lychee and cracked pepper martini

Lemongrass infused vodka, fresh lychee syrup and a hit of lemon juice deliver a balanced mix of sweet and sour.  Ground black pepper to top it off.

saucy mary 

All the usual suspects topped with Vietnamese mint and a dash of fish sauce to take you back to Sunday mornings in Vietnam and South-East Asia. 

saigon spiced mule

Our take on the classic rum mule, using ginger, chilli and galangal, sweetened with lychee and topped with hepburn springs organic ginger beer. A refreshing long drink that can be spiced to your taste.

Glutinous pandan cake with young coconut jelly and a rice custard crème brulee.

Deep fried black sesame icecream with palm sugar caramelized figs.

Berries with basil seed, grass jelly and ginger, lime syrup, berry sorbet.

Little coconut pancakes with mung bean puree, coconut ice cream.

Coconut grill barbeque spare ribs :

“The Good Food Guide’s Dish of the Year was right on-trend, a little bit dude and a whole lot of modern Asian - Dandelion’s barbecue spare ribs. Lindsay marinates them in coconut water with papaya seeds before grilling them over coconut, delivering meat that’s sweet and finger-licking good.

They’re served with a lovely perky lychee and mint salad, and beg to be picked up and gnawed. And as a dish, it delivers Vietnam’s yin-yang marriage of raw and cooked, sweet and salty, crisp and soft.”

Read more at The Age