Cart 0
menu_text.png

 Designed by Luke Nguyen & Mark Jensen, our menu is regional Vietnamese.

A La Carte

 

ENTREES

Cuon Chay (G)(V)  6ea
Soft rice paper rolls of wok tossed vegetables and glass noodles, fried taro with soy and pineapple sauce

Cuon Tom (G)  7ea
Soft rice paper rolls of tiger prawn, garlic chive and Vietnamese herbs with hoisin sauce

Cha Gio  7ea
Red Lantern crisp parcels of pork, black mushrooms and glass noodles

Chao Tom (G)  28 
Wok fried prawn paste wrapped around sugar cane with ‘nuoc cham’ 

Muc Rang Muoi (G)   26
Lightly battered chilli salted squid with fresh lemon and white pepper dipping sauce

Banh Bot Chien   25
Aunty 5’s rice cakes with tiger prawns, caramelised pork, pork floss and shallot oil

Chim Cut Chien Don (G)   24
Wok fried quail in Red Lantern spices served with black vinegar

Ga Nuong Xot Sa Te (G)  24
Char grilled chicken satay skewers with Luke’s special spicy peanut sauce

 

SIDES

Bap Cai Xao Dau Den (G)(V)  15
Wok tossed Chinese cabbage, beans and asparagus with black bean and ginger sauce

Mang Xao Nam Dong Co (G)(V) 15
Wok tossed bok choy, shitake, bamboo shoots with oyster sauce

Com Chien Sot XO (G)  18
Red Lantern fried rice with XO sauce

Com Chay vao Noi Dat Set (G)(V)  18
Vegetable clay pot rice, lotus leaf, shiitake mushrooms, beans and peas

 

(V) Vegan (G) Gluten Free

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, gluten and shellfish. Prices are subject to change.

Please note a limited A La Carte and Tasting Menus are available at lunch time.

A 10% surcharge applies on public holidays.

MAINS

Ca Tiem, Dau Hu Ham voi Xuyen Tieu(G)(V)      28
Eggplant, tofu and leek braised with Sichuan peppercorns and black bean sauce

Ca Ri Chay voi Nam, Rau Cu (G)(V)  28
Wok tossed mushrooms, root vegetables and bean thread noodles served in a ‘dry’ red curry and coconut cream sauce  

Banh Xeo Chay (V)   32
Crisp vegetarian rice flour crepe filled with mushroom, tofu and snow peas served with fresh herbs and lettuce to wrap

Ca Chien Sot Nuoc Dua (G)   44
Pan fried fish fillets with lemongrass scented coconut milk, sawtooth coriander and chilli 

Tom Nuong (G)   48
Char grilled U6 King prawns, lemongrass, chilli and lobster XO sauce

Ga Chein Don  (G)  38
Crispy skin chicken cooked in master stock, served with ginger, shallot and oyster sauce

Suon Nuong (G)  39.5 
Chargrilled pork cutlets marinated with honey, spring onion, ginger sauce

Ca Ri De (G)  42
Lap Nguyen’s secret family goat curry

Bo Luc Lac (G)   45
Riverine Black Angus MBS 2+ beef strip loin wok tossed with capsicum, green peppercorns and garlic chives

Suon Bo (G)   44
Riverine Black Angus short rib cooked in master stock, sliced off the bone and served with daikon, carrot and sesame pickle

 

DESSERT

Kem Flan Nuoc Dua (G)   16
Coconut crème caramel made with free range eggs and coconut milk

Chuoi Chien (G)   16
Banana fritters crumbed in coconut and white rice with palm sugar caramel, tapioca sauce and salted palm sugar ice cream

Banh Cam Mang Cau (G)   16
Sesame and rice flour dumplings filled with caramelised soursop with black sesame ice cream

Dessert Platter for two   24
A trio of our favourite desserts

Cakeage   5pp

bg_alacarte.jpg
 

 

image1.jpg

Tasting Menus

 

LUCKY LUNCH TASTING MENU

$65 per person
(shared banquet, minimum 2 person, available at lunch only)

_____

Cuon Chay (G)(V) 
Soft rice paper rolls of wok tossed vegetables and glass noodles, fried taro with soy and pineapple sauce

Muc Rang Muoi (G)
Lightly battered chilli salted squid with fresh lemon and white pepper dipping sauce

Ga Nuong Xot Sa Te (G)
Char grilled chicken satay skewers with Luke’s special spicy peanut sauce

_____

Ca Chien Sot Nuoc Dua (G)
Pan fried fish fillets with lemongrass scented coconut milk, sawtooth coriander and chilli

Suon Nuong  (G)
Chargrilled pork cutlets marinated with honey, spring onion, ginger sauce

Bo Luc Lac (G)
Riverine Black Angus MBS 2+ beef strip loin wok tossed with capsicum, green peppercorns and garlic chives 

