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 with soy mirin and ginger | $5ea |
| Yuzu cured kingfish, kohlrabi and green mango betel leaf | $9ea |
| Crispy tapioca and prawn betel leaf with kaffir lime and green chilli | $10ea |
| Coda spring roll with bone marrow, shiitake and Thai basil | $13ea |
| Hervey Bay scallop, pearl tapioca and Yarra Valley salmon caviar | $11ea |
| Duck lettuce delight, lap cheong, shiitake mushroom, coriander and water chestnuts | $13ea |
| Eggplant and tofu lettuce delight, enoki mushroom, crispy garlic and black vinegar |
$10ea |
| Blackened quail, witlof and celery | $11ea |
| Saigon grilled lamb cutlet | $13ea |
In Between
| Yellow fin tuna, kabu salad with sesame, ponzu and tobiko | $26 |
| That’s Amore buffalo mozzarella, zucchini fritters, mint and pea salad | $25 |
| Calamari, green papaya and cucumber salad, with nam jim, peanuts, chilli and crispy anchovies | $26 |
| Steak tartare, quail egg, mustard cress and caper Melba toasts | $28 |
| Goolwa pipis, soy butter, dill and bottarga | $27 |
| Crystal Bay prawn fried rice with lap yook, edamame and chives | $29 |
Bigger
| Beijing crispy aromatic chicken | $44 |
| Barramundi with jungle aromats | $40 |
| Roasted yellow duck curry | $42 |
| Flat iron steak with café de Paris butter | $45 |
| Javanese curry, native greens, tempeh, plantain chips and macadamia | $36 |
On The Side
| Cabbage Slaw, pomelo and spring onion vinaigrette | $13 |
| Stir fried beans, crispy tofu with sambal belacan | $13 |
| Honeydew, cucumber, cos salad with leatherwood honey | $14 |
| Popcorn cauliflower with X.O. sauce | $12 |
| Pomme frites | $10 |
| Jasmine rice | $7 |
| Roti | $6 |
The Sweet Stuff
| Strawberry and yoghurt ice cream sandwich, with ginger tuile | $18 |
| Jasmine panna cotta, rhubarb compote and vanilla tuile | $18 |
| Dark chocolate cremeux, peanut parfait and raspberry sorbet |
$22 |
|
Yuzu meringue tart with gin infused cucumber |
$20 |
| Green apple and Ribena Bombe Alaska with caramelized puff rice | $20 |
| Fromage |
50g $18 |
*Public holidays incur a 15% surcharge
Please note: All credit card payments incur a 1.5% surcharge
GROUP BOOKINGS
Group bookings are available for parties of 8 to 10 guests for lunch only. We require that you partake in our set menu. Please contact our reservation team to make a reservation on 03 9650 3155.
$65 per person lunch set menu
| Yuzu cured kingfish, kohlrabi and green mango betel leaf |
| Crispy tapioca and prawn betel leaf with kaffir lime and green chilli |
| Duck lettuce delight, lap cheong, shiitake mushroom, coriander and water chestnuts |
| Yellow fin tuna, pickled baby lotus root and kabu salad with sesame, ponzu and tobiko |
| Roasted yellow duck curry |
| Cabbage Slaw, pomegranate and spring onion vinaigrette |
| Jasmine rice |
| Strawberry and yoghurt ice cream sandwich with ginger tuile |