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A La Carte

 
 

ENTREES

Cuon Chay (G)(V)   16
Soft rice paper rolls of avocado and pickled vegetables

Cuon Ca Hoi (G)   21
Soft rice paper rolls of lemon cured Ora King salmon, saw leaf coriander and rice powder

Cuon Thit Nuong (G)   18
Soft rice paper rolls of pork marinated in honey and shallots

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

Goi Mit (G)(V)   18
Warm jackfruit salad with galangal and kaffir lime served with sesame crackers

Banh Cu Cai Trang Chien Xot Sa Te (G)(V)   20
Pan fried radish cake with satay sauce, pickled vegetables and garlic chives

Banh Bot Chien   23
Aunty 5’s rice cakes with tiger prawns, caramelised pork, pork floss and shallot oil

Goi Muc (G)   25
Octopus salad with pickled vegetables and fresh herbs

Bun Tom Nuong (G)   24
Char grilled banana prawns, rice noodles, witlof and Vietnamese herbs with a sweet fish sauce dressing

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

Goi Vit Khoi va Bap Chuoi (G)   29
Tea smoked duck breast and banana blossom salad with pickled vegetables and Vietnamese herbs

MID COURSE

Cha Gio Chay (G)(V)   18
Vegetable, tofu and glass noodle spring rolls served with fresh herbs and lettuce to wrap

Banh Xeo   32
Crisp rice flour crepe filled with master stock pork neck and tiger prawns, served with fresh herbs and lettuce to wrap

Banh Xeo Chay (V)   29.5
Crisp vegetarian rice flour crepe filled with mushroom, tofu and snow peas served with fresh herbs and lettuce to wrap

SIDES

Rau Xao Chao (G)(V)   17
Wok tossed asparagus, snow peas and shiitake mushrooms in a preserved bean curd sauce

Cai Thia Xao Xot Hao (G)   14
Wok tossed baby bok choy, snow pea tendrils, shiitake mushrooms and oyster sauce

 

MAINS

Cai Xao Sot Hau (V)   22
Wok tossed bok choy, red capsicum and snow peas with mushroom sauce and soy

Lau Nam (V)   25
Five spice mushroom hot pot with tofu, eggplant, zucchini and baby corn

Rau Xao Lan (V)   26
Seasonal vegetables wok tossed  with glass noodles and curry paste

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

Ca Chien Xot Dac Biet   market price
Deep fried whole fish of the day served with Red Lantern special sauce

Tom Rang Muoi (G)   44
Salt and pepper King prawns with fresh lemon and white pepper dipping sauce

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

Ca Ri De   42
Lap Nguyen's secret family goat curry

Thit Heo Quay (G)    38
Roast free range Valenca pork belly marinated in coriander seeds, black pepper and oyster sauce with a vegetable salad and herbs

Bo Luc Lac (G)   45
Riverine Black Angus MBS 2+ beef strip loin wok tossed with black pepper, garlic, oyster sauce and sesame

DESSERT

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

Chuoi Chien   16

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

(V) Vegetarian (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 and shellfish.

Please note a limited A La Carte menu is available at lunch time.

 

 

 
 
 
 

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Tasting Menus

 
 

LUCKY LUNCH
TASTING MENU

$55 per person
(minimum 2 person, available at lunch only)

Yes, you get all of this!

Cuon Ca Hoi (G)
Soft rice paper rolls of lemon cured Ora King salmon, saw leaf coriander and rice powder

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

Goi Vit Khoi va Bap Chuoi (G)
Tea smoked duck breast and banana blossom salad with pickled vegetables and Vietnamese herbs

————-

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

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

Bo Luc Lac (G)
Riverine Black Angus MBS 2+ beef strip loin wok tossed with black pepper, garlic, oyster sauce and sesame

HANOI HUNGER
TASTING MENU

$75 per person
(minimum 2 person)
+ Red Lantern Dessert Platter, additional $10 per person

Yes, you get all of this!

Cuon Thit Nuong (G)
Soft rice paper rolls of pork marinated in honey and shallots

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

————-

Goi Vit Khoi va Bap Chuoi (G)
Tea smoked duck breast and banana blossom salad with pickled vegetables and Vietnamese herbs

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

————-

Ca Ri De
Lap Nguyen's secret family goat curry

Bo Luc Lac (G)
Riverine Black Angus MBS 2+ beef strip loin wok tossed with black pepper, garlic, oyster sauce and sesame

————-

Red Lantern Dessert Platter
Additional $10 per person

 

 

SAIGON SCRUMPTIOUS
TASTING MENU

$85 per person
$150 per person with matching wines, 120ml pour
(minimum 2 person, not available for lunch)

Yes, you get all of this!

Cuon Ca Hoi (G)
Soft rice paper rolls of lemon cured Ora King salmon, saw leaf coriander and rice powder 

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

Diep Chien va Goi Xoai (G)
Pan seared scallop with mango salad and lime fish sauce

2016 Amalaya Torrontés Riesling – Salta, Argentina

————-

Goi Muc (G)  
Octopus salad with pickled vegetables and fresh herbs

Ca Nuong La Chuoi (G)
Spanish mackerel marinated in candlenut, tamarind, palm sugar and lemongrass; 
chargrilled in banana leaf

Thit ‘Bug’ Xao Lan (G)
Bug meat wok tossed with curry paste, glass noodles and vegetables

2015 Hahndorf Hill Rosé – Adelaide Hills, SA

————-

Thit Heo Quay (G)
Roast free range Valencia pork belly marinated in coriander seeds, black pepper and oyster sauce with a vegetable salad, and herbs

Bo Luc Lac (G)
Riverine Black Angus MBS 2+ 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 Vasse Felix Cane Cut Semillon – Margaret River, WA

VEGETARIAN
TASTING MENU

$65 per person
(minimum 2 person, a reduced Vegetarian Tasting Menu is available at lunch)
+ Red Lantern Dessert Platter, additional $10 per person

Yes, you get all of this!

