Main Course: Bonfire Prawns and Beef – 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 sau -
Vegetarian Crispy Pancake – Banh Xeo Chay Authentic specialty pancake, filled with tofu, broccoli, bean sprouts and snow peas served with salad, pickles and fish/soy sauce. The light and crispy pancak $14.5
King Prawn Rolls – Tom Cuon Thit (Gluten) Chef’s Specialty. A large king prawn embedded in abundant Spring Roll mixture, encased in crispy pastry. -
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
King Prawns in Red Sauce – Tom Kho Tau Marinated and braised in red sauce with herbs and spices. $22.5
OR Crispy Noodles Combination – Mi Xao Don Thap Cam Crispy fried egg noodles smothered with seafood, pork and vegetables. -
Beef Salad – Bo Bop Thau Harry’s new succulent sous vide cooked beef, with green apple and pickle salad, prawn crackers and fish sauce. -
Spring Rolls – Cha Gio Vietnamese spring rolls served with fish sauce -