betel leaf wrapped pork dumplings, smashed peanuts

with house salad

minced pork, spring onion oil, nuoc cham

charcoaled ribeye, lemongrass, ginger sauce

rib-eye steak, cooked at your table, to wrap in rice paper with Kim Chi & herbs (*priced per person)

glass noodles, shiitake, shrimps, nuoc cham

served with nuoc cham or peanut sauce & choice of:

five spice, minced chilli, garlic, green onions

Ecuador Prawns, okra, taro stem, chilli

charcoaled, yellow bean sauce. Hue'e delicacy!

with lettuce to wrap

Vietnamese pancake with prawns & chicken, mixed herbs and lettuce to wrap

galangal, tumeric, dill, cooked at your table. Choice of pungent shrimp paste or nuoc cham (*priced per person)

honey lacquered with pickled kohlrabi 

with Na Hang mountain pepper, lime & kohlrabi

Thai basil, peanuts & citrus dressing, prawncrackers

Chinese celery, shredded cabbage and vietnamese mint 

lemon-cured beef tenderloin, saw-leaf coriander, rice paddy herb

sesame-cured beef, Thai basil, nuoc cham vinaigrette

fried egg, shrimps, chinese sausage, pickle mustard greens

oyster mushroom, bean sprouts & spring onions

soy sauce, wide noodles, spring onions, beansprouts

grilled lemongrass marinated pork tenderloin & crispy pork spring rolls

vegetable & pork spring rolls, cha la lot, rice vermicelli

in a spicy aromatic sauce & served with jasmine rice

stir-fried with Ecuador prawns, crabmeat & knotweed

Ecuador prawns, squid, choy sum greens & chinese celery

beansprouts, Mustard Greens, Hon-Shimeji Mushroom

Vermicelli bowl (noodles, cucumber, bean sprouts, mixed herbs Vietnamese, crispy shallots, peanuts, nuoc cham) with lemongrass sautéed:

grilled pork chop, sweet lemongrass marinade, pork quiche, on rice

shiitake mushroom, spring onions, and jasmine rice

Sautéed monkfish fillet, Turmeric Rice Noodle, Vietnamese trio herbs, sesame crackers

2011, Italy

2011, France. The perfect glass to have as you peruse the menu or to drink with shrimp, prawn and calamari dishes.

2011, France. Light yet rich enough for chicken (though fish dishes love it).

2011, France. One of the loveliest Picpouls made. It’s like a sea breeze. So perfect with anything that comes from the sea.

2011, Austria. Is it steely or is it hiding something? Once paired with spicy fish and shellfish dishes it gushes with flavour and complexity.

2011, Italy

2010, France. Delicious and we always serve it lightly chilled. It is perfect with chicken and even the seabass.

2010, Chile. Handles spicy meat dishes like its vines were grown in a chilli plot.

2010, France. A grenache-graped red of great purpose and hearty generosity. Yet is not one whit rustic. Beef is an admirable partner.

2011, Spain. What a lot of posh for the dosh! Finely textured yet firm and succulent. There isn’t a meat dish on our menu which doesn’t fancy it (except maybe the flaming beef).

Italy

Spain. Gorgeous, elegant, slightly nutty, very dry sparkling of great elegance and class. Superior to many champagnes

2011, Italy. Fresh cherries and citrus with a hint of some Puglian herb. Has a remarkable affinity with our menu so drink it while you make up your mind what to eat.

Japan

14.5% abv., Japan

14.5% abv., Japan (on ice)

charcoaled beef fillet on skewers, with fermented soy dip, served with enryngo herbs

with five spice, garlic & red chilli

ground pork, ear mushroom, crab meat, shrimps & nuoc cham

grilled betel leaf wrapped pork dumplings, mashed peanut

Vietnamese herbs & lettuce leaves to wrap

minced pork, spring onion oil, nuoc cham

glass noodle, shiitake, shrimps, nuoc cham

with grated taro root, mung beans & black mushroom

Red Sea prawns, beansprouts, pineapple, okra, taro stem, chilli

Vietnamese herbs, yellow bean sauce & roasted peanuts, choice of:

poached in caramelised fish sauce, simmered in a clay pot

braised in caramelised fish sauce

marinated with saffron, galangal & lemongrass

with dried tamarind, coconut milk & Saigon red curry

in sweet and sour nuoc cham

with garlic and dried chilli

Red Sea prawns simmered in coconut juice & fish sauce

yellow curry with peanut butter

squid, scallops & prawns wok-fried together with seasonal vegetables & rich garlic sauce

prawns & meat dumplings, chives in chicken broth

the spicy version of Pho from Hue, the old imperial city. Flavoured with lemongrass, whole chillies, served with either:

classic Vietnamese noodle soup, served with Vietnamese basil, saw-leaf & beansprouts. Choose from either:

modern version of Pho with flash-fried hanger steak & roasted garlic

with tender beef poached in a robust chilli broth, smothered in Viet basil & smashed nuts

braised beef brisket with lemongrass, enryngo herb & pho noodle

king prawns, squid, chives in chicken broth

shiitake mushroom, oyster mushroom & chouchou in an aromatic broth