Vermilion has a culinary mix of Indian, Thai, Korean and Chinese cuisine alongside smoking, theatrical cocktails that complement the opulent surroundings and steal the show at every turn.
Each wrap is filled with an array of Thai flavours - Dried shrimp, ginger, red onion, roasted coconut, chilli, lemongrass, peanut and tamarind sauce. Spice, sour, salty, and sweet all take a turn.
Served with cherry ginger chutney, mint chutney and pickled onions.
Intricately handmade colourful floral-shaped steamed dumplings with chicken, prawn, cashew nut and coriander.
Crispy coated croquettes filled with King prawn mixed masala, fine bean, chilli, Thai fresh herbs and topped with turmeric tempered mayonnaise.
Crispy panko coated croquettes filled with butter chicken and cheddar filling. Topped with turmeric tempered mayonnaise.
Steamed bao bun with buttermilk fried chicken, sticky gochujang sauce, topped with Kewpie mayo, Sriracha sauce, sesame seeds, carrot, coriander, radish and spring onions.
Crispy pastry parcels with vegetable filling tossed in tangy soy based sauce.
Sweet and spicy textures. A very healthy fresh salad with fish sauce, dry chilli, tamarind and cashew nut.
Crab, avocado, tobiko, teriyaki and green curry sauce.
Deep fried crispy prawn torpedo, avocado, tobiko, spicy mayo and Thai plaa sauce.
Avocado, carrot, cucumber, wasabi and spicy mayo.
New season lamb, spiced marinade and pistachio crust.
Exclusive only to Vermilion. Giant wild caught ocean tiger prawn. Sourced by our parent company Seamark from the Bay of Bengal. Served with Sen Jan wok fried noodles tossed in a tangy tamarind sauce combined with Thai herbs and spices with sautéed beansprouts, eggs, carrots, and tofu.
Glazed in special caramelised ginger and soy sauce, dressed with sautéed spring onion, chilli and carrot salad. Served with tender pak choi and lime.
Grilled prawns in spicy red curry, coconut milk and topped with kaffir lime leaves and red chilli.
Succulent beef slices slow cooked in Thai green curry sauce, coconut milk, bamboo shoots, Thai chillies and kaffir lime leaves. Served with sweet Thai roti.
Vermilion’s creative take on a fusion curry from South Thailand, with coconut milk, potatoes and Thai mixed herbs.
A delicious spicy curry; cooked with sweet peppers, tomatoes and onions in a traditional karahi wok.
Karahi Lamb - £23.65
Karahi Chicken - £18.95
Karahi Vegetable - £16.25
Angus & Hereford Crossbreed, cooked over charcoal briquettes and bursting with flavours. Served medium with balsamic tomato, flat mushroom and your choice of sauce. 300g.
Choose your steak sauce:
Peppercorn Sauce M
Thai Panang Sauce TN
A popular dish originating from Northern Thailand. Soft tender braised chicken drumstick simmered in a rich, creamy, and spicy Thai coconut curry soup, with home-made red curry, kaffir lime and aromatics. Served with soft egg noodles and crispy fried noodles.
Sen Jan flat noodles tossed in aromatic soy sauce, asparagus, sweet baby corn, broccoli and Thai sweet basil.
A iconic healthy Tom Yum soup dish filled with savoury, hot and sour flavours packed with Thai herbs and spices. Served with soft Sen Lek noodles, beansprout, spring onion, lime and coriander.
Vermilion proudly present their Exclusive Selection;
a selection of Vermilion signature classics that will
capture your imagination. Vermilion bring their
inventive twist on classic Asian Fusion cuisine, and
a taste of the exotic to your dining experience.
Designed for groups and parties, these dishes will bring a touch of exclusivity to your party whilst you and your guests soak up the Vermilion spirit.
All dishes require payment in advance and 72 hours notices.
For groups of 6 and over.
Herb baby potatoes, roast vegetables and spiced curry sauce. Serves 6–8 person.
Lemon butter sauce.
Coriander and sweet potato chips, Rogan josh curry sauce. Serves 3–4 person
Seamark tiger prawns, king scallops, Scottish salmon, Atlantic cod and squid, seasonal salad. Serves 3–4 person.
Ginger, spring onions, soy sauce
Saffron rice, free range hen eggs, roast potatoes, spiced gravy. Serves 3–4 person.
Seasonal Salad, mint yogurt sauce. 24 pieces.
A crunchy biscuit base, topped with a creamy Biscoff Cheesecake filling finished with caramel ganache and garnished with honeycomb pieces and a Biscoff biscuit.
A Biscoff biscuit lovers dream.
With Pandan cream served with Pistachio ice cream.
Hot salted caramel poured over a melting chocolate Lava Bombe, sitting on a bed of fine cashew nut crumble. Inside lays a peanut butter ganache with creamy salted caramel ice cream treasure.
A popular traditional Thai dessert. Light silky pudding with a sweet pandan flavour. Topped with toasted sesame seeds, shredded coconut and served with sweet coconut cream.
Honeycomb with Chocolate Swirl