Cuon Chay (G)(V)
SSoft rice paper rolls of avocado and pickled vegetables

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

Banh Cu Cai Trang Chien Xot Sa Te (G)(V)
Pan fried radish cake with satay sauce, pickled vegetables and garlic chives

————-

Cha Gio Chay (V)
Vegetable, tofu and glass noodle spring rolls served with fresh herbs and lettuce to wrap

Goi Mit (G)(V)
Salad of young jackfruit, lemongrass marinated tofu, green beans, cherry tomato, fried bean curd and Vietnamese herbs

————-

Lau Nam va Khoai Mon (V) 
Five spice mushroom hot pot with tofu, taro, baby corn and finger leeks

Rau Xao Lan (G)(V)
Seasonal vegetables wok tossed with curry paste and glass noodles garnished with fried shallots and Vietnamese herbs

————-

Red Lantern Dessert Platter (V)
Additional $10 per person

 
 
 
 
 

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Signature Cocktails

 
 

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

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

Pink Lotus
Reposado tequila shaken with pomegranate and apple liqueurs. 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!

 

 

Saigon Rising
Archie Rose Gin, fresh watermelon and chilli shaken with lemon juice and egg-white, served martini style.

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

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

Gin Old Fashioned
Koval Barrel Aged Gin muddled with bitters and simple syrup, garnished with a twist of orange

Espresso Martini
Licor 43 and FAIR Café Liqueur shaken with coffee.
Make it an Affogato +1

 
 
 
 
 

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Wine List

 
 

CHAMPAGNE & SPARKLING WINE

NV Howard Park ‘Jeté’ Sparkling Cuvee Brut   15/75
Great Southern, WA     

NV Paul Dethune Grand Cru   155
Ambonnay, Champagne, France (Bio)   

WHITE WINE

2015 Cherry Tree Hill Riesling   65
Southern Highlands, NSW

2015 Mader Riesling   70
Alsace, France (Org)

2016 Amalaya Torrontés Riesling  14/70
Salta, Argentina

2016 Kooyong ‘Beurrot’ Pinot Gris   70
Mornington Peninsula, Vic

2013 Domaine Schlumberger Pinot Gris  74
Alsace, France

2016 Red Lantern ‘Ruou Trang’ Sauvignon Blanc 10/50
Marlborough, New Zealand

20156 Alphonse Mellot ‘La Moussiere’ Sancerre   115
Loire Valley, France (Bio)

2016 Hahndorf Hill Gruner Veltliner 13/65
Adelaide Hills, SA

2015 Hahndorf Hill GRU2 Gruner Veltliner 80
Adelaide Hills, SA

2017 Petit Vangaurd Semillon  65
Adelaide Hills, SA

2011 Ulithorne ‘Corsus’ Vermentinu   80
Corsica, France (Org)

2013 Sergio Mottura Orvietto Bianco DOC   80
Umbria Italy (Bio)

2011 Bella Ridge Chenin Blanc   80
Swan Valley, WA

2009 Domaine Genot Boulanger Puligny-Montrachet   205
Burgundy, France (Org)

2015 Clairault Chardonnay   13/65
Margaret River, WA

2013 Cherry Tree Hill ‘Diana’ Reserve Chardonnay   75
Southern Highlands, NSW

 

 

 

RED WINE

2017 Hahndorf Hill Rosé   11/55
Adelaide Hills, SA

2016 Delamere ‘Naissante’ Pinot Noir   15/70
Pipers Brook, Tas
 
2012 Domaine Genot Boulanger Bourgogne Rouge   140
Burgundy, France (Org)

2016 Pallister Estate Pencarrow Pinot Noir  65
Martinborough, New Zealand

2015 Hahndorf Hill ‘Blueblood’ Blaufrankisch 80
Adelaide Hills, SA

2015 Gibson 'Discovery Road' Tempranillo  13/65
Barossa, SA

2008 Bella Ridge Barbera   16/85
Swan Valley, WA

2013 Gibson Reserve Merlot  90
Barossa, SA

2011 Marcoux Chateauneuf-du-Pape Les Petits Gailloux   160
Rhone Valley, France

2014 Green Road ‘Reincarnation’ Shiraz Cabernet Sauvignon   85
McLaren Vale, SA

2013 Lagarde Guarda Malbec DOC  95
Mendoza, Argentina

2015 Red Lantern ‘Ruou Do’ Shiraz   10/50
Heathcote, Vic

2014 Jasper Hill ‘Georgia’s Paddock’ Shiraz   135
Heathcote, Vic (Bio)

DESSERT WINE

NV West Cape Howe Moscato  50
Margaret River, WA

2016 Hahndorf Hill 'Green Angel' Late Harvest Gruner Veltliner  50
Adelaide Hills, SA (375ml)

2014 Vasse Felix Cane Cut Semillon  13/60
Margaret River, WA (375ml)

2014 Brokenwood Sticky Wicket Semillon  55
Hunter Valley, NSW (375ml)

 

(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.