La Mint Restaurant in East Sydney Menu
Entrées & Mid Course
| Papillotes aux deux Fromages Tasmanian Camembert and Bega cream cheese in cripsy dumpling | $12 |
| Grilled Scallops (GF) Seared QLD scallops in their shell with lemongrass and shallots dressing and crushed peanuts | $13 |
| Rice Paper Rolls (GF) (V) Served with green apple sauce | $11 |
| La folle de Sugar Cane Prawns (GF) QLD prawns paste wrapped around sugarcane served with vermicelli, lettuce, fresh herbs and La Mint's tamarind dipping sauce | $13 |
| Paté de Foie La Mint's duck-liver paté served with bread rolls | $15 |
| Escargots à La Mint (GF) Baked with a tomato-mint salsa and chilli butter served with bread rolls | ½ Doz $16 - doz $28 |
| Entrée Platter A Tasting Platter to share... with Rice Paper Rolls, Nem stick and Coconut Prawns | $22 (for 2) / $38 (for 4) |
| Vine Beef (GF) Tenderloin with lemongrass and scallions wrapped in betel leave and chargrilled, topped with peanuts with lettuce and fresh herbs | $18 |
| Bun Thit Nuong à La Mint Char-grilled pork belly thinly sliced with vermicelli, wrapped in lettuce, fresh herbs and La Mint's dipping sauce - topped with peanuts | $21 |
| Angus Beef Vermicelli (GF) Wok tossed sliced Angus beef with onion, served with vermicelli, and herbs. Topped with peanuts and shallots in La Mint's lemon dressing | $18.50 |
| La Mint Pancake (GF) Crispy rice flour pancake filled with prawns, mung beans and herbs | $19 |
| Chilli Salted Squid A well known favourite lightly battered tossed in chilli, salt and shallots with La Mint's tamarind sauce | $17 - $21 |
| Chilli Salted Soft Shell Crab A well known favourite lightly battered tossed in chilli, salt and shallots with La Mint's tamarind sauce | $16 - $25 |
| Savoury Aroma Beef Tripe (GF) Crispy beef tripe tangles with pine nut, dried shrimp with crispy sesame rice crackers and fresh herbs to wrap | $25 |
| Salade de langue - The French Kiss (GF) Grilled beef tongue confit with rocket, spinach, radishes and basil salad | $19.50 |
| Banana Blossom Chicken Salad (GF) Chargrilled free range chicken fillet sautée with lemongrass and chilli, tossed in banana blossom, cabbage, peanuts, fresh herbs and vermicelli | $18.50 |
Mains and Seafood
| Pavé de Porc Twice cooked belly pork, tenderised in traditional caramelised sauce for 4 hours, served with baby greens | $28 |
| Shaking Eye Fillet Cubed Beef tenderloin wok tossed in La Mint's garlic butter and served with snake beans | $35 |
| Steak Chateaubriand (GF) A traditional French recipe of tender rib-eye fillet, grilled to your liking. Thick cut with George's white wine bérnaise sauce, garnished with potato, courgettes and champign | 250g $36 - 500g $70 |
| Vietnamese Campfire Beef (GF) Finely sliced beef cooked in a mini hot wok at your table with a basket of lettuce and fresh perilla herbs for you to wrap with rice paper and La Mint's fish paste sauc | $28 |
| Boeuf Bourguignon Red wine braised beef shank with champignons, zucchini and carrots | $26.50 |
| French Lamb Cutlets Chargrilled in garlic and herbs with wok tossed courgettes and champignons | $25 |
| Duck Confit (GF) Slow cooked at low heat creating a crispy skin and moist, tender texture... accompagne French cherry glaze and crispy broccoli | $32 |
| Dalat Lemongrass Chicken (GF) Char-grilled free range chicken fillets with Vietnamese spices, sautée with lemongrass and chilli | $25 |
| Saigon Crispy Chicken Pieces of corn fed chicken with crispy skin, deboned and served with La Mint's tamarind sauce | $26.50 |
