Our Menus
See our Entree, Sides, Main Course, Lunch, Desserts and Drinks menus below...
Entrée
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Entrée
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Seared scallops with blackbean vinaigrette (6)
18 -
Sydney rock oysters, ginger, shallots and Worcestershire vinaigrette
half dozen... 18dozen... 28 -
Crab and vermicelli salad (GF)
18 -
Soft shell crab with salt and pepper
16 -
Stuffed king prawns with minced pork and spicy plum sauce (GF)
14 -
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 (V)
14 -
“Nem cuon” – fresh rolls with grilled pork, cucumber, herbs and special dipping sauce (GF) (P) (3)
14 -
Mini Pork Bun pillow soft bun burger with pork belly and lettuce (3)
13 -
Grilled Chilli Chicken Skewers (3)
14 -
Grilled betel leaf with beef (GF)(P) (4)
14 -
Grilled chilli and lemongrass quail with salad
16 -
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)
16 -
Spring rolls (Chicken/Vegetarian) (4)
14 -
Tofu and eggplant Soft tofu layered grilled eggplant (4)
14 -
Salt and pepper mushroom/tofu
15
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Main Course
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Main Course
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Deep-fried whole snapper with chilli and garlic
32 -
Braised barramundi fillet in caramelised sauce
30 -
Baked barramundi fillet with black fungus in ginger soy sauce
30 -
Seared scallops, mushroom and pine nuts
30 -
Sauté Calamari with dry chili and blackbean
29 -
Spicy king prawns with onion, shallots and crispy basil
29 -
Garlic and pepper king prawn
29 -
Warm roast duck salad lightly tossed in mixed herbs and chilli (GF)
28 -
Soy tea braised duck in coconut juice, bok choy and shiitake mushroom
28 -
Grilled spicy baby spatchcock with cucumber pickle (GF)
26 -
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
28 -
Wok tossed beef with onion, capsicum and black pepper
28 -
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 -
Stir fried mixed vegetables, tofu and oyster mushroom
17 -
Stir-fried tofu with blackbean and chilli
17 -
Soft tofu curry and eggplant (GF)
17 -
Grilled eggplant with sauté prawns and shallot
17 -
Chinese broccoli in garlic oyster sauce
15
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Sides and Noodles
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Sides and Noodles
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Phở (Beef/Chicken)
18Traditional Northern Vietnamese rice noodle in fragrant broth topped with shallots and onion
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Stir-fried rice noodle (Beef/Chicken/Vegetarian)
16 -
Roast pork belly with vermicelli and herbs
18 -
Crispy skin chicken with egg noodle
18 -
Bun Hanoi Grilled lemongrass pork with vermicelli noodle, lettuce (GF)
18 -
Crab and asparagus soup (GF)
14 -
Stir fried garlic green beans
8 -
Jasmine rice/ Brown rice (per person)
3.50 -
Fried rice with chicken (Plain/Chilli garlic/Vegetarian)(GF)
16
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Desserts
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Desserts $12.50ea
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Banana Fritter
Deep fried banana, topped with a star anise and cinnamon glazed served with ice cream
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Baked Banana Cake
Baked banana cake with coconut cream sauce and ice cream
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Green tea crème brulee
Infused green tea crème brulee served with green tea ice cream
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Crème caramel
Crème caramel served with ice cream
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Apple cinnamon crepes
Sautéed apple in a thin crepe topped with cinnamon syrup, served with ice cream
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Black sticky rice, taro and honey glazed banana
Black sticky rice with honey glazed banana and taro, topped with coconut sauce and sesame
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Ice Cream ($4 per scoop)
Vanilla/ Caramel/ Green Tea/ Mango Sorbet/Watermelon Granita
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Banquets
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Banquet $60 pp Min 4 people
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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)
Chinese broccoli in garlic oyster sauce
Dessert of the day
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Banquet $70 pp Min 4 people
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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
Deep-fried whole snapper with chilli and garlic
Warm roast duck salad, mixed herbs and chilli
Roast pork belly, vegetable with diced cucumber and onion
Grilled spicy baby spatchcock with cucumber pickle (GF)
Dessert of the day
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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 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)