Regional Discovery Menu
Four Course Tasting
VND 900,000
matching wines VND 1,700,000
north
BANANA FLOWER CHICKEN SALAD
young banana tree trunk with shredded chicken
PHO CUON
home-made rice noodles sheet rolled with beef & fresh herbs
NEM CUA BE
deep-fried crab & pork spring roll, pickle & fresh rice noodle salad
with
Santa Digna Gewurztraminer Reserve 2015 Central Valley, Chile
central
BANH BOT LOC
shrimp & pork filled tapioca ravioli, fish sauce
BABY MUSSELS with RICE CRACKER
CAO LAU
Hoi An home-made noodles with char siu
with
Errazuriz Max 'Reserva' Chardonnay, 2015 D.O.Aconcagua Costa, Chile
south
COCONUT BRAISED PORK BELLY
pickled red cabbage & caramelised daikon
STEAMED LIME MUD-FISH
pumpkin puree, gourd & mushroom, lime jus
SAIGON STEWED BEEF
sweet potato puree & carrot
with
Finca Flichman ‘Reserva’ Malbec 2015 Mendoza, Argentina
liberation
LOTUS SEED CHE [north]
SUGAR & CINNAMON SOURSOP PARCEL [central]
COCONUT CHE [south]
with
Concha Y Toro Late Harvest Sauvignon Blanc 2013 Maule Valley, Chile
Five Course Tasting
VND 1,000,000
with cocktails & matching wines VND 1,900,000
Taku Sauvignon Blanc 2015 Marlborough, New Zealand
Riverbank Estate Shiraz 2013 Langhorne Creek, Australia
one
CRAB MEAT SOUP
VIETNAMESE DUCK SALAD
cabbage, pickles, shallots, peanut with ginger fish sauce
two
BANH KHOT
Vietnamese pancake, shrimp, mung bean, coconut milk, light fish sauce
BUN CHA SKEWERS
grilled pork patties with noodle, pickles & fish sauce
three
GRILLED PRAWN with SALTED EGGS
young tofu, sauteed asparagus
CHICKEN ROULADE
salt, pepper & lime puree with cauliflower, rau ram & onions salad
four
SMOKED BACON WRAPPED SEABASS
caramelized potato boulangere,
spiced apple puree, chorizo laced jus
ROASTED LAMB TENDERLOIN
baby potato & onion, cooked medium
five
XU DESSERT TASTING
honey yogurt, passion fruit mousse,
strawberry short cake, Vietnamese flan cake
Southern Discovery
Seven Course VND 1,300,000
with free flow wine, cocktails, beer & mixed drinks VND 2,200,000
Taku Sauvignon Blanc 2015 Marlborough, New Zealand
Riverbank Estate Shiraz 2013 Langhorne Creek, 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 EGGS 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
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
GRILLED DUCK BREAST
carrot & taro, green pepper sauce
It is one of the most delicious and unique dishes in the land of Soc Trang province. Influenced by Chinese migrants, the dish has a strong flavor with a harmony combination of the ingredients.
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 PRICES ARE SUBJECT TO 5% SERVICE CHARGE & 10% VAT