| Coco Curry at La Mint (GF) Free range chicken fillets cooked with La Mint's curry paste and baked in a whole young coconut | $32 |
| 7 Beef Delights (min 4 pers) The most famous dish in Southern Vietnam named 'bo bay mon' - Beef done in seven ways (need to pre-order 24 hrs prior) | $60/pp |
| Salmon with a touch of Chilli (GF) Tasmanian Salmon steak grilled to perfection with spicy chilli and ginger sauce garnished with steamed asparagus | $28 |
| Scarlet Prawns (GF) QLD King Prawns simmered with leek, garlic and a tomato based sauce with potatoes and salad | $32 |
| Baby Barramundi (GF) Whole QLD baby Barramundi filleted and lightly battered, served with La Mint's salad and zesty lemon ginger sauce | $42 |
| Chilli Salted Prawns (GF) Delightful lightly battered OLD King Prawns tossed in chilli, salt and shallot with La Mint's tamarind sauce | $32 |
| Halong Bay Grilled Prawns (GF) Flame grilled OLD King Prawns with La Mint's spices and garnished with vermicelli and salad | $32 |
| Signature Scampi (GF) Flame grilled fresh water scampi with La mint's signature café de Parisian butter and salad | $39.50 |
| Franco-Viet Lobster Tail (GF) Flame grilled Tasmanian whole lobster tail with La Mint's signature café de Parisian butter and salad | $59 |
Vegetarian
| Vegetarian Yellow Curry (GF) A spicy vegetables dish with sweet potatoes, mushrooms and eggplant in La Mint's curry spices | $23 |
| Wok-fry Noodles (GF) Wok tossed noodles with asian greens and mushrooms | $18.50 |
| Aubergine á La Mint (GF) Eggplants lightly braised in garlic and chilli with fresh basil | $23 |
| Seasonal Greens and Fungi (GF) Wok tossed with seasonal asian greens and mixed mushrooms | $19.50 |
| Silken Tofu (GF) Silky tofu with a delicious blend of shitake and enoki mushrooms | $22 |
| Chilli Salted Tofu (GF) Lightly battered, tossed in chilli, salt and shallots | $15 - $21 |
| Spicy Snake Beans (GF) Snake beans wok tossed with Chef George's blended fish sauce | $25 |
| Warm Sweet Potato and Tofu Salad (GF) An exciting mix of roasted sweet potatoes and tofu, walnuts, rocket and fresh herbs with La Mint's spicy lemon dressing | $18.50 |
| Végétarien Pancake (GF) Crispy rice flour filled with mushrooms, greens, mung beans, sprouts with lettuce, fresh herbs and La Mint's dipping sauce | $19 |
Sides
| French fries with La Mint's spices | $9 |
| La Mint Garden Salad with chilli and lemon dressing | $9 |
| Boiled mixed greens with Olive oil | $9.50 |
| Saut&ecute;e Mushrooms | $16 |
| Fried Rice | $16 |
| Garlic and Herbs Bread | $3 |
| Bread Rolls | $1 |
| Steamed Rice | $3 |
Desserts
| La Mint Pudding Exotic bitter melon jelly served with coconut sago | $12 |
| Cinnamon Flan An egg custard with cinnamon caramel served with fresh fruit | $13 |
| Banana Fritter Sesame banana fritters served with ice cream & coconut sago | $13 |
| Strawberry à La Mint Fresh strawberries mixed with caster sugar, mint & vodka | $15 |
| Poire Belle Hélène Poached pear with warm chocolate sauce & vanilla ice cream | $15 |
| Café Liégeois Espresso ice cream with home made Chantilly & chocolate sauce | $13 |
| Caramelised Sweet Potatoes Sweet potatoes crisps served with ice cream & cinnamon syrup | $13 |
| Affogatto French vanilla ice cream with kahlua & espresso coffee | $15 |
| Devil Chocolate Fine dark chocolate ice cream strengthened by cognac & chocolate sauce | $15 |
| Flambé Ice Cream Fried ice cream flambèe with grand marnier on your table | $18 |
| Chocolate Gâteau Fine layers of dense chocolate & cafè sponge served with seasonal fresh fruit | $13 |
Select From our Set menus...
