Something to Nibble On

Not quite a meal, more than a snack. Dishes that that are inspired by the boisterous “Bia Hoi” or beer halls of Hanoi.

Crab dressed with coconut, chilli & lime, coconut crackers for dipping
Mahi mahi & scallop ceviche, sweet mango, lime & chilli, casava chips
Green rice fried tiger prawns, chilli & lime nuoc cham, lettuce wraps, fragrant herbs (per piece, min 3)
Sugar cane prawn mixed rice paddy herbs, leaves, pineapple (price per piece, minimum 3) (P)
Hue style chive, ginger and spinach pot sticker dumplings with soy and ginger (price per piece, min 3) (V)
Pok Pok Chicken wings, crispy fried with sweet chilli

La Lot

Betel leaves, loved the world over and called “la lot” in Vietnam, these peppery leaves are the perfect vehicle for spicy wraps, we offer a selection both grilled and fresh.

La lot leaf wrap with tempura fried Mahi Mahi, pineapple, red onion & coriander (price per piece, min 3)
La lot leaf with roast pork belly and cashew nuts and pomelo, hot mint (price per piece, min 3) (P)
Bo La lot grilled minced beef in betel leaves with Mrs T’s magical sauce (price per piece, min 3)
Ga La Lot with minced chicken, ginger & a sweet, spicy yellow bean sauce (price per piece, min 3)


Pho is a true fusion dish, influenced by the French and Chinese, quintessentially Vietnamese. The name pronounced “FIR” comes from the French “feu” (fire), as the dish in pot-au-feu. All soups are served in mini serves allowing you a tasted as a part of a shared meal.

Pho Bo beef pho with raw sirloin, braised brisket, tail
Pho Ga chicken pho with a soft cooked egg
Tofu & assorted mushroom broth with lily bud, saw tooth coriander
Roast duck, star anise & ginger broth with lemongrass & Thai basil (G)


Clean crisp salads, toased with fragrant herbs. Spicy dressings with lime juice and Nuoc Mam or Fish Sauce, which was invented by the Vietnamese. Starter sized portions that can be upgraded to a main meal.

Steamed shredded chicken with Vietnamese slaw & nuoc cham
Viet style ‘Insallata Caprese’. Heirloom tomato with silken tofu, shiso and mint (V)
Crispy duck salad, with heart of palm, wing bean & banana blossom, citrus, sesame & hot mint.
Bun Cha, honey glazed pork, soft house-made bun noodles, crisp lettuce, picked papaya, rice paddy herbs & cashew nuts (P)

Wraps and Rolls

Our spin on rice paper rolls, in a myriad of varieties. Most fresh ‘summer rolls’, but also hot dishes, and lettuce wraps. Perfect to share and sample a few. Wrap it, roll it, dip it and eat it.

Raw salmon & flying fish caviar roll with shredded Fuji apple & ponzu dipping sauce (G)
Coconut roast lobster roll with rambutan & Thai basil
Tuna tartare & wasabi leaf roll soy, yuzu dip & wasabi tobiko (G)
Tiger prawn spring rolls, with ginger nuoc cham (price per piece, minimum 3) (G)
Nem Ran, crispy fried with pork & prawn, carrot, jimica taro, lettuce wrap, nuoc cham dip (P)
Buddha Roll, zucchini flower stuffed with tofu & jimica, a spicy sauce of mung bean, coconut water (G)(V)
Enoki, shimiji & oyster mushrooms with brown rice paper & sesame sauce (V)
School prawn & chive roll with chive flower omelet and Chinese sausage (P)
Peking duck, spring onion & cucumber, rice paper roll with hoi sin (G)
Chicken & shrimp summer roll with tapioca noodles, herbs and leaves
Wrap & Roll Sampler:
Tuna tartare & wasabi leaf / Enoki, shimiji & oyster mushrooms / Peking duck & school prawn / Chive & Chinese sausage (G) (P)

Banh Xeo

Thee party food of Saigon. is pancake, named after the sizzling sound the batter makes when it hits the wok, is then rolled with an assortment of fillings and eaten with a lettuce and herb wrap.

Roast pork & prawn with sweet chilli (P)
Crab meat, baby prawn & ginger with basil butter
Mushrooms, water chestnuts & chive buds with oyster sauce


Viet curries are spicy but lighter and cleaner than say Thai or Indian curries, often involving the deft use of tart fruits like pineapple or green papaya. Generally served with a crispy light baguette and coconut rice, to mop up the delicious fragrant sauce.

Dalat curry of roast pumpkin & eggplant curry with basil & cashew
Wok fried prawns & sugar snap peas, garlic & ginger served in a coconut
Lemongrass chicken curry with lotus root, curry leaves, ginger and star anise
Duck legs slow cooked with sugarcane juice, pineapple and Phu Quoc pepper, saw tooth coriander
Pork belly, simmered with caramel & black pepper, in a clay pot (P)

Coconut Grill

Our grills are fired with coconut, coffee, cinnamon wood for the meats and with mango, jackfruit and tamarind for the seafood. All dishes served with noodles, dipping sauces and a table salad with leaves and fragrant herbs for wrapping.


Grilled yabbies’ with salak, kemungi and chilli butter
Mahi Mahi fillet grilled with scented mango & avocado leaves, young coconut and garlic chive dressing
BBQ quail with hoi sin, watermelon & spearmint salad with watercress, fried shallot, nuoc cham salt (G)
Milk and logan honey marinated chicken grilled with lemon leaves, lemongrass, ginger & cumquat
Twice cooked Wagyu beef rib, braised in coconut water and mountain spices, then grilled, pomelo salad and mashed sweet potato
Mixed Grill for Two:
Wagyu beef ribs/ Mahi Mahi / Milk & logan honey chicken / Whole prawns / Bo La Lot

Side Dishes

Special Vietnamese fried rice with toasted coconut lotus seeds & vegetables with or without Chinese sausage (P)
Wok fried lettuce & chives with oyster sauce (V) (G)
Stir fried wingbean & mushroom with ginger, spring onion and soy (V) (G)
Sweet potato fries with Vietnamese five spice salt & spiced mayo (V)
Steamed rice or Bun noodle (V)
Grilled sweet corn with coriander & chili butter (V)

(P) Contains Pork
(G) Contains Gluten
(V) Vegetarian