Viet Grill Menu

Vietnamese classic “nuoc cham” dressing, peanuts topping, crispy shallots.

Made from a thin, wide sheet of steamed fermented rice batter filled with a mixture of cooked seasoned ground pork, minced wood ear mushroom, and shallots.

Steamed rice roll, pork cinnamon sausage, banana leaf wrapped sausage, crispy shallots, cucumber, beansprouts, and herbs.

Char coal pork shoulder, steamed rice sheet, crispy shallots, cucumber, beansprouts, and herbs.

Half a cornfed chicken, chopped on bones, marinated with honey, five spices, butter soya sauce dressing, and house side salad.

Lightly batter, crisply deep fried, topped with spring onions, and dried garlic.

Served with house vinaigrette, roasted peanuts, and thai basil.

Vermicelli rice noodles with a lemongrass and chilli wok-fried topping, fresh herbs, beansprouts, and peanuts.

Taro, shiitake, kohlrabi, and wood ear mushroom.

Charcoal grilled, roasted peanuts and spring onion oil, and shallots.

Salt and pepper squid and prawns, and imperial spring rolls.

Tumeric, tomatoes, garlic, and coriander.

Served with avocado, mushroom, daikon, viet herbs, and peanut brown.

Vermicelli rice noodle with crispy vegetable spring rolls, tofu chunks, fresh herbs, pickle, and peanut toppings.

Shitake, hon shimeji, tofu, button mushroom, kaichoy, and vegetable broth.

Smoky wok flavour, ginger, chilli, and garlic.

Egg white, green beans, spring onions, organic tofu, and chilli.

Charcoal grilled, serves with minced pork, roasted peanuts, and spring onion oil.

Crispy deep fried, topped with spring onions, dried garlic, and chilli.