp, eschalot, pickled radish, bean sprout, shallot, and peanut.

Wok-flamed hor fun noodle with salted radish, garlic, shallot, and white pepper dust.

Wok-tossed rice noodle with garlic, egg, Chinese broccoli, and white pepper dust.

Thai-style Hainanese chicken rice with poached chicken, fragrant rice, and fermented soybean ginger sauce.

Chicken mince or pork mince with garlic, chilli, and holy basil.

Black char siu with dry egg noodle, gai lan, crispy onion, shallot, chilli oil, and special soy sauce.

Ayutthaya Thai classic noodle with star anise, cinnamon, Thai spice, bean sprout, and braised brisket.

Northern-style curry noodle soup with rich spice, coconut, green mustard, eschalot, and lime influence.

Rich red curry custard with prawn, squid, kaffir lime, and Thai basil.

Lemongrass, lime leaves, cucumber, tomatoes, Thai herb, and nahm yum dressing.

Pork or chicken mince with peppermint, roasted rice powder, dry chilli, and lime dressing.

Peppermint, roasted rice powder, dry chilli, and lime dressing.

Three pieces with cabbage, black fungus, carrot, glass noodle, coriander, shallot, and house-made plum sauce.

Three pieces with cumin, coconut cream, pickle, and Snake Bark's peanut sauce.

Barramundi, kaffir lime leaves, green bean, cucumber relish, and arjard peanut.

Pork neck skewer with moo ping sauce, roasted rice powder, and jaew sauce.

Eggs, pineapple, onion, shallot, crispy shallot, and cashew nut.

Galangal, lemongrass, lime leaf, prawn stock, king brown mushroom, and shallot.

Tossed rice with garlic, chilli, Thai herb, and sweet basil.

Golden egg, tomato, onion, shallot, white pepper dust, and eggs.

Green curry paste with Thai eggplant, bamboo shoot, chilli, and basil.

Panang curry paste with green bean, kaffir lime influence, and chilli.

Chinese broccoli with oyster sauce base, garlic, and chilli.

Basil, garlic, chilli, white pepper, onion, and green bean.

Kaffir lime chilli paste with green bean, lime leaf, and red chilli.

Roasted chilli jam sauce with onion, shallot, dried chilli, and cashew nut.

Fried tofu with Szechuan pepper, crispy onion, and shallot.

Eggplant with fermented soybean, chilli, garlic, and sweet basil.

King brown mushroom in hor mok.

Fried puff tofu in khao soi.

A vivid, zesty drink highlighted by The Rocks venue page.