Experience traditional and contemporary Vietnamese cuisine with Chef Hanh Influenced by home-grown and organic produce, quality meat cuts and seafood sourced from local producers. Please choose from the recommended set menus, or select three or five courses from the à la carte selection Kindly let us know if you require any assistance or have dietary preferences. CREATE YOUR OWN TASTING MENU Three courses - 1,650,000 per guest Half board or full board food surcharge - 200,000 per guest Including wine pairing, three glasses - 2,850,000 per guest Four courses - 1,850,000 per guest Half board or full board food surcharge - 400,000 per guest Including wine pairing, four glasses - 3,300,000 per guest Five courses 2,050,000 per guest Half board or full board food surcharge - 700,000 per guest Including wine pairing, five glasses - 3,700,000 per guest Contemporary Five on the Rocks dégustation menu- 2,200,000 per guest Half board or full board food surcharge - 900,000 per guest
FIVE ON THE ROCKS DUO OF TUNA Tuna tataki and tuna roll (Gỏi cá ngừ hai món) PURATO ORGANIC, PINOT GRIGIO TERRE SICILIAN, ITALY GREEN CENTELLA GAZPACHO Orange juice, roasted almonds with mango parcel (Súp rau má lạnh) LINDEMANS BIN 75, RIESLING HENRI J LINDEMAN, AUSTRALIA GROUPER Baby beetroot and Vietnamese curry (Cá mú dùng kèm củ dền và cà ri Việt Nam) CASILLERO DEL DIABLO, CHARDONNAY MAIPO VALLEY, CHILE GLAZED BEEF TENDERLOIN Tamarind sauce, capsicum and wild mushrooms (Bò nướng ngào sốt me) TRIVENTO RESERVE, MALBEC MENDOZA, ARGENTINA COFFEE CRÈME CARAMEL (Bánh flan cà phê) CONCHA Y TORO, LATE HARVEST, SAUVIGNON BLANC, Chile Food only - 2,200,000 per guest Including Wine Pairing Four glasses - 3,650,000 per guest Five glasses - 3,850,000 per guest
Appetizer LOBSTER CARPACCIO Diced mango, pomelo with herb dressing and mango parcel (Gỏi tôm hùm đập mỏng tái chanh) DUO OF TUNA Tuna tataki and tuna roll (Gỏi cá ngừ hai món) SEARED HOKUBEE BEEF SALAD Tossed with star fruit, green banana, pineapple and fish sauce dressing (Gỏi bò Hokubee bóp thấu) LIME FLAVORED NINH VAN FISH CAKE Green mango salad, fish sauce (Chả cá Ninh Vân dùng kèm gỏi xoài) VIETNAMESE MINI RICE PAN CAKE Seared scallop, bean sprouts, mustard leaf and herbs (Bánh căn nhân sò điệp áp chảo) BUTTERNUT SQUASH RAVIOLI Glazed in orange jus, green soybean and fennel (Bánh xếp nhân bí đỏ ngào sốt cam)
Soup CRAB AND CORN SOUP Coconut milk, crab wonton and pandan leaf foam (Súp bắp nghiền thịt cua) GREEN CENTELLA GAZPACHO Orange juice, roasted almonds with mango parcel (Súp rau má lạnh) SEAFOOD BISQUE Sea cucumber, prawn, clam and lime leaf (Súp kem hải sản)
Main Course SEARED AUSTRALIAN BEEF TENDERLOIN Tamarind sauce, capsicum and wild mushrooms (Bò nướng ngào sốt me) GLAZED DUCK BREAST WITH SESAME SEED Steamed pok choy (Ức vịt nướng mè dùng kèm rau cải thìa luộc) SEARED SEA BASS Apple purée, passion fruit Beurre blanc and herbs (Cá chẽm áp chảo) STEW OSSOBUCO IN BO KHO STYLE Carrot purée, sweet potato gnocchi and vegetable brunoise (Giò bê hầm kiểu bò kho) LAMB TENDERLOIN WRAPPED IN BETEL LEAF Light lamb curry, tossed noodle and herbs (Thăn cừu nướng lá lốt) GROUPER Baby beetroot and Vietnamese curry (Cá mú dùng kèm củ dền và cà ri Việt Nam)
Dessert BAILEY S MOCHA MOUSSE (Bánh mousse hương Bailey) PARIS BREST (Bánh nướng hương hạt phỉ kiểu Pháp) COFFEE CRÈME CARAMEL (Bánh flan cà phê) SEASONAL FRESH FRUIT PLATTER (Trái cây tươi theo mùa)