Our next Full Moon Chilli Crab dinner is coming up on Sunday 26th May. 

Depending on weather, and availability, we may offer Sand Crab from Port Lincoln, Blue Swimmer Crab from Lakes Entrance, the magestic Antarctic King Crab all the way from Chile, Spanner Crab from Noosa, and of course the A Grade Black Mud Crab from Cairns.

On the evening, all crab is priced per kilo, cooked whole in the shell, and enough for 2 to share as a main course or 4 as an entree. 

Your selection will be steamed in a chilli broth of fragrant herbs and leaves, and accompanied by a claypot of Hmong spiced eggplant with black vinegar, Mekong vegetables with oyster sauce & coconut rice. 

Those looking for something different may like to try the crab wok fried in Kampot black pepper with spring onion.

Book early on 03 9531 4900

From our new Autumn menu - some warming dishes for cooler nights. 

Otway Forest shiitake, beancurd, pea dumplings, crisp noodle golden star anise and cassia bark broth

‘Bun Oc,’ Ha Noi snail soup, chicken broth base, lemongrass tofu and banana flower, morning glory and spearmint salad

Peking duck broth with bamboo shoot, sweet potato noodle roast duck and cinnamon mint

Claypot of Western Plains pork belly, simmered with caramel wood ear mushrooms

Claypot of coconut braised Seven Hills goat with red date and goji berries, quail egg and daikon

For our Wagyu Beef Pho we use Wagyu beef from the Sher family in Ballan, a small town northwest of Melbourne. 

Wagyu is a super premium quality breed of cattle originally from Japan, prized for its intra-muscular fat marbling, giving succulent, tender and tasty meat. 

The key beef component for the recipe is brisket, though we also include Wagyu tail and sirloin. The brisket is a highly prized cut and is supplied exclusively to Dandelion in Australia, the remainder being exported to Japan. 

Check out the full recipe

Pho varies dramatically from the North of Vietnam to the South, just as it does in Vietnamese diaspora, in places like Melbourne, Los Angeles, Tokyo and Paris. In fact every family and every street vendor has a unique understanding what Pho should taste like and what it should be garnished with and how it should be eaten.

As Didier Corlou, the former head chef at Hanoi’s Metropole Hotel says: ”pho is one of the world’s best soups.“ 

For posterity: an entire illustrated Dandelion 2012 Summer menu in one photo.

Check out Dandelion at Flickr for the slideshow.

What do you buy the person who has everything ?

Dandelion gift certificates are a great present idea.

Place your order via our website and we can post the certificate to you or hold for collection.