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Menu

• GOI CUON
  FRESH ROLLS OF RICE PAPER SERVED WITH PEANUT SAUCE AND SWEET & SOUR SAUCE, TO CHOOSE FROM:
• CHA GIO
  FRIED ROLLS OF RICE PAPER SERVED WITH SWEET & SOUR SAUCE, TO CHOOSE FROM:
• BANH TAI VAC
  STEAMED DUMPLINGS MADE FROM TRANSPARENT TAPIOCA FLOUR, SERVED WITH SOY SAUCE, MIRIN AND SLIGHTLY SPICY RED CHILI PEPPER PASTE, TO CHOOSE FROM:
• BANH GHE

  16.00
  CRAB CAKES SERVED WITH SPICY MAYO
• BAC TUOC GION

  16.00
  RICE FLOUR CRISPY OCTOPUS, SPROUTS SALAD, GREEN PAPAYA, SERVED WITH CURRY AND SRIRACHA MAYO
• GA SA TE

  14.00
  CHICKEN SKEWERS SERVED WITH SPICY PEANUT SAUCE AND CUCUMBER SALAD
• SO DIEP NAU CHIN

  16.00
  SAUTEED SCALLOPS AND SHITAKE MUSHROOMS, CORIANDER OIL AND TURMERIC WAFER
• CA NGU TAI CHANH

  16.00
  TUNA TARTARE WITH THAI BASIL, LEMONGRASS AND FRESH MANGO, SERVED WITH SPICY SOY MAYO
• TOM DO

  24.00
  RED SHRIMP TARTARE WITH LIME PEEL, POMEGRANATE, GALANGA, PINE NUTS AND ORANGE GEL
• CA HOI

  14.00
  SALMON CARPACCIO WITH OYSTERS AND LIME SAUCE WITH GREEN PAPAYA SALAD AND ROASTED PEANUTS
• GOI MUC

  18.00
  FRIED BABY SQUIDS, SERVED WITH DRESSING OF MISO, HONEY, GINGER AND LIME
• VIETNAMESE CEVICHE

  16.00
  AMBERJACK MARINATED WITH LIME, GRANADILLA, CELERY, GALANGA AND SPRING ONION

• Ml XAO RAU CU
  SAUTEED WOK NOODLES (SLIGHTLY SPICY), TO CHOOSE FROM:
• COM CHIEN THOM

  20.00
  WOK RICE AND SHRIMPS SERVED IN PINEAPPLE
• PHO BO

  22.00
  NOODLES FLAVORED IN ANISE & CINNAMON WITH BEEF CARPACCIO
• PHO GA

  20.00
  NOODLES IN COCONUT MILK BROTH SLIGHTLY SPICY WITH CHICKEN AND SHIITAKE MUSHROOMS
• UC VIT NUONG

  22.00
  GLAZED DUCK SALAD WITH WILD SALAD, SPROUTS, POMEGRANATE, POMELO, PINE NUTS AND SAIGON DRESSING
• BO TAI

  24.00
  KNIFE CUT FILET MIGNON STEAK TARTARE WITH LEMONGRASS, MINT, PINK GINGER AND CRUNCHY ONION, SERVED WITH SESAME RICE CHIPS
• GA NUONG NGU VI

  24.00
  GRILLED CORNISH HEN WITH 5 FLAVOURS OF SOUTH-EAST ASIA, SERVED WITH YOGURT, MINT, LIME AND SWEET & SOUR ONION
• CARI GA AND CARI TOM
  CURRY WITH SWEET POTATO SERVED IN COCONUT WITH WHITE RICE, TO CHOOSE FROM:
• BAC TUOC

  26.00
  SAUTEED OCTOPUS WITH ROASTED CARROT CREAM, BABY VEGETABLES IN SAIGON SAUCE AND PINK GINGER
• CAHOI

  28.00
  GRILLED SALMON WITH TAMARIND SAUCE, THAI BASIL GEL, CUMIN, PINK PEPPER AND ROASTED ALMOND FLAKES, SERVED WITH WHITE RICE
• BO' CA' Rl BIEN

  28.00
  MARINATED SEA BREAM COVERED IN A BANANA LEAF WITH CURRY, COCONUT MILK, CARDAMOM AND TURMERIC WITH BROCCOLI AND GALANGA SWEET POTATO PURÉE
• BLACK COD 1 avis

