April 5, 6:00 pm – 9:30 pm
VND 3,900,000 per set menu for two
Amuse-Bouche
APPETIZERS
- Organic Pink Pomelo (V, N)
- Coconut Meat, Coconut Nuoc Cham, Tra Que Garden Herbs
- Wagyu & Free-Range Pork (P, SF, CT, F)
- La Lot Leaves, Pineapple, Green Rice
- Crispy Aubergine (G, SF, F, SM, S)
- White Sesame, Nuoc Cham Caramel, Rau Ram
Entrées
- Australian Rack of Lamb
- Lemongrass Marinade, Galangal, Turmeric, Coconut Nuoc Cham Glaze, Makrut Lime, Roasted Root Vegetables, Ly Son Garlic Confit, Nam Hai Garden Herb Salad, Five-Spice Jus
- Vietnamese-Infused Baked Ham
- Free-Range Ham, Pineapple Glaze, Star Anise, Nuoc Cham Caramel, Wok-Fried Morning Glory, Turmeric-Steamed Bamboo Rice, Honey, Lime and Ginger Reduction
DESSERT
- Nam Hai Spiced Carrot Cake
- Toasted Coconut, Citrus Essence, Spices
- Accompaniments: Coconut Whip, Passion Fruit Coulis, Lime Zest, Peanut Praline Crunch, Coffee Caramel, Apple Caramel Drizzle
(G) Gluten, (S) Soy, (N) Nuts, (SM) Sesame, (P) Pork, (F) Fish, (SF) Shellfish, (CT) Crustaceans, (V) Vegetarian
Prices are in Vietnamese dongs and subject to 5% service charge and applicable government sales tax. Please advise your server of any food allergies or dietary restrictions you may have. Menu and menu items are subject to change without prior notice.