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
- 79pp OR 147pp with wine pairing -
scallion truffle oil, rich peanut sauce, and crushed peanuts for a flavourful, aromatic experience
ANGUS BEEF - “BÒ ANGUS NƯỚNG LÁ LỐT" (GF, DF, P)
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
Paired with: Nick O’Leary, Riesling, Canberra
Paired with: Luminant, Pinot Noir, Yarra Valley, Vic, Aus
DUCK CONFIT SPRINGROLL - “CHẢ GIÒ VỊT” (DF, VO)
Confit pulled duck roll with mix herbs and vibrants “Nước Chấm" for a perfect balance of richness and freshness
Paired with: Luminant, Pinot Noir, Yarra Valley, Vic, Aus
Paired with: Skipjack, Sauvigon Blanc, Marlborough, NZ
CORN RIB - “BẮP XỐC MUỐI" (GF, DF, VEGAN)
A playful twist on Vietnamese’s beloved “Bắp Nướng", flame grilled corn ribs with scallion oil and coated with seasoning, shallot dusk and vegan chilli mayo
Paired with: Skipjack, Sauvigon Blanc, Marlborough, NZ
Paired with: Skipjack, Sauvigon Blanc, Marlborough, NZ
SNAPPER PAPILLOTE - “CÁ NƯỚNG LÁ CHUỐI" (GF,DF)
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
Paired with: Skipjack, Sauvigon Blanc, Marlborough, NZ
Paired with: Dune, Grenache, Mclaren Vale, SA
ROASTED CHICKEN SUPREME - “GÀ NƯỚNG MUỐI ỚT" (GF, DF)
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
Paired with: Dune, Grenache, Mclaren Vale, SA
COCONUT RICE - “CƠM DỪA”
CHARRED BROCOLLINI - “BÔNG CẢI XANH NƯỚNG THAN"
and delicate flavour in every spoonful
SILKEN BEAN CURD - “TÀO PHỚ NƯỚC ĐƯỜNG" (GF)
Silky, melt-in-your-mouth tofu in a cool, lightly sweet ginger syrup, offering comfort
and delicate flavour in every spoonful
Paired with: De Iuliis, Semlillon, Hunter Valley, NSW
LANDMARK SET MENU
- 89pp OR 157pp with wine pairing -
Paired with: Nick O’Leary, Riesling, Canberra
HIRAMASA KINGFISH - “CÁ TÁI ỚT XANH" (GF)
Fresh Hiramasa kingfish cured in lime, served with green chilli sauce, “Đồ Chua", and shiso, finished with a fragrant ginger–kaffir lime–coconut broth. A bright, aromatic interpretation of Vietnamese ceviche
Paired with: Nick O’Leary, Riesling, Canberra
Paired with: Coeur Des Sages 'le Joueur' Brut, Burgundy, FR
SCALLOPS ROYALE - “BỘT CHIÊN SÒ ĐIỆP" (GF, DF, VO)
Pan-seared scallops served atop 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
Paired with: Coeur Des Sages 'le Joueur' Brut, Burgundy, FR
mango salad, red chilli & passionfruit gel, aromatic herb oil
SMOKY SAIGON OCTOPUS - ““BẠCH TUỘT NƯỚNG" (GF)
Tender charcoal-grilled octopus infused with Vietnamese satay flavours, served with tangy green
mango salad, red chilli & passionfruit gel, aromatic herb oil
Paired with: Tar+Roses, Pinot Grigio, Central Victoria, AUS
Paired with: Dune, Grenache, Mclaren Vale, SA
FIVE-SPICE PORK BELLY PLATTER - “HEO QUAY NGŨ VỊ" (DF)
Crispy pork belly served with a Vietnamese “Bánh Mì, Đồ Chua (pickles)", Saigon-style pork liver pâté, and a savoury soy gel
Paired with: Dune, Grenache, Mclaren Vale, SA
Paired with: De Iuliis, Shiraz, Hunter Valley, NSW
WAYGU STEAK - “BÒ WAGYU NƯỚNG THAN" (GF, DF)
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
Paired with: De Iuliis, Shiraz, Hunter Valley, NSW
COCONUT RICE - “CƠM DỪA”
CHARRED BROCOLLINI - “BÔNG CẢI XANH NƯỚNG THAN"
Paired with: De Iuliis, Semlillon, Hunter Valley, NSW
VIETNAMESE COFFEE FLAN - “BÁNH FLAN" (GF)
Silky VN Coffee flan top with coconut cremeaux, balancing sweetness and aromatic coffee's bitterness
Paired with: De Iuliis, Semlillon, 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