The award winning Peppermill Restaurant is announcing a new and exciting range of Asian dishes nightly in the dining room.
The restaurant has Asian fusions dishes on its specials board, drawing on the influences of the east where their head chef Karuna has worked in leading restaurants in Malaysia, Thailand and Singapore. So who better to bring you this authentic cuisine than Karuna himself, a native of Malaysia, who is celebrating 10 years at The Peppermill. Using the best Irish ingredients, blended with exotic herbs and spices such as red chilli, lemongrass, lime leaves, ginger, galangal, holy basil the Asian fusion specials are bursting with flavour achieving the four essential tastes of this cuisine, salty, sour, spicy and sweet.
Special starters include, Chilli Spiked Kenmare Mussels with lemongrass, coconut and coriander, Vietnamese Spring Roll with chilli and ginger dip, Zingy Thai Beef Salad spicy and nutty and indeed all low calorie. Mains courses of Thai Stirfried Lemongrass Chicken or Beef, Seafood Sambal Belchan, Teriyaki Sirloin Steak with Nasi Goreng, and aromatic Asian Broth. All lightly prepared to order for you.
The Peppermill also has a new A la carte menu for the autumn with the ever popular Early Bird continuing to offer the same exceptional value.
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