Savy Savy

Crispy fried imperial rolls. The filling mixes minced meat and vegetables, wrapped in fried rice or wheat crepes. Flavorful and textured, to be dipped in nuoc-mâm sauce.

Fresh rolls made of rice vermicelli, crunchy vegetables, and aromatic herbs wrapped in a raw rice paper. Light and refreshing. Eaten cold with peanut sauce or nuoc-mâm.

Fermented pork specialty with a firm and slightly elastic texture. The taste is tangy, garlicky, and sometimes spicy. Served raw as an aperitif or starter.

Grilled meat or vegetable pieces on skewers. Marinated for flavor and grilled. A simple and tasty dish to share.

Marinated minced beef wrapped in wild betel leaves and grilled. The betel leaf imparts a unique peppery aroma that pairs with the juicy beef. Often topped with crushed peanuts.

An advantageous lunch formula adding a starter and a drink to the main course. Ideal for a complete and balanced meal.

Vietnamese sandwich in a crispy baguette. Filled with meat, marinated vegetables (carrots, daikon), cilantro, and chili. A perfect blend of French and Vietnamese flavors.

Deconstructed version of Bánh mì served on a plate. Includes sautéed beef, fried eggs, and baguette bread on the side. Rich and hearty, to be assembled yourself with each bite.

Warm rice vermicelli salad topped with sautéed meat, raw vegetables, herbs, and peanuts. Served with cut spring rolls and drizzled with nuoc-mâm sauce. A complete, fresh, and contrasting dish.

A generous bowl of rice topped with marinated protein and vegetables. Similar to a donburi or bibimbap, offering a simple and comforting meal.

Traditional rice noodle soup in a clear and aromatic chicken broth. Flavored with star anise, cinnamon, and ginger. Served with fresh herbs and lime.

The national Vietnamese soup with a rich beef broth simmered for a long time. Contains beef slices and rice noodles. Enjoy very hot by adding herbs and bean sprouts.

Golden fried tofu cubes simmered in a tangy and flavorful tomato sauce. A classic vegetarian dish from Vietnamese home cooking, served with rice.

Assortment of Vietnamese starters to discover several flavors. Ideal for sharing for two or as a hearty starter.

Large tasting platter featuring house classics in larger quantities. Perfect for a group or a convivial meal.

Selection of meat-free starters, highlighting tofu and vegetables. A varied option for vegetarians.

Steamed jasmine rice, fluffy and fragrant. Basic accompaniment for sauced dishes.

Wok-fried rice with small vegetables and eggs. Flavorful and slightly grilled, it can be eaten alone or as a side dish.

Mix of seasonal vegetables quickly sautéed to remain crunchy. Lightly seasoned to preserve the natural taste of the vegetables.

Fresh and crunchy salad made from unripe green papaya. Typical sweet and sour, spicy dressing. A light and very fragrant starter.

Fresh dessert based on exotic fruits. The acidity of lime balances the sweetness of lychee, with the crunch of peanuts.

Traditional Vietnamese dessert (Chè Chuối). Warm, creamy sweet soup with coconut milk, soft tapioca pearls, and melting banana.

Classic hot coffee.

Hot infused tea leaves. A soothing and aromatic drink.

Strong Vietnamese black coffee poured over ice. Intense and refreshing, often prepared with a metal phin filter.

The famous Vietnamese iced coffee with sweetened condensed milk. Rich blend of strong coffee and creamy sweetness.

Drink mixing iced or blended coffee and coconut milk. Creamy with a tropical coconut flavor.

Selection of classic sodas and carbonated drinks.

Refreshing fruit juices.

Large bottle of mineral water, still or sparkling.

Fresh drink with lime, water, and sugar. Thirst-quenching and tangy, perfect to accompany a spicy meal.

Appetizer option to snack on crispy spring rolls with your drink.

Organic table wines selected according to the season.

Light and fruity Beaujolais red wine. Made from the Gamay grape, it has notes of fresh red fruits.

Rhône Valley red wine. Fuller-bodied with notes of spice and dark fruits.

Dry and aromatic white wine. Fresh and lively on the palate, ideal with seafood or vegetarian dishes.

Prestigious Loire white wine. Known for its mineral and flinty aromas, very elegant.

Sparkling Champagne wine. Festive and refined with fine bubbles.

A signature cocktail based on gin, mixing aromatic herbs and red fruits. Fresh and complex.

Fruity and herbaceous cocktail based on vodka. Mild and fragrant.

Gourmet cocktail, Vietnamese Espresso Martini style. Rich, sweet, and caffeinated.

Spirit flavored with juniper berries.

Aged grain eau-de-vie.

Sugarcane eau-de-vie.

Sweet and floral shot based on rice alcohol.

Small glass of arranged rum, strong and sweet.