Dandelion Spring 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
Stir fried minced quail with shiitake, longans, crispy sesame and coconut rice papers 19
Green rice fried tiger prawns, nuoc cham (minimum order 3) 5.5ea
Drunken chicken ribs with ginger dipping sauce (5 pieces)# 16
Bean curd skin spring roll stuffed with water chestnut, yam bean tomato, soy and chilli dipping sauce (minimum order 3)* 4ea
Stir fried caramelized pork, fragrant herbs, chilli, peanuts on pineapple, cucumber and mandarin (minimum order 3) 3.5ea
wrap and roll bar
Lettuce wraps, rice paper rolls in several varieties, and betel leaf wraps. Perfect to share and sample a few. Wrap it, roll it, dip it and eat it.
Roll your own! A shared platter of fresh rice papers with honey lemongrass skewers, rice paddy herbs and leaves, elephant ear stem and all the trimmings (minimum 2 persons) 15pp
Peking duck, spring onion and cucumber, with hoi sin# 26
Soft shell crab and avocado with Mrs T’s magical sauce 23
King salmon sashimi and daikon rolls with wasabi leaf green apple kaffir lime and green chilli nuoc cham 21
Buddha rolls, smoked eggplant with jimica and dill ponzu, sesame seed sauce* 17
Banh Xeo, Saigon turmeric and coconut pancake with pork and prawn, mung bean and fragrant herbs 20
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.
Steamed shredded Glenloth chicken with Vietnamese slaw, peanuts, crispy shallots and nuoc cham 25
Cha Ca La Vong fish fillets sautéed with turmeric and dill vermicelli noodles, beansprouts, peanuts 26
BBQ quail with hoisin, watermelon and spearmint salad with watercress, fried shallot, nuoc mam salt 23
Bo Bo Vietnamese Quinoa warm salad with roasted pumpkin, pumpkin seeds, mustard cress and mulberry vinegar dressing* 18
King prawn, green mango with avocado, salad with spearmint, chilli and lime juice 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. 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
Seven Hills goat pho with cumquat, white pepper, hot mint and pickled leeks 18
Nasturtium leaf dumplings stuffed with spring pea and mint snap and snow pea, sweet corn broth* 19
Peking duck broth with bamboo shoot, sweet potato noodle 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.
Duck braised in mandarin juice and star anise with chilli, ginger and holy basil 37
Caramelised pork hock with tamarind and fragrant herbs butter lettuce wrap 35
Dalat coconut and pumpkin curry with water spinach lemongrass and galangal, crispy Viet baguette* 31
Sher wagyu brisket, braised with pineapple and carrot, lemongrass and ginger and chilli 34
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.
Todays seafood catch from the coconut grill MP
BBQ Blue Swimmer crab with Hoi An style tomato, chilli sesame paste, sweet and sour cucumbers 38
Butterflied Rainbow trout, grilled with lemongrass, ginger 36
Milk and longan honey marinated Glenloth Chicken grilled with lemon leaves, lemongrass, ginger and cumquat 35
Dry aged Black Angus T-bone (450g) with nuoc mam salt, sweet potato fries 40
The Age Good Food Guide Dish Of The Year - BBQ Pork spare ribs with a refreshing lychee and mint salad# 42
feed me !
Chefs tasting menus, ideal for celebrations, when you cant make up your mind or want to try a bit of everything
Claypot baked rice with lap xuong, lotus seeds 13
Stirfried baby king mushrooms, shiitake, garlic chives and oyster sauce 13
Claypot of smoked eggplant, black vinegar, spring onion, chilli* 13
Sweet potato fries with Ha Noi five spice salt* 12
The inspiration for our desserts comes from the street snacks abundant everywhere in Vietnam and a touch of French dessert technique.
Red bean and sesame ball with black sesame icecream# 14
Mango tarte tatin coconut and black sticky rice icecream# 15
Dragon eye ‘che,’ longan stuffed with lotus seed, coconut jelly, snow fungus, pomegranate, green tea icecream, rice flour tuile 15
Papaya semifreddo with lemongrass syrup, candied papaya lime granita 16
Pandan pancake with banana, peanut and coconut jackfruit and mango sorbet 13
Viet coffee bean salted caramels and candied pomelo rind 6.5
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
# 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.