Queviet Vietnamese

Traditional rolls - Iceberg lettuce provided to wrap and dip in our fish sauce

Wrapped in rice paper with herbs

Served with rice paper wrapping with salad

Rarely steamed and marinated in lime sauce and herbs

Banh xeo, also known as sizzling pancake, complemented with beansprouts. Served with iceberg lettuce to wrap and dip in our fish sauce

Sizzling monk fish marinated with dill and galangal. It is served with rice noodles and sprinkling of peanuts and fish sauce or shrimp paste

Grilled and served with our home made sauce & refreshingly zingy lime, bedded on salad and herbs

Grilled and served with our home made sauce & refreshingly zingy lime, bedded on salad and herbs

Grilled and served with our home made sauce & refreshingly zingy lime, bedded on salad and herbs

Marinated in Vietnamese `five spices` and scented with aged coriander seeds

With dill enriched by fresh yam

With dill and lemongrass. Signature dish presented along the curvy, crispy fish bone of a whole sea bass

With sweet potato chunks and carrots

In garlic sauce

With sweet potato chunks, scented by sweet basil

(dried mushroom)
Fried to perfection with splash of soya sauce

In garlic sauce

With sweet potato chunks, scented by sweet basil

Grilled and scented with lotus leaves

Roasted and dressed in a soy broth

Gently cooked in soured and peppered sauce

Leg of duck simmered in coconut milk with curry herb and lemongrass

Wok fried breast of duck with bell peppers, scallions and grated lemongrass scented by Vietnamese sweet basil

In caramel sauce

Tender cubes of rib-eye steak cooked to perfection with splash of soya sauce

Gently cooked in soured and peppered sauce

Leg of lamb with onion, chilli and five spices

Steamed whole aubergine with wok fried tofu, seasonal greens & mung beans

With potato chunks, carrots and onions

Ung Choi

Starter:
- House platter (choice of vegetarian, meat or seafood)
Main Courses:
- Choice of one dish per head from the following:
(Lotus grilled chicken, shaking beef with garlic, bedded on salad, buda aubergine, wok fried goat meat with chilli and lemongrass, wok fried scallops with asparagus in garlic sauce)
Vegetables:
- Choice of one dish from the following:
(Wok fried morning glory (ung choi) with garlic, steamed choi sum in oyster sauce or wok fried choi sum with garlic)
Rice & Noodles:
- Choose from rice, egg fried rice, sticky rice or stir-fried noodles

Especially, our stocks are cooked for 12 hours using family inherited recipe secrets

Round noodle spicy soup

Served with rice vermicelli and mam dam - dipping fish sauce

With prawns, crab meat & vegetables

Served with rice vermicelli and `mam dam` - dipping fish sauce. Hanoi`s bun cha, spring rolls and sliced pork barbecued on an open charcoal brazier

Served with rice vermicelli and `mam dam` - dipping fish sauce