Our Menus

• • Main Course

  • Pan-fried snapper fillet topped with spicy fragrant sauce

    30

  • Braised barramundi fillet in caramelised sauces

    29

  • Baked barramundi fillet with black fungus in ginger soy sauce

    29

  • Seared scallops, shiitake mushroom and pine nuts

    30

  • Tom rang toi crispy king prawns with garlic and shallots

    30

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

    30

  • Garlic and pepper king prawn (GF)

    30

  • Braised five spice quails with vegetables (GF)

    26

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

    26

  • 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 shallot (GF)

    26

  • Braised chicken breast in fragrant caramelised sauce (GF)

    26

  • Stir fried beef with lemongrass and chilli

    26

  • Wok tossed beef with onion, capsicum and black pepper

    26

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

    26

  • Sticky beef short ribs with Vietnamese coleslaw

    28

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

    28

  • Crackling pork hock with soy vinaigrette and pickled carrot

    28

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

    28

  • Stir fried tofu with black bean

    17

  • Stir fried mixed vegetables, tofu and mushroom

    15

  • Soft tofu curry vegetable and eggplant (GF)

    17

  • Grilled eggplant with sauté prawns and shallot (GF)

    15

  • Chinese broccoli in garlic oyster sauce

    15

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• • Sides and Noodles

  • Phở (Beef/Chicken)

    16

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

  • Stir fried rice noodle with beef and bean sprouts

    16

  • Crispy skin chicken with egg noodle

    18

  • Bun Hanoi Grilled lemon grass pork with vermicelli noodle, lettuce

    16

  • Stir fried garlic green beans

    7

  • Jasmine rice (per person)

    3

  • Brown rice (per bowl)

    3

  • Chilli garlic fried rice/ Plain fried rice with chicken

    16

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• • Desserts $12

  • Banana fritter

    Deep fried banana, 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 sauce and sesame

  • Ice Cream ($4 per scoop)

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

Download the Menu

• • 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

• • 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

Download the Menu

• • 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

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