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

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


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


coconut grill

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


feed me!

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.

Read the detailed menu here


side dishes

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

Shoestring potato fries, herb mayo*   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


sweet treats

Cashew nut fudge3



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.