|
Choice of Entrées
2 course $35 pp - 3 course $45 pp |
- |
| Entrée Platter | - |
| - Rice Paper rolled with prawns, fresh herbs and apple sauce | - |
| - Seafood nem stick filled with taro and wood ear mushroom | - |
| - Coconut Prawn fritter dusted with shredded coconut | - |
| Pâté de Foie La Mint's duck-liver pâté served with bread roll | - |
| La Mint Garden Salad (GF) Tossed green leaves with green paw paw in La Mint's dressing | - |
| - | - |
| Selection of Main | - |
| Pavé de Porc Twice cooked belly pork, tenderised in traditional caramelised sauce for 4 hours, served with baby greens | - |
| Boeuf Bourguignon Red wine braised beef shank with champignons, zucchini and carrots | - |
| Dalat Lemongrass Chicken(GF) Char-grilled free range chicken fillet with Vietnamese spices, sautée with lemongrass and chilli | - |
| Chilli Salted Squid and Soft Shell Crab Delicious soft shell crab and squid lightly battered and tossed in chilli, salt and shallots with La Mint's tamarind sauce and salad | - |
| -- | - |
| Selection of Dessert | - |
| La Mint Pudding Exotic bitter melon jelly served with coconut sago | - |
| Poire Belle Hèléne Poached pear with warm chocolate sauce and vanilla ice cream | - |
| Cinnamon Flan An egg custard with cinnamon caramel with fresh fruit | - |
Lunch
|
Starter Pho Pot with finely sliced cooked Angus beef and noodles with our homemade sate hoi sin sauce. Bean sprouts, spring onion, basil, onion, coriander, chilli peppers an
lunch $9.50 - dinner $15.50 |
- |
|
Deluxe Pho Pot starter served with finely sliced Raw Angus Scotch fillet
lunch $15.50 - dinner $19.50 |
- |
|
Supreme Pho Pot starter served with finely sliced Raw Angus Scotch fillet, Beef tripe and Beef balls
lunch $19.50 - dinner $24.50 |
- |
|
Pho Kho Noodles and finely sliced cooked Angus beef, beef balls, bean sprouts, spring onion, coriander, chilli peppers and lemon with spicy soy sauce
lunch $16.50 - dinner $18.50 |
- |
Select From our Set lunch menus...
|
Entrées
2 course $25 pp - 3 course $35 pp |
- |
| Entrée Platter | - |
| - Rice Paper rolled with prawns, fresh herbs and apple sauce | - |
| - Seafood nem stick filled with taro and wood ear mushroom | - |
| - Coconut Prawn fritter dusted with shredded coconut | - |
| - | - |
| Selection of Main | - |
| Banana Blossom Chicken Char-grilled free range chicken fillet sautée with lemongrass and chilli, tossed in banana blossom, cabbage, peanuts, fresh herbs and vermicelli | - |
| Chilli Salted Squid with Salad Favourite lightly battered Squid tossed in chilli, salt and shallots with La Mint's salad and dressing | - |
| Angus Beef with Vermicelli Wok tossed finely sliced Angus beef with onion served with vermicelli, fresh herbs, bean sprouts, topped with peanuts and shallots in La Mint's lemon dressing | - |
| Pavé de Porc with Rice Twice cooked belly pork, tenderised in traditional caramelised sauce for 4 hours | - |
| -- | - |
| Selection of Dessert | - |
| La Mint Pudding Exotic bitter melon jelly served with coconut sago | - |
| Poire Belle Hèléne Poached pear with warm chocolate sauce and vanilla ice cream | - |
| Cinnamon Flan An egg custard with cinnamon caramel with fresh fruit | - |
Banquet Menu
| Banquet Menu 55 - min 8 + | $55 |
| Entrées: | - |
| Entrée Platter A tasting plate of... | - |
| Rice paper rolled with King prawns, fresh perilla herbs and green apple dipping sauce | - |
