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. -
Sweet & Sour Tofu Soup – Canh Chua Chay Tofu, celery, Shiitake mushroom, pineapple and bean sprouts in a special sweet and sour soup. $8.5
Chicken & Sweet Corn Soup – Bap Nau Ga Popular traditional soup. $9
Grilled Pork Chop – Suon Nuong Marinated pork slices with Harry’s unique recipe, grilled and served on a salad bed. $22.5
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 Spring Roll – Cha Gio Chay Vegetarian Vietnamese spring rolls served with soy sauce. -
Red Curry Chicken – Ga Cari Aromatic casserole of chicken in tasty Vietnamese style red curry and lemongrass. $20.5
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