_____

additional
Finish with something sweet from our dessert menu

 

HANOI HUNGER TASTING MENU

$79 per person
$125 per person with matching wines, 120ml pour
(shared banquet, minimum 2 person)

_____

Hu Tieu My Tho (G)
Pork and prawn soup with rice noodle

30ml Dolin Dry Vermouth de Chambery, France

_____

Muc Rang Muoi (G)
Lightly battered chilli salted squid with fresh lemon and white pepper dipping sauce

Ga Nuong Xot Sa Te (G)
Char grilled chicken satay skewers with Luke’s special spicy peanut sauce

2017 Gundog Estate Wild Semillon Hunter Valley, Australia 

Ca Chien Sot Nuoc Dua (G)
Pan fried fish fillets with lemongrass scented coconut milk, sawtooth coriander and chilli

Goi Vit va Bap Chuoi (G)
Roast duck and banana blossom salad with pickled vegetables and Vietnamese herbs

2018 Hahndorf Hill Trollinger Rosé - Adelaide Hills, SA

_____

Ca Ri Chay voi Nam, Rau Cu (G)(V)
Wok tossed mushrooms, root vegetables and bean thread noodles served in a ‘dry’ red curry and coconut cream sauce

Bo Luc Lac (G)
Riverine Black Angus MBS 2+ beef strip loin wok tossed with capsicum, green peppercorns and garlic chives

2018 The Other Wine Co Cabernet Franc Kangaroo Island, SA

_____

additional
Finish with something sweet from our dessert menu

 

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, gluten and shellfish. Prices are subject to change.

Please note a limited A La Carte and Tasting Menus are available at lunch time.

A 10% surcharge applies on public holidays.

SAIGON SCRUMPTIOUS TASTING MENU

$89 per person
$155 per person with matching wines, 120ml pour
(shared banquet, minimum 2 person, not available for lunch)

Yes, you get all of this!

_____

Chao Tom (G)
Wok fried prawn paste wrapped around sugar cane with ‘nuoc cham’

Muc Rang Muoi (G)
Lightly battered chilli salted squid with fresh lemon and white pepper dipping sauce

So Diep Vui Dau Phong (G)
Scallop with Sichuan peanut crunch

2017 Hahndorf Hill Gruner Veltliner - Adelaide Hills, SA

_____

Ca Chien Com (G)
Rice flake coated fish fillets served with green papaya salad, beansprouts, tomato, herbs with chilli lime nuoc cham

Tom Nuong (G)
Char grilled U6 King prawns, lemongrass, chilli and XO sauce

2017 Vanguardist ‘V Range’ Grenache (serve chilled) - McLaren Vale, SA

_____

Ca Ri De (G)
Lap Nguyen’s secret family goat curry 

Suon Bo (G
Wagyu beef shin slow cooked in master stock, sliced off the bone and served with daikon, carrot and sesame pickle

2017 La Petite Mort Amphora Saperavi - Granite Belt, QLD

_____

Red Lantern Dessert Platter

Choice of - 
2010 Bella Ridge Kyoho – Swan Valley, WA (75ml) OR
2016 Hahndorf Hill Late Harvest Gruner Veltliner – Adelaide Hills, SA (75ml)

 

VEGETARIAN TASTING MENU

$69 per person
$120 per person with matching wines, 120ml pour
(shared banquet, minimum 2 person)

_____

Cuon Chay (G)(V) 
Soft rice paper rolls of wok tossed vegetables and glass noodles, fried taro with soy and pineapple sauce

Dau Phu Rang Muoi (V)
Salt and pepper silken tofu with lemongrass, chilli, garlic chips and spring onion oil

2017 Hahndorf Hill Gruner Veltliner - Adelaide Hills, SA

_____

Goi Du Du (G)(V) 
Green papaya, snake bean and heirloom tomato salad

Banh Xeo Chay (V)  
Crisp vegetarian rice flour crepe filled with mushroom, tofu and snow peas served with fresh herbs and lettuce to wrap  

2017 Vanguardist ‘V Range’ Grenache (serve chilled) - McLaren Vale, SA

_____

Ca Tiem, Dau Hu Ham voi Xuyen Tieu (G)(V)
Eggplant, tofu and leek braised with Sichuan peppercorns and black bean sauce

Ca Ri Chay voi Nam, Rau Cu (G)(V)  
Wok tossed mushrooms, root vegetables and bean thread noodles served in a ‘dry’ red curry and coconut cream sauce  

2017 La Petite Mort Amphora Saperavi - Granite Belt, QLD

_____

additional
Finish with something sweet from our dessert menu

 
bg_tasting.jpg
 

 

image2.jpg

Signature Cocktails

 

Long Hue From Home
Vodka, lychee and apple liqueurs shaken with lemon juice and finished with fresh basil.