| Seafood nem stick filled with seafood, taro and wood ear mushroom | - |
| Coconut Prawn fritter dusted with shredded coconut | - |
| Banana Blossom Chicken Salad Char-grilled chicken fillet, tossed in banana blossom, cabbage, peanuts and fresh herbs in a La Mint sweet chilli dressing sweet chilli dressing | - |
| Mains: | - |
| Chilli Salted Squid A well-known favourite lightly battered squid tossed in chilli salted and shallots with La Mint tamarind sauce | - |
| Shaking Eye Fillet Cubed tender fillet steak wok tossed in La Mint special butter and garlic with snake beans and Spanish onion | - |
| Pavé de Porc Double cooked belly pork, tenderised in traditional caramelised sauce for 4 hours serve with baby greens | - |
| Dalat Lemongrass Chicken Char-grilled chicken with Vietnamese spice, sautée with lemongrass and chilli | - |
| Desserts | - |
| Caramelised Sweet Potatoes Sweet potatoes crisps served with ice cream and cinnamon syrup | - |
| La Mint Pudding Exotic bitter melon jelly served with Sago coconut milk | - |
| - | - |
| Banquet Menu 65 - min 8 + | $65 |
| Entrées.: | - |
| Entrée Platter A tasting plate of... | - |
| Rice paper rolled with King prawns, fresh perilla herbs and green apple dipping sauce | - |
| Seafood nem stick filled with seafood, taro and wood ear mushroom | - |
| Coconut Prawn fritter dusted with shredded coconut | - |
| Grilled Scallops Seared OLD Scallops in their shells with lemongrass and shallots dressing, topped with crushed peanuts | - |
| Mains.: | - |
| Chilli Salted Soft Shell Crab A well-known favourite lightly battered soft shell crab tossed in shallots, chilli, salted and served La Mint's tamarind sauce | - |
| Shaking Eye Fillet Cubed tender fillet steak wok tossed in La Mint special butter and garlic with snake beans and Spanish onion | - |
| Pavé de Porc Twice cooked pork belly tenderised in traditional caramelised sauce for 4 hours, served with baby greens | - |
| French Lamb Cutlets Juicy lamb cutlets, chargrilled in garlic and herbs, served with wok-tossed courgettes and mushrooms | - |
| Baby Barramundi Whole QLD baby barramundi filleted and lightly battered, served with La Mint's salad and zesty lemon ginger sauce | - |
| Desserts: | - |
| La Mint Crepe Coconut crepe served with vanilla ice cream and cinnamon syrup | - |
| Cinnamon Flan An egg custard with a cinnamon caramel topping, served with fresh fruit | - |
Cold Beverages
| Voss Sparkling Water | $9 |
| Voss Mineral Water Still | $9 |
| Lemon Lime Bitter | $7 |
| Diable Menthe | $7 |
| Coffee Frappé | $7 |
| Soft Drinks Coke, Diet Coke, Sprite Lemonade, Tonic water, Ginger Ale | $6 |
| Fresh Made Juice Orange, Watermelon, Lemon, Lime Juice | $7 |
Beer Selection
| Cascade Premium Light – Australia | $6 |
| Crown Lager – Australia | $7 |
| James Squire Golden Ale – Australia | $7 |
| Saigon Beer 333 – Vietnam | $7 |
| Corona – Mexico | $8 |
| Kronenbourg 1664 – France | $8 |
| Hoegarden White – Belgium | $8 |
Coffee & Tea
| Cappuccino, Espresso, Latte | $4.50 |
| Chocolate | $6 |
| Irish coffee | $11 |
| La Mint Cafe - Vietnamese Dripping coffee | $5 |
| Peppermint Herbal | $6 |
| Chrysanthemum | $6 |
| English Tea | $6 |
| Rose Green Tea | $6 |
| Jasmine Green Tea | $6 |
Menu Disclaimer
Nearby Vietnamese restaurants
| Name | Cuisines |
|---|---|
| La Mint Restaurant | Vietnamese, French |
Below you'll find samples from menus of places nearby.
