Takeaway

SMALL

Bap callejeros 5 ea [half cob]
Aburi corn cob, fermented chilli, miso butter, typhoon shelter

Cha gio / spring roll [2pc]
Tofu & Truffle 11, Chicken & Corn 11

Goi cuon / rice paper roll [2pcs] [gfo]
Roast duck 12, tofu and mushroom 10

Lui / skewers [3pcs]
Pork 15, chicken 15, prawn 15

Edamame belachan 12[gf]
Edamame tossed in fermented shrimp paste, chilli, garlic

Ga don 12 [gf]
Crispy twice cooked chicken leg

Bo la lot 20
Grilled ground wagyu wrapped in betel leaf

Tofu chien 21 [gf]
Crisp spiced brine silken tofu, truffle artichoke puree, pickled heirloom radish and leeks

Wings 17
Cayenne and thyme brined chicken wings with fermented tofu ranch

MEDUM

Banh khot 23 [gf]
Coconut and turmeric pikelets, prawns, smelt roe 

Muc xao 28 [gf]
Sautéed calamari, zaatar, squid ink egg plant puree, chilli, garlic

BIG

Banh xeo 17 [gfo]
Crispy coconut and turmeric crepe filled with onion, bean sprouts and jicama
Add tofu and mushroom 6 [v][gf] chicken 5 [gf], pork 5 [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

Thit kho 45 [gfo]
4hr pork belly, 60 degree egg, caramelised cuttle fish emulsion, pickled spanish onion

 

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.

SALADS

Bong chuoi vit quay 26
Roast duck, seaweed, basil, banana blossom, viet coriander, peanuts

Goi du du 21 [gf]
Green papaya, mango, carrot, peanuts, basil, cured wagyu, shitake vinaigrette

SIDES

Bbq eggplant, shallot oil, peanuts, fried onion 18 [gf]
Com White rice 4 [gf], fried 14 [gfo]
Egg noodles in garlic, chilli, soy dressing 11
House made pickles 6
Rice paper 2
Vermicelli sheets with shallot oil 8
Lettuce and herbs 3
Potatoes tossed in fermented shrimp paste, chilli, garlic, rosemary 16[ gfo]

NOODLES AND RICE

Pho tai nam 17 [gf]
Thinly slice black angus beef, braised brisket, fresh rice noodles in beef broth

Pho dac biet 19 [gf]
House made wagyu meat balls, thinly sliced black angus beef, braised brisket torched beef short rib, fresh rice noodles in beef broth  

Pho ga don 18 [gf]
Noodles in beef broth with twice cooked chicken on the side

Vegan Pho 19 [gf]
Vegetable stock, fresh rice noodles, shitake, cauliflower, broccoli, tofu 

Bun thit nuong 17
Pickled carrot and daikon tossed with rice vermicelli, bbq pork skewers
add tofu spring roll 3

Com dac biet 19
Bbq pork with house made shredded pork rind, chicken loaf, house made pickles
add fried egg 3

Com ga don 16 [gf]
Rice with twice cooked chicken and house pickles

Com bo luc lac
18 
Seared black angus rump marinated in cold smoked soy, garlic sesame oil served with rice and pickles                                                 

Mi kho ga don 18
Crispy twice cooked chicken with silky egg noodles tossed in soy and garlic dressing served with pickles

Mi Bo kho 19
Silky egg noodles in Beaumont grass fed beef ragu, edamame, fried shallots, padano

Red prawn ramen 25
Yaki ramen sauteed red prawn, fresh tomato, thai basil, garlic and chilli

Wagyu ramen 20
Yaki ramen with charred wagyu chuck, tomato miso, thai basil, fried shallots, padano

Com chien bo 25 [gfo]
Stir fried black angus beef tossed with jasmine rice, 60 degree egg, peas, corn, shallots