Menu

SMALL

Spring rolls (2pcs)
Tofu & truffle with shitake and ginger vinaigrette 11
Chicken & corn with mayo and padano 11

Rice paper roll (2pcs) (gfo)

Roast duck 12, tofu and shitake 10

Skewers: pork, chicken or king prawn (3pcs) 15

Aburi corn cob, fermented chilli, miso butter, typhoon shelter 10

Edamame tossed in fermented shrimp paste, chilli, garlic (gf) 12

Crispy ‘pho’ brined chicken leg (gf) 12

Cayenne and thyme brined chicken wings with fermented tofu ranch 17

‘Bo la lot’ grilled ground wagyu wrapped in betel leaf 20

Spiced brine silken tofu, truffle artichoke puree, pickled heirloom radish (gf) 21

MEDIUM

Miso barramundi, pea puree, pickled onion, cuttle fish jus (gfo) 39

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

Yellow fin tuna tartare, pea puree, samphire, lotus chips 29

‘Banh khot’ coconut and turmeric pikelets, prawns, smelt roe (gf) 23

Miso glazed rangers valley wagyu, miso mustard, porcini puree, garlic 38

Black sesame and eggplant wonton, sichuan beurre blanc, peanuts, yoghurt 24

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

SALADS

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

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

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.

BIG

‘Banh xeo’ crispy coconut turmeric crepe with onion, bean sprouts, jicama (gfo) 17
Add tofu and mushroom 6(gf), chicken 5(gf), pork 5(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

4hr pork belly, 60 egg, caramelised cuttle fish emulsion, pickled spanish onion (gfo) 39   

SIDES

Bbq eggplant, shallot oil, peanuts, fried onion (gf) 18

Egg noodles in garlic, chilli, soy dressing 11

House made pickles (gf) 6

Lettuce and herbs (gf) 3      

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

Rice papers (gf) 2

Vermicelli sheets with shallot oil (gf) 8

White rice (gf) 4

NOODLES AND RICE

‘Pho tai nam’ black angus beef, brisket, rice noodles in beef broth (gf) 17

‘Pho dac biet’ angus beef, meatballs, brisket, beef rib, rice noodles, beef broth (gf) 19

‘Vegan pho’ vegetable stock, rice noodles, shitake, cauliflower, broccoli, tofu (gf) 19

Rice vermicelli, carrot, daikon, BBQ pork skewers, spring roll 20

Charred miso, egg noodles, padano, toasted black pepper 17

Beaumont grass fed beef ragu, egg noodles, edamame, fried shallots, padano 19

Sauteed red prawn, yaki ramen, fresh tomato, thai basil, garlic and chilli 25

Charred wagyu, yaki ramen, tomato miso, thai basil, fried shallots, padano 20

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

Black angus fried rice, 60º egg, peas, corn and shallots (gfo) 25