This Vietnamese kitchen in Surry Hills places an emphasis on environmental sustainability, from its menu of organic ingredients to its use of eco-friendly Tasmanian rain mineral water. Located in a converted terrace, the space is reminiscent of a Saigon banquet hall, with red, black, and gold accents throughout and red lanterns hanging overhead. High-profile chef-owner Luke Nguyen's menu includes dishes like twice-cooked pork belly, char-grilled New Zealand King salmon, and roasted duck with egg noodles in a tamarind sauce. Several tasting menus are also available.
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