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Our Menus

See our Entree, Sides, Main Course, Lunch, Desserts and Drinks menus below...

Entrée

    • Entrée

    • Seared scallops with salted black bean vinaigrette (6)

      18
    • Abalone salad, fresh ginger, lime and lychee

      16
    • Sydney rock oysters, ginger, shallots and Worcestershire vinaigrette

      half dozen... 16
      dozen... 26
    • Soft shell crab with salt and pepper

      16
    • Stuffed king prawns with minced pork and spicy plum sauce (GF)

      16
    • Salt and pepper chilli squid

      17
    • “Banh xeo” – savoury pancake with pork, prawns and mung beans (V)

      15
    • “Goi cuon” – fresh rolls with pork, prawns and vermicelli (GF) (V)

      14
    • Grilled Chilli Chicken Skewers (3)

      14
    • Grilled betel leaf with beef (P) (4)

      14
    • Seared beef salad, mixed herbs and prawns crackers (GF)

      16
    • Rare beef and papaya salad (P)

      16
    • Lotus stem salad, chicken, prawns, peanuts (GF) (P)

      14
    • Chicken spring rolls (V)(4)

      14
    • Mini Pork Bun pillow soft bun burger with pork belly and lettuce (3)

      12
    • Tofu and eggplant Soft tofu layered grilled eggplant/ salt and pepper

      13
    • Chicken and sweet corn soup (GF)

      11
    • Entrée tasting(2) scallops, grilled chicken, goi cuon, grilled betel leaf

      30
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Main Course

    • Main Course

    • Pan-fried snapper fillet topped with spicy fragrant sauce

      30
    • Braised barramundi fillet in caramelised sauce

      29
    • Baked barramundi fillet with black fungus in ginger soy sauce

      29
    • Seared scallops, shiitake mushroom and pine nuts

      32
      32
    • Spicy king prawns with onion, shallots and crispy basil (GF)

      30
    • Garlic and pepper king prawn (GF)

      30
    • Sauté Calamari with dry chili and black bean

      28
    • Braised five spice quails with stir fried cabbage (GF)

      27
      27
    • Warm roast duck salad lightly tossed in mixed herbs and chilli

      27
    • Soy tea braised duck in coconut juice, bok choy and shiitake mushroom

      28
    • Stir fried chicken with basil and chilli

      26
    • Vietnamese Grilled Chicken, lemongrass, chilli, pickle carrot and shallots (GF)

      26
    • Braised chicken breast in fragrant caramelised sauce (GF)

      26
    • Stir fried beef with lemongrass and chilli

      27
    • Wok tossed beef with onion, capsicum and black pepper

      27
      27
    • Stir fried beef with mild curry and coconut cream topped with Vietnamese fragrant herbs and peanuts (GF)

      27
    • Sticky beef short ribs with Vietnamese coleslaw

      30
    • Lamb shank curry, eggplant and sweet potato (GF)

      30
    • Roast pork belly, vegetable, diced cucumber and onion (GF)

      29
      29
    • Stir fried mixed vegetables, tofu and shiitake mushroom

      17
    • Soft tofu curry and eggplant (GF)

      17
    • Grilled eggplant with sauté prawns and shallot

      16
    • Chinese broccoli in garlic oyster sauce

      15
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Sides and Noodles

    • Sides and Noodles

    • Phở (Beef/Chicken/Vegetarian)

      18

      Traditional Northern Vietnamese rice noodle in fragrant broth topped with shallots and onion

    • Bun Hanoi grilled lemongrass pork with vermicelli lettuce and herbs

      18
    • Stir fried rice noodle with beef and bean sprouts

      17
    • Crispy skin chicken with egg noodle

      18
    • Stir fried garlic green beans

      8
    • Chilli garlic fried rice/ Plain fried rice with chicken

      16
    • Jasmine rice (per person)

      3.50
    • Brown rice (per bowl)

      3
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Desserts

    • Desserts $12.50ea

    • Banana fritter (chuối chiên)

      Deep fried banana, topped with a star anise and cinnamon glazed served with ice cream

    • Bake coconut flan (bánh Gan)

      Rich flavour coconut flan infused coffee and star anise serve with ice
      cream

