Showing 17–32 of 87 results
Deep fried whole snapper, crumbed and pieced served with three flavoured sauces tamarind, sweet basil, chilli served with mixed vegetables and garnished with fried basil leaves. 750g - 1kg
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 whole snapper, crumbed and pieced served on a bed of green mango salad or green apples when not in season dressed in mint leaves, coriander, shallots, Spanish onions, chilli and lime juice. 750g-1kg
Nem khao. Crunchy rice salad mixed with cured pork, shallots, chilli, kaffir lime leaves, peanuts served with iceberg lettuce and mint leaves.
Lightly battered deep fried crispy prawns seasoned with salt and pepper, chilli, shallots served with three flavour sweet, sour and spicy sauce.
Tod mun pla. Four pieces. Minced fish patties mixed with herbs and spices, served with chilli sauce and lightly dressed salad.
ad pik sod. Stir fried in chilli sauce and chillies.
Pad khing. Stir fried in ginger.
Stir fried green mussels with chilli jam, basil and chilli.
Gang kiew wan. Aromatic green curry with vegetables, coconut and sweet basil.
Pad kuang kang. Stir fried green peppercorn, garlic chilli, basil and curry paste.
Green Peppercorn's special marinated chicken, grilled over a charcoal BBQ.
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.
Pork sausages, lightly seasoned and grilled, giving it a crispy skin and tender centre. Served with Mum’s sauce.
Green mango and apple salad with Mum’s sauce.
Succulent slices of charcoal BBQ 250g strip sirloin. Served with mum's sauce and a lightly dressed salad.