For starters we ordered mini banh mi (chicken katsu and cripsy pork belly), Pork belly and crackling with pancakes (a funky twist on the peking duck), ocean trout ceviche Fijian style and another special we ordered was grilled eggplant with sea urchin served on pork skin crackling. Loved the pork belly with pancakes and I also liked the ceviche. On top of that we also ordered a grilled squid salad which was nice too.
|Grilled eggplant and sea urchin with pork skin wrap|
|Banh mi galore|
|Yummy pork belly with crackling and salsa|
|Ceviche Fijian style|
|Grilled squid salad|
For mains we ordered spaghetti vongole surf clams with chilli and chorizo, Jow's sweet and sour lamb ribs, grilled king prawns with Sambal Matha eschallot, lime and chilli relish. Loved the lamb ribs and the grilled prawns. The 'spaghetti vongole' did not do much for me.
|Sweet and sour lamb ribs|
|Grilled king prawns|
|"Spaghetti Vongole" with clams|
We did succumb to ordering desserts, just had to try out the 'MasterChef Australia' pressure test dessert of Pandan Chiffon cake with strawberries and coconut sorbet. The kids tried out the Ice Cream sandwich. I found the Pandan Chffon cake not as light and fluffy as it should normally be. But I did like the texture and flavour of sweet, crunchy and salty. I made an effort to mention about the cake texture to the waitress, hopefully the message is imparted to the kitchen team.
|Pandan chiffon cake with strawberries and coconut sorbet|
|Ice cream sandwich|
The cocktails looked interesting so I decided to go for a packaged mocktail 'Good Morning Vietnam'. I liked my mocktail and I finally worked out what 'packaged' meant. How cute!
I am glad I got to dine here! It is a funky, trendy and extremely popular restaurant. The place was packed by 6.30pm. As we were leaving at 8.00 I noticed a queue of about 15 people outside the restaurant waiting for vacated tables. I hope they managed to get a table eventually.
155 Victoria Street