Pimp My Pimmlet
Pimm's No. 1, gin, muddled with cucumber, mint and lime with a splash of cinnamon syrup, served on the rocks.

  • Spice it up, ask your waiter to add some chilli.

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

Spicy Sapa
Reposado tequila shaken with chilli, Cointreau and lemon, with a coriander salt rim. A twist on the classic Margarita.

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

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

Hanoi Negroni
Dolin Rouge, dry gin, Campari and pomegranate liqueur stirred and served over ice. An intriguing twist on an old classic.

Rainey’s Negroni
Dolin Dry, dry gin, Campari and bitters garnished with burnt orange peel. Bitter and twisted like our manager Rainey’s sense of humour (aka Lorraine).

Espresso Martini
Licor 43, vodka and Mr Black coffee liqueur shaken with coffee. Make it an Affogato +2

bg_cocktails.jpg
 

 

image3.jpg

Wine List

 

CHAMPAGNE & SPARKLING WINE

NV Howard Park ‘Petit Jeté’ Sparkling Cuvee Brut   16/80
Great Southern, WA     

NV Paul Dethune Grand Cru   165
Ambonnay, Champagne, France (Bio)   

 

WHITE WINE!

2018 Reichsrat Von Buhl Riesling  70
Trocken, Germany

2017 Mader Riesling   80
Alsace, France (Org)

2018 Grundog Estate Wild Semilon  14/70
Hunter Valley, Australia

2016 Estella Fiano  70
San Marzano Salento Puglia, Italy

2018 Kooyong 'Beurrot' Pinot Gris  80
Mornington Peninsula, Vic

2014 Kientzler Pinot Gris  80
Alsace, France

2018 Hahndorf Hill Gruner Veltliner  15/75
Adelaide Hills, SA

2017 Red Lantern ‘Ruou Trang’ Sauvignon Blanc  13/60
Marlborough, New Zealand

2015 Serge Dagueneau & Filles Pouilly-Fumé Tradition  115
Loire Valley, France 

2011 Bella Ridge Chenin Blanc   85
Swan Valley, WA

2014 Ulithorne ‘Corsus’ Vermentinu   85
Corsica, France (Org)

2011 Bella Ridge Chenin Blanc   85
Swan Valley, WA

2009 Domaine Genot Boulanger Puligny-Montrachet   215
Burgundy, France (Org)

2017 Clairault Chardonnay   14/70
Margaret River, WA

2018 Muddy Waters Skin Ferment Chardonnay  15/75
Waipara, NZ (unfined, unfiltered, no additives & organic)

2014 Cherry Tree Hill ‘Diana’ Reserve Chardonnay   80
Southern Highlands, NSW

2012 Bella Ridge Estate Demi-Sec (off-dry)   75
Swan Valley, WA

RED WINE!

2016 Snake + Herring 'Wide Open Road' Pinot Noir  14/70
Great Southern, WA

2017 Delamere 'Naissante' Pinot Noir  80
Pipers Brook, Tas

2015 Hahndorf Hill ‘Blueblood’ Blaufrankisch  85
Adelaide Hills, SA

2018 The Other Wine Co Cabernet Franc  14/65
Kangaroo Island, SA

2015 Gibson 'Il Minestroné' GSM "with a bit extra"   75
Barossa, SA

2015 Galli Estate Winery ‘Adele’ Nebbiolo   80
Heathcote, VIC

2009 Bella Ridge Barbera   17/90
Swan Valley, WA

2017 La Petite Mort Amphora Saperavi  18/90
Granite Belt, QLD

2015 Gibson Reserve Merlot  95
Barossa, SA

2015 Lagarde Guarda Malbec D.O.C.  100
Mendoza, Argentina

2013 E.Guigal Chateauneuf-du-Pape  170
Rhone Valley, France

2017 The Squid's Fist Sangiovese Shiraz  14/70
Clare Valley, SA

2014 Green Road ‘Reincarnation’ Shiraz Cabernet Sauvignon   90
McLaren Vale, SA

2016 Red Lantern ‘Ruou Do’ Shiraz   13/60
Heathcote, Vic

2014 Jasper Hill ‘Georgia’s Paddock’ Shiraz   145
Heathcote, Vic (Bio)

 

DESSERT WINE & OFF DRY

2018 Hahndorf Hill Late Harvest Gruner Veltliner  15/75
Adelaide Hills, SA (375ml)

2012 Bella Ridge Estate Demi-Sec  75
Swan Valley, WA

2010 Bella Ridge Estate Kyoho  15/75
Swan Valley, WA

(Bio) Biodynamic (Org) Organic

All our wines are sourced from producers who practice sustainable farming methods. Those that are Certified Biodynamic or Organic are individually noted. Prices are subject to change.

A 10% surcharge applies on public holidays.

bg_wine.jpg