Set Menus
A curated journey through our signature dishes. Layered flavours, seasonal produce and the vibrant spirit of modern Vietnam. Designed for easy group dining, our set menus offer a seamless way to enjoy the best of the kitchen, one course at a time.
Our menus evolve with seasonal produce. Menus may occasionally differ in the venue.
BẾN THÀNH SET MENU
- 89pp OR 167pp with wine pairing -
Taco “Bánh Xèo”
Crispy turmeric taco shells with roasted pork and tiger prawn, served with bean sprout salad, mayo and nước chấm. - Nick O’Leary, Riesling, Canberra
bed of “bánh hỏi”, tamarind-peanut jam and peanuts. - Mr Riggs Cabrenet Sauvignon, Coonawarra, SA
Angus Beef “La Lot”
Grilled agnus beef wrapped betel leaf, served with truffle-scallion oil on a
bed of “bánh hỏi”, tamarind-peanut jam and peanuts. - Mr Riggs Cabrenet Sauvignon, Coonawarra, SA
Duck Confit Springrolls
Crispy rolls filled with confit duck leg, wood ear mushroom, and taro, vibrant “nước chấm” for richness and acidity - Luminant Pinot Noir, Yarra Valley, VIC
Moreton Bay Bug “Bánh Canh”
Moreton Bay slipper lobster meat with Vietnamese udon, choy sum, tobiko, and galangal oil. - Skipjack, Sauvigon Blanc, Marlborough, NZ
“Bò Kho” - Braised Beef Cheek
Slow-braised beef cheek reduction, served with king oyster mushrooms, sweet potato mash - Dune, Grenache, McLaren Vale, SA
Wok-tossed Brocollini
Flash-seared, garlic gremolata, and puffed rice.
Coconut ganache, puffed glutinous rice coffee caramel gel. - De Luis, Semlilon, Hunter Valley, NSW
Coconut rice
Vietnamese Coffee Flan
Coconut ganache, puffed glutinous rice coffee caramel gel. - De Luis, Semlilon, Hunter Valley, NSW
LANDMARK SET MENU
- 99pp OR 167pp with wine pairing -
compressed cucumber. - The Other Wine Co. Pinot Gris, Adelaide Hills, SA
Hiramasa Kingfish
Snow River sea kelp, green curry, cured red chili, coconut gel, and basil oil-
compressed cucumber. - The Other Wine Co. Pinot Gris, Adelaide Hills, SA
scallion oil, pickles, soy cream, and caviar. Coeur Des Sages - ‘Le Joueur’ Brut, Burgundy, FR
Scallops Royale
Traditional Vietnamese pancake base topped with pan-seared scallops,
scallion oil, pickles, soy cream, and caviar. Coeur Des Sages - ‘Le Joueur’ Brut, Burgundy, FR
bed of “bánh hỏi”, tamarind-peanut jam and peanuts. - Mr Riggs Cabrenet Sauvignon, Coonawarra, SA
Angus Beef “La Lot”
Grilled Wagyu beef wrapped betel leaf, served with truffle-scallion oil on a
bed of “bánh hỏi”, tamarind-peanut jam and peanuts. - Mr Riggs Cabrenet Sauvignon, Coonawarra, SA
Huon Salmon
Salmon roasted in a fragrant, spicy lemongrass-chili glaze, served on a bed of shredded cabbage, papaya. - Nick O’Leary Riesling, Canberra, ACT
scallion oil. - De Iuliis Shiraz, Hunter Valley, NSW
Wagyu Steak
Wagyu steak paired with a vibrant Vietnamese-style chimichuri and truffle
scallion oil. - De Iuliis Shiraz, Hunter Valley, NSW
Q’s Crab Fried Rice
Blue swimmer crab meat, bánh mì croutons, lobster oil, and black caviar.
Charred Cabbage
Roasted capsicum reduction, topped with crushed macadamia nuts, shallot oil.
Silken Bean Curd
Mung bean curd, caramel ginger syrup, sago. - De Iuliis, Semilillon, Hunter Valley, NSW
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