Our menu

Fresh rice-paper rolls filled with vegetables, herbs and noodles. With prawn and pork, or tofu and avocado. Served cold.

Fried rice-paper rolls, meat or vegetarian, with vegetables and noodles, fried until crisp and served with a dipping sauce.

Battered prawns fried until golden and crunchy, served with a sweet-and-sour sauce.

Beef noodle soup with bone broth simmered for 12 hours — deep umami with cinnamon, star anise and cardamom. Served with artisan rice noodles and thin slices of beef.

Rice noodles with charcoal-grilled Iberian pork, scented with lemongrass, honey, garlic and fish sauce, with fresh vegetables. The dish a US president chose in Vietnam.

Rice noodles with marinated grilled duck magret, fresh herbs and crunchy vegetables, with a mild aromatic sauce to mix to taste.

Crispy rice crêpe with pork, prawns and fresh vegetables, scented with turmeric and Vietnamese herbs, served with greens and nước chấm sauce.

Wok-shaken beef cubes with pepper and onion, marinated in soy and oyster sauce, served over watercress.

Steamed rice with marinated grilled pork ribs, pickles and fresh herbs.

Stir-fried chicken with vegetables in a sweet-savoury Hoisin sauce with hints of soy, garlic and Asian spices. Served with rice.

Curry of chicken, prawn or tofu — a Vietnamese classic, more aromatic than hot, with coconut milk and vegetables.

Sweet Vietnamese dessert of mung bean, coconut milk and tapioca pearls, served cold.

Crispy fried banana with vanilla ice cream.

Vietnamese iced coffee with condensed milk. Intense and sweet.

Green tea scented with lotus flower, a Hanoi tradition.

Light Vietnamese lager, perfect alongside spiced dishes.