Regional Discovery Menu

Four Course Tasting

Food Only VND 600,000
Matching Wine VND 1,400,000

north
BANH UOT HA NOI
steamed rice flour sheets, bean sprouts & herbs
CHA CA
deep fried seabass fish, dill, pickles, rice noodles & fish sauce
with
Fritz's Riesling, Rheinhessen, Germany

central
VIETNAMESE DUCK CABBAGE SALAD
BANH BOT LOC
shrimp & pork filled tapioca ravioli & fish sauce
with
Pierre & Remy Gauthier Chardonnay, Pay D’Oc, France

south
GRILLED AN GIANG GREEN CATFISH
marinated in chili salt, bacon & Sesbania Bispinosa flowers
BRAISED LAMB
Vietnamese cauliflower curry puree, bok choy, pickle ramps
with
Roche Mazet PIG EDITION, Syraz/Grenache/Carignan, AOC Minervois, France

liberation
LOTUS SEED CHE [north]
VIETNAMESE BANANA CAKE [central]
COCONUT CHE [south]
with
Concha Y Toro Late Harvest Sauvignon Blanc, Maule Valley, Chile

Five Course Tasting

Only Food VND 1,000,000
Free Flow Package VND 1,900,000 per person
Including wine, cocktails, beer & spirits

Ribbonwood Sauvignon Blanc, Marlborough, New Zealand
Roche Mazet PIG EDITION, Syraz/Grenache/Carignan, AOC Minervois, France

one
CHICKEN & MUSHROOM SOUP
TAMARIND BEEF SALAD

two
TUNA TWO
tuna spring roll & black sesame seed seared tuna
HEO LA LOT
la lot leaf wrapped mince pork, peanut butter sauce

three
SEARED SCALLOP
crispy bacon, pickled radish, young soybean,
cauliflower puree & wasabi mayonnaise CHICKEN TERRINE
mustard leaf & coconut caramelized

four
SMOKED BACON WRAPPED SEABASS
caramelized potato, spiced apple puree, chorizo laced jus
and cang cua salad, baby tomato
SOY GLAZED BEEF FILET MIGNON
garlic potato puree & morning glory, cooked medium

five
DESSERT TASTING
jelly mochi cake, chocolate kumquat truffle,coconut che,
banh cuon dua ( coconut rice rolled in soft flour sheet )

Southern Discovery

Seven Course VND 1,300,000
with free flow wine, cocktails, beer & mixed drinks VND 2,200,000

Ribbonwood Sauvignon Blanc, Marlborough, New Zealand
William Hardy Shiraz, McLaren Vale, Australia

one
CHICKEN & GREY OYSTER MUSHROOM SOUP
Since 1990s the Vietnamese government introduced the Grey Oyster Mushroom project, starting from Cu Chi province to the Mekong Delta area, to reduce hunger & poverty. Through the program, oyster mushrooms has become popular in Southern Vietnamese cuisine.

two
SQUID EGG WITH CHILI & SALT
Phu Quoc Island is not only a paradise tourist destination but also seafood heaven. Grilled egg squid is highlighted to enjoy natural flavor with elegant taste, just like the people in Phu Quoc, simple & hospitable.

three
GRILLED HAU GIANG WILD BOAR OVER HOT STONE
served with fresh rice noodles, lettuce, herbs & a peanut sauce
From Hau Giang Province, which in 1975 was renamed Can Tho province. Can Tho City has the 4th largest population in Vietnam. Marinated and thinly sliced wild boar cooked over a hot stone is a specialty of the area. The textures and tastes of this dish represent a classic example of a balanced Vietnamese dish.

four
GRILLED AN GIANG GREEN CATFISH
marinated in chilli salt & Sesbania Bispinosa flowers
Caù laêng, or Catfish, can be confused with Mudfish if one is not use to seeing these types of fish. The main difference is that Catfish has a more delicate taste profile than the earthy Mudfish. The catfish is not just found in An Giang province but all over the Mekong Delta.

