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 salted black bean vinaigrette (6)
18 -
Abalone salad, fresh ginger, lime and lychee
16 -
Sydney rock oysters, ginger, shallots and Worcestershire vinaigrette
half dozen... 16dozen... 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
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Main Course
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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
3232 -
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)
2727 -
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
2727 -
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)
2929 -
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
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Sides and Noodles
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Phở (Beef/Chicken/Vegetarian)
18Traditional Northern Vietnamese rice noodle in fragrant broth topped with shallots and onion
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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
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Desserts $12.50ea
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Banana fritter (chuối chiên)
Deep fried banana, topped with a star anise and cinnamon glazed served with ice cream
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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
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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/ coconut sorbet
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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)
- Steamed broccoli in garlic and 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
- 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
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Lunch
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Lunch
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Sydney rock oysters, ginger, shallots and Worcestershire vinaigrette
half dozen... 15dozen... 25 -
Gỏi cuốn
12Fresh rice paper rolls with pork, prawns, and vermicelli (GF) (V) (3)
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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)
15Traditional Northern Vietnamese rice noodle in fragrant broth topped with shallots and onion
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Crispy skin chicken with egg noodle, bok choy and beansprouts
15 -
Soy duck noodle
16Braised duck with dry shiitake mushroom and egg noodle in light soy broth
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Stir-fried rice noodle with beef and beansprouts
15 -
Vietnamese-style beef stew
16Braised beef in an aromatic spicy sauce with baguette
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Grilled pork with lemongrass noodles
15Marinated grilled lemongrass pork with vermicelli, pickled cabbage, fresh herbs and chilli fish sauce
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Chilli garlic fried rice
13Jasmine rice wok tossed with fragrant chilli, garlic and chicken
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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)