Entree
House smoked fish, betel leaf, Lao herbs, chilli relish, crispy shallots (4 per serve)
Carrot, lemongrass and coconut soup, served with baguette
Caulicflower and cumin soup ( v )
Dried beef and lemon grass salad with mint, coriander and cashews
Thai roasted aubergine salad with cherry tomatoes, bean shoots, peanuts ( v )
Lao Tomato salad, betel leaf, fresh herbs, shallots, peanuts ( v )
Wok fried greens, yellow bean, chilli, garlic ( v )
Deep fried vegetarian spring rolls with spicy dip
Main Course
Stir fried chicken with chilli jam, cashew nuts and basil leaves
Yellow curry of pumpkin, apple eggplant, bamboo, green beans, tomato lao basil.
Twice cooked duck leg, papaya salad with herbs and peanuts, cane sugar dressing
Penang curry of pork neck, sweet potato, green beans, Lao basil, peanuts and steamed rice
Slow cooked buffalo cheeks, chilli caramel, hot and sour cabbage salad, peanuts, crispy shallots
Whole fried Panin fish stuffed with lemongrass and served with a tamarind sauce, steamed rice (to share between 2)
Homemade Lemongrass and coriander fishcakes, herb and caper mayonnaise cucumber salad
Pasta and noodles
Pho rice noodle soup with chicken or beef and accompanying herbs
Fired noodles with pork, soya sauce, chilli and basil leaves
Fettuccine with homemade pork sausage, eggplant, tomato, herbs, feta, garlic crumbs
Baguette Sandwiches
Smoked ham with cheese
Bacon lettuce and tomato
Egg Mayonnaise and watercress
Toasted Panini
Ham and Cheese
Grilled Aubergine, basil, tomato and cheese
Dessert
Tapioca with fresh mango, coconut cream, palm sugar and sesame praline
Coconut cake, caramelized banana, chocolate ice cream, popped rice
Pumpkin and coconut parfait, nashi pear poached in lemongrass and green tea, broken coconut cracker
Selection of ice cream (2 scoops) – honey and ginger, vanilla, chocolate, coconut
House smoked fish, betel leaf, Lao herbs, chilli relish, crispy shallots (4 per serve)
Carrot, lemongrass and coconut soup, served with baguette
Caulicflower and cumin soup ( v )
Dried beef and lemon grass salad with mint, coriander and cashews
Thai roasted aubergine salad with cherry tomatoes, bean shoots, peanuts ( v )
Lao Tomato salad, betel leaf, fresh herbs, shallots, peanuts ( v )
Wok fried greens, yellow bean, chilli, garlic ( v )
Deep fried vegetarian spring rolls with spicy dip
Main Course
Stir fried chicken with chilli jam, cashew nuts and basil leaves
Yellow curry of pumpkin, apple eggplant, bamboo, green beans, tomato lao basil.
Twice cooked duck leg, papaya salad with herbs and peanuts, cane sugar dressing
Penang curry of pork neck, sweet potato, green beans, Lao basil, peanuts and steamed rice
Slow cooked buffalo cheeks, chilli caramel, hot and sour cabbage salad, peanuts, crispy shallots
Whole fried Panin fish stuffed with lemongrass and served with a tamarind sauce, steamed rice (to share between 2)
Homemade Lemongrass and coriander fishcakes, herb and caper mayonnaise cucumber salad
Pasta and noodles
Pho rice noodle soup with chicken or beef and accompanying herbs
Fired noodles with pork, soya sauce, chilli and basil leaves
Fettuccine with homemade pork sausage, eggplant, tomato, herbs, feta, garlic crumbs
Baguette Sandwiches
Smoked ham with cheese
Bacon lettuce and tomato
Egg Mayonnaise and watercress
Toasted Panini
Ham and Cheese
Grilled Aubergine, basil, tomato and cheese
Dessert
Tapioca with fresh mango, coconut cream, palm sugar and sesame praline
Coconut cake, caramelized banana, chocolate ice cream, popped rice
Pumpkin and coconut parfait, nashi pear poached in lemongrass and green tea, broken coconut cracker
Selection of ice cream (2 scoops) – honey and ginger, vanilla, chocolate, coconut
Please click here to book a table or sent us an email to rivedroite@theapsara.com
