CORN BAKER

Massaman Curry

Drunken Noodles

Stir Fried Vermicelli

Thai Calamari

Rosa's Homemade Spring Rolls

Veggie Platter

Classic Platter

Pumpkin Crackers

ICE CREAM

Ripe mango and steamed sweet, sticky rice in coconut milk dipping sauce

MANGO STICKY RICE

A spicy and ever so slightly sweet curry with tangy pineapple and sweet basil, served with steamed rice

PINEAPPLE CURRY

Our mildest curry is fragrant with gentle fried shallots, served with steamed rice

ROSA'S MASSAMAN CURRY

Our signature creamy red curry is laced with bamboo shoots, fresh chillies

ROSA'S RED CURRY

Thailand's best-loved curry is a bestseller at Rosa's too. Made with aubergine, bamboo shoots and sweet basil, served with steamed jasmine rice

ROSA'S GREEN CURRY

Thailand's famous national dish is a sweet & sour stir-fry with rice noodles, tamarind, coconut palm sugar, eggs

PAD THAI

SWEETCORN PATTIES

DOUBLE ESPRESSO

Fried prawns coated in crispy breadcrumbs, served with a homemade sweet chilli sauce

CRISPY PRAWNS

Served with our homemade sweet chilli sauce

PRAWN CRACKERS

CASSIS

SAN PELLEGRINO (500ml)

THAI GINGER MOJITO

LIME LEAF FIX

Preheat the oven to 375°F (190°C). Lightly butter or spray a 9x9-inch (or similar 8x10) baking dish.

If using fresh corn, cut kernels off the cobs and measure 3 cups. If using frozen, thaw and drain any excess liquid.

In a large mixing bowl whisk together the milk, heavy cream, and the large egg until smooth.

Combine wet ingredients

Whisk in the granulated sugar, salt, and black pepper until evenly incorporated.

Add seasonings

Stir the corn kernels (and optional diced red bell pepper, jalapeño, or bacon if using) into the milk mixture until evenly distributed.

Incorporate corn

In a small bowl combine the all-purpose flour with the melted butter to form a slightly thick slurry; this helps thicken the custard as it bakes.

Add the flour-butter mixture to the corn custard and stir thoroughly so no dry streaks remain.

Fold in 3/4 cup of the grated cheddar and all of the Parmesan, reserving the remaining cheddar for the top.

Pour the corn-cheese custard into the prepared baking dish and smooth the top with a spatula so the mixture is evenly distributed.

Sprinkle the remaining 1/4 cup cheddar over the surface. If using panko, toss it with the remaining 1 tablespoon melted butter (if any) and sprinkle over the cheese for a crunchy topping.

Bake in the preheated oven for 35–45 minutes, or until the center is set (a toothpick inserted near the center should come out mostly clean) and the top is golden and bubbling.

If the top browns too quickly, loosely tent the dish with foil for the last 10–15 minutes of baking.

Remove from the oven and let rest for 10 minutes to finish setting. Garnish with chopped chives or parsley before serving.

fresh corn kernels (from about 4 medium ears) or frozen, thawed

whole milk

heavy cream

large egg

granulated sugar

salt

black pepper

all-purpose flour

unsalted butter, melted

grated sharp cheddar cheese

grated Parmesan cheese

panko breadcrumbs (optional for crunchy top)

chopped fresh chives or parsley (optional garnish)

diced red bell pepper

diced jalapeño (seeded)

crumbled cooked bacon

Heat 1 tablespoon oil in a large wide pot or Dutch oven over medium heat. Add sliced shallots and minced garlic and sauté until aromatic and beginning to soften, about 2–3 minutes.

Prepare aromatics

Add grated ginger, ground coriander and ground cumin. Stir and cook 30 seconds to bloom the spices.

Add 4 tablespoons massaman curry paste and cook, stirring, for 1–2 minutes until the paste is fragrant and oil separates slightly from the paste.

Increase heat to medium-high. Add the chicken pieces and season lightly with black pepper. Sear for 2–3 minutes, stirring, until the exterior is lightly browned but not cooked through.

Add potato cubes, carrot slices (if using), and onion wedges. Stir to coat vegetables and protein in the paste and aromatics for 1 minute.

Pour in 14 oz coconut milk and 1 cup chicken stock, stirring to combine and scraping any browned bits from the bottom of the pot.

