Our menu is inspired by the food stalls and hole-in-the-wall restaurants of Hanoi's Old Quarter.
Dishes are characterised by a unique combination of ingredients and cooking techniques.
Freshness comes from the liberal use of herbs including Vietnamese mint, dill, perilla and coriander.
Spices and aromatics create a robustness of flavour. Seasoning is provided by fish sauce, lime and soy sauce, along with black and white pepper.
Seasonal produce such as green papaya, morning glory, bok choy and shiitake mushrooms provide layered textures and cleanness.
Delicately cooked free range meat and seafood ensures the dishes are not only healthy but also ethical.