Our Menus

• • Main Course

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

    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 basil and chilli (GF)

    24

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

    24

  • Braised chicken breast in a fragrant caramelised sauce (GF)

    24

  • Stir fried beef with lemongrass and chilli (GF)

    24

  • Wok tossed beef, onion, capsicum and black pepper

    24

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

    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

    25

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

    25

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

    15

  • Stir fried mixed vegetables, tofu and shiitake mushroom

    14

  • Tofu curry and eggplant

    14

  • Grilled eggplant with sauté prawns and shallot

    15

  • Chinese broccoli in garlic oyster sauce

    14

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• • Sides and Noodles

  • Phở (Beef/Chicken)

    15

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

  • Stir fried rice noodle with beef and bean sprouts

    15

  • Crispy skin chicken with egg noodle

    15

  • Grilled lemon grass pork with vermicelli noodle (GF)

    15

  • Stir fried garlic green beans

    7

  • Jasmine rice (per person)

    3

  • Brown rice (per bowl)

    3

  • Chilli garlic fried rice with chicken / Plain fried rice (GF)

    15

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• • 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

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• • 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

  • 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