Bo Xa Ot Cuon Banh Trang (G)

Soft rice paper rolls of wok tossed Lemongrass beef, pickled carrots, and Vietnamese herbs

Bi Cuon Chay (V) (G)

Soft rice paper rolls of Asian mushrooms, pickled green papaya, and fried Jicama

Cha Ca Hanoi Cuon Banh Trang (G)

Soft rice paper rolls of turmeric Mulloway, vermicelli, dill and perilla leaves

CaTuoiNuoc Cham Chanh Day (G)

Kingfish carpaccio dressed with passionfruit, lemongrass and sweet fish sauce

So Diep Nuong Mo Hanh (G)

Char grilled scallops finished with peanuts and shallot oil

Banh Tom

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

Ca Tim Rang Muoi (V) (G)

Lightly battered salt and pepper eggplant served with a tomato and black pepper jam

Muc Rang Muoi (G)

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

Bap Nuong Tron Salat Mang Tay (V) (G)

Char grilled sweet corn salad with asparagus, tomato and pineapple

Goi Mit Non Chien Dau Hu (V) (G)

Young jackfruit salad with fried tofu, snake beans, perilla and mint

Goi Dot Dua Tom Thit Ba Chi

Twice cooked pork belly, heart of palm, Tiger prawns and pickled bean sprout salad

Goi Cua Xoai Xanh Mang Cut (G)

Blue Swimmer crab salad with Lychee, red onion, green mango and fresh herbs

Nam Huong Cuon Bap Cai (V) (G)

Asian mushrooms,water spinach, and water chestnuts wrapped in cabbage leaves. Finished with banana blossom and watercress salad

Hu Tieu Cari Xao Rau Cu (V) (G)

Flat rice noodles wok tossed in a yellow curry paste With wom bok, asparagus and water chestnuts

So Dom Sot Rieng Xa La Chanh (G)

Kinkawooka Black Mussels in a sauce of galangal, lemongrass, and kaffir lime

Tom Cang Nuong Lo Sot X.O

Oven roasted Scampi in Red Lantern’s X.O sauce

Ca Chien Nem Ot Dau Phong (G)

Pan fried Kingfish fillets with a Sichuan pepper, peanut and chilli crumble, with crispy mint

Ca Chien Don (G)

Line caught Snapper, shallow fried whole. Topped with green mango, Lychee and sweet ginger fish sauce

Vit Quay Voi Bun Mang Non (G)

Twice cooked crisp skin Burrawong duck with vermicelli, red cabbage and bamboo shoots

Ga Chien Don

Crisp skin Burrawong pasture raised chicken poached in master stock with ginger and oyster sauce

Thit Ba Chi Nuong Sot Me

Char grilled pork belly with a tamarind and chilli dipping sauce

Thit Cuu Xa Ot Nuong Lo

Oven roasted Mirrool Creek lamb belly marinated in soy, lemongrass, and chilli

Bo Luc Lac (G optional)

Cubed pasture fed Black Angus sirloin wok tossed with garlic, sesame and black pepper

Bo Wagyu Nau Nuoc Cot Dua

Pasture fed Wagyu beef braised in young coconut juice and green peppercorn with pickled mustard greens.

Mang Tay Xao Nam Huong (V&G Optional)

Asparagus and Asian mushrooms wok tossed in oyster sauce

Bi Xanh Xao Dau Sot Me (V)(G)

Zucchini wok tossed in a tamarind, tamari and salted soy bean sauce

Kem Flan (G)

Coconut Crème Caramel made with free range eggs and coconut milk

Banh Cam Mang Cau (G)

Sesame and rice flour dumplings filled with sour sop and served with black sesame ice cream

Che Bap Bot Bang (G)

Sweet corn tapioca pudding served with coconut ice cream and palm sugar caramel popcorn

Xoi Chuoi Kem Vani (G)

Steamed sticky rice with banana served with vanilla bean ice cream and sesame praline

Chuoi Chien

Red Lantern banana fritters with vanilla ice cream

Dessert Platter for two

A trio of our finest desserts

Bo Xa Ot Cuon Banh Trang

Soft rice paper rolls of wok tossed lemongrass beef, pickled carrots and Vietnamese herbs

Muc Rang Muoi

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

Goi Dot Dua Tom Thit Ba Chi

Twice cooked pork belly, heart of palm, Tiger prawns and pickled bean sprout salad

Bap Nuong Tron Salat Mang Tay

Char grilled sweet corn salad with asparagus, tomato and pineapple

Ca Chien Nem Ot Dau Phong

Pan fried Kingfish fillets with a Sichuan pepper, peanut and chilli crumble, with crispy mint

Thit Ba Chi Nuong Sot Me

Char grilled pork belly with a tamarind and chilli dipping sauce

Bo Luc Lac

Cubed pasture fed Black Angus sirloin wok tossed with garlic, sesame and black pepper

Mang Tay Xao Nam Huong

Asparagus and Asian mushrooms wok tossed in oyster sauce

Cha Ca Hanoi Cuon Banh Trang

Soft rice paper rolls of turmericMulloway, vermicelli, dill and perilla leaves

So Diep Nuong Mo Hanh

Char grilled scallops finished with peanuts and shallot oil

Muc Rang Muoi

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

Ca Tuoi Nuoc Cham Chanh Day

Kingfish carpaccio dressed with passionfruit, lemongrass and sweet fish sauce

Goi Cua Xoai Xanh Mang Cut

Blue Swimmer crab salad with Lychee, red onion, green mango and fresh herbs

So Dom Sot Rieng Xa La Chanh

Kinkawooka Black Mussels in a sauce of galangal, lemongrass, and kaffir lime

Tom Cang Nuong Lo Sot X.O

Oven roasted Scampi in Red Lantern’s X.O sauce

Vit Quay Voi Bun Mang Non

Twice cooked crisp skin Burrawong duck with vermicelli, red cabbage and bamboo shoots

Thit Cuu Xa Ot Nuong Lo

Oven roasted Mirrool Creek lamb belly marinated in soy, lemongrass, and chilli

Bi Xanh Xao Dau Sot Me

Zucchini wok tossed in a tamarind, tamari and salted soy bean sauce

Red Lantern Dessert Platter