Add 2 tablespoons fish sauce, 1 tablespoon palm sugar, 1 teaspoon tamarind paste, and 2 bay leaves. Stir to dissolve the sugar and tamarind.

Bring the mixture to a gentle simmer, then reduce heat to low, cover partially, and simmer gently until the chicken is cooked through and potatoes are tender, about 25–30 minutes. Stir occasionally to prevent sticking; if the curry reduces too much, add up to 1/2 cup additional water or stock.

Taste and adjust seasoning: add more fish sauce for saltiness, palm sugar for sweetness, or tamarind for acidity. Add salt and pepper to taste.

Remove and discard bay leaves. Stir in 1 tablespoon roasted peanuts (reserve a few for garnish) and simmer 1 more minute to meld flavors.

Ladle curry into bowls and garnish with chopped cilantro, remaining peanuts, and lime wedges. Serve hot with steamed jasmine rice.

massaman curry paste

garlic cloves, minced

shallots, thinly sliced

fresh ginger, grated

ground coriander

ground cumin

chicken thighs, boneless skinless, cut into 1" pieces (or beef/lamb)

potatoes (Yukon gold or russet), peeled and cut into 1" cubes

carrot, cut into 1/2" thick slices (optional)

onion, medium, cut into wedges

coconut milk (full fat)

chicken stock (or water)

fish sauce

palm sugar (or brown sugar)

tamarind paste

roasted peanuts (unsalted or lightly salted)

bay leaves

lime, cut into wedges

fresh cilantro, chopped

vegetable oil (or peanut oil)

If using dried wide rice noodles, soak in warm water until pliable but still slightly firm (about 20–30 minutes); drain and gently separate. If using fresh noodles, loosen by hand and set aside. Pat chicken slices dry and season lightly with a pinch of salt and 1/4 tsp white pepper.

Prepare noodles

Heat 1 tablespoon neutral oil in a large wok or heavy skillet over high heat until shimmering. Add the chicken in a single layer and stir-fry until just cooked through, 2–3 minutes. Remove chicken to a plate and set aside.

If using egg: add a little more oil (about 1/2 tbs) to the hot wok, crack the egg in, swirl to make a thin omelet, let it set, then roughly scramble or remove and slice into strips. Set aside with the chicken.

Return the wok to high heat and add the remaining 1/2–1 tbs oil. Add minced garlic, sliced shallot, and chiles; stir-fry just until fragrant, about 20–30 seconds, taking care not to burn the garlic.

Add the prepared noodles to the wok and stir to combine with the aromatics, tossing quickly so noodles heat through and start to pick up the flavors, 1–2 minutes.

Whisk together in a small bowl: light soy sauce, dark soy sauce, oyster sauce, fish sauce, brown sugar, Shaoxing wine, and stock. Pour the sauce evenly over the noodles in the wok.

Toss everything vigorously to coat the noodles. Allow the sauce to reduce slightly and caramelize on hot spots of the wok, about 1–2 minutes. If the noodles look dry, splash 1–2 tablespoons water or stock and continue tossing.

Return the cooked chicken and egg pieces to the wok, fold into the noodles. Add bean sprouts and scallions; stir-fry for another 30–45 seconds so sprouts stay crisp-tender.

Turn off heat and immediately add Thai basil leaves and drizzle sesame oil. Toss until basil wilts and is evenly distributed. Taste and adjust: add more fish sauce for saltiness, sugar for sweetness, or chiles for heat as desired.

Plate the drunken noodles while hot. Serve with lime wedges on the side for squeezing over each portion.

fresh wide rice noodles (sen yai) or dried wide rice noodles, soaked

chicken thighs, thinly sliced (or tofu for vegetarian)

garlic cloves, finely minced

shallot or small yellow onion, thinly sliced

Thai bird chiles or serrano chiles, thinly sliced (adjust to taste)

Thai basil leaves (or sweet basil), loosely packed, stems removed

bean sprouts, rinsed

scallions (green onions), cut into 1.5-inch pieces

light soy sauce

dark soy sauce (for color; optional)

oyster sauce

light brown sugar or palm sugar, packed

Shaoxing wine or dry sherry (the 'drunken' element)

white pepper

chicken or vegetable stock (or water)

neutral oil (vegetable, canola, or peanut)

sesame oil

lime wedges, for serving

Place the dry rice vermicelli in a large heatproof bowl. Pour 600 ml of just-boiled water over the noodles, pressing them gently to submerge. Let soak for 6–8 minutes until pliable but still slightly firm (they will finish cooking in the wok). Drain in a colander and rinse briefly under cold water to stop cooking. Toss with 2 tbs neutral oil to prevent sticking and set aside.

