Menu

Dinner

winter menu
small share

thit ga chien gion – crispy chicken ribs 8.50
baby fennel, persimmon, chilli jam & cumquat mayo

cha gio thit con tho – rabbit spring rolls (not GF / 4 per serve) 9
taro, galangal, lemongrass

tom chien – crispy noodle wrapped prawns (not GF / 4 per serve) 11
spencer gulf prawns, kampot pepper sauce, vietnamese slaw pickle

ca tim nuong thi?t tru u con – char-grilled eggplant ? lamb 10
smoked eggplant, slow roasted lamb shoulder, rice paper crisps, Vietnamese herbs, pomegranate

ca tim nuong chay – char-grilled eggplant ? mushroom (V, VE) 9
smoked eggplant, rice paper crisps, vietnamese herbs, pomegranate, sautéed mushroom trio of enoki, king oyster, shimeji


cha gio – home made crispy spring rolls (not GF);
- pork; glass noodle,wood ear mushroom & water chestnuts (4 per serve) 8.50
served with fresh herbs & lettuce
- vegetable; taro, glass noodle, wood ear mushroom & water chestnuts (V, VE) (2 per serve) 7.50
served with fresh herbs & lettuce

noodle soup
pho bo tai – beef noodle soup 16.50
beef broth, porterhouse, rice noodles & bean sprouts

pho bo dac biet – combination beef noodle soup 18
beef broth, porterhouse, slow poached brisket, home-made peppered beef terrine, rice noodles & bean sprouts

pho ga – chicken noodle soup 16
chicken broth, breast meat, rice noodles & bean sprouts

nuoc sup chay – vegetable noodle soup (V, VE) 15.50
vegetable broth, tofu, bok choy, shitake mushroom, rice noodles & bean sprouts


large share
goi su hao chay – steamed silken tofu (V, VE) 21
ginger & black sesame sauce, julienned kohl rabi, crispy mushrooms

ca ri ca – Vietnamese fish curry 23
mooloolaba mahi-mahi, pearl mushrooms, kai lan, water chestnuts

thit bo kho – beef cheeks slow roasted 23
coriander, star anise, sautéed baby carrots, asian spinach

ca ri thit ga – chicken coconut curry 22
tamarind, baby corn, green beans, winter melon

thit heo kho – claypot pepper pork (not GF / GF without egg) 22
murphy’s creek pork, house pickled daikon, scotch quail egg


accompaniment
rau xao chay – wok tossed vegetables (V, VE option) 9.50
choy sum, snake bean, choko, fresh ginger, sesame oil, oyster sauce


com trang
– steamed jasmine rice (per serve) (V, VE) 3


dessert
ca rem chien (not GF) – vanilla bean fried ice cream 9.50
rhubarb compote, meyer lemon curd

kem flan (not GF / GF without biscuit) – ginger crème caramel 8.50
with a cinnamon biscuit

cakeage 1.50 per person



V = Vegetarian / VE = Vegan / not GF = not Gluten Free