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Opening Times
Mon Closed
Tue — Thu 18:00 — 22:00
Fri 12:00 — 15:00
18:00 — 23:00
Sat 18:00 — 23:00
Sun 18:00 — 22:00
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Red Lantern Restaurant & Private Dining Room

A la Carte Menu

Entrees

Cuon Thit Ba Chi Toi

Soft rice paper rolls of master stock pork belly, rice powder and garlic chips

18
Cuon Tom va Dua (G)

Soft rice paper rolls of coconut prawn and Vietnamese herbs

18
Goi Ca Ngu (G)

Seared sesame crusted tuna with Asian celery salad and miso dressing

26
Goi Bo (G)

Char grilled beef with cucumber, mint, red onion salad with a rice powder and lime dressing 

23
Goi Bap Chuoi, So va Ga

Salad of banana blossom, seared scallops, chicken and pickled vegetables

25.5
Banh Bot Chien

Aunty 5’s rice cakes with tiger prawns,
caramelised pork, pork floss and shallot oil

23
Muc Rang Muoi (G)

Lightly battered chilli salted squid with
fresh lemon and white pepper dipping sauce

26
Goi Vit Khoi (G)

Tea smoked duck breast salad with Sichuan pickled cucumbers and black mushrooms (contains peanuts)

26

Rice Flour Crepes

Banh Xeo

Crisp rice flour crepe filled with master stock
pork belly and tiger prawn, served with fresh
herbs and lettuce to wrap

32
Banh Xeo Chay

Crisp vegetarian rice flour crepe filled with
mushroom, tofu and snow peas served with
fresh herbs and lettuce to wrap

29.5

Sides

Rau Xao Toi va Gung (G)(V)

Wok tossed zucchini and kale, with garlic and ginger

14
Cai Xanh, Dau va Cay Toi Xao Sot XO

Broccolini,
beans and garlic shoots wok tossed with Red
Lantern XO sauce

14

Mains

Ca Chien Hap Bia (G)

Deep fried fish fillets with a Vietnamese 333 beer sauce

41
Tom Xao Hat Tieu Xanh (G optional)

Tiger prawns and mussels wok tossed with sugar snap peas, red capsicum, green peppercorns and oyster sauce

42
Ga Chien Don

Crispy
skin master stock spatchcock with
ginger, shallot and oyster sauce

38
Bo Luc Lac (G optional)

O’Connor pasture fed English breed beef,
strip loin wok tossed with black pepper,
garlic, oyster sauce and sesame

42
Thit Heo Quay

Oven
roasted free range pork belly marinated in coriander
seeds, black pepper and oyster sauce with a
vegetable salad, herbs and tamarind

40
Cari Vit

Twice cooked duck in yellow curry with pineapple and cashew nuts

42

Vegetarian

Cuon Chay (G)(V)

Soft rice paper rolls of shitake
mushrooms, daikon, celery, carrot and
Vietnamese herbs

18
Cha Gio Chay (V)

Vegetable,
tofu and glass noodle spring rolls served
with fresh herbs and lettuce to wrap

18
Goi Mit, Cay va Du Du (G)(V)

Salad of young jackfruit, green papaya, cherry tomato and Vietnamese herbs

18
Goi Ca Thim Nuong vao Sot Chao (V)

Oven roasted eggplant, daikon and tomato salad with bean curd dressing

20
Bap Cai Cuon Nam, Rau Muong va Cu Nang (G)(V)

Cabbage leaves stuffed with water spinach, mushrooms and water chestnuts with broad beans, peas, beans and a tamari dressing

25
Cai va Nam Xao Toi va Sot Hau (V)

Wok tossed bok choy, soy beans and mushrooms with mushroom sauce and soy

22

Desserts

Kem Flan Nuoc Dua (G)

Coconut crème caramel made with free range
eggs and coconut milk

16
Chuoi Chien

Banana fritters crumbed in coconut and white rice
with palm sugar caramel, tapioca sauce and
vanilla bean ice cream

16
Banh Cam Mang Cau (G)

Sesame and rice flour dumplings filled with
caramelised soursop with black sesame ice cream

16
Dessert Platter for two

(A trio of our favourite desserts)

24
Cakeage
5pp

Tasting Menus

On Sunday & Monday, tasting menus are not offered to bookings after 8.00pm.

Due to time constraints on Friday and Saturday nights, the Saigon Scrumptious and Delicious Dalat menus are not available in the first seating (6/6.30PM). We recommend that you book our second seating from 8.30pm onwards to fully enjoy the experience.

