PROFILED BY DE GROOTS MEDIAIf you stumble into Pink Peppercorn expecting a thick coconut curry, you would be a little off course. Instead, this restaurant takes you through the fertile jungle of modern Laotian cuisine, which bursts with flavour and fragrance. Laotian food claims to be fresher and lighter than Chinese or Thai, using ingredients such as dill with kaffir lime and lemongrass for zesty results. Perfectly highlighting this is the Naam Jeem entree of prawn and chicken in lemongrass curry sauce which comes with spicy prawn crackers for dipping. Yaam Ping Gae, which translates as char grilled marinated lamb tenderloin tossed in fragrant herbs, crisp cucumber, chilli, lime and tamarind dressing takes you on a journey through each of its individual flavours, leaving your tongue with a spicy tingle. Passionfruit and chilli sorbet on fresh papaya and is a winning finale to soothe an overexcited palate. A very reasonably priced list of Australian wines is presented if you decide to bypass a Beer Lao.
Pink Peppercorn has successfully avoided the Asian travel agent look and instead is minimally decorated with splashes of pink and blown up photographs of Laotian scenes. The eccentric Oxford Street crowd passing by makes for amusing dinner conversation, and if you want a close up there are a few outside tables. Popular folks, take note; wary of losing the boutique intimacy of the restaurant and displeasing regulars, Pink Peppercorn doesn’t take bookings for over eight people.
Annabel Wise