five
CHO LON MI VIT TIEM
spiced braised duck breast & hand-made noodles
Despite the origins of this dish coming from Chinese cuisine, it has over 50 years-old, begun in Cho Lon (big Market) Ho Chi Minh city and has become part of Saigon’s signature dishes.

six
BO LEO NUI AN GIANG
grilled five spices marinated sliced beef, grilled okra & aubergine
The name "bo leo nui" has the funny meaning of "climbing cow," which is one of seven beef dishes in Tan Chau, An Giang province. The dish is so named due to the cow being fed & kept climbing in mountainous areas, and prepared with the unique cooking method of the Tan Chau chefs. The dish is acculturated between the ethnic Kinh and Khmer people.

seven
DESSERT TASTING
Vietnamese flan cake, banana cake, coconut che,
che troi nuoc (sticky rice mochi filled with savory mung bean, ginger & coconut milk)
Che troi nuoc is respectfully named the Vietnamese traditional food culture and indispensable on the occasion of Vietnamese family reunions such as Lunar New Year. Adding coconut milk into Che troi nuoc is an influence from the neighboring Cham cuisine as a common featured shared by the Southern locals.

'EATING IS SUSTENANCE FOR THE BODY, DINING IS THE ART OF LIVING'
ALL PRICING ARE SUBJECT TO 5% SERVICE CHARGE & 10% VAT

Regional Discovery Menu

Four Course Tasting

Food Only VND 600,000 Matching Wine VND 1,400,000

north BANH UOT HA NOI steamed rice flour sheets, bean sprouts & herbs CHA CA deep fried seabass fish, dill, pickles, rice noodles & fish sauce with Fritz's Riesling, Rheinhessen, Germany

central VIETNAMESE DUCK CABBAGE SALAD BANH BOT LOC shrimp & pork filled tapioca ravioli & fish sauce with Pierre & Remy Gauthier Chardonnay, Pay D’Oc, France

south GRILLED AN GIANG GREEN CATFISH marinated in chili salt, bacon & Sesbania Bispinosa flowers BRAISED LAMB Vietnamese cauliflower curry puree, bok choy, pickle ramps with Roche Mazet PIG EDITION, Syraz/Grenache/Carignan, AOC Minervois, France

liberation LOTUS SEED CHE [north] VIETNAMESE BANANA CAKE [central] COCONUT CHE [south] with Concha Y Toro Late Harvest Sauvignon Blanc, Maule Valley, Chile

Five Course Tasting

Only Food VND 1,000,000 Free Flow Package VND 1,900,000 per person Including wine, cocktails, beer & spirits

Ribbonwood Sauvignon Blanc, Marlborough, New Zealand Roche Mazet PIG EDITION, Syraz/Grenache/Carignan, AOC Minervois, France

one CHICKEN & MUSHROOM SOUP TAMARIND BEEF SALAD

two TUNA TWO tuna spring roll & black sesame seed seared tuna HEO LA LOT la lot leaf wrapped mince pork, peanut butter sauce

three SEARED SCALLOP crispy bacon, pickled radish, young soybean, cauliflower puree & wasabi mayonnaise CHICKEN TERRINE mustard leaf & coconut caramelized

four SMOKED BACON WRAPPED SEABASS caramelized potato, spiced apple puree, chorizo laced jus and cang cua salad, baby tomato SOY GLAZED BEEF FILET MIGNON garlic potato puree & morning glory, cooked medium

five DESSERT TASTING jelly mochi cake, chocolate kumquat truffle,coconut che, banh cuon dua ( coconut rice rolled in soft flour sheet )

Southern Discovery

Seven Course VND 1,300,000 with free flow wine, cocktails, beer & mixed drinks VND 2,200,000

Ribbonwood Sauvignon Blanc, Marlborough, New Zealand William Hardy Shiraz, McLaren Vale, Australia

one CHICKEN & GREY OYSTER MUSHROOM SOUP Since 1990s the Vietnamese government introduced the Grey Oyster Mushroom project, starting from Cu Chi province to the Mekong Delta area, to reduce hunger & poverty. Through the program, oyster mushrooms has become popular in Southern Vietnamese cuisine.

