The Menu

Thin slices of rare eye-round, cooked by the broth as it reaches the table.

Rare eye-round with slow-cooked brisket — two textures in one bowl.

House beef meatballs, springy and peppery.

Rare steak, brisket, flank, tendon and meatball together.

Poached chicken in a lighter, clearer broth simmered separately.

Poached shrimp, spring onion and coriander in a clean broth.

Mushroom and daikon broth, tofu and seasonal greens.

Lemongrass and chili broth, thick rice noodles, sliced beef shank.

Charcoal-grilled pork over cold vermicelli, herbs, peanuts, nuoc cham.

Crisp pork egg rolls over vermicelli with lettuce and pickled carrot.

Pan-fried egg noodles under a stir-fry of vegetables and your protein.

Grilled tofu and mushroom, fresh herbs, roasted peanuts.

Lemongrass-marinated pork, charred over open flame.

Marinated chicken thigh, grilled to order.

Vietnamese ham, headcheese and pate — the traditional build.

Star-anise beef stew, thickened, with the baguette alongside for dipping.

Grilled tofu, sauteed mushroom, the full pickle and herb set.

Broken rice with marinated grilled pork chop, pickles and nuoc cham.

Lemongrass chicken over jasmine rice.

Tofu, mushroom and seasonal greens over rice.

Crispy pork and wood-ear mushroom rolls, fried to order.

Fresh shrimp and pork in rice paper with peanut sauce.

Tofu, vermicelli and herbs in rice paper.

Fried wings tossed in caramelised fish sauce and garlic.

Dark roast brewed through a phin, over ice with condensed milk.

Pressed to order with a squeeze of kumquat.

Fresh avocado blended with condensed milk.

Squeezed to order.

House-brewed, lightly sweetened.