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SMALL

Spring rolls (2pcs)

Tofu & truffle with shiitake and ginger vinaigrette 11
Chicken & corn with mayo and padano 11

Fried school prawns with fermented chilli mayo (gf) 20

Rice paper roll (2pcs) (gfo)

Roast duck 12, tofu and shiitake 10

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

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

Crispy ‘pho’ brined chicken leg (gf) 12

‘Bo la lot’ grilled ground wagyu wrapped in betel leaf 21

Spice glazed cobia, pickled onion, sautéed cucumber, nama wasabi 21

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

MEDIUM

Sautéed calamari, cucumber, dill, orange, chilli, garlic  (gf) 28

‘Banh khot’ coconut and turmeric pikelets, prawns, smelt roe (gf) 25

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

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

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

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

BIG

‘Banh xeo’ crispy coconut turmeric crepe with onion, bean sprouts, jicama (gfo) 18
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) 45

SALADS

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

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

SIDES

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

Egg noodles in garlic, chilli, soy dressing 12

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

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

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

‘Vegan pho’ vegetable stock, rice noodles, shiitake, cauliflower, broccoli, tofu (gf) 20

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

Sauteed red prawn, thin egg noodle, fresh tomato, basil, 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, housemade pickles, fried egg +3 19

Scallop and prawn fried rice, x.o sauce, salted egg, bean sprouts, smelt roe (gf) 38

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.