starters  

chicken potstickers   4 for 10. 
House-made potstickers filled with chicken and mushroom are pan-seared and served with a black vinegar dipping sauce. 

satay

skewered and grilled and comes with a rice cake and pickled cucumbers 

malay chicken   6 for 9. 
Marinated in lemongrass, ginger, shallots and spices. Served with a peanut dipping sauce. 

wagyu beef   6 for 18. 
Marinated in turmeric, cumin, coriander and garlic. Served with a peanut dipping sauce. 

thai mushroom   4 for 12.   V GF 
Fresh local shiitake mushrooms marinated in coriander, garlic and ginger. Served with a chili vinegar dipping sauce. 

salads

chieu cabbage salad   8.   V GF 
with chicken   12.   GF 
Thinly sliced cabbage, red onion, carrot, peanuts and aromatic herbs in a slightly spicy Vietnamese dressing. 

sri lanka carrot salad   8.   V GF 
Julienne carrot, fresh coconut, lime juice and chili. 

sides  

sichuan green beans   8.   V  
Dry fried in chili flakes, pickled Sichuan root vegetable, soy and black vinegar.  

sri lanka dahl   8.   V GF  
Yellow lentils are slow cooked with onion, garlic, ginger, fenugreek, cumin and turmeric. Finished with fresh curry leaves and dried chili.  

seasonal vegetable   MP

entrees

served with brown rice 

indonesian braised wagyu beef   24. 
Slow cooked with shallots, soy sauce, bay leaves and orange peel. 

seven flavor beef   22. 
Wagyu beef fragrant with the seven flavors of lemongrass, peanuts, chilies, hoisin, basil, garlic and ginger. A Vietnamese specialty. 

chinese bbq ribs   22. 
Tender, sweet and savory sustainably farmed pork ribs are slow roasted and finished on the grill. 

green curry chicken   18. 
A classic Thai coconut curry with green chili, galangal, lemongrass and lime peel. 

sea bass   32. 
Pan-fried and topped with aromatic herbs and crushed peanuts. 

hanoi tuna*   33. 
Fresh sashimi grade ahi tuna, seared rare and topped with scallion oil, crushed almonds and fresh dill. 

vegan pad thai   16.   V 
Mung bean noodles, fried tofu, red onion, bean sprouts, garlic chives and peanuts in a vegan sweet/hot/sour tamarind sauce. 

traditional pad thai   17. 
Rice noodles, chicken, fried tofu, egg, red onion, bean sprouts, garlic chives, and peanuts in a traditional sweet/hot/sour tamarind sauce. 

dessert  

flourless chocolate torte   8.  
Rich with dark chocolate. Served with whipped cream.    

coconut sago   5.  
Light and refreshing tapioca pearls topped with a fennel pandan syrup.  

gelatiamo   4.  
Small batch gelato and sorbet.  Ask about our current flavors.