Appetisers & Shares
Tran’s House Specialty Daily made rice flour parcel filled with a combination of pork, prawn, carrot and daikon.
Vietnamese Ravioli Veg
Tran’s House Specialty Filled with a vegetable compote and fresh Vietnamese herbs. Served with mint, cucumber and coconut milk.
Corn and turmeric fusion pancake served with smashed avocado and chickpeas, topped with freshly grated beetroot and toasted coconut.
Fresh Spring Rolls
Two delicate rice paper rolls with a choice of pork, prawn or tofu combined with the fresh flavours of three Vietnamese mints, salad and noodles and served with Tran’s dressing or Hoisin sauce.
Four fresh grilled Tasmanian sea scallops served in a porcelain spoon with vivid green soya beans, fresh ginger, shallots and Tran’s vegetable compote.
Four traditional Saigon style pancakes filled with Tran’s special duck and thinly sliced vegetables served with hoisin sauce.
Perfected over many years, Tran’s unique pancake is served with pork, prawn, fresh sprouts and mushroom. Served with crisp lettuce and Vietnamese herbs
Crispy Pancake Veg
Tofu, wild mushroom and fresh sprouts. Served with crisp lettuce and Vietnamese herbs
Hoi An Vegetable Curry
A mild full flavoured traditional curry made with seasonal vegetables, tofu, creamy coconut milk and fresh Vietnamese basil.
Wok tossed Brussel sprouts, French green beans, king oyster mushrooms, with coriander and Tran’s house made lemon pepper sauce.
Lemongrass tofu cooked in sesame oil served with bok choy greens and ponzu sauce.
Grilled sliced tofu with turmeric served with fennel, three mints and Tran’s dressing.
Cassava Rice Noodles
Glassy rice noodles, crisp wok tossed bok choy greens, tofu and shallots with a pungent combination of herbs.
Brown Rice Buddha
Brown rice transformed with a medley of traditional vegetables and herbs tossed in a soy and ginger sauce.
Bo Luc Lac
Tenderised, wok tossed Wagu beef combined with capsicum, shallot and chilli served on a bed of watercress with Tran’s lemon and pepper sauce.
Crispy Boneless Duck
House Specialty Tender sliced duck is served on steamed Gai choy greens with a choice of plum and ginger or sesame and soy sauces.
Lemongrass and Ginger Chicken
Lemongrass, kaffir lime leaves, chilli, tamarind and bok choy greens combine to create a fresh, light pungent dish of corn fed chicken.
Organic Goat Curry
Mild, dry minced goat curry made with spices and garlic chive pickles served with a plate sized handmade black sesame rice cracker
Bun Thit Nuong
Char grilled thinly sliced pork belly flavoured with lemongrass is served on a bed of rice noodles, fresh mints , Vietnamese pickles and Tran’s dressing.
Fresh trevally marinated in turmeric, pan fried with dill and chives served over a bed of rice noodles and fresh Vietnamese herbs and salad.
Fish or Prawn Curry
A choice of fish or prawn curry made with traditional spices in a mild coconut curry sauce with kaffir limes leaves and coriander.