Sticky pork spare ribs soaked in ginger, garlic, lemongrass, sesame seeds, served with jasmine rice & crisp eggplant, pumpkin & kumara
Fried Squid - Muc Chien (said "muc-cheen") $10.00
Lightly battered salt & pepper squid with a zesty chilli lemon sauce
Fresh Rice Paper Rolls - Goi Cuon(said "gai koon") $8.00
Traditional prawns & braised pork, Smoked salmon & dill, Omelette & balsamic caramelised onion served with peanut dipping sauce, GF: served with nuoc mam sauce - two per serve
Bang Bang Prawns - Tom Chien Corn(said "dom-cheen-gom) $13.00
Juicy school prawns coated in young green rice, served with a coconut lemongrass dressing
District 5 Pork Short Ribs -Sunon Nunong(said "soon-noon") $15.00
Spice rubbed, lemongrass, sesame crisp & house chilli jam
Vietnam's National Beef Rice Noodle Soup -Pho Bo Sml $8.00/Reg $15.00
A vegetable Korma with nuts, paneer cheese and vegetables in a tomato-cream sauce
Madras $15.99
A fairly hot curry sauce with heavy use of chili powder originating on South Indian deriving its name from the city of Madras now known as Chennai. Chicken, Lamb or Beef
Fish Amritsari $16.99
Named after the city in india where it originated, this boneless fried fish dish is a great appetizer or side dish or complement the main course
Tamarind base with fruity and refreshing flavors sauce serve on the whole snapper and garnish with fresh julience tomato, onion and cucumber
SWEET AND SOUR ON RICE $13.00
$5.00 (3 rolls)
CHICKEN RENDANG $22.00
Dry curry - Pre marinated bone in chicken pieces cooks with kaffir lime red curry paste and finish with wok slow toasted cookie smell coconut desiccated
$12.00 (Regular)
BUTTER CHICKEN $22.00
Nuts brown flavor milk curdle and the combination of fresh bird eyes chilli, curry leaves with silky eggs yolk; serve on the marinated fried chicken