Our menu features a very personal showcase of dishes inspired by the Cuisine of Vietnam. 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, crab dressed with coconut chilli and lime caviar 22
Green rice fried Tiger prawns, nuoc cham (minimum order 3) 7ea
Sweet chilli, fried chicken wingettes (5 pieces) 16
Bo La Lot the classic grilled minced Wagyu beef in betel leaves (minimum order 3) 6ea
wrap and roll bar
Our own style of rice paper rolls in several varieties. Perfect to share and sample a few.
Peking duck rice paper rolls, spring onion and cucumber with hoi sin# 26
Smoked salmon rice paper rolls, asparagus, purple cabbagewith Yarra Valley Salmon Pearls, ginger nuoc cham 24
Buddha roll - rice paper roll with Hanoi five spice tofu, shiitake, pickled beetroot mushrooms and shiso with peanut hoi sin#* 20
Crab spring rolls, wrapped in crunchy lattice rice paper with nuoc cham 7ea
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 pancake of turmeric and coconut with pork and prawn, bean sprouts and fragrant herbs, iceberg lettuce wrap 28
Steamed shredded chicken with Vietnamese slaw, peanuts, crispy shallots and nuoc cham 24
Passionfruit cured Yellowtail Kingfish with pomelo, daikon, crispy taro and chili 26
Roast pumpkin, green papaya, morning glory, pomegranate peanuts and sticky rice ball salad with mulberry dressing* 22
pho and friends
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 a collection of soups from all over Vietnam, all with Dandelion flair!
Offered as a small or large serve.
Wagyu beef pho, with raw sirloin and braised brisket and tail, with side of peanut sate sauce# 15/27
Free range chicken pho, soft cooked organic egg# 13/24
Peking duck with egg noodle broth of cassia bark and star anise# 15/28
Water chestnut, water spinach and taro dumplings soup of sweet and sour coconut, lemongrass and kaffir lime#* 12/22
curries, claypots and wet dishes
Viet curries are spicy but lighter and cleaner than say Thai or Indian curries. Fragrant wet dishes from the Mekong.
Sweet potato curry with baby corn, mushroom, snake beans, sawtooth coriander, pomelo and papaya salad* 34
Lamb shank curry with lotus root, coconut, turmeric, cassia bark, galangal and rice paddy herb, Viet baguette 37
Duck braised in mandarin juice and star anise with chilli, ginger and holy basil 39
Caramelised pork hock with tamarind with fragrant herbs and iceberg lettuce wrap 42
All meats and fish grilled with our own herb and spice rub over coconut with citrus leaves. Served with condiments.
Whole New Zealand flounder with Hoi An chilli, peanut sate (700g fish perfect to share) 48
Rockling fillet 'Cha Ca' turmeric marinated fish with dill, lemongrass and chilli, banana leaf wrapped with bun noodles 36
Milk and longan honey marinated chicken, grilled with lemongrass, ginger and lemon leaves, pepper and lime salt 37
Twice cooked beef short ribs, coconut water, mountain spices with green mango salad# 39
For those who can't decide or want to try the ‘Best of Dandelion’, let us choose for you.
A shared banquet of 6 of our favourite dishes 75pp
Minimum 2 people and the Feed Me option is only available if ordered for the whole table. This banquet can be modified to suit vegetarian, dietary requirements and eating preferences.
Lotus leaf wrapped fried rice with coconut and vegetables* 12
Kale, broccoli, green beans and water chestnut stir-fried with garlic and oyster sauce14
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.
Marou chocolate creme brulee, chocolate sorbet 15
Lemongrass panna cotta with mint caviar, rhubarb jelly and blood orange sorbet14
Sticky rice and black bean grilled in bamboo, toasted coconut and black rice ice cream 13
Bánh Flan - Vietnamese coffee crème caramel, cashew nut praline, honeycomb 15
Cashew nut fudge3
Banana spring roll, longan, honey drizzle3
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 5
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.
* Dishes marked * are vegetarian.
In an effort to keep our menu as competitively priced as we can, Dandelion regrets we must impose a 1.5% fee for all credit cards. 10% surcharge applies on public holidays.