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.
GỎI – SALAD
SMOKED DUCK SALAD (GF) – 26
Smoked duck with mango, cabbage, herbs, peanuts and sweet–sour ginger fish sauce.
KINGFISH CRUDO (GF) – 28
Silky kingfish slices with green mango salad, pickles, micro herbs and zesty green chilli dressing.
PAPAYA SALAD W/ CRISPY CALAMARI (VA) – 24
Fresh papaya salad with herbs, and tender calamari glazed in tamarind dressing and chilli mayo.
ENTRÉE
SCALLOPS ROYALE – 2pcs (GF) – 24
Vietnamese pancake topped with grilled scallops, scallion oil, pickles, creamy soy and caviar.
WAGYU BEEF “LÁ LỐT” – 4pcs (GF) – 24
Grilled Wagyu wrapped in betel leaves, Vietnamese herbs, scallion truffle oil, peanut sauce, crushed peanuts.
DUCK CONFIT SPRING ROLL – 4pcs (VA) – 24
Crispy rolls with duck confit, herbs and lettuce, served with sweet–sour fish sauce.
“BÁNH XÈO” TACOS (VA) – 16
Crispy bánh xèo tacos with roasted pork, prawn, herbs, pickles, mayo, fish sauce gel and lime.
SMOKY SAIGON OCTOPUS (GF) – 28
Charcoal–grilled octopus with Vietnamese satay, green mango salad, red chilli & passionfruit gel, herb oil.
MAIN
Q’S WAGYU BEEF “PHỞ” – 32
48-hour beef bone broth with Wagyu brisket, ribs, rice noodles, smoked onion and herbs.
CHICKEN RAGOÛT – 30
Slow-braised chicken, potatoes and vegetables in a savoury–sweet ragoût broth. Recommended with coconut rice or rice vermicelli.
SAIGON ROASTED CHICKEN – 32
Golden roasted chicken with lemongrass, garlic, chilli, shallots and curry-spiced oyster glaze. Served with taro chips.
LEMONGRASS CHILLI BAKED SNAPPER (GF) – 42
Snapper baked with lemongrass, ginger, chilli, onion and lemon leaf, brushed with red chilli sauce. Served with charred broccolini.
SMOKY CHARRED EGGPLANT (VG) – 26
Grilled eggplant with scallion oil, mushrooms, herbs, crispy shallots and white soy emulsion.
SALTED EGG YOLK SOFT-SHELL CRAB – 38
Crispy soft-shell crab tossed in salted egg yolk sauce — creamy, savoury and mildly spicy.
“CHỢ LỚN” LOBSTER WOK – 48
Wok-tossed lobster with noodles, greens and rich homemade sauce inspired by Saigon night markets.
FIVE-SPICE CRISPY PORK BELLY PLATTER – 38
Five-spice pork belly with bánh mì, pickled daikon, Vietnamese mayo, pâté, herbs and sweet soy.
CHAR-GRILLED WAGYU STEAK W/ CHIMICHURRI (GF) – 62
Wagyu MB4+ rib eye (medium-rare) with Vietnamese chilli-lime sauce and scallion oil.
SIDES
Coconut Rice / Rice Vermicelli – 6
Charred Broccolini – 14
Baby Carrot w/ White Almond Gazpacho (Saigon Style) – 16
Taro Chips / Bánh Mì – 4 each
DESSERT
CARAMEL COFFEE FLAN – 16
Caramel flan with coffee syrup and coconut ice cream.
VIETNAMESE STEAMED BANANA CAKE – 16
Banana pudding cake with coconut cream and peanuts.
“TÀO PHỚ” – SWEET SILKEN BEAN CURD – 14
Silky tofu in lightly sweet ginger syrup.
(VA): Vegan option available
(GF): Gluten-free
1.4% surcharge applies for all card payments
Please advise staff of allergies before ordering