Eat
While we may be listed as ‘French – Vietnamese’ or ‘Modern Asian’, our menu has been designed with a passion for balanced flavours, seasonality and innovation in mind. Our dishes are influenced by Executive Chef Adam D’Sylva’s extensive travels around the globe, his heritage, history and love of Asian flavours.
Smaller
| Oysters shucked to order | $4.5ea |
| Crispy tapioca and prawn betel leaf with kaffir lime and green chilli | $8ea |
| Char-grilled lobster betel leaf with Vietnamese sa tế sauce | $10ea |
| Hà Nội style fried rice paper roll with pork, truffle and nước chấm | $9.5ea |
| Hervey Bay scallop, pearl tapioca and Yarra Valley salmon caviar | $9.8ea |
| Quail lettuce delight, lap cheong, shiitake mushroom, coriander and water chestnuts | $11ea |
| Eggplant and tofu lettuce delight, enoki mushroom, crispy garlic and black vinegar |
$9ea |
| Blackened quail, baby radish and shiso salad | $11ea |
| Assam lamb rib with turmeric and a tamarind glaze | $11ea |
In Between
| Mapo cured Hiramasa Kingfish, Chinese pickle, tofu, soya bean crisp, ginger and chilli soy cream | $23 |
| Yellow fin tuna, pickled baby lotus root and kabu salad with sesame, ponzu and tobiko | $24 |
| That’s Amore buffalo mozzarella,zucchini fritters, mint and pea salad | $25 |
| Calamari, green papaya and cucumber salad, with nahm jim, peanuts and crispy anchovies | $27 |
| Wuxi Black Angus marbled short rib, Chinese mustard and black garlic | $28 |
| Duck larb with cashews, sour pear and Vietnamese rice cracker | $22 |
| Steak tartare, quail egg, mustard cress and caper melba toasts |
$26 |
Bigger
| Beijing crispy aromatic chicken, with smoked salt and plum sauce | $44 |
| Hunan style sizzle with pippies, chilli oil and hand rolled black rice noodles | $38 |
| Cone Bay barramundi with jungle aromats | $40 |
| Roasted yellow duck curry | $42 |
| Wagyu flank, celeriac remoulade, sweet potato and Jerusalem artichoke with walnut and barberry jus gras | $42 |
| Malaysian vegetable curry, fragrant eggplant pickle and lotus root chips | $36 |
On The Side
| Wok tossed Asian greens with crispy prawn and chilli sambal | $12 |
| Coda slaw, wombok, carrot, hot mint and red cabbage | $10 |
| Grilled palm heart salad, pickled nashi pear, iceberg and leatherwood honey | $12 |
| Crispy cauliflower with kimchi dressing | $12 |
| Pomme frites | $10 |
| Chilli selection | $6 |
| Jasmine rice | $7 |
The Sweet Stuff
| Chocolate ice cream sandwich, banana sorbet, coffee beans and meringue | $20 |
| Guava sorbet, marshmallow, lemon curd, kuih rose and toasted Italian meringue | $20 |
| Cucumber panna cotta, gin infused watermelon, lychee and mint | $20 |
| Peanut butter parfait, graham cracker crunch, dark chocolate and marshmallow | $20 |
| Black pepper meringue, young coconut, strawberry and lime | $20 |
| Fromage | one $13 two $26 |