Start with a fresh green salad with walnuts. Your New Zealand entrecôte is grilled to perfection, finished over charcoal and served with a ‘Relais’ style secret sauce, golden frites and a glass of red. The whole is completed with passion fruit and mango pavlova.
Banana and young mango salad, Siem Reap soup, prahok ktis, knoub and Khmer chicken curry served with jasmine steamed rice, fresh vegetables and fresh rice noodles. Finish with a flourish with banana flambé with passion fruit and rum.
Fresh vegetable spring rolls, pomelo salad, prawn tom yam soup, traditional crêpe, lemon-steamed bar fish fillet, seafood green curry served with brown rice, fresh vegetables and dipping sauce. Finish with a flourish with passion fruit and mango pavlova.
Bean sprouts, carrots, black mushrooms and ginger roots wrapped in rice paper, deep fried and served with chili dipping sauce.
Mushroom medley coated with corn flour and deep fried. Served on crispy noodles with tartar sauce.
Pacific-ocean whitebait fish coated with corn flour and golden fried. Served on crispy noodles with tartar sauce.
Diced fresh banana blossoms with bell peppers, pan-fried chicken and dried shrimps combined with a homemade light sweet and sour dressing.
Zesty green mango combined with smoked Mekong fish, dried shrimps and selected Khmer herbs combine in this local favorite.
Pan-fried minced pork mixed with Khmer herbs, toasted rice powder, flaked chili.
Fresh appetizer salmon tar tar with an organic avocado infused in sesame oil and rocket salad.
Grilled slices of New Zealand rib-eye served on fresh green salad with goat’s cheese on toast.
Organic farmed rocket with chef’s sauce, walnuts, Banteay Srei avocados and French blue cheese.
Baby pork ribs marinated in Asian spices, deep-fried and served with Kampot pepper sauce.
A classic local soup of beef or seafood, with baby eggplants and long beans simmered in coconut milk and spices with fresh tamarind paste.
Banteay Srei creamed pumpkin soup served with garlic bread.
Tonlé Sap fish fillet simmered in coconut milk with locally produced fish paste and tamarind juice. Served with seasonal fresh vegetables and steamed rice.
A delicious combination of Tonlé Sap fish fillet, a taste of Prahok, minced bacon and oyster mushrooms with hot basil and local spices all wrapped in a banana leaf and grilled over charcoal.
Chicken leg simmered in coconut milk and red curry broth with sweet potato and onions. Served with fresh rice noodles and seasonal vegetables.
Choice of pork, beef, chicken or seafood, wok-fried with Battambang jasmine rice, carrots and long beans, served on a half pineapple.
Tonlé Sap fillet steamed in coconut milk, lemongrass spices, local green vegetables & gnor leaves.
Roasted duck breast simmered in coconut milk and red curry broth with pineapple, round eggplants, cherry tomatoes and sweet basil.
Rice noodles pan-fried with New Zealand tenderloin beef, kale, carrots, bean sprouts and egg.
An oversized thin crêpe stuffed with minced chicken and shrimps, onion and bean sprouts. Served with seasonal fresh vegetables and a mildly spicy sauce.
Shrimps, squid and fish, long beans, round and baby pea eggplants, simmered in coconut milk with a green curry paste.
Your New Zealand entrecôte is grilled to perfection, finished over charcoal and served with a ‘Relais’ style secret sauce.
Served with chef’s special sauce and finished on a charcoal barbeque.
A generous cut of salmon, pan-fried and served with watercress dressed with balsamic vinegar.
New Zealand tenderloin marinated in lemongrass spices. Served with roasted peanut sauce.
Pan-fried Sihanoukville sea bass, served with creamy fork crushed potatoes and garlic lemon sauce.
Passion fruit & mango Pavlova
Banana flambé with lime sorbet
Passion Fruit Crème Brûlée
Pineapple Spring Roll with Vanilla Ice Cream
Ice creams and sorbets – ask for today’s flavors (2scoops)
Rich chocolate cake with fresh fruit salad
Mango sticky rice
WHITE WINE SELECTION
RED WINE SELECTION
PROSECCO & ROSÉ SPARKLING WINE
HOUSE WHITE WINE
HOUSE RED WINE
COFFEE & TEA
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