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SMALL

Spring rolls (2pcs)
Tofu & truffle with shiitake and ginger vinaigrette 12
Chicken & corn with mayo and padano 12

Rice paper roll (2pcs)
Roast duck 12, tofu and shitake (gfo) 10

Skewers: pork, chicken (gf) or king prawn (gf) (3pcs) 16

Aburi corn cob, fermented chilli, miso butter, puffed wild rice (gf) 10

Crispy ‘pho’ brined chicken leg (gf) 12

Fried school prawns with fermented chilli mayo (gf) 20

‘Bo la lot’ grilled ground wagyu wrapped in betel leaf 24

Smoked miso eggplant fritter, sesame, chives, ginger nuoc cham (v) 18

MEDIUM

Sautéed calamari, cucumber, dill, orange, sate, garlic 28

‘Banh khot’ coconut and turmeric pikelets, prawns, smelt roe (gf) 26

Rangers valley wagyu, porcini puree, spring onion, basil, char sui jus (gfo) 39

Black sesame and eggplant wonton, sate beurre blanc, peanuts, yoghurt 25

Duck and porcini gyoza,charred miso,beurre noisette,pickled onion, radish 26

Dry aged duck breast, charred leek, demi-glace, basil oil (gf) 38

Fried silken tofu, Sichuan pepper, black vinegar, coriander (gf) (vegan) 23

BIG

‘Banh xeo’ crispy coconut turmeric crepe with onion, bean sprouts, jicama (gfo) 19
Add tofu 6(gf), chicken 6(gf), pork 6(gf), prawn 7(gf), roast duck 9

Rice paper roll kit 51

8 vermicelli sheets
3 prawn skewers
2 chicken skewers
2 pork skewers
4 wagyu wrapped in betel leaf
1 spring roll

Twice cooked pork belly, onsen egg, cuttlefish jus, pickled spanish onion (gf) 40

Scallop and prawn fried rice, cured beef x.o sauce, salted egg, smelt roe (gf) 42

SALADS

Roast duck, seaweed, basil, banana blossom, Vietnamese mint, peanuts 26

Green papaya, mango, carrot, peanuts, basil, cured wagyu, shiitake vinaigrette (gf) 21

SIDES

Broccolini, cured beef X.O. sauce, tomatoes, basil (gf) 18

Egg noodles in garlic, chilli, soy dressing 12

Lettuce and herbs (gf) 3      

Potatoes tossed in fermented shrimp paste, chilli, garlic, rosemary (gf) 16

Rice papers (gf) 2

Vermicelli sheets with shallot oil (gf) 8

White rice (gf) 4

NOODLES AND RICE

‘BBH’ pork knuckle, brisket, meatball, porkloaf, vermicelli, spicy lemongrass beef broth (gfo) 21

‘Pho dac biet’ angus beef, meatballs, brisket, beef rib, rice noodles, beef broth (gf) 20

‘Vegan pho’ vegetable stock, rice noodles, shiitake, cauliflower, broccoli, tofu (gf) 21

BBQ pork skewers, rice vermicelli, chicken spring roll 20 

Sauteed red prawn, thin egg noodle, fresh tomato, cured beef x.o sauce 25

Charred ground wagyu, thin egg noodle, tomato miso, basil, fried shallots, padano 20

Rice w/ bbq pork, shredded pork rind, chicken loaf, pickles, fried egg +3 19

Bun bo la lot, grilled ground wagyu betal leaf, rice vermicelli 26

Please be aware our kitchen handles allergens such as nuts, shellfish, gluten and egg. Whilst we take effort into accommodating to dietary requirements, we cannot guarantee that our dishes will be allergen free. No alterations to the menu. Prices are subject to change without notice. No split billing. Credit and Debit cards incur a surcharge at our lowest cost of acceptance. 10% service fee is added on public holidays and groups of 10 or more. Cakeage fee $4 per person. BYO Wednesday only, wine only. Corkage fee applies.