Nearby sample menus
Blue Angel Restaurant (sample menu)
| Tiramisú | $15 |
| Sashimi Japanese horseradish & soy sauce | $135/Kg |
| Note: All Beef dishes uses Premium full blood Wagyu served with a Garden Salad and Rosemary Potatoes | - |
| Salmon Tartare raw salmon lightly dressed with delicate herbs & spices.. a sophisticated starter to accompany any meal | $35 |
| Segmented Seasonal Fruits | $10 |
| Braised Octopus selected from the crisp waters of Tasmania | $25 |
| Peking ginger, garlic, shallots & coriander lemongrass | $135/Kg |
| Panna Cotta | $15 |
| Clean Here for the full menu for Blue Angel Restaurant |
Trovata Cafe & Restaurant (sample)
| Chicken Con Funghi (Mushrooms) - Garlic and Shallots in a Creamy White Wine Sauce served on Vegetables | $26.50 |
| PIZZA CRUST One Size 30 cm Chilli and Fetta Crust - Wood Fired Crust with Virgin Olive Oil Fetta Cheese and Chilli | $10.50 |
| BIANCA BASE PIZZA No Tomato Caprese - Bocconcini Cheese, fresh Roma Tomato, Basil Leaves and Virgin Olive Oil | $16.50 |
| Extra Meat | $2.50 |
| Affogato - Espresso with Vanilla Ice Cream | $6.00 |
| Gnocchi - with Walnut, roast Tomato, Baby Spinach in a White Blue Vein Cheese Sauce | $20.50 |
| Ice Cream and Jelly | $7.50 |
| Extra Prawns | $3.50 |
| Clean Here for the full menu for Trovata Cafe & Restaurant |
Beppi's Restaurant (sample)
| Fichi Avvolti in Prosciutto di San Daniele con salsa di Gorgonzola e quattro formaggi Figs wrapped in prosciutto di San Daniele with gorgonzola and four cheese sauce | $32 / $40 |
| Beppi's Saltimbocca di vitello ripieni di formaggio, prosciutto e salvia Milk fed veal scaloppine folded with Italian San Daniele Prosciutto, Asiago cheese, sage & wine | $41 |
| Sogliola alla griglia con salsa di limone e dragoncello Whole lemon sole grilled with lemon butter & garden herbs | $39 |
| Ostriche di Roccia con limone e Salsa Rosa Rock oysters with Beppi’s sauce & lemon | $29 1/2 dz / $39 1dz |
| Gnocchi di Patate della Mamma con Gorgonzola e formaggi misti Home made potato dumplings with gorgonzola, Asiago & a mixed cheese sauce or with a tomato & basil sauce | $29 / $34 |
| Prosciutto di San Daniele Friulano con frutta di stagione Italian cured prosciutto Friulano di San Daniele with seasonal fruit | $29 |
| Zuppa di Cozze e Vongole con brodo di pesce, aglio, vino e pomodoro Mussels and Vongole in fish stock, wine, tomato, parsley and garlic | $30 |
| Frittelle di Annate della Nuova Zelanda con salsa Tartara e limone New Zealand freshwater whitebait fritters served with tartare sauce and lemon | $36 / $46 |
| Clean Here for the full menu for Beppi's Restaurant |
Popular Menu Items
| Image | Name | Description | Cuisines |
|---|---|---|---|
|
Lemongrass Chicken | It's so simple yet so delicious! Lemongrass Chicken is a fabulous dish used in soups, served with rice or packed into Banh Mi. In the markets you mayfind it on sticks to be dunked into a fresh sauce, a satay or a Nuoc Cham. The zingy lemongrass makes a lovely fresh sauce for the chicken. This is a great dish for children who might not like the spicy foods of Asian cuisines. Some Vietnamese restaurants will serve the chicken schnitzel style with the sauce on top, others fried the chicken in slices. | Vietnamese |
|
French Onion Soup | Soft and delicious caramelized onions are steeped in a beautiful broth, laced with cognac and white wine, a truly warming soup that is good at any time of the year. A crouton of bread with cheese melted on the top (usually gruyere) is placed in the middle of the bowl and eaten with the soup, dunked in so that the cheese oozes all the way through the soup! | French |
|
Rillette | Rillettes are the perfect party food, great for a mid week lunch and fabulous as something to share as part of a meal. Rillettes are made by simmering meats (usually pork, duck or rabbit) for a long time until they are mouth meltingly tender and then mixed into a rich paste. Served with crusty French bread rillettes can also be made from fish such as salmon, trout or smoked fish. We also found a vegetable rillettes made from eggplant and olive - not traditional but an alternative. | French |
|
Bouillabaisse | A rich and deep fish stew made from virtually any fish that you can find, originally made by the Breton and Normandy fisherman at the end of a days’ catch. The fish, heads and tails, are thrown into a huge steaming pot with saffron, garlic, tomatoes, herbs, peppers, celery, you name it. Any amount of fish and shellfish are used, but traditionally the rule is no less than five fish! Served as a steaming bowl with a rouille (a garlic style mayonnaise) and crusty French bread or baguettes. | French |
|
