Prawn & Pork Salad – Goi Tom Thit Sliced prawns and pork, with lightly pickle salad, prawn crackers and fish sauce. Serves up to 4 people. $13.8
Entrees: Sweet & Sour Prawn or Chicken Soup – Canh Chua A specialty of Southern Vietnam. Soured with tamarind, fresh tomato, and pineapple; lifted by a wetland herb (unique to Vietnamese food), and -
Stuffed Mussels – So Vung Tau (4 pieces) Large mussels stuffed with prawns in oyster sauce, or sweet & sour sauce with chilli. $14.5
Beef Salad – Bo Bop Thau Harry’s new succulent sous vide cooked beef, with green apple and pickle salad, prawn crackers and fish sauce. -
Crispy Roast Chicken - Ga Quay Don Half chicken, twice cooked with aromatic spices, served with classic salt, pepper and lemon dipping sauce. $20.5
King Prawn Rolls – Tom Cuon Thit (Gluten) Chef’s Specialty. A large king prawn embedded in abundant Spring Roll mixture, encased in crispy pastry. -
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
Vegetarian Fresh Rolls – Goi Cuon Chay (2 pieces) Tofu, herbs, bean-sprout and rice noodles rolled in rice paper. $8