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A La Carte

 
 

ENTREES

Cuon Chay (G)(V)   18
Soft rice paper rolls of mixed mushrooms, daikon, carrot and Vietnamese herbs

Goi Cuon (G optional)   18
Soft rice paper rolls of tiger prawn and pork neck with a hoi sin dipping sauce

Cuon Ga, Xa va La Lot (G)   18
Soft rice paper rolls of lemongrass chicken and betel leaf

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

Goi Mit va Dau Phu Uop Xa (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 Nghieu (G)   25
Wild Arctic surf clam served with pomelo, pickled fennel and sawtooth coriander salad

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 Bo Kho (G)   23
Dried beef marinated in lemongrass and chilli oil served with pickled green papaya, roasted beetroot carrots 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)   14
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 va Nam Xao Toi va Sot Hau (G)(V)   22
Wok tossed bok choy, soy beans and mushrooms with mushroom sauce and soy

Lau Nam va Khoai Mon (V)   25
Five spice mushroom hot pot with taro, sweet potato and baby corn

Khoai Mon Chien (V)
Deep fried kumera dumplings with a tamari, lime and chilli sauce

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 va Muc Xao (G)   44
Tiger prawns and squid wok tossed with baby corn, okra, Asian celery, ginger and oyster sauce

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

Mi Xao Vit   44
Roasted Tinder Creek duck served with egg noodles, Asian vegetables and plum sauce

Thit Heo Quay (G)    38
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)   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.

 
 
 
 
 

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Tasting Menus

 
 

LUCKY LUNCH
TASTING MENU

$55 per person
(minimum 2 person)

Yes, you get all of this!

Goi Cuon (G optional)
Soft rice paper rolls of tiger prawn and pork neck with a hoi sin dipping sauce

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

Goi Bo Kho (G)
Dried beef marinated in lemongrass and chilli oil served with pickled green papaya, roasted beetroot, carrots and Vietnamese herbs

————-

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

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

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 Ga, Xa va La Lot (G)
Soft rice paper rolls of lemongrass chicken and betel leaf

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

Goi Bo Kho (G)
Dried beef marinated in lemongrass and chilli oil served with pickled green papaya, roasted beetroot, carrots 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

————-

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 Kho
Riverine Black Angus MBS 2+ beef brisket slow cooked in 333 beer, tomato, chilli and Vietnamese spices

————-

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)

Yes, you get all of this!

Goi Cuon (G optional)
Soft rice paper rolls of tiger prawn and pork neck with a hoi sin dipping 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

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

————-

Goi Nghieu (G)
Wild Arctic surf clam served with pomelo, pickled fennel and sawtooth coriander

Ca Chung Tuong (G)
Steamed silver perch fillets with tomato, galangal and chilli sauce

Tom va Muc Xao (G)
Tiger prawns and squid wok tossed with baby corn, okra, Asian celery, ginger and oyster sauce

2015 Hahndorf Hill Rosé – Adelaide Hills, SA

————-

Mi Xao Vit
Roasted Tinder Creek duck served with egg noodles, Asian vegetables and plum sauce

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)
+ Red Lantern Dessert Platter, additional $10 per person

Yes, you get all of this!

Cuon Chay (G)(V)
Soft rice paper rolls of shiitake mushrooms, daikon, celery, carrot and Vietnamese herbs

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 taro, baby corn and finger leeks

————-

Khoai Mon Chien (V)
Deep fried kumera dumplings with a tamari, lime and chilli sauce

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

 
 
 
 
 

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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 Original Vodka, 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.

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   13/65
Southern Highlands, NSW

2015 Mader Riesling   70
Alsace, France (Org)

2016 Kooyong ‘Beurrot’ Pinot Gris   14/70
Mornington Peninsula, Vic

2013 Domain Bott Geyl Pinot Gris 74
Alsace, France (Bio)   

2016 Nautilus Albarino 70
Malborough, New Zealand

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

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

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

2015 Alphonse Mellot ‘La Moussiere’ Sancerre   115
Loire Valley, France (Bio)

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

2014 Lark Hill ‘Mr V.’ Marsanne/Roussane/Viognier   80
Murrumbateman, NSW (Bio)

2010 Bella Ridge Chenin Blanc   80
Swan Valley, WA

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

2014 Clairault Chardonnay   13/65
Margaret River, WA

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

 

 

 

RED WINE

2016 Hahndorf Hill Rosé   11/55
Adelaide Hills, SA

2015 Delamere ‘Naissante’ Pinot Noir   15/70
Pipers Brook, Tas
 
2012 Domaine Genot Boulanger Bourgogne Rouge   140
Burgundy, France (Org)

2015 Pallister Estate Pencarrow Pinot Noir  65
Martinborough, New Zealand

2013 Hahndorf Hill ‘Blueblood’ Blaufrankisch 80
Adelaide Hills, SA

2016 The Other Wine Co. Grenach   70
McLaren Vale, SA

2008 Bella Ridge Barbera   16/85
Swan Valley, WA

2010 Chateau de la Font du Loup Chateauneuf-du-Pape   160
Rhone Valley, France (Org)  

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

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

2013 Jasper Hill ‘Georgia’s Paddock’ Shiraz   135
Heathcote, Vic (Bio)

2011 Cosse et Maisonneuve ‘La Fage’ Malbec   90
Cahors, France (Bio)

DESSERT WINE

2014 Vasse Felix Cane Cut Semillon  13/60
Margaret River, WA (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.