two SQUID EGG WITH CHILI & SALT Phu Quoc Island is not only a paradise tourist destination but also seafood heaven. Grilled egg squid is highlighted to enjoy natural flavor with elegant taste, just like the people in Phu Quoc, simple & hospitable.

five CHO LON MI VIT TIEM spiced braised duck breast & hand-made noodles Despite the origins of this dish coming from Chinese cuisine, it has over 50 years-old, begun in Cho Lon (big Market) Ho Chi Minh city and has become part of Saigon’s signature dishes.

Food Only VND 600,000
Matching Wine VND 1,400,000

north
BANH UOT HA NOI
steamed rice flour sheets, bean sprouts & herbs
CHA CA
deep fried seabass fish, dill, pickles, rice noodles & fish sauce
with
Fritz's Riesling, Rheinhessen, Germany

central
VIETNAMESE DUCK CABBAGE SALAD
BANH BOT LOC
shrimp & pork filled tapioca ravioli & fish sauce
with
Pierre & Remy Gauthier Chardonnay, Pay D’Oc, France

south
GRILLED AN GIANG GREEN CATFISH
marinated in chili salt, bacon & Sesbania Bispinosa flowers
BRAISED LAMB
Vietnamese cauliflower curry puree, bok choy, pickle ramps
with
Roche Mazet PIG EDITION, Syraz/Grenache/Carignan, AOC Minervois, France

liberation
LOTUS SEED CHE [north]
VIETNAMESE BANANA CAKE [central]
COCONUT CHE [south]
with
Concha Y Toro Late Harvest Sauvignon Blanc, Maule Valley, Chile

Only Food VND 1,000,000
Free Flow Package VND 1,900,000 per person
Including wine, cocktails, beer & spirits

Ribbonwood Sauvignon Blanc, Marlborough, New Zealand
Roche Mazet PIG EDITION, Syraz/Grenache/Carignan, AOC Minervois, France

one
CHICKEN & MUSHROOM SOUP
TAMARIND BEEF SALAD

two
TUNA TWO
tuna spring roll & black sesame seed seared tuna
HEO LA LOT
la lot leaf wrapped mince pork, peanut butter sauce

three
SEARED SCALLOP
crispy bacon, pickled radish, young soybean,
cauliflower puree & wasabi mayonnaise CHICKEN TERRINE
mustard leaf & coconut caramelized

four
SMOKED BACON WRAPPED SEABASS
caramelized potato, spiced apple puree, chorizo laced jus
and cang cua salad, baby tomato
SOY GLAZED BEEF FILET MIGNON
garlic potato puree & morning glory, cooked medium

five
DESSERT TASTING
jelly mochi cake, chocolate kumquat truffle,coconut che,
banh cuon dua ( coconut rice rolled in soft flour sheet )

Seven Course VND 1,300,000
with free flow wine, cocktails, beer & mixed drinks VND 2,200,000

Ribbonwood Sauvignon Blanc, Marlborough, New Zealand
William Hardy Shiraz, McLaren Vale, Australia

one
CHICKEN & GREY OYSTER MUSHROOM SOUP
Since 1990s the Vietnamese government introduced the Grey Oyster Mushroom project, starting from Cu Chi province to the Mekong Delta area, to reduce hunger & poverty. Through the program, oyster mushrooms has become popular in Southern Vietnamese cuisine.

two
SQUID EGG WITH CHILI & SALT
Phu Quoc Island is not only a paradise tourist destination but also seafood heaven. Grilled egg squid is highlighted to enjoy natural flavor with elegant taste, just like the people in Phu Quoc, simple & hospitable.

five
CHO LON MI VIT TIEM
spiced braised duck breast & hand-made noodles
Despite the origins of this dish coming from Chinese cuisine, it has over 50 years-old, begun in Cho Lon (big Market) Ho Chi Minh city and has become part of Saigon’s signature dishes.