Dandelion restaurant

Clean crisp salads, tossed with fragrant herbs. Spicy dressings with lime juice and Nuoc Mam or Fish Sauce, which was invented by the Vietnamese. We use only the best ranked ‘Nhi’ bottlings of Nuoc Mam, which is like the Extra Virgin of fish sauces, from the picturesque island Phu Quoc, acknowledged as producing the best in the world.

Steamed shredded chicken with Vietnamese slaw, nuoc cham 23

Zucchini flower salad with prawns, kohlrabi and coriander 22

Crab meat with avocado, spearmint, chilli and lime juice 28

Lotus root, mustard sprout and banana blossom salad, sesame and hot mint 19

Honey glazed pork, soft bun noodles, crisp lettuce, cucumber, rice paddy herbs and peanut 24

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. Our versions strive for authenticity in taste, with the use of superior ingredients, but that’ s where tradition ends! We have also added is a collection of soups from all over Vietnam, all with added Dandelion flair!

Wagyu beef, with raw sirloin and braised brisket 23

Glenloth Corn Fed Free Range Chicken with exotic mushroom 19

Tofu and assorted gathered and dried mushrooms, lily bud 19

Crispy skin salmon with green onion and a dash of sticky soy# 22

Roast duck, star anise and ginger with foie gras and lemongrass 21

Kangaroo tail broth with wontons, morning glory and cumquat 20

Mud crab, bamboo shoot and sweet potato noodle 38

curries and wet dishes

Viet curries are spicy but lighter and cleaner than say Thai or Indian curries, often involving the deft use of tart fruit like pineapple or green papaya. Generally served with a crispy light baguette to mop up the delicious fragrant sauce.

Others served with Vietnamese red rice or coconut rice.

Snapper and elephant ear stem cooked in a pineapple-scented broth with okra and baby corn 34

Yellowtail Kingfish, green papaya in a turmeric curry with snake beans and dill 36

Wok fried sand crab with Kampot black pepper and spring onion 32

Duck braised in mandarin juice and star anise with chilli, ginger and holy basil 35

Coconut braised goat with red date and goji berries, quail egg and daikon 30

Pork belly, simmered with caramel and black pepper, in a clay pot 31

family dishes

These special occasion family style, shared dishes require 48 hours notice of arrangement and are for a minimum of 4 persons. Ideal for celebrations around our family table.

Prices on application.

Steamboat of Sour Fish Soup with tamarind, pineapple, okra and Elephant Ear stem cooked with your choice of Barramundi, Murray Cod, Southern Rock Lobster or Coral Trout

Whole Mud Crab, served with your choice of Chilli Broth, Black Bean or wok fried with Black Pepper. Or simply steamed and served with chilli, coriander butter bath

Babi Guling the Balinese spice stuffed and turmeric glazed suckling pig, served with pork and peanut sausage, young jackfruit and steamed rice (Minimum 8 persons)

coconut grill

All meats and fish marinated in coconut water and papaya seeds to tenderise, grilled with our own herb and spice rub over coconut, some wrapped in banana leaf others secured in between split bamboo. All dishes served with noodles, dipping sauces and a table salad with leaves and fragrant herbs for wrapping.

Grilled fillet of Yellowtail Kingfish with lemon leaves 39

Whole king Prawns with and whole chillis and lime leaves 38

Whole baby spatchcock marinated in honey, ginger, five spice 32

BBQ Spare ribs with a refreshing lychee and mint salad 38

450g T-BONE steak with Vietnamese sweet potato fries 39

side dishes

Grilled sweet corn with chilli, coriander butter 10

Lotus leaf wrapped sticky rice with coconut and vegetables 12

Wok fried lettuce and chives with oyster sauce 12

Roast pumpkin with basil and peanuts 10

Sweet potato fries with Vietnamese five spice salt 10

dessert

The inspiration for our desserts come from the street snacks abundant across Vietnam and the amazing array of fruit, with tropical Asian flavours & spices and a touch of French dessert technique.

Vietnamese coffee granita with buffalo milk yoghurt and sweetened condensed milk icecream 15

Banana spring rolls with passionfruit sorbet# 16

Fresh summer berries with basil seed, grass jelly and ginger, lime syrup, berry sorbet 18

Cassava cake ‚Men Le‚ with avocado icecream and dandelion syrup 14

Little coconut pancakes with mung bean puree, coconut icecream 15

Ripe Mango-Melon with black sesame ice cream 16

sweet treats

Cashew nut fudge and candied pomelo rind 6

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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. Our kitchen is a very small and dynamic environment. Please note that menu items may contain traces of nut, egg, soy, wheat, seeds and other allergens.

Due to the nature of restaurant meal preparation and possible cross contamination, we are unable to guarantee the complete absence of the above ingredients in the dishes.

With advance notice will however, endeavor to exercise all care with your food in regards to these and other intolerances.