For reservations or orders, call us on Ph. (02) 9665 1212(02) 9665 1212

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

      15
    • Sydney rock oysters, ginger, shallots and Worcestershire vinaigrette

      half dozen... 15
      dozen... 25
    • Soft shell crab with salt and pepper

      14
    • Stuffed king prawns with minced pork and spicy plum sauce (GF) (2)

      16
    • Salt and pepper chilli squid

      16
    • “Banh xeo” – savoury pancake with pork, prawns and mung beans (V)

      13
    • “Goi cuon” – fresh rolls with pork, prawns and vermicelli (GF) (V) (4)

      12
    • Grilled chicken skewer (3)

      13
    • Grilled beef wrapped with betel leaves (P) (4)

      13
    • Seared beef salad, mixed herbs and rice crackers (GF)

      14
    • Rare beef with fresh papaya salad (P)

      14
    • Lotus stem salad, chicken breast, prawns (GF)(P)

      14
    • Chicken spring rolls (V)(4)

      12
    • Soft tofu layered with grilled eggplant (P)

      13
    • Chicken and sweet corn soup (GF)

      11

Download the Menu

Main Course

    • Main Course

    • Pan-fried snapper fillet in a spicy fragrant sauce (GF)

      28
    • Snapper fillet with aromatic turmeric, dill and onion

      28
    • Braised barramundi fillet in caramelised sauces

      28
    • Baked barramundi fillet, black fungus in ginger soy sauce

      28
    • Seared scallops, shiitake mushroom and pine nuts

      28
    • Spicy king prawns, onion, shallots and crispy basil (GF)

      28
    • Sautéed garlic and pepper king prawns (GF)

      28
    • Braised five spice quails with vegetables

      22
    • Warm roast duck salad, mixed herbs and chilli

      24
    • Soy tea braised duck in coconut juice, bok choy and shiitake mushroom

      24
    • Stir fried chicken with green banana and Vietnamese perilla leaves

      24
    • Baked chicken in rock salt, lemongrass, chilli (GF)

      24
    • Stir fried beef with lemongrass and chilli (GF)

      24
    • Wok tossed beef, onion, capsicum and black pepper

      24
    • Vietnamese style beef stew with baguette

      24
    • Lamb shank curry, eggplant and sweet potato (GF)

      26
    • Crackling pork hock with soy vinaigrette and cabbage pickles

      28
    • Roast pork belly, vegetables and dice cucumber and onion (GF)

      26
    • Stir fried tofu with black bean, leeks and shitake mushroom

      15
    • Stir fried mixed vegetables, tofu and shiitake mushroom

      14
    • Tofu curry and eggplant

      15
    • Grilled eggplant with sauté prawns and shallot

      15
    • Chinese broccoli in garlic oyster sauce

      14

Download the Menu

Sides and Noodles

    • Sides and Noodles

    • Stir fried rice noodle with beef and bean sprouts

      15
    • Crispy skin chicken with egg noodle

      15
    • Grilled beef with vermicelli noodle

      15
    • Stir fried garlic green beans

      7
    • Jasmine rice (per person)

      3
    • Brown rice (per bowl)

      3
    • Fried rice

      15

Download the Menu

Desserts

    • Desserts $10.50

    • Banana fritter

      Deep fried banana, poached pear topped with a star anise and cinnamon glazed served 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 sauces and sesame

    • Ice Cream ($4 per scoop)

      Vanilla, caramel, green tea, mango sorbet

Download the Menu

Banquets

    • Banquet $55 pp Min 4 people

    • Entrée

      - Seared beef salad, mixed herbs and rice crackers (GF)
      - “Goi Cuon” – fresh rolls with pork, prawns and vermicelli
      - Stuffed king prawns with minced pork, spicy plum sauce
      - Grilled chicken skewer

    • Main Course

      - Soy tea braised duck, coconut juice, bok choy and shiitake mushroom
      - Braised barramundi fillet in caramelised sauces
      - Stir fried beef with lemongrass and chilli (GF)
      - Grilled eggplant with sauté prawns and shallot
      - Dessert of the day

    • Banquet $65 pp Min 4 people

    • Entrée

      - Seared scallops with salted black bean vinaigrette (6)
      - Soft tofu layered with grilled eggplant (P)
      - Stuffed king prawns with minced pork and spicy plum sauce
      - Lotus stem salad, chicken breast, prawns (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 cucumber and onion
      - Stir fried beef with lemongrass and chilli (GF)
      - Dessert of the day

Download the Menu

Lunch

We are opening for lunch starting from Saturday December 9th, 2017.

Please make sure that you book in for lunch then...

    • 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

Download the Menu

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 $7 per bottle (BYO wine only)
Minimum charge of $20.00 per person applies
Surcharge of 10% of the total bill on public holidays
GF = gluten free, V = also available in vegetarian
Disclaimer – Some of our dishes may contain peanuts (P)

Traditional Vietnamese Cuisine

Our Menu  |  Make a Booking  |  Order Now
 
FIND US...

260 Arden Street, Coogee, NSW 2034