Soak vermicelli

Prep all vegetables and aromatics: mince garlic and ginger, slice scallions (white and green parts separated if desired), julienne carrot, thinly slice red pepper, chop bok choy, and rinse bean sprouts. Keep them divided so they go in the wok in sequence.

If using tofu: press, cube, and pat dry. Heat 1 tbs vegetable oil in a nonstick skillet or the wok over medium-high heat and pan-fry tofu cubes until golden on all sides, 3–5 minutes. Remove and set aside. If using pre-cooked shrimp or chicken, make sure it is warmed and ready to add near the end of stir-frying.

In a small bowl combine 3 tbs light soy sauce, 1 tbs dark soy sauce, 1 tbs oyster sauce, 1 tsp rice vinegar, 1 tsp sugar, 1 tsp white pepper, 1 tsp chili paste (if using), and 60 ml water or broth. Stir until sugar dissolves and set aside.

Make sauce

Heat a wok or large skillet over high heat until very hot. Add 2 tbs vegetable oil and swirl. Add minced garlic, ginger, and the white parts of the scallions; stir-fry 20–30 seconds until fragrant but not browned. Add julienned carrot and sliced red pepper; stir-fry 1–2 minutes until they begin to soften. Add bok choy (or cabbage) and continue to toss 1 minute. Push vegetables to the side of the wok and add the prepared tofu (or cooked protein) back in to warm through.

Stir-fry

Add the drained vermicelli to the wok, breaking apart gently with tongs if clumped. Pour the sauce evenly over the noodles and use two spatulas or tongs to toss everything together vigorously. Stir-fry 2–3 minutes until the noodles absorb the sauce and all ingredients are heated through. Add bean sprouts and the green parts of the scallions in the last 30–45 seconds and toss once—this keeps them crisp. Drizzle 1 tsp sesame oil and toss to combine. Taste and adjust seasoning with extra soy or a pinch of salt if needed.

Transfer the stir-fried vermicelli to a serving platter. Sprinkle with toasted sesame seeds and chopped cilantro or scallions. Serve immediately with lime wedges on the side for squeezing over individual portions.

dry rice vermicelli (thin)

hot water (for soaking)

vegetable oil (for stir-frying)

fresh ginger, minced

scallions (green onions), thinly sliced

carrot, julienned

red bell pepper, thinly sliced

baby bok choy or napa cabbage, chopped

firm tofu, pressed and cubed

or cooked shrimp or shredded chicken

dark soy sauce

oyster sauce (or vegetarian mushroom sauce)

rice vinegar

sugar

ground white pepper (or black)

chili paste or sriracha (optional)

water or low-sodium broth (for sauce)

toasted sesame seeds

fresh cilantro or more scallions, chopped

lime wedges (optional)

Pat the calamari rings dry with paper towels. Toss them in a bowl with 1 tsp salt, 1/2 tsp white pepper and 1 tbsp lime juice. Let rest for 10 minutes while you prepare the batter. Dry again briefly before coating.

Prepare and marinate

In a medium bowl whisk together 1 cup rice flour, 1/2 cup cornstarch, 1/2 tsp baking powder, 1/2 tsp salt and 1/2 tsp chili powder (if using). Slowly add 3/4 cup cold sparkling water while whisking until a smooth slightly thick batter forms — it should cling to the calamari but still be light. Keep batter cold by placing bowl over ice if your kitchen is warm.

Make batter

Pour vegetable oil into a deep, heavy pot or deep fryer to a depth of about 6–8 cm (3 inches). Heat to 180°C (350°F). Use a thermometer for accuracy. If you don’t have one, test with a small drop of batter — it should sizzle and rise immediately.

Heat oil

Working in small batches (to avoid overcrowding), dip calamari rings into the batter, allowing excess to drip off, then carefully lower into the hot oil. Fry 2–3 minutes until golden and crispy. Remove with a slotted spoon to a wire rack or paper towel-lined tray. Maintain oil temperature between 170–180°C; adjust heat as needed. Cook remaining calamari.

