These fresh & tasty bowls of goodness are on rotation throughout the warmer months.
Note some ingredients may vary.
KINGFISH SALAD cubed and cured in coconut dressing with cucumber, avocado, tomato, spring onion, shredded basil & mint with a zesty lime, lemongrass & chilli sauce.
TIGER PRAWN Salad with a green fruit & mango salad with a sweet fish sauce. (nuoc cham)
COCONUT CHICKEN Salad shredded chicken poached in coconut milk, on a green fruit salad with pickled onion & carrot. (GF)
RAW BEEF SALAD thinly sliced strips of eye fillet on a green fruit salad with a sweet chilli sauce.
CRISPY SKIN DUCK SALAD slow roasted duck pieces in traditional Mekong salad.
TOFU & VEGETABLE RICE NOODLE SALAD shallots, carrot, coriander, sprouts, mushrooms with vermicelli noodles & a tamarind sauce. (GF) (V) (VE)
MEKONG TRADITIONAL VIETNAMESE SALAD shredded iceberg lettuce, pickled carrot & onion, lightly dressed in a sweet fish sauce or vegan option. (GF) (V) (VE)
PULLED PORK SALAD slow roasted pulled pork, shredded cabbage, bell peppers, carrot, coriander, mint & chopped peanuts, with a coconut, lime & chilli sauce.