Banh Xeo | Crispy crepes or pancakes filled with succulent and tender pork, shrimp, beansprouts and herbs are served piping hot and you are encouraged to eat them like a local by cutting them into manageable pieces and rolling them up in lettuce leaves or rice paper – dip them into the selection of dips provided by the chef such as sweet chilli or a honey and soy, but the chef will usually spring a surprise on you with his secret combination! | Vietnamese |
|
5-Spice Chicken Noodle Salad | If you like salad and you love chicken then you have to try this dish. The chicken is coated in a mixture of spices including Chinese 5-Spices, grilled and sliced and placed on top of the salad. A cross between a noodle bowl and a salad, there are a multitude of flavours and textures using soy, ginger, lime and coriander to season the salad of matchstick carrots, noodles, peanuts and usually, whatever the chef decides to put in there! Really delicious. | Vietnamese |
|
Muc Chien Gion | If you like squid, this is the dish to try. Tiny baby squid are deep fried in a special coating (the recipe is never disclosed) and served with a clean tasting spice salt, pepper and lime dip. | Vietnamese |
|
Boeuf Bourguignon | Another classic French dish very hearty and wholesome. A rich red wine sauce with tender braised beef, carrots, onions and cubes of bacon or pancetta really fills you up. The addition of herbs and garlic brings out the flavour of the meat to perfection. Crusty French bread is served with the meal to mop up the juices! | French |
|
Pate de Campagne | Another rustic French dish, originated by farmers wives, particularly in the North of France made by using up any meat that was available, along with herbs, garlic and sometimes brandy or cognac. Usually rough cut and cooked in a terrine in the oven, served as a starter with bread and cornichons (gherkins) | French |
|
Pho | This forms part of the staple Vietnamese diet and is served in most vietnamese restaurants in Australia. Comprising a salty broth with fresh rice noodles, chicken or beef, thai basil and vegetables, it is usually served in huge steaming bowls and accompanied by a hot and spicy sauce. Mixed Pho has become more popular recently, with the main part of the dish comprising both meat and seafood. | Vietnamese |
|
Cha-Ca | Originating from Hanoi in Vietnam, this dish comprises of small morsels of coated deep fried fish, which are served sizzling and coated with garlic, ginger, turmeric and other spices. It is usually brought to the table in a large hot pan for all to share, with side dishes of green beans and spring onions and a selection of dips. | Vietnamese |
|
Kir Royale | Champagne based cocktail, with a touch of blackcurrant cordial. A kir is simply made with white wine and cordial, but the royale is always made with champagne. Usually served in a fluted champagne glass using house champagne. A great deal of champagnes come from the town of Rheims, where many large and well-known ‘houses’ are situated. | French |
|
Chablis | A classic French white wine from the northern part of the burgundy region, made primarily from the chardonnay grape. A very clean white wine but with a deeper flavour than Sauvignons, almost ‘flinty’ and with very little oaking apparent. Moderately priced, it vies for attention with Pouilly Fume and Pouilly Fuisse which are also very popular but tend to be slightly more expensive | French |
|
Coffee | Vietnamese coffee has a distinct taste to it and it quite often strong but sweet. Served as a filter with cup underneath, there are many versions to the taste. | Vietnamese |
|
Coconut Cocktail | A lavish presentation, normally served in half a coconut shell with decoration of umbrellas and fruit. Various spirits are served but all with a coconut milk base and some with grated coconut flesh as well. | Vietnamese |
|
Lotus Tea | Green tea is marinated with fresh lotus leaves so that the aroma infuses into the whole drink. Vietnamese people believe that this has very health beneficial properties. Very refreshing. | Vietnamese |
Nearby restaurants
| Name | Cuisines |
|---|---|
| Tsukasa Japanese Restaurant | Asian, Japanese |
| iL Espresso | Italian, European, Cafes |
| Harry's Coffee and Gelato | Cafes |
| Malai Tong Thai Takeaway | Thai, Asian |
| Tortilla Flats | |
| Trovata Cafe & Restaurant | Mediterranean, Italian |
| Arch Cafe The | Italian |
| Cafe Pacifico | Latin American |
Wrong info?
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Click here to send us an updateRestaurant Details
- Location
- East Sydney
- Type
- Restaurant
- Service
- Table Service
- Price
- $30-$40
- Phone
- 0293311818
- Fax
- service@lamint.com.au
- Address
- 62-64 Riley St, East Sydney, NSW, 2010, Australia
- Features
- Dine in, Cash, EFTPOS, Visa, Mastercard, Bankcard
- Cuisine
- Vietnamese, French
- Website
- http://www.lamint.com.au
Opening Hours
The opening hours for La Mint Restaurant are coming soon