What is on today.

Pork, egg, glass noodle, carrot and wood-ear mushroom, house dipping sauce.

Charcoal pork belly, cucumber, iceberg, pineapple, herbs and vermicelli.

Poached prawn, mint and vermicelli in rice paper, peanut sauce.

Fried hard, tossed in caramelised fish sauce and garlic, lime on the side.

Shredded green papaya, prawn, peanuts, fried shallot, lime dressing.

Sweet corn, scallion butter, a little chilli, plenty of herbs.

Slow-cooked Northern broth, bean sprouts, onion, sliced flank steak, herbs.

Hanoi-style broth, sliced chicken leg fillet, onion, herbs, kaffir lime leaf.

Mushroom and charred onion broth, tofu, greens, the same herb plate.

Lemongrass and chilli broth, beef shin, pork, thick round noodles.

Crab and tomato broth, tofu, rice vermicelli, shrimp paste on request.

Rice noodles wok-tossed with beef flank and Shanghai bok choy, house sauce.

Fried noodle nest under prawn, squid and greens in a light gravy.

Lemongrass tofu, mushroom, bok choy, wok-charred rice noodles.

Lemongrass pork chop over broken rice, fried egg, pickles, scallion oil.

Whole leg fried crisp, ginger rice, cucumber, chilli and ginger sauce.

Cubed scotch fillet seared hard with black pepper, watercress, lime dip.

Lemongrass tofu, sauteed greens, pickles, broken rice.

Belly grilled hard over charcoal, cold vermicelli, dipping sauce, pickled papaya.

Lemongrass, bird’s-eye chilli and kaffir lime, grilled low for 25 minutes.

NZ scotch fillet with egg, potatoes, tomato, cucumber and house pâté.

Set custard, dark caramel, a splash of coffee syrup.

Beans, jelly and coconut cream over crushed ice.

Charred on the grill, coconut cream, crushed peanut.