Lucky Lunch Tasting Menu

(minimum 2 persons)

Cuon Thit Ba Chi Toi

Soft rice paper rolls of master stock pork belly, rice powder and garlic chips

Muc Rang Muoi (G)

Lightly battered chilli salted squid with fresh lemon and white pepper dipping sauce

Goi Vit Khoi (G)

Tea smoked duck breast salad with Sichuan pickled cucumbers and black mushrooms 

contains peanuts

——————————-

Ca Chien Hap Bia (G)

Deep fried fish fillets with a Vietnamese 333 beer sauce

Ga Chien Don

Crispy skin master stock spatchcock with ginger, shallot and oyster sauce

Bo Luc Lac (G optional)

O’Connor pasture fed English breed beef, strip loin wok tossed with black pepper, garlic, oyster sauce and sesame

50pp

Hanoi Hunger Tasting Menu

(minimum 2 persons)

Cuon Tom va Dua (G)

Soft rice paper rolls of coconut prawn and Vietnamese herbs

Muc Rang Muoi (G)

Lightly battered chilli salted squid with fresh lemon and white pepper dipping sauce

Goi Vit Khoi (G)

Tea smoked duck breast salad with Sichuan pickled cucumbers and black mushrooms (contains peanuts)

————————–

Ca Chien Hap Bia (G)

Deep fried fish fillets with a Vietnamese 333 beer sauce

Ga Chien Don

Crispy skin master stock spatchcock with ginger, shallot and oyster sauce

————————–

Thit Heo Quay

Oven roasted free range pork belly marinated in coriander seeds, black pepper and oyster sauce with a vegetable salad, herbs and tamarind

Bo Luc Lac (G optional)

O’Connor pasture fed English breed beef, strip loin wok tossed with black pepper, garlic, oyster sauce and sesame

————————–

Red Lantern Dessert Platter

Additional $10 per person

75pp

Saigon Scrumptious Tasting Menu

(minimum 2 persons)

Cuon Thit Ba Chi Toi

Soft rice paper rolls of coconut prawn and Vietnamese herbs

Muc Rang Muoi (G)

Lightly battered chilli salted squid with fresh lemon and white pepper dipping sauce

Goi Ca Ngu (G)

Seared sesame crusted tuna with Asian celery salad and miso dressing 

2015 Kooyong ‘Beurrot’ Pinot Gris – Mornington Peninsula, Vic

————————–

Goi Bap Chuoi, So va Ga

Salad of banana blossom, seared scallops, chicken and pickled vegetables

Ca Chung Tuong (G optional)

Steamed silver perch fillets with glass noodles, ginger, chilli and soy beans

Tom Xao Hat Tieu Xanh (G optional)

Tiger prawns and mussels wok tossed with sugar snap peas, red capsicum, green peppercorns and oyster sauce

2015 Hahndorf Hill Rosé – Adelaide Hills, SA

————————–

Mon Dac Biet

Daily main special

Bo Luc Lac (G optional)

O’Connor pasture fed English breed beef, strip loin wok tossed with black pepper, garlic, oyster sauce and sesame

2008 Bella Ridge Barbera – Swan Valley, WA

————————–

Red Lantern Dessert Platter

2014 Mitchell Noble Semillon – Clare Valley, SA

85pp
with matching wines
150pp

Vegetarian Tasting Menu

(minimum 2 persons)

Cuon Chay (G)(V)

Soft rice paper rolls of shitake mushrooms, daikon, celery, carrot and Vietnamese herbs

Dau Hu Rang Muoi (V)

Salt and pepper silken tofu with
lemongrass, chilli, garlic chips and spring onion
oil

————————–

Goi Mit, Cay va Du Du (G)(V)

Salad of young jackfruit, green papaya, cherry tomato and Vietnamese herbs

Cha
Gio Chay (V)

Vegetable, tofu and glass noodle spring
rolls served with fresh herbs and lettuce to
wrap

————————–

Bap Cai Cuon Nam, Rau Muong va Cu
Nang (G)(V)

Cabbage
leaves stuffed with water spinach, mushrooms
and water chestnuts with broad beans, peas, beans
and a tamari dressing

Goi Ca Thim Nuong vao Sot Chao (V)

Oven roasted
eggplant, daikon and tomato salad with bean
curd dressing

————————–

Ca Ri Chay (V)

Vegetarian yellow curry with zucchini,
snow peas, grilled okra and crispy lotus root

Cai
va Nam Xao Toi va Sot Hau (V)(G optional)

Wok tossed bok choy, soy beans and
mushrooms with mushroom sauce and soy

————————–

Red
Lantern Dessert Platter
(V)

Additional $10 per person

65pp

(V) Vegetarian dishes   (G) Gluten Free dishes

While every effort is made to cater for allergies and dietary requirements, we cannot, and will not guarantee that all foods and ingredients will be completely free of traces of nuts and shellfish.

