Roast Spatchcock with Sticky Rice “Chips” Slow cooked in a rich sauce based on coconut juice, and accompanied by unique sticky rice and coconut “chips” $25
Stir Fried Prawns with choice of sate, curry or mixed vegetables Tom Sate, Cari, Xao Rau $22.5
Tender Beef Cubes – Bo Luc Lac Selected yearling beef, marinated with the Chef’s special recipe and flash seared in high flame to seal in the flavour and juices; served with classic pepper, salt and l $14.5
Vegetarian Spring Roll – Cha Gio Chay Vegetarian Vietnamese spring rolls served with soy sauce. -
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. -
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 -
Crispy Roast Chicken - Ga Quay Don Half chicken, twice cooked with aromatic spices, served with classic salt, pepper and lemon dipping sauce. $20.5
Premium meat or seafood cooked at your table in a pot with caramelized onion, infused with the flavours of coriander and peanut, served with rice paper, lettuce, herbs, pickles and Harry’s special anc $28