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Scallop crudo ‘banh beo style’, hokkaido scallops, mung bean puree, confit shallots, shrimp powder, nuoc cham. (GF)
Deep fried eggplant, sweet soy tamarind, roasted peanuts & shallot crumbs. (GF/VG)
Corn ribs, lap chong crumbs, confit shallots, nuoc cham. (GF)
‘Banh mi’ prawn toast, cucumber slaw, pate, hoisin, sriracha.
Kangaroo tartare, rice cracker, pickled eschalot, ‘bun bo hue’ sate dressing. (GF)
Wagyu scotch, black pepper sauce, onion, capsicum, betel leaves. (GF)
Sing qua, seafood, shallots, supreme sauce. (GF)
Okra, taro, enoki, tofu, snow pea sprouts, fermented tofu curry sauce.(VG)
House cured salmon, kohlrabi, apple, lotus stem, herbs, chilli, citrus dressing. (GF)
‘Surf n turf’, braised pork belly, tiger prawn, pickled roots vegetable, papaya, herbs, chilli, roasted peanut, fried shallots, tiger dressing. (GF)
Hoisin marinade wagyu rump cap, shallots, lime, chilli relish. (GF)
Pho flavour, twice cooked beef ribs, bean sprouts salad. (GF)
Grilled salmon cutlet, tomato sambal, watercress salad. (GF)
Sticky rice base, pork floss, confit shallots, fried shrimp, rau ram, crispy pork fat, kewpie, nuoc cham reduction. (GF)
Hanoi style seafood spring roll, sugarcane prawn, nem nuong skewers, cured pork patties, oak lettuce, house pickles, assorted herbs, vermicelli cake, nuoc cham. (GF)
Braised pork belly, twice cooked egg, pineapple salad. (GF)
Coconut panna cotta, passion fruit syrup, charred pineapple, lychee granita. (GF)
Condensed milk toast, pandan custard, fried coconut, peanut crumbs.