Signature Cocktails

Long Hue From Home

Vodka, lychee and apple liqueurs shaken with lemon juice and finished with fresh basil.

21
Uncle Ho’s Accomplice

Dark rum, Licor 43 and a dash of chocolate bitters served old fashioned style with orange zest to finish.

21
Pink Lotus

Reposado tequila shaken with pomegranate and apple liqueurs. A twist on the classic Margarita.

21
Pham Fatale

House infused kaffir lime leaf vodka shaken with lychee and ginger liqueurs and coconut
water. Still our favourite!

21
Saigon Rising

Archie Rose Original Vodka, fresh watermelon and chilli shaken with lemon juice and egg-white, served martini style.

21
Xich Lo Smash

Archie Rose White Rye muddled with fresh grapes, lime and ginger, served on the rocks.

21
Negroni Royale

Dolin rouge, dry gin and Aperol stirred and served over ice. A more elegant
Negroni for fans and newcomers.

21
Espresso Martini

Licor 43 and Mr
Black coffee liqueur shaken with coffee. 

21
Make it an affogato
+1

Wine List

Champagne and Sparkling

NV Howard Park ‘Jeté’ Sparkling Cuvee Brut

Great Southern, WA

gls
15
btl
75
NV Paul Dethune Grand Cru

Ambonnay, Champagne, France (Biodynamic)

btl
155

White Wine

2015 Mitchell ‘Watervale’ Riesling

Clare Valley, SA

gls
13
btl
65
2014 Mader Riesling

Alsace, France (Organic)

btl
70
2015 Yealands ‘PGR’ Pinot Gris/Gerwurtztraminer/Riesling

Awatere Valley, New Zealand (Organic)

btl
55
2016 Kooyong ‘Beurrot’ Pinot Gris

Mornington Peninsula, VIC

gls
14
btl
70
2011 Ulithorne ‘Corsus’ Vermentinu

Corsica, France (Organic)

btl
80
2013 Sergio Mottura Orvietto Bianco DOC

Umbria, Italy (Biodynamic)

btl
80
2016 Red Lantern ‘Ruou Trang’ Sauvignon Blanc

Marlborough, New Zealand

gls
10
btl
50
2015 Alphonse Mellot ‘La Moussiere’ Sancerre

Loire Valley, France (Biodynamic)

btl
115
2015 Hahndorf Hill Gruner Veltliner

Adelaide Hills, SA

gls
13
btl
65
2014 Lark Hill ‘Mr V.’ Marsanne/Roussane/Viognier

Murrumbateman, NSW (Biodynamic)

btl
80
2010 Bella Ridge Chenin Blanc

Swan Valley, WA 

btl
80
2009 Domain Genot Boulanger Puligny-Montrachet

Burgundy, France (Organic)

btl
205
2014 Clairault Chardonnay

Margaret River, WA

gls
13
btl
65
2015 Neudorf Chardonnay

Nelson, New Zealand

btl
85

Red Wine

2016 Hahndorf Hill Rosé

Adelaide Hills, SA

gls
11
btl
55
2014 Delamere ‘Naissante’ Pinot Noir

Pipers
Brook, TAS

gls
15
btl
70
2012 Domaine Genot Boulanger Bourgogne Rouge

Burgundy, France (Organic)

btl
140
2015 Ata Rangi ‘Crimson’ Pinot Noir

Martinborough, New Zealand (Organic)

btl
85
2016 Smallfry Joven Tempranillo/Garnacha

Barossa Valley, SA (Biodynamic)

btl
70
2016 Lark Hill Sangiovese

Murrumbateman, NSW (Biodynamic)

btl
75
2008 Bella Ridge Barbera

Swan Valley, WA

gls
16
btl
85
2010 Chateau de la Font du Loup Chateauneuf-du-Pape

Rhone Valley, France (Organic)

btl
160
2014 Red Lantern ‘Ruou Do’ Shiraz

Barossa Valley, SA

gls
10
btl
50
2013 Jasper Hill ‘Georgia’s Paddock’ Shiraz

Heathcote,
Vic (Biodynamic)

btl
135
2010 Cosse Maisonneuve ‘La Fage’ Malbec

Cahors, France (Bio)

btl
90

Dessert Wine

2014 Mitchell Noble Semillon

Clare Valley, SA 375ml

gls
13
btl
60

Fortified

Galway Pipe Port
12.5
Morris of Rutherglen Muscat
12.5

All our wines are sourced from producers who practice sustainable farming methods. Those that are Certified Biodynamic (Bio) or Organic (Org) are individually noted.


Red Lantern is a fully licensed restaurant, no BYO.