Dinner Menu
Modern Vietnamese cooking that’s made to be shared. Bold flavours, refined textures and dishes inspired by Saigon’s vibrant food culture. From fresh salads to slow-braised classics, every plate is crafted to bring people together and turn dinner into something memorable.
ENTRÉE - “KHAI VỊ"
HIRAMASA KINGFISH (GF) – 28
Fresh Hiramasa kingfish cured in lime, served with green chilli sauce, “Đồ Chua", and shiso, finished with a fragrant ginger–kaffir lime–coconut broth.
SCALLOPS ROYALE 2pcs (GF, DF) – 24
Pan-seared scallops served on top a Vietnamese-style mini rice pancake, finished with house pickles, black caviar, and aromatic shallot dust. A refined twist on a beloved street-food classic.
ANGUS BEEF 4pcs (GF, DF, P) – 24
Grilled Angus beef wrapped in fragrant betel leaves, served with fresh Vietnamese herbs, scallion truffle oil, rich peanut sauce, and crushed peanuts for a flavourful, aromatic experience.
DUCK CONFIT SRING ROLLS 2pcs (DF, VO) – 16
Confit pulled duck roll with mix herbs and vibrant fish sauce “Nước Chấm" for a perfect balance of richness and freshness.
“BÁNH XÈO” CRISPY TACOS (V0) – 18
Traditional Vietnamese style crispy “Bánh Xèo" taco with roasted pork, prawn, bean sprouts salad, mayo.
SMOKY SAIGON OCTOPUS (GF) – 28
Charcoal–grilled octopus with Vietnamese satay, green mango salad, red chilli & passionfruit gel, herb oil.
CRISPY CALAMARI (VO) – 24
Fresh papaya salad with herbs, and tender calamari glazed in tamarind dressing and chilli mayo.
CORN RIB (GF, DF, VEGAN) – 14
A playful twist on Vietnamese’s beloved “Bắp Nướng", flame grilled corn ribs with scallion oil and coated with seasoning, shallot dust and vegan chilli mayo.
MAIN - “MÓN CHÍNH"
Q’S WAGYU BEEF “PHỞ” (DF, GF) – 32
Slow-braised marrow bone broth served with charred short ribs, sliced Angus brisket, rice noodles, smoked onion, and fragrant Vietnamese herbs. A rich, modern interpretation of the classic “Phở".
14 DAYS AGED DUCK (DF, GF) – 46
Roasted, dry-aged duck breast served with Chinese broccolini, pickled bamboo shoots, and beetroot, finished with a rich Vincotto glaze. A harmonious balance of depth, acidity, and natural sweetness.
SOFT-SHELL CRAB (GF) – 38
Crispy soft-shell crab tossed in a rich golden salted egg yolk sauce, served with a fresh snake bean salad. A harmonious balance of savoury, indulgent flavours with a gentle spicy finish.
“CHỢ LỚN” LOBSTER WOK (GF, DF, VO) – 48
Inspired by Saigon’s vibrant night markets, wok-tossed lobster tail served with sautéed egg noodles, choy-sum, and house-made lobster oil for a rich, aromatic finish.
SNAPPER PAPILLOTE (GF, DF) – 44
Snapper baked in banana leaf with baby kale, lemongrass, lemon, ginger, chilli, and kaffir lime leaf, brushed with a bird’s eye chilli sauce for a fragrant, zesty, and mildly spicy finish.
ROASTED CHICKEN SUPREME (GF, DF) – 36
Golden-roasted chicken, rubbed with lemongrass, chervil, sorrel, garlic, chilli, and shallot, glazed with curry spice for a bold, aromatic kick, served with taro chips.
FIVE-SPICE CRISPY PORK BELLY PLATTER (DF) – 42
Crispy pork belly served with a Vietnamese “Bánh Mì, Đồ Chua (pickles)", Saigon-style pork liver pâté, and a savoury soy gel.
WAGYU STEAK (GF, DF) – 62
Juicy grilled Wagyu MB6+ steak in Medium-Rare paired with a vibrant Vietnamese-style fermented chilli-lime sauce, scallions truffle oil delivering a harmonious blend of heat, tangy, and umami.
GRANNY'S CHICKEN RAGOUT (GF) – 30
Grandma's secret recipe: a lovingly slow-simmered chicken and vegetable ragu featuring traditional Vietnamese herbs and spices, served with crusty bread.
SMOKY CHARRED AUBERGINE (GF, DF, VEGAN) – 28
Chargrilled aubergine topped with fragrant shallot oil, forest mushroom pâté, and crispy puffed rice “Cớm", delivering a smoky, aromatic, and fully plant-based flavour profile.
SIDES - “MÓN ĐI KÈM"
Coconut Rice – 6
Rice Vermicelli – 6
Charred Broccolini – 14
Taro Chips – 4
Q'S CRAB FRIED RICE – 26
DESSERT - “TRÁNG MIỆNG”
VIETNAMESE COFFEE FLAN (GF) – 16
Silky VN Coffee flan top with coconut cremeaux, balancing sweetness and aromatic coffee's bitterness.
LADY FINGER BANANA BRÛLÉE – 18
Golden banana brûlée served with fragrant coconut and pandan mousse, hazelnut crumble, and smooth banana gelato. A warm, nostalgic finish with a refined tropical touch.
SILKEN BEAN CURD (GF, VEGAN)– 16
Silky, melt-in-your-mouth mung bean curd served with caramel old ginger syrup and sago, offering comfort and delicate flavour in every spoonful.
VEGAN: Vegan
GF: Gluten Free
DF: Dairy Free
VO: Vegetarian Option
P: Contain Peanut
1.4% surcharge applies for all card payments
Please advise staff of allergies before ordering