Papaya is a new Thai restaurant and
take away situated in the developing estate of Oxley Park.
Decor
The restaurant has only been open for six weeks and the decor
(although it looks complete) is awaiting some additional
features. This is a medium sized modern restaurant with
authentic touches including a bamboo bar area. We have been told
that the restaurant is awaiting an impressive waterfall feature
which will be put in place over the next few months. This sounds
very interesting and will prove a delightful addition.
Service
As we took our seats, our napkins were unfolded and placed onto
our laps. The waitresses were polite and friendly, smartly
dressed in their authentic Thai style colourful uniforms.
Food
We took ages pondering the menu as there are so many delicious
options. Eventually we went for the following starters: Satay
Gai, barbecue marinated chicken on skewers, served with homemade
peanut sauce (£4.50). The chicken was cooked to perfection and
flaked off the skewer and the peanut sauce was beautifully rich
with a smooth consistency. We also opted for Lady in Love, deep
fried Tiger prawns wrapped in a crispy pastry, served with sweet
chilly sauce (£4.75) and Goong Tempura, deep fried Tiger prawns
in butter with sesame seeds served with a sweet chilly sauce
(£4.95). Four large prawns were served with each. They were
crispy and piping hot and proved a sensible choice as they were
not too filling. Tod Man Pla - Thai Fish Cake (£4.95) Deep fried
Thai spicy fishcake with slide green beans and lime leaves,
served with cucumber salad dressing and ground peanuts. I
usually like fishcakes to be light fluffy but these were dense
and dark in colour. Give them a go if you fancy something
different.
For our mains we chose: Neua Phad Gra Prao, Stir fried beef with
garlic, spicy fresh chillies and holy basil leaves (£7.95) This
had a spicy kick, the beef was very tender but would have liked
to have seen more meat served with the vegetables that
accompanied this dish.
Gae Phad Khing, stir fried lamb with fresh ginger, garlic,
fungus mushrooms and spring onions in soya bean paste (£8.25)
This was cooked so the meat was tender and not chewy. The garlic
smelt amazing!
Next up was the Goong Tod Gratium Prikthai, Stir fried king
prawns in garlic and black pepper sauce (£9.50). Because the
prawns are cooked in coconut milk they arrive incredibly white.
They were spot on!
Pla
Neung Manow, steamed whole sea bass, flavoured with garlic in a
chilli sauce (£12.95) was another dish we sampled. This is
beautifully presented in a clay pot which is placed over candles
keeping it hot throughout the meal. The restaurant buys fresh
fish everyday which is immediately evident in the taste. The
flavours do not overpower the dish which is refreshing and
light. This has many garlic cloves within the juices which we
all loved.
Khao Suay, Steam Thai sticky rice (£2.75) This was flawless.
Phad Ba Mee, stir fried egg noodle with mixed vegetables and
spring onions with chicken (£5.25) These noodles are light and
tasty.
Khao Phad, special fried rice with egg, spring onions, tomato in
soya sauce with chicken (£5.25) Only a small amount of oil is
used which gives you the perfect texture.
If you have room for a dessert you should definitely try the
Lemon Sorbet - this is a perfect refreshing desert to end your
meal and
cool your mouth from the Thai spices which is is served in a
whole lemon. Or you can try the Chocolate Ole - a thick gooey
chocolatey moose - for the chocoholics. Superb! |
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