Takeaway

SMALL

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

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

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

Aburi corn cob, fermented chilli, miso butter, typhoon shelter (2pc) 10

Crispy ‘pho’ brined chicken leg (gf) 12

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

Smoked miso eggplant fritter, sesame, chives, ginger nuoc cham 18

MEDIUM

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

Sautéed calamari, zaatar, squid ink egg plant puree, chilli, garlic (gf) 28

BIG

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

D I Y 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 rolls

Twice cooked pork belly, onsen egg, cuttlefish jus, pickled Spanish onion (gfo) 40

SALADS

Roast duck, seaweed, basil, banana blossom, viet coriander, peanuts 26

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

SIDES

Broccolini, X.O. sauce, tomatoes, basil (gf) 18
House made pickles (gf) 7
Egg noodles in garlic, chilli, soy dressing 12
Lettuce and herbs (gf) 3
Potatoes tossed in fermented shrimp paste, chilli, garlic, rosemary (gfo) 16
Rice papers 2
Vermicelli sheets with shallot oil (gf) 8
White rice (gf) 4

NOODLES AND RICE

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

‘Pho ga don’ rice noodles in beef broth with twice cooked chicken leg on the side 18

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

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

‘Bun thit nuong’ rice vermicelli, carrot, daikon, BBQ pork, spring roll 20

‘Mi kho ga don’ crispy twice cooked chicken leg with egg noodles, garlic, soy, chilli 18

‘Red prawn egg noodle’ sauteed red prawn, egg noodle, tomato, basil, garlic, chilli 25

‘Wagyu egg noodle’ charred wagyu, egg noodle, tomato, miso, basil, shallots, padano 20

‘Com dac biet’ rice w/ bbq pork, pork rind, chicken loaf, pickles, fried egg +3 19

‘Com ga don’ rice w/ twice cooked chicken leg, housemade pickles 16

‘Com bo luc lac’ rice w/ seared black angus rump marinated in soy, garlic, sesame 18

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.