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  260 Arden Street, Coogee, NSW 2034
  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

      16

    • Sydney rock oysters, ginger, shallots and Worcestershire vinaigrette

      half dozen... 15
      dozen... 25

    • Soft shell crab with salt and pepper

      15

    • 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)

      14

    • “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)

      14

    • Rare beef and papaya salad (P)

      15

    • 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

    • Main Course

    • 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

      30

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

      30

    • Garlic and pepper king prawn (GF)

      30

    • Roasted Dry Smoke Tea Duck slow roasted for 10 hours with a spring onion salad

      28

    • Braised five spice quails with stir fried cabbage (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 shallots (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)

      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 vegetables

      28

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

      28

    • Stir fried mixed vegetables, tofu and shiitake mushroom

      15

    • Soft tofu curry and eggplant (GF)

      17

    • Grilled eggplant with sauté prawns and shallot

      15

    • Chinese broccoli in garlic oyster sauce

      15

    • Southern style Savoury Mini Shrimp Cake

      19
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Sides and Noodles

    • Sides and Noodles

    • Phở (Beef/Chicken)

      16

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

    • Bun Hanoi grilled lemongrass pork with vermicelli lettuce and herbs

      16

    • Stir fried rice noodle with beef and bean sprouts

      16

    • Crispy skin chicken with egg noodle

      18

    • 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

    • 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

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)
      - Steamed broccoli in garlic and oyster sauce
      - Dessert of the day

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    • 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

x

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Lunch

    • 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

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 $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

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260 Arden Street, Coogee, NSW 2034

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