Vietnam Kitchen

Fresh salad of julienned green mango and shrimp. Dressed with a slightly spicy sweet and sour sauce.

Salad of poached squid and crunchy vegetables. Marinated with Vietnamese herbs and spices.

Thin slices of raw beef marinated in lime juice and aromatic herbs. A tangy and tender dish, cooked by the acidity of the lime.

Steamed dumplings filled with a mixture of pork and shrimp. Thin and tender dough, served hot.

Seasoned shrimp paste wrapped around a sugarcane stick then grilled. The sugarcane imparts a light sweet flavor to the shrimp.

Assortment of several starters to discover different flavors. Ideal for sharing or tasting a bit of everything.

Traditional tangy broth based on tamarind, garnished with shrimp and vegetables. Balanced flavor between sour and sweet.

Diced beef wok-fried, tender and caramelized. Served with red tomato fried rice.

Lemongrass marinated and grilled chicken pieces. Served with white rice.

Pork slices marinated in spices and lemongrass, grilled to perfection. Served with rice.

Tender beef skewers grilled. Served with a portion of rice.

Lightly breaded fish fillet sautéed with salt, pepper, and herbs. Crispy on the outside.

Wok-fried rice with fresh pineapple chunks and shrimp. An exotic sweet and savory mix.

Thai-style stir-fried rice noodles with egg, soy, and crushed peanuts. Sweet and nutty flavor.

Banh Xeo, a crispy yellow rice flour pancake, filled with sprouts and meat or seafood. To be eaten wrapped in lettuce with herbs.

Assortment of fresh seasonal vegetables quickly stir-fried in a wok to keep them crisp. Served with rice.

Shrimp sautéed in a spicy sauce. Served with rice.

Honey-glazed chicken with a spicy touch of fresh ginger. Served with rice.

Beef sautéed with ngo gai (long coriander), a typical aromatic herb. Served with rice.

Fish pieces sautéed with julienned fresh ginger. Served with rice.

Diced chicken sautéed with crunchy cashews and vegetables. Served with rice.

Portion of steamed white rice, naturally jasmine-scented.

Rice sautéed with tomato puree, giving it a red color and a savory taste.

Refreshing aloe vera cubes served with red fruit coulis or pieces.

Vietnamese dessert (Chè Ba Mau) composed of three colorful layers: beans, jelly, and coconut milk.

Sweet and creamy dessert combining the texture of sticky rice, the sweetness of red beans, and the creaminess of coconut milk.

Italian dessert cream revisited with tropical mango and coconut flavors.

Warm sticky rice balls, filled with sweet yellow mung bean paste and sprinkled with grated coconut.

A twist on traditional coconut pearls with a molten chocolate center.

Assortment of fresh seasonal fruits cut into pieces. Fresh and light.

Cream cheese cake on a speculoos biscuit base, topped with mango coulis.

Rich and moist chocolate cake, made without wheat flour.

Two scoops of ice cream or sorbet of your choice.

Light and refreshing Chinese pale ale.

Popular Vietnamese beer, fresh and lightly hopped.

Premium Thai lager beer with a malty taste.

Classic French aperitif cocktail based on white wine and crème de cassis.

Sparkling version of Kir, made with Champagne and crème de cassis.

Aromatic premium gin, served neat or on ice.

Japanese whisky renowned for its finesse and complex fruity aromas.

Sweet and aromatic Italian white vermouth.

Japanese whisky from the Nikka house.

Refreshing non-alcoholic drink with lemon, mint, and tonic water.

Fruity non-alcoholic cocktail based on mango.

Non-alcoholic version of Piña Colada, a creamy blend of pineapple and coconut.

Non-alcoholic cocktail with fresh mint and lime, sparkling and sweet.

Exotic twist on the Mojito with mango puree.

Gin tonic flavored with lemongrass syrup for an Asian touch.

Sparkling Italian cocktail prepared here with Champagne for added elegance.

Creamy tropical cocktail with rum, coconut, and pineapple.

Classic Mexican cocktail with tequila and lime, served with a salted rim.

Timeless cocktail based on whisky, slightly bitter and sweet.

Bordeaux red wine. Structured and tannic.

Light and fruity red wine from the Beaujolais region.

Cru du Beaujolais, elegant red wine with red fruit aromas.

Pale and fresh Provence rosé wine, with citrus notes.

Loire wine, available here as rosé.

Fresh and fruity rosé wine.

Dry and aromatic white Burgundy wine, Chardonnay grape.

Dry white wine, mineral and lively, highly appreciated with seafood.

Classic brut Champagne, fine and elegant.

Sparkling classic cola soda.

Sugar-free cola soda.

Diet cola soda.

Orange soda with pulp.

Still fruit drink.

Lemon and lime soda, clear and sparkling.

Sparkling and slightly bitter tonic water.

Smooth and fragrant lychee fruit juice.

Smooth mango fruit juice.

Sparkling natural mineral water.

Still natural mineral water.

Sparkling natural mineral water.

Refreshing coconut water with small pieces of coconut flesh.

Green tea brewed and served iced, flavored with lemongrass for a fresh note.

Iced jasmine tea with a spicy touch of ginger.

Sweet iced tea with honey and citrus notes.

Tea flavored with jasmine flowers.

Plain green tea, rich in antioxidants.

Classic fermented black tea.

Green tea flavored with mint.

Single or long espresso with hot water.

Double shot of espresso.

Decaffeinated coffee.

Coffee with cream or hot milk.

Large coffee with a good amount of hot milk.

Traditional Vietnamese filter coffee, often served with sweetened condensed milk.