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Our Menus

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

Entrée

    • Entrée

    • Seared scallops with blackbean vinaigrette (6)

      18
    • Sydney rock oysters, ginger, shallots and Worcestershire vinaigrette

      half dozen... 18
      dozen... 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

    • Main Course

    • 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
x

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Sides and Noodles

    • Sides and Noodles

    • Phở (Beef/Chicken)

      18

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

    • 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

    • Desserts $12.50ea

    • Banana Fritter

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

    • Baked Banana Cake

      Baked banana cake with coconut cream sauce and 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/Watermelon Granita

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)
      Chinese broccoli in garlic 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

      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

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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