Khoai Lang Nhoi Rau Tuong (V) Deep fried purple kumera, Asian mushroom and water spinach dumpling | $30 |
Goi Bo (G optional) Wok tossed beef, mushroom, glass noodle and Vietnamese herb salad | $24 |
Goi Gai Masterstock Burrawong chicken, jellyfish, Cabbage and Vietnamese herb salad | $24 |
Trai Xao Ot Toi Wok tossed clams with chilli, garlic, tamari, palm sugar sauce | Market price |
Bo Luc Lac (G optional) Black Angus strip loin wok tossed with oyster and sesame sauce, served with green papaya and shrimp salad | $39 |
Black tiger prawn x? ?t with okra, lemongrass chilli sauce | $19.5 |
Crispy chicken spring rolls with nu?c ch?m | $8.9 |
Corkage | $3pp (banquet - free) |
Marinated Tasmanian grass-fed beef slices, betal leaf in butter soy | $18.5 |
Salad of mixed pickles, chilli, sesame | $6 |
Twice Cooked Duck with Orange Braised duck with orange juice served with potato chips | $26 |
Five Spice Duck Braised duck in five star spice served with vegetables | $26 |
Pho Beef Noodle Soup Rice noodles with tender slices of beef Available Tuesday to Thursday | $12 |
Pandan Rice per person | $2 |
Pork Hock served with Papaya Salad and Sticky Garlic Dressing Braised pork hock in five star spice | $20 |