Menu

Lunch

autumn menu

hu tieu mee – vermicelli glass noodles 16.50
pan fried chicken fillet, asian slaw, pickled veg & roasted peanuts

hu tieu mee chay – vermicelli glass noodles (V, VE) 15.50
sautéed mushroom medley, asian slaw, pickled veg & roasted peanuts

thit bo xao – wok tossed beef 16.50
with okra, wombok, bok choy, oyster sauce & sesame, served with steamed jasmine rice

rau xau chay – wok tossed tofu (V, VE option) 15
with okra, wombok, bok choy, oyster sauce & sesame, served with steamed jasmine rice

ban trang cuon – fresh rice paper rolls (2 per serve)
vermicelli rice noodles, lettuce, bean sprouts, mint, hoi-sin dipping sauce, roasted peanuts & a choice of the following;
- thit heo; slow cooked pork & prawn 9 .50
- khoai lang; marinated pan fried sweet potato (V, VE) 8.50


banh mi – Sprout Bakery Vietnamese style roll (not GF)
pickled carrot, spring onion, cucumber, coriander & house mayo with a choice of the following;

- thit heo; oven roasted pork 10
- chay; five spice sautéed eggplant (V / VE without mayo) 9

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

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


V = Vegetarian / VE = Vegan / no GF = not Gluten Free