Dinner

 

Dandelion’s dinner menu

 

Our menu features a very personal showcase of Vietnamese Cuisine.

A rich and diverse cuisine that exhibits a wonderfully intoxicating combination of the raw and the cooked, the hot and the cold, the sweet and sour. Light, fresh and healthy, dishes to be savoured and dishes to be shared.

We hope you enjoy the experience.

Geoff and Jane Lindsay

 

something to nibble on

Crispy sesame and coconut rice papers with spanner crab dressed with coconut, chilli and lime   20

Green rice fried tiger prawns, nuoc cham (minimum order 3)    5.5ea

Sweet chilli, fried chicken ribs (5 pieces)#   16

BBQ rice paper turnover egg, spring onion and mushrooms* 9

Bo La Lot the classic grilled minced Wagyu beef in betel leaves (minimum order 3)    5ea

 

wrap and roll bar

Our own style of rice paper rolls in several varieties. Perfect to share and sample a few. Wrap it, roll it, dip it and eat it.

Roll your own! Sugar cane prawn with fresh rice papers rice paddy herbs and leaves, elephant ear stem   15 

Peking duck, spring onion and cucumber, with hoi sin#   26

Soft shell crab and avocado with Mrs T’s magical sauce   23

Antarctic King Crab spring rolls, wrapped in crunchy lattice rice paper with ginger nuoc cham    5.5ea 

Buddha rolls, smoked eggplant with jimica and di ponzu, sesame seed sauce*   17 

 

salads

Clean crisp salads, tossed with fragrant herbs. Spicy dressings 
with lime juice and Nuoc Mam or Fish Sauce, from the picturesque island Phu Quoc, acknowledged as producing the best in the world.

Banh Xeo, Saigon turmeric and coconut pancake with pork and prawn, bean sprouts and fragrant herbs, iceberg lettuce wrap  20

Steamed shredded Glenloth chicken with Vietnamese slaw, peanuts, crispy shallots and nuoc cham   22

Slow cooked octopus with pomelo, cucumber, hot mint betel leaf wraps, Yarra Valley salmon caviar, kaffir lime   24          

Moreton Bay bug, banana blossom salad with young coconut ginger nuoc cham and toasted coconut   25

Warm bun noodle salad with crispy tofu and mushroom skewer vegetable spring rolls, butter lettuce, herbs, chilli and peanuts*#   18

 

pho and friends

Too good to share! Pho is a true fusion dish, influenced by the French and Chinese, quintessentially Vietnamese.The name, pronounced ‘FIR’ comes from the French feu (fire), as in the dish pot-au-feu. We have also added is a collection of soups from all over Vietnam, all with added Dandelion flair!

Sher wagyu beef, with raw sirloin and braised brisket and tail   25

Glenloth corn fed free range chicken, soft cooked organic egg  20

Khmer squid and prawn soup with tapioca noodle clear sweet broth with roast pork, quail egg and celery   16

Water chestnut dumplings with sugar snap pea and sweet corn cloud mushroom and a honey date, goji berry and liquorice broth*   19

Peking duck broth with egg noodle, bamboo shoot, roast duck and cinnamon mint#  25

 

curries, claypots and wet dishes

Viet curries are spicy but lighter and cleaner than say Thai or Indian curries. Slow braised, full flavored claypots inspired by the cool climate of the highlands. Fragrant wet dishes from the Mekong.

Bo Bo (Vietnamese Quinoa) risotto with zucchini flower saffron, burrata and Shaw River smoked buffalo milk cheese*   31

Marianvale Blue Murray Cod, steamed in a banana leaf  with spring onion, ginger and soy (600g fish perfect to share)  50

Sea Bounty Organic mussels, steamed in Bia Ha Noi with lemongrass chilli, basil and starfruit, Vietnamese baguette   34

Duck braised in coconut and mountain spices with sweet potato and holy basil   37

Caramelised pork hock with tamarind and fragrant herbs butter lettuce wrap  38

 

coconut grill

All meats and fish grilled with our own herb and spice rub over coconut, some wrapped in banana leaf others with citrus leaves. All dishes served with noodles, dipping sauces and a table salad with leaves and fragrant herbs for wrapping.

BBQ Sand crab with Hoi An style tomato, chilli sesame paste, sweet and sour cucumbers   38

Lakes Entrance baby Silver Whiting, wrapped in banana leaves with Hoi An lemongrass, chilli and turmeric paste   36

Milk and longan honey marinated Glenloth chicken grilled with lemon leaves, lemongrass, ginger and cumquat   35

Wild Clover lamb short ribs, green papaya salad   38

Rib eye steak 500g from Wliderness Beef Tasmania young coconut, chilli relish and nuoc mam salt 58

 

feed me!

Chefs tasting menus, ideal for celebrations, when you cant make up your mind or want to try a bit of everything

The Mountain
From Dalat, Sapa and the 54 ethnic minorities residing in the highlands, this menu  showcases full flavored, highly crafted dishes, rich with meats, game, heady spices. $68 per person

The River
Inspired by one of the world’s greatest rivers, the mighty Mekong, with a prevailing influence from bustling Saigon and the trade that flows to its delta. $78 per person

The Sea
Vietnam has 3260 km of diverse coastline. This menu is a seafood lovers dream. Luxury and quirky ingredients, simply and lovingly prepared. $88 per person

The Buddha
Dồ chay in Vietnamese, inspired by Buddhist cuisine of Hue, a vegetarian menu, in keeping with the general Buddhist precept of ahimsa (non-violence)*  $58 per person

Read the full menus here

 

side dishes

Grilled sweet corn with chilli, coriander butter*   10 

Lotus leaf wrapped fried rice with coconut and vegetables*   12

Stirfried baby king mushrooms, snake beans, garlic chives*   13 

Claypot of smoked eggplant, black vinegar, spring onion, chilli*   13

Sweet potato fries with Ha Noi five spice salt* 12

 

dessert

The inspiration for our desserts comes from the street snacks abundant everywhere in Vietnam and a touch of French dessert technique.

Marou ‘black’ chocolate brulee, chai tea sorbet   14

Mango with sticky rice, green tea ice cream   15 

Vietnamese espresso affogato with sweetened condensed milk and baileys icecream  12

Water chestnut dumpling in ginger syrup, roasted coconut icecream with sesame   12 

Pandan pancake with banana, peanut and coconut jackfruit and mango sorbet   13  

 

sweet treats

Coconut kaffir lime truffles with Marou Single Origin Chocolate from Saigon and candied pomelo rind   3

 

coffee 

Freshly ground coffee beans from the Central Highlands of Vietnam. Prepared in the traditional manner, drip filtered over a glass. 

Hanoi style, a rich, dark long black 4

Hoi An style, sweetened condensed milk, like an ‘exotic latte’ 5

Saigon style, an iced coffee in a long glass over ice with sweetened condensed milk ice-cream 8

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# One of the features of Vietnamese Cuisine is that it is mostly free of wheat products and gluten. Dishes marked # however do contain wheat products.

* For our many vegetarian customers, The Buddha Feed Me! selection is highly recommended. However if a banquet is not required, dishes marked * are vegetarian. 

Download the Dandelion wine list