Coat and fry

For extra crispiness, fry the drained calamari a second time for 30–45 seconds at 190°C (375°F) just before serving, then drain well.

Second fry (optional for extra crisp)

While calamari is still hot, sprinkle with 2 tbsp crispy fried garlic, 2 tbsp chopped cilantro and the thinly sliced red chili. Arrange lime wedges on the plate for squeezing.

In a small bowl combine 3 tbsp fish sauce, 3 tbsp fresh lime juice, 2 tbsp palm or brown sugar, 2 minced garlic cloves, 2 finely chopped bird's eye chilies and 1 tbsp water. Stir until sugar dissolves. Taste and adjust — balance should be tangy, salty and sweet. Stir in 2 tbsp shredded carrots if using for texture and color.

Make the sauce

Serve warm calamari immediately with the nam jim on the side for dipping. Squeeze lime over the calamari to taste.

fresh calamari rings (cleaned)

lime juice

rice flour

cornstarch

baking powder

chili powder (optional, for heat)

cold sparkling water

vegetable oil (for deep frying)

fried garlic (crispy)

fresh cilantro (chopped)

thinly sliced red chili

lime wedges

fresh lime juice

garlic cloves (minced)

fresh bird's eye chilies (finely chopped)

water

shredded carrots (optional)

Finely chop the shiitake mushrooms, roughly chop the shrimp, shred the cabbage, and julienne the carrot. Mince the garlic and thinly slice the green onions. Measure out sauces and seasonings.

Prepare ingredients

Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add minced garlic and cook 15–20 seconds until fragrant. Add ground pork and cook, breaking up with a spoon, until no longer pink (3–4 minutes). Add chopped shrimp and cook 1–2 minutes until opaque.

Cook protein and vegetables

Add chopped shiitake, shredded cabbage and julienned carrot to the pan. Stir-fry 2–3 minutes until vegetables begin to soften but still retain some texture. Stir in soy sauce, oyster sauce, sesame oil, sugar, white pepper, and salt. Cook another minute to let flavors combine.

Add vegetables and season

If the mixture is too wet, sprinkle cornstarch and stir to bind for about 30 seconds. Remove pan from heat, stir in sliced green onions and chopped cilantro. Spread the filling on a shallow tray and let cool to room temperature (about 15 minutes). Chilling briefly (10 minutes) makes rolling easier.

Finish filling

Lay out a clean work surface and keep a small bowl of water and the beaten egg nearby. Separate spring roll wrappers carefully so they do not tear. Work with one wrapper at a time while keeping remaining wrappers covered with a damp towel to prevent drying.

Prepare wrappers

Place one wrapper in diamond orientation (corner pointing toward you). Spoon about 2–3 tablespoons of cooled filling across the lower third of the wrapper, leaving a 1/2-inch border on each side. Fold the bottom corner up over the filling, tuck snugly, fold the left and right corners toward the center, then roll away from you. Brush the top corner with beaten egg to seal. Repeat to make approximately 12 rolls.

Assemble rolls

Pour vegetable oil into a deep skillet or pot to a depth of about 1–1.5 inches (2–4 cm). Heat over medium-high to about 175°C (350°F). If you don't have a thermometer, test by dropping a small piece of wrapper into the oil; it should sizzle and float immediately.

Fry rolls in batches (do not overcrowd) for 2.5–4 minutes, turning occasionally, until golden brown and crisp. Use tongs or a slotted spoon to transfer cooked rolls to a wire rack or paper towel-lined plate to drain. Let sit 1–2 minutes before serving so the filling firms slightly.

Corn Baker

Massaman Curry

Drunken Noodles

Stir Fried Vermicelli

Thai Calamari

Rosa's Homemade Spring Rolls

Veggie Platter

Classic Platter

Pumpkin Crackers

Ice Cream

Mango Sticky Rice

Pineapple Curry

Rosa's Massaman Curry

Rosa's Red Curry

Rosa's Green Curry

Pad Thai

Sweetcorn Patties

Double Espresso

Crispy Prawns

Prawn Crackers

Cassis

San Pellegrino (500ml)

Thai Ginger Mojito

Lime Leaf Fix