Duck with Cumquat & Ginger Sauce Harry’s new luscious sous vide cooked duck with tangy Asian cumquat and ginger sauce, to complement and contrast the richness of the duck. -
Little Rice Cakes – Banh Khot (6 cakes) This traditional Southern dish is rarely served in Australia. It required a skilful technique to create the velvety texture and creamy taste. $13.5
Vegetarian Spring Roll – Cha Gio Chay Vegetarian Vietnamese spring rolls served with soy sauce. -
Minimum four people 35 Per Person
Stuffed Shiitake Mushrooms - Nam Dong Co Don Cha Tom (4 pieces) Steamed dried Shiitake mushrooms stuffed with prawn paste, served with Asian cabbage and oyster sauce. $14
OR Crispy Noodles Combination – Mi Xao Don Thap Cam Crispy fried egg noodles smothered with seafood, pork and vegetables. -
Main Course: Bonfire Prawns – Tom Quanh Lua Hong Marinated prawns and beef with onion, cooked in a pot at the table and served with rice paper, lettuce, herbs, pickles and special anchovy sauce. -
Crispy Quail – Cut Quay Marinated in herbs and spices, twice cooked to golden brown, served on shredded salad with classic salt, pepper and lemon juice. $11.5