Dandelion autumn 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

Pumpkin seeds and peanuts in the shell 4

Crispy sesame and coconut rice papers with Hmong spiced eggplant 10

Green rice fried tiger prawns, nuoc cham (minimum order 3) 4each

Drunken chicken ribs with ginger dipping sauce  (4 pieces) 12

Bo La Lot the classic grilled minced wagyu beef in betel leaves (minimum order 3) 6each

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.

Raw salmon and flying fish caviar with shredded granny smith apple and ponzu 16

Soft shell crab and avocado with Mrs T’s magical sauce 21

Coconut roast rock lobster with rambutan and Thai basil 25

Omelet, Chinese sausage and yam bean with chive flower 14

Buddha rolls, with tofu, shiitake and jimica, peanut sauce, 12

Peking duck spring onion and cucumber, and hoi sin# 18

Steamed rice noodles with spanner crab meat and wood ear mushrooms, coriander sprouts 20

salads

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

Crispy duck salad with heart of palm, fragrant leaves and herbs, mandarin and ginger nuoc cham 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 and tail 23

Glenloth Corn Fed Free Range Chicken with exotic mushroom 19

Tofu and assorted gathered and dried mushrooms, lily bud 19

Salmon and elephant ear stem cooked in a pineapple-scented broth with okra and baby corn 20

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

Kangaroo tail broth with wontons, morning glory and cumquat 24

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.

Mekong fish curry with coconut, young jackfruit, sweet potato 33

Wok tossed king prawns with tamarind caramel, crispy shallots 36

Coconut braised goat with red date and goji berries, quail egg and daikon 32

Pork belly, simmered with caramel and black pepper, in a clay pot 33

Baby chicken, a barley and ginseng broth with chrysanthemum 35

family dishes

Ideal for celebrations around our family table. Prices on application. 48 hours notice required.

Claypot roast free range chicken, cooked for 2 with lemongrass, Viet mint and lemon leaf

Whole Mud Crab, served with your choice of Chilli Broth, Black Bean or wok fried with Black Pepper. (Market price)

BBQ Suckling Pig from Saigon, crispy skin, with barley and ginseng broth, stirfried morning glory with yellow bean sauce and banh hoi (Minimum 8 persons)

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.

Todays seafood selection from the coconut grill (Market price)

Hoi-An style razor clams with sate sauce 39

Duck breast, lacquered with preserved beancurd, smoked eggplant and mustard greens 38

BBQ pork chops, pomegranate salad and ‘trung chien’ a crispy bantom egg 38 

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

dish of the year

The Age Good Food Guide Dish Of The Year 2012 - BBQ Pork spare ribs with a refreshing lychee and mint salad   38 

side dishes

Grilled sweet corn with chilli, coriander butter 10

Lotus leaf wrapped sticky rice with coconut and vegetables 12

Stirfried morning glory with yellow bean sauce 12

Hanoi style kohlrabi with scrambled egg and chilli 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.

Deep fried black sesame icecream with palm sugar caramelized figs 15

Banana spring rolls with passionfruit sorbet# 16

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

Glutinous pandan cake with young coconut jelly and a rice custard ‘crème brulee’ 14

Little coconut pancakes with mung bean puree, coconut ice cream 15

Today’s tropical fruit with black sesame ice cream 16

sweet treats

Cashew nut fudge and candied pomelo rind 6

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 icecream 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.