No chilli added
No fresh chilli goes in. Salads and wok dishes still taste of garlic, lime and herbs, and suit children and anyone avoiding heat.
Pastes pounded each morning, heat chosen by you
Baan Lemongrass makes its curry pastes from scratch and cooks every salad and wok dish to the heat you ask for, from no chilli at all to properly hot. Book a table, or call the counter and collect.
0 to 3heat, chosen dish by dish
6 pastespounded in house
20 minutesfor most takeaway
- Heat set dish by dish
- Allergens beside every dish
- Fish sauce left out on request
- Takeaway counter by the door
Choose your heat, dish by dish
Tell us a number for each dish when you order. Salads and wok dishes can go anywhere from 0 to 3; curries start where their paste starts, shown in the tables below.
Gentle
A warmth you notice at the back of the throat. A sensible place to start on a first visit.
Medium
Fresh bird's eye chilli you can taste in every mouthful. Comfortable for anyone who eats chilli often.
Hot
Plenty of fresh and dried chilli, pounded in. Ask the cook about going beyond this; we will talk you through it.
Heat cannot be taken out once a dish is cooked, so if in doubt start lower and add from the chilli tray on every table.
Every curry starts in the mortar
Six pastes are pounded each morning in a granite mortar: green, red, panang, massaman, jungle and a vegetable green paste made without shrimp paste. Lemongrass, galangal, makrut lime, coriander root, garlic and shallot go in first, then the chillies.
Pounding releases oils that a blender chops past, which is why the green curry smells of lime leaf before it reaches the table. Because the chilli is in the paste, each curry has a lowest heat it can be cooked at.
- Shrimp paste in every curry except the vegetable green
- Massaman made with dried spices and very little chilli
- Pastes used the same day, never frozen
Curries from our own pastes
Each curry comes with jasmine rice. The heat column shows the range we can cook it at, from the paste's lowest to the hottest we serve.
| Curry | Heat | Contains | Price |
|---|---|---|---|
| Massaman with beef and potato | 0 to 2 | Peanut, fish, crustaceans | $18 |
| Green curry with chicken, Thai aubergine, sweet basil | 1 to 3 | Fish, crustaceans | $16 |
| Red curry with roast duck and pineapple | 1 to 3 | Fish, crustaceans | $19 |
| Panang with pork and makrut lime leaf | 1 to 3 | Peanut, fish, crustaceans | $16 |
| Jungle curry with pork, no coconut | 2 to 3 | Fish, crustaceans | $16 |
| Vegetable green curry with tofu | 1 to 3 | Soy | $14 |
Shrimp paste goes into five of the six pastes, so those curries contain crustaceans even when the meat is chicken or pork. The vegetable green curry is seasoned with soy instead of fish sauce and suits plant based guests.
Salads and the wok, cooked to your number
Salads are pounded and wok dishes cooked one order at a time, so the heat is set by you. The heat column shows how far each can go.
| Dish | Heat | Contains | Price |
|---|---|---|---|
| Som tam: green papaya, long beans, tomato, lime | 0 to 3 | Fish, crustaceans, peanut | $12 |
| Larb gai: minced chicken, toasted rice, mint, shallot | 0 to 3 | Fish | $13 |
| Yam woon sen: glass noodle salad with prawns | 0 to 3 | Crustaceans, fish | $14 |
| Pad kra pao: holy basil, minced pork, fried egg | 0 to 3 | Soy, gluten, molluscs, fish, egg | $14 |
| Pad see ew: wide rice noodles, chicken, Chinese broccoli | 0 to 1 | Soy, gluten, egg, molluscs | $14 |
| Pad thai with prawns, tamarind and peanuts | 0 to 2 | Crustaceans, peanut, egg, fish, soy | $15 |
| Morning glory with garlic and yellow bean sauce | 0 to 3 | Soy, gluten | $11 |
Oyster sauce contains molluscs and the soy sauces we use contain wheat. Dried shrimp in the som tam and pad thai can be left out, and fish sauce swapped for soy, though the taste changes.
The takeaway counter by the door
From five each evening the counter takes orders by phone or in person. Give a number for each dish just as you would at the table, and we tell you a collection time, usually about twenty minutes.
Each bag carries a slip with the name, the dishes and their heat, and the allergens are written on the lid of every box. Payment is taken at the counter when you collect.
- Last takeaway orders at 21:30
- Allergens written on every lid
- Collection only; we do not deliver
On the pass tonight
Said at the table and the counter (example reviews)
Ordered the larb at 0 for our eight year old and at 3 for the rest of us, and both came out exactly as asked. The 0 still tasted of lime and mint, not of nothing.
Shellfish allergy, so the note about shrimp paste in the curries was useful before ordering. The kitchen suggested the vegetable green curry and the larb, and both were excellent.
Called at six, collected at twenty past, and every lid had the dish and its allergens written on it. The pad see ew travelled home well.
Asked across the counter
Can each person at the table have a different heat?
Yes. Heat is set dish by dish, so one bowl of larb can be 0 and the next 3. Curries can only go as low as their paste allows, shown in the curry table.
Can dishes be made without fish sauce?
Most wok dishes and salads can be seasoned with soy instead, and the vegetable green curry never contains it. The other curry pastes contain shrimp paste, so they cannot be made without seafood.
Which dishes contain peanuts?
The massaman, the panang, the som tam and the pad thai. Peanuts are pounded and roasted in our kitchen, so we cannot promise any dish is clear of traces.
Is there a dish for someone who eats no chilli at all?
Any salad or wok dish at 0. The massaman paste holds only a little dried chilli, so at 0 it is the mildest curry, though not entirely without heat. The other curries keep the chilli pounded into their paste.
Do you take bookings for bigger groups?
Tables seat up to eight. For nine to sixteen, choose a group booking on the form and we will call to plan the dishes, since the kitchen cooks wok dishes one at a time.
Do you deliver?
No, takeaway is collection only from the counter by the door. Ordering ahead by phone means it is usually ready when you arrive.
Book a table
Ask for lunch or dinner, the date and the time, and say how many are coming. Someone from the kitchen replies to confirm it, to offer the closest time we can do or to say the evening is full.
Takeaway is ordered by phone or at the counter, not through this form.
- Tables for two to eight
- Groups of nine to sixteen by arrangement
- Tell us about allergies here, then again when ordering
Find Baan Lemongrass
Phone the counter
On the shopping parade by the tram terminus, next to the launderette
Kitchen hours
| Wednesday to Sunday lunch | 12:00 to 14:30 |
| Tuesday to Sunday dinner | 17:00 to 22:00 |
| Takeaway counter | From 17:00, last orders 21:30 |
| Monday | Closed |
About our allergen notes
Allergen marks on this page come from our own recipes and the labels of the sauces we buy. Which allergens must be listed differs between countries, so ask us on the day if an allergy is serious.
Book a table