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 | $10ea |
| 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 | $12ea |
| 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 beef, hot Chinese mustard and black garlic | $28 |
| Duck larb with cashews, sour pear and Vietnamese rice cracker | $24 |
| Steak tartare, quail egg, mustard cress and caper melba toasts | $26 |
| Diamond shell clams Hunan style with chilli oil and hand rolled black rice noodles |
$29 |
Bigger
| Beijing crispy aromatic chicken, with smoked salt and plum sauce | $44 |
| Cone Bay barramundi with jungle aromats | $40 |
| Roasted yellow duck curry | $42 |
| O’Connor dry aged club steak with pumpkin, leek, soubise and peppercorn jus | $58 |
| Malaysian vegetable curry, fragrant eggplant pickle and lotus root chips | $36 |
On The Side
| Blistered green beans with pork and XO sauce | $12 |
| Coda slaw, wombok, carrot, hot mint and red cabbage | $12 |
| Grilled palm heart salad, pickled nashi pear, iceberg and leatherwood honey | $12 |
| Brussels sprouts with kimchi and yoghurt dressing | $12 |
| Roasted heirloom carrots, green wheat, rocket, chickpea and balsamic | $12 |
| Pomme frites | $10 |
| Chilli selection | $6 |
| Jasmine rice | $7 |
| Roti | $6 |
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 |
| Pistachio parfait , dark chocolate cremeux, cocoa crumb and mandarin sorbet |
$20 |
| Coconut crème caramel, Campari jelly and pink grapefruit coulis | $20 |
| Fromage | one $13 two $26 |