Takeaway

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 radish (gf) 21

MEDUM

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

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

‘Banh xeo’ crispy coconut turmeric crepe w/ onion, bean sprouts, jicama (gfo) 17
Add tofu & mushroom 6 (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

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

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

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

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

SIDES

Bbq eggplant, shallot oil, peanuts, fried onion (gf) 18
House made pickles (gf) 6
Egg noodles in garlic, chilli, soy dressing 11
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 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

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

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

‘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

’Miso egg noodles’ charred miso, egg noodles, padano, toasted black pepper 17

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

‘Red prawn ramen’ sauteed red prawn, yaki ramen, tomato, thai basil, garlic, chilli 25

‘Wagyu ramen’ charred wagyu, yaki ramen, tomato, miso, thai 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

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