    • Green tea crème brulee

      Infused green tea crème brulee served with green tea ice cream

    • Crème caramel

      Crème caramel served with ice cream

    • Apple cinnamon crepes

      Sautéed apple in a thin crepe topped with cinnamon syrup, served with ice cream

    • Black sticky rice, taro and honey glazed banana

      Black sticky rice with honey glazed banana and taro, topped with coconut sauce and sesame

    • Ice Cream ($4 per scoop)

      Vanilla/ caramel/ green tea/ mango sorbet/ coconut sorbet

x

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Banquets

    • Banquet $60 pp Min 4 people

    • Entrée

      - Stuffed tofu and eggplant
      - “Goi Cuon” – fresh rolls with pork, prawn and vermicelli
      - Stuffed king prawns with minced pork, spicy plum sauce
      - Grilled beef with betel leaf (GF)(P)

    • Main Course

      - Soy tea braised duck, coconut juice, bok choy and shiitake mushroom
      - Braised barramundi fillet in caramelised sauce
      - Stir fried beef with lemongrass and chilli (GF)
      - Steamed broccoli in garlic and oyster sauce
      - Dessert of the day

x

    • Banquet $70 pp Min 4 people

    • Entrée

      - Seared scallops with salted black bean vinaigrette
      - “Goi cuon”-fresh rolls with pork, prawn and vermicelli
      - Stuffed king prawns with minced pork and spicy plum sauce
      - Grilled beef with betel leaf (GF)(P)
      - Sydney rock oysters, ginger, shallots and Worcestershire vinaigrette

    • Main Course

      - Bake barramundi fillet, black fungus in ginger soy sauce
      - Warm roast duck salad, mixed herbs and chilli
      - Roast pork belly, vegetable with diced cucumber and onion
      - Sticky beef short ribs
      - Dessert of the day

x

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Lunch

    • Lunch

    • Sydney rock oysters, ginger, shallots and Worcestershire vinaigrette

      half dozen... 15
      dozen... 25
    • Gỏi cuốn

      12

      Fresh rice paper rolls with pork, prawns, and vermicelli (GF) (V) (3)

    • Grilled chicken skewer in sweet soy and chilli topped with sesame and shallots (3)

      12
    • Chicken spring rolls (V) (4)

      12
    • Salt and pepper chilli squid

      13
    • Soft shell crab with salt and pepper

      14
    • Grilled beef wrapped with betel leaves topped with shallots and peanuts (P) (4)

      12
    • Phở (beef/chicken)

      15

      Traditional Northern Vietnamese rice noodle in fragrant broth topped with shallots and onion

    • Crispy skin chicken with egg noodle, bok choy and beansprouts

      15
    • Soy duck noodle

      16

      Braised duck with dry shiitake mushroom and egg noodle in light soy broth

    • Stir-fried rice noodle with beef and beansprouts

      15
    • Vietnamese-style beef stew

      16

      Braised beef in an aromatic spicy sauce with baguette

    • Grilled pork with lemongrass noodles

      15

      Marinated grilled lemongrass pork with vermicelli, pickled cabbage, fresh herbs and chilli fish sauce

    • Chilli garlic fried rice

      13

      Jasmine rice wok tossed with fragrant chilli, garlic and chicken

x

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Drinks

Bananapalm is fully licenced and is BYO for wine only.

We have an extensive drinks list, including:

  • a large range of Red, White and Sparkling Wines by the bottle
  • Red and White Wine by the glass
  • Rare Whiskey and Cognac
  • Ports
  • Dessert Wine
  • Aperitifs and liqueur
  • Spirits
  • Beers, and
  • Non-alcoholic drinks

Download the Wine List

Download the Cellar Selection, Spirits, Beers, and Dessert Wine List

Corkage $8 per bottle (BYO wine only)
Minimum charge of $20.00 per person applies
Surcharge of 15% of the total bill on public holidays

P = contains peanuts, GF = gluten free, V = also available in vegetarian
Disclaimer – Some of our dishes may contain peanuts (P)

Traditional Vietnamese Cuisine

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260 Arden Street, Coogee, NSW 2034

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