Nok tod. Crispy golden deep fried marinated quails, served with Mum’s sauce.

Miang kum. Five pieces of betel leaf with lime, ginger, tomato, crunchy rice, finely chopped dried shrimps and crab meat, cured pork, chilli and peanuts.

Slightly sweet Laotian marinated beef jerky.

Grilled marinated chicken skewers served with peanut sauce.

Four pieces. Fried vegetable puff pastry parcels. Filled with potatoes, peas, carrots, corn and onions. Served with sweet chilli sauce.

Four pieces. Crispy vegetable spring rolls lightly seasoned. Filled with carrots, mushrooms, onions and vermicelli noodles. Served with sweet chilli sauce.

Tod mun pla. Four pieces. Minced fish patties mixed with herbs and spices, served with chilli sauce and lightly dressed salad.

Four pieces. Lightly battered deep fried marinated chicken wings.

Tom ka gai. Spicy, sour hot soup. Coconut milk, galangal, lemon grass, kaffir lime leaves, mushrooms, coriander and chicken.

Succulent slices of charcoal BBQ 250g strip sirloin. Served with mum's sauce and a lightly dressed salad.

Green Peppercorn's special marinated chicken, grilled over a charcoal BBQ.

Pork sausages, lightly seasoned and grilled, giving it a crispy skin and tender centre. Served with Mum’s sauce.

Grilled marinated ox tongue, served with Mum’s sauce.

Warm cooked salad and offal with toasted ground rice powder, coriander, lime juice, anchovy sauce, spices, chilli flakes and aromatics mixed with your choice of chicken, beef, or pork.

Finely chopped raw beef and tripe tossed with anchovy sauce, lime, fresh herbs, and toasted ground rice powder.

Combining the fresh ingredients mixed in a mortar; shredded green papay, cheery tomatoes, sour lime, chilli and fish sauce. Giving you a sweet, sour and spicy hit.

The most popular laotian styled salad dish. Combining the fresh ingredients mixed in a mortar; shredded green papay, cheery tomatoes, sour lime, chilli, crab paste and fish sauce. Giving you a sour, salty and spicy hit.

Thinly sliced charcoal BBQ beef mixed with herbs and spices, toasted ground rice powder, red onions, chili, mint leaves, kaffir lime leaves, coriander, shallots and lemon grass.

Yum ped. Roasted duck salad, sliced and tossed with mesclun salad, shallots, mint leaves, onions, coriander and chilli and lime juice.

Braised chunky tender lamb shanks in a thick mild curry with potatoes, coconut, peanuts spiced with star anise, cashew nuts and cinnamon.

Braised chunky tender beef in a thick mild curry with potatoes, coconut, peanuts spiced with star anise, cashew nuts and cinnamon.

Gang kiew wan. Aromatic green curry with vegetables, coconut and sweet basil.

Gang panang. Thick red curry with green beans, crushed peanuts, coconut and shredded kaffir lime leaves.

Gang ped yang. A rich red curry of roasted duck with cherry tomatoes, coconut, pineapple, lychee, chilli and Thai basil.

Gang dang. Red curry with mixed vegetables, coconut and sweet basil using the red curry base.

Oriental vegetables stir fried in oyster sauce.

Pad cashew nut. Vegetables stir fried in chilli jam cashew nut sauce.

Pad khing. Stir fried in ginger.

Stir fried thin rice noodles with garlic, chives, red onions, egg and garnished with bean sprouts & crushed peanuts. Choice of vegetable, chicken, beef, pork, seafood or combination.

Mee krob. Crispy egg noodles with oriental vegetables and thickened oyster gravy sauce.

Spicy stir fried flat rice noodles with oyster and soy sauce, garlic, egg, chilli and basil.

Khao pad pou. Thai style fried rice with crab meat, egg, onion, garlic, vegetables, shallots and lime.

Khao pad sapparot. Fried rice with pineapple, egg, onion, tomato, garlic, cumin, vegetables and shallots.

Khao pad kaphao. Thai fried rice with basil, chilli, egg and vegetables.

Deep fried whole snapper, crumbed and pieced served with 3 flavoured sauces: tamarind, sweet basil, fresh chilli served with mixed vegetabls and garnished with fried basil leavs. 750g - 1kg

Deep fried battered calamari seasoned with salt, pepper, chilli, shallots served with mum's special sauce and sweet chilli sauce

Charcoal BBQ king prawns served with Mum’s sauce and garden salad.

Deep fried barramundi wings, lightly battered and seasoned with salt and pepper, served with shallots and fried onion.

Tender lamb cutlets, marinated with lemongrass grilled over a chargrill BBQ. Served with Mum’s sauce and a mixed salad.

Slow cooked pork knuckle served with chilli, caramelised soy sauce and pickled carrots.

Stir fried Asian water spinach with garlic, chilli, topped with crispy pork belly.

Soop ma pi. Thinly sliced banana blossom salad tossed with chicken spices, coconut cream and aromatics.