AppetizersAppetizers
17 items- Bo La Lot£9.95Chef choice. Marinated beef seasoned in spices with a hint of cinnamon and lemongrass, wrapped in la lot leaves with crushed peanut topping. Served with nuroc cham dipping sauce.Chef choice. Marinated beef seasoned in spices with a hint of cinnamon and lemongrass, wrapped in la lot leaves with crushed peanut topping. Served with nuroc cham dipping sauce.
- Summer Rolls£8.15Prawn wrapped in rice paper together with rice vermicelli and fresh salads. Served cold with peanut dipping sauce (2 per portion). For the buy one get one free, you must add 2 x Summer Rolls to the basket to get one for free.Prawn wrapped in rice paper together with rice vermicelli and fresh salads. Served cold with peanut dipping sauce (2 per portion). For the buy one get one free, you must add 2 x Summer Rolls to the basket to get one for free.
- Spring Rolls£8.50Minced pork & prawn with grated carrots, onion, cellophane rice sticks and cloud ear mushroom wrapped in egg rice paper fried to golden crispy. Served with salads, herbs and dipping sauce (5 per portion).Minced pork & prawn with grated carrots, onion, cellophane rice sticks and cloud ear mushroom wrapped in egg rice paper fried to golden crispy. Served with salads, herbs and dipping sauce (5 per portion).
- Choice of Salted: King Prawns or White Fish or Squid or Soft-Shell Crab or Spare Ribs or Chicken Wings£9.95Lightly dusted in potato flour with peppercorn salt, chilli and garlic dressing.Lightly dusted in potato flour with peppercorn salt, chilli and garlic dressing.
- Crispy Golden Crepe "Banh Xeo"£11.50With grilled pork, prawn, onion, mushroom, mung bean and beansprout filling. Served with fresh herbs, salads & ‘nuoc cham’ dipping sauce.With grilled pork, prawn, onion, mushroom, mung bean and beansprout filling. Served with fresh herbs, salads & ‘nuoc cham’ dipping sauce.
- Grilled Tiger Prawns£11.95Served with ‘nuoc cham’ dipping sauce.Served with ‘nuoc cham’ dipping sauce.
- Sesame Prawn Toast£7.50(6 Per portion)(6 Per portion)
- Prawn Cracker£3.45Light, airy and delicately crunchy prawn crackers, perfect for dipping and sharingLight, airy and delicately crunchy prawn crackers, perfect for dipping and sharing
- Choice of Satay: Chicken or King Prawns£8.70Served on skewers with cubes of cucumber and satay dipping sauce (contains ground peanut and coconut milk blended with spices and herbs).Served on skewers with cubes of cucumber and satay dipping sauce (contains ground peanut and coconut milk blended with spices and herbs).
- Paper Wrapped Prawns£9.95Minced prawn, onion and water chestnut wrapped in rice paper fried to golden crispy. Served with ‘nuoc cham’ dipping sauce.Minced prawn, onion and water chestnut wrapped in rice paper fried to golden crispy. Served with ‘nuoc cham’ dipping sauce.
- Crispy Aromatic Duckfrom £10.20Served with pancakes, strips of spring onion, cucumber and pickled carrots & daikon.Served with pancakes, strips of spring onion, cucumber and pickled carrots & daikon.
- Tofu Summer Rolls (Vegan)£8.15(2 Per portion). For the Buy one get one free, you must add 2 x Tofu Summer Rolls to the basket to get one for free.(2 Per portion). For the Buy one get one free, you must add 2 x Tofu Summer Rolls to the basket to get one for free.
- Tofu Spring Rolls (Vegan)£8.50(5 Per portion)(5 Per portion)
- Tofu Crispy Golden Crepe (Vegan)£11.50"Banh xeo chay""Banh xeo chay"
- Choice of Salted: Tofu or Aubergine (Vegan)£9.95Lightly dusted in potato flour with peppercorn salt, chilli and garlic dressing.Lightly dusted in potato flour with peppercorn salt, chilli and garlic dressing.
- Tofu Satay (Vegan)£6.70Served on skewers with cubes of cucumber and satay dipping sauce (contains ground peanut and coconut milk blended with spices and herbs).Served on skewers with cubes of cucumber and satay dipping sauce (contains ground peanut and coconut milk blended with spices and herbs).
- Deep Fried Aubergine (Vegan)£6.70Lightly dusted in potato flour. Served with soya dipping sauce.Lightly dusted in potato flour. Served with soya dipping sauce.
