Som saa are collaborating with their neighbours Pitt Cue, combining the flavours of regional Thailand with Pitt Cue’s bold and punchy barbecue cooking.

Available throughout the month, the kitchens have teamed up to create a brand new dish especially for one another’s restaurant. Co-head chefs Andy Oliver and Mark Dobbie of som saa, have worked with the Pitt Cue team to elevate their ‘Sai Oua’, Northern Thai sausage, using Pitt Cue’s very own, Cornwall-reared Mangalitza pigs, with their house-made red curry paste and regional herbs and spices.

Bringing a taste of Central Thai street-food to Pitt Cue’s Devonshire Square founder, Tom Adams and Head Chef, Oscar Holgado have collaborated with Andy and Mark to create a dish of Deep Fried Day Boat Fish with sour fruits, dried shrimp and sweet fish sauce.

Each special runs from the 1st – 30th April. Som saa will donate 50p of each dish sold to Crisis and Pitt Cue who have chosen to donate the same amount to Farms Not Factories.

Ideal For

Collaborative Cusine

Signature Dishes

Deep Fried Day Boat Fish with sour fruits, dried shrimp and sweet fish sauce and Sai Oua - Northern Thai, Cornish-reared sausage.