Suong Ngu Vi Huong Nuong Chargrilled free range pork loin chop marinated in honey, oyster sauce and lemongrass | $39 |
2010 Penfolds Cellar Reserve Late Harvest Viognier, Barossa Valley SA | $13 / $59 |
2010 Louee ‘Nullo Mountain’ Late Picked Riesling Mudgee NSW | $13 / $59 |
Jasmine Tea and Green Tea from Vietnam | $5 |
Goi Bo (G optional) Wok tossed beef, mushroom, glass noodle and Vietnamese herb salad | $24 |
Caramelised slow-cooked berkshire pork shoulder thit kho (signature) | $19.5 |
H?i An papaya salad of five-spice duck fillet, basil, peanut, chilli | $20.9 |
Càri chay yellow curry and vegetable | $17.9 |
Fried rice with nem nu?ng red chicken | $17.9 |
Marinated Tasmanian grass-fed beef slices, betal leaf in butter soy | $18.5 |
Sesame Crusted Salmon Salmon tossed in sesame and cinnamon soy sauce served with vegetables | $25 |
Jasmine Tea, Green Tea | $3 |
Tofu Fresh Rolls Tofu, lettuce, vermicelli and mint rolled in rice paper (2) | $8 |
Spring Rolls Crispy rice paper rolls with pork mince, prawn, carrot, taro and glass noodles (4) | $8 |
Pandan Rice per person | $2 |