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
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.