Speedboat Bar Soho
Menu with Prices in the UK

Crisp fried chicken skins tossed in Speedboat's signature sour, spicy, and herbaceous Isan-style 7-spice 'zaep' seasoning powder.

Golden cluster fritters of sweet corn kernels, coriander, and mild red curry paste, served with cucumber sweet chilli relish.

Traditional Hokkien-style sausage rolls wrapped in crisp beancurd skin, stuffed with minced pork, king prawns, and water chestnuts with plum sauce.

Raw sweet butterflied king prawns cured in fresh lime juice, crushed green bird's eye chillies, garlic, and fish sauce.

Bite-sized cubes of crispy pork belly flash-fried with crushed garlic cloves, fresh red chillies, and white pepper.

Fermented sour pork ribs deep-fried until sizzling, served with raw ginger batons, bird's eye chillies, and roasted peanuts.

Shredded crispy chicken tossed with julienned sour green mango, lemongrass, mint, shallots, and toasted coconut flakes.

Tangy pickled Chinese mustard greens tossed with sweet sliced lap cheong pork sausage, red chillies, and lime juice.

Springy mung bean glass noodles dressed in lime juice, toasted chilli, cloud ear mushrooms, coriander, and cherry tomatoes.

Warm minced pork salad seasoned with fresh lime juice, fish sauce, mint leaves, and toasted sticky rice powder (khao khua).

Pounded green papaya, long beans, and cherry tomatoes in spicy lime dressing topped with cured shredded salt beef flank.

Hand-chopped dry-aged beef brisket and short rib mince stir-fried over high flames with Dorset holy basil, garlic, and fresh chillies.

Thick-cut crispy crackling pork belly wok-tossed with fresh fragrant holy basil, crushed garlic, and fiery red chillies.

Water spinach flash-fried over roaring flame with yellow fermented soybean paste, sliced bird's eye chillies, and garlic.

Tender purple Asian aubergine chunks wok-charred with salted yellow soybean paste, garlic, and fragrant sweet Thai basil.

Pungent southern Thai stink beans (sataw) stir-fried with juicy king prawns, kaffir lime leaves, and red curry chilli paste.

Sweet palourde clams tossed in a smoking wok with sweet-spicy roasted chilli paste (nam prik pao) and Thai sweet basil.

Tabletop sharing hotpot of spicy sour Tom Yam broth with evaporated milk, Mama noodles, crispy pork belly, king prawns, squid, and twin egg yolks.

Broad flat rice noodles stir-fried with sliced beef, young green peppercorns, holy basil, garlic, and dark sweet soy.

Birds-nest of crisp fried egg noodles smothered in a rich savoury yellow bean and egg white sauce with sliced chicken and Chinese greens.

Fine rice vermicelli noodles tossed with king prawns, crunchy water mimosa greens, egg, and spicy fermented chilli sauce.

Crackling pork belly pieces wok-tossed in a bone-dry, searing Southern Thai curry paste loaded with fresh green peppercorns and black pepper.

Clear comforting broth simmered with tender baby pork ribs, whole salted sour plums, crushed white pepper, and coriander roots.

Slow-braised melt-in-the-mouth beef tongue and collagen-rich tendon in a thick Southern dry curry paste scented with fresh wild cumin leaves.

Crisp whole deep-fried sea bream smothered in a rich, aromatic Choo Chee red coconut curry sauce with shredded makrut lime leaves.

Aromatic Central Thai green curry made with fresh green chillies, coconut milk, boneless chicken thigh, and crunchy Thai apple aubergines.

Tart, oil-free tamarind and turmeric broth with white fish fillets and squares of fried climbing wattle (cha-om) herb omelette.

A bowl of premium aromatic Thai Hom Mali long-grain steamed jasmine rice.

Clarence Court duck egg deep-fried in hot oil until the edges blister crispy while the golden yolk stays runny.

Traditional Isan steamed sticky rice served in a woven bamboo serving basket.

Traditional condiment bowl of artisanal Thai fish sauce, fresh lime juice, sliced garlic, and chopped raw bird's eye chillies.

Crispy bubbly deep-fried pastry pocket filled with sweet-tart spiced pineapple compote, served with purple taro root soft serve gelato.

Mountain of shaved iced condensed milk infused with Thai Ceylon tea, drizzled with evaporated milk and crushed biscuit crumbles.

Sweet ripe honey mango slices served with warm coconut-infused sticky rice and crunchy toasted yellow mung beans.

Silky layered emerald green pandan pudding topped with salted coconut cream and toasted sesame seeds.

Crisp, cold draught Thai premium lager served in Speedboat Bar's signature branded glassware (5.0% ABV).

Full pint of ice-cold refreshing Singha draught lager on tap.

Colossal 3-litre illuminated tabletop draft beer dispenser equipped with an ice-core tube to keep your group's beer sub-zero.

Classic bottled green Thai lager with smooth malt profile and crisp dry finish (5.0% ABV).

Thai botanicals, dry London gin, bitter melon extract, Campari, and sweet red vermouth.

Grain vodka shaken with sweet lychee liqueur, tart pickled Thai plum brine, and fresh lime juice.

Spiced Thai Mekhong cane spirit poured over cracked ice, squeezed fresh Persian lime, and charged with fizzy soda water.

Blanco tequila infused with bird's eye chilli, lime juice, makrut lime leaf syrup, and a fiery smoked chilli salt rim.

Brewed Thai black tea infused with star anise and orange blossom, sweetened with condensed milk over crushed ice.

Sweet creamy iced Thai green tea with fragrant floral jasmine notes, served over pebble ice.

Chilled whole young coconut cracked open to order, served with fresh coconut water and soft spoonable flesh.

Fermented salted Thai pickled lime muddled with cane sugar syrup, fresh lime juice, and sparkling soda.