  38.00
  MISO MARINATED BLACK COD WITH BOK CHOY
• BO LUC LAC

  28.00
  BEEF STEAK CUBES SAUTEED IN THE WOK WITH VEGETABLES SEASONED IN OYSTER SAUCE, SERVED WITH WHITE RICE

• COM TRANG

  5.00
  WHITE JASMINE RICE
• COM NAU

  5.00
  BROWN RICE
• GOI XANH

  5.00
  WILD SALAD
• KHOAI TAY MU TAC

  5.00
  WASABI MASHED POTATOES
• CAI THIA

  7.00
  BOK CHOY IN LIGHT SOY SAUCE WITH PEANUTS
• MANG TAY NUONG

  7.00
  SESAME GRILLED ASIAN ASPARAGUS

• CLASSIC COCKTAILS

  10.00
• HO CHI MINH

  12.00
  VIETNAMESE SHRUB, COGNAC, YUZU AND SODA
• LAVERSTOKE MILL TEA

  12.00
  BOMBAY EAST GIN, GENEVER, CHOYA EXTRA YEARS, LIME, SUGAR AND MATCHA SODA
• CORPSE REVIER #1.1

  13.00
  COGNAC, CALVADOS, VERMOUTH MARTINI RUBINO, VERMOUTH DRY, BAOBAB
• SKYPIEA

  12.00
  CINNAMON VODKA, RICE MILK, LIME, GRAPEFRUIT, VANILLA, KEWRA WATER, EGG WHITE AND SODA
• REVIÈRE DE PARFUMS

  13.00
  VODKA ZUBROWKA, KOMBU SEAWEED SAKE, LYCHEE, YUZU AND SUGAR
• CÀ PHÊ VIETNAMIEN

  13.00
  ARRACK, COFFEE INFUSION, COCONUT WATER, PEANUT BUTTER AND CONDENSED MILK SYRUP
• EPIA "EURASIAN POLE OF INACCESSIBILITY

  15.00
  BAIJIU, SAKE JUNMAI, THAI BASIL AND RICE LEAVES
• MARTINI POUR MADEMOISELLE

  12.00
  STAR OF BOMBAY GIN, DRY VERMOUTH, HIBISCUS AND ORANGE BITTER
• LES COCKTAILS DU POLIDOR

  15.00
  MEZCAL, RUM, MARTINI RISERVA AMBRATO, BITTER MARTINI 1872, FAVA TONKA BITTER, TEXTURE

• CRÉME BRULÉE AL COCCO

  7.00
  CREMA CATALANA AL COCCO [COCONUT CREAM BRULEE]
• MOUSSE AL CIOCCOLATO

  8.00
  SPEZIATO ALLA CANNELLA, ARANCIA, PEPE Dl GIAVA CRUMBLE ALLA VANIGLIA E SALSA ALLA GUAVA [CHOCOLATE MOUSSE WITH CINNAMON, ORANGE, GIAVA PEPPER, VANILLA CRUMBLE AND GUAVA SAUCE]
• CHEESECAKE AL MANGO

  8.00
  CON SALSA AL PASSION FRUIT [MANGO CHEESECAKE WITH PASSION FRUIT SAUCE]
• GINGER CARROT CAKE

  8.00
  TORTA Dl CAROTE CON CREMA AL LEMON GRASS [GINGER CARROT CAKE WITH LEMON GRASS CREAM]

• SORBETTO ZENZERO E LIME
  GINGER AND LIME SORBET
• SORBETTO MANGO E BASILICO THAI
  MANGO AND THAI BASIL SORBET
• GELATO CANNELLA E PASSION FRUIT
  CINNAMON AND PASSION FRUIT GELATO
• GELATO AVOCADO
  AVOCADO GELATO

• TÈ OOLONG BIO "TRA

  6.00
  TAY NQUYEN, LAM DONG, VIETNAM [OOLONG BIO TEA]
• TÈ NERO MELANGE

  5.00
  TÈ NERO, CURCUMA, SCORZE D'ARANCIO, ZENZERO, PEPE ROSA, CORIANDOLO, CARDAMOMO, PEPERONCINO, FIORI Dl CALENDULA [BLACK TEA, TURMERIC, ORANGE PEEL, GINGER, PINK PEPPER, CORIANDER, CARDAMOM, CHILI, MARIGOLD FLOWERS]
• GREEN ELISIR

  5.00
  TÈ VERDE, MENTA, ANICE, FINOCCHIO, CORIANDOLO, CUMINO [GREEN TEA, MINT, ANISE, FENNEL, CORIANDER, CUMIN]

• SWEET 'N' SPICY

  4.00
  CARDAMOMO, CANNELLA, CHIODI DI, GAROFANO, PEPE ROSA, VANIGLIA [CARDAMOM, CINNAMON, CLOVES, PINK PEPPER, VANILLA]
• VIETNAM BAZAAR

  4.00
  FINOCCHIO, ANICE, CURCUMA, GOJI, MENTA, LEMONGRASS MELOGRANO, PETALI Dl ROSA, CANNELLA [FENNEL, ANISE, TURMERIC, GOJI, MINT, LEMONGRASS, POMEGRANATE, ROSE PETALS, CINNAMON]
• PEPPERMINT

  4.00
  FOGLIE Dl MENTA PIPERITA [PEPPERMINT LEAVES]

• Moscato dl Pantelleria
  CANTINA LAGO Dl VENERE