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Pepper Leaf Asian Cuisine

Address
Address:
1328 North East Road
Tea Tree Gully SA 5091
Contact
Contact:
Tel : +61 8 8263 2928
Cuisine
Cuisine: Vietnamese
Chef
License: Licensed & BYO (Wine Only)
Chef
Price Range: $$

Please phone the restaurant to make a booking

Pepper Leaf restaurant is nestled behind the shops in tranquil Tea Tree Gully and is an unexpected quality find. The dishes diverge from strictly traditional Vietnamese, but their unique touches are what makes them good. The salt and pepper squid and Mongolian lamb come highly recommended. It seems like the whole of South Australia has heard about Pepper Leaf, so Friday and Saturday nights get pretty crazy - make a booking it you don't want to wait for a table.


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Nestled behind the shops in tranquil Tea Tree Gully is an unexpected find. Lack of street frontage might mean you drive straight past it at first, but when you “discover” this hidden treat it will never slip from your culinary radar. Owner and chef Hung Diep is an unpretentious man and something of a quiet achiever. He humbly and matter-of-factly describes the ingredients he cooks with – of such quality that other chefs would be shouting them from the rooftops – such as Scotch fillet in all his beef dishes. These delights are savored within funky lime green, red and aubergine walls. The contemporary decor is due to his lovely wife, except for the massive catfish that patrols an aquarium with his two fishy comrades. He came compliments of a grateful customer. A youthful front-of-house team welcome the regular clientele, in a restaurant where reservations are recommended every night of the week.

Barbecue quail is marinated in a sensational mix of fresh herbs, chilli, lemongrass and spices. Slurp some hot and sour tom yum soup – mildly spicy with fresh tomato, celery, pineapple, bean sprouts and coriander – then refresh your palate with a cleansing Thai salad with a spiky lime dressing that makes the dish sing. Hawker style soup noodle options include traditional pho served with rice noodles, beef meatballs, thinly sliced veal, red onion, bean sprouts and fresh basil leaves; or Cambodian jelly noodle soup is another popular choice. Try the anchovy fried rice for something a little different or jump into a clay hot pot bulging with rice, chicken, Chinese sausage, roast pork, shrimp, water chestnuts, mushroom and topped with a fried egg. Hung says his specialty of Vietnamese curry is different to a Thai or Indian curry, but I shall leave it to you to find out how and why.

Roz Taylor
de Groots Best Restaurants of Australia
- Readers' Reviews
de Groots Best Restaurants of Australia

Pepper Leaf Asian Cuisine - User Reviews

Wendy:

Amazing food, professional staff and a menu with a large range. Personal favourites, salt and pepper squid; tempura prawns and Vietnamese curry!review  31/01/2013

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Denis:

Party of nine went on 9/12/12. Place was crowded and noise level was horrendous, we all ordered at the same time but two entrees did not arrive until the others had finished theirs, same thing happened with the main courses including the rice which arrived well after the main dishes. Most of us left food on our plates, the curries were spicy but had no flavour. Overall a very unsatisfying experience.review  10/12/2011

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Tony & Laura:

This place is sooooooo good but don't forget to phone and book your table. My fave is the salt and pepper squid. But I hope to eat my way through the whole menu...review  05/08/2011

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Jane:

This is a favourite restaurant of mine in TTG. It is a simple restaurant with a nicely decorated if unusual combination of colours, simple seating, but fantastic food. I can never remember what dish I had the last time I went in, so I just choose something spicy, and it is always very tasty. Serves are not so big that you feel overfed, but you definitely feel satisfied and anticipate your next visit. Hint: take a notepad so you can write down what you have so you can work your way through EVERYTHING on the menu!!!review  21/04/2011

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