Ananta

Originally from Bangkok, Ananta was taught to cook by her father who had learnt from his Grandmother, a cook in the Siam Royal household. Ananta uses combinations of garlic, ginger, lemongrass, chillies, kaffir lime, galangal , fish sauce and coconut milk in her recipes to create the five fundamental flavours present in Thai cooking; spicy, sour, sweet, salty and bitter. The result is a delicious and robust taste with delicate undertones and lots of personality, all freshly cooked to order. Real ale is available and there is an extensive wine menu. Menu Click here to download the menu.