Signature Tasting Menu

$105pp
Designed to share
Minimum 2 guests
Signature menu required for groups of 6+

SMALL PLATES
Gỏi Cuốn Gà Nướng
Roll Your Own – turmeric lemongrass chicken rice paper rolls, vermicelli, herbs (gf)

Mực Rang Muối
Salt & pepper squid, lemon myrtle, lemon pepper dipping sauce
Add on: Seared scallop, spring onion, nuoc cham, cashews, sea bite +14pp

Sốt Canh Chua
Hiramasa kingfish crudo with sweet & sour sauce (gf)
Add on: Handmade dumpling +5.50pp

LARGE PLATES
Cá Kho Hanoi
Caramelised salmon, choy sum, cauliflower blossom, tomato, chilli, lime (gf)
Upgrade to: Steamed Glacier 51 Toothfish, daikon, ginger, spring onion +20pp

Bò Kho
Slow braised beef short rib, star anise, lemongrass, zucchini, warrigal greens (gf)

DESSERT
Bánh Flan Trân Châu
Vietnamese coffee crème caramel, boba pearls, vanilla ice cream (gf)

Matching Drinks
Wines +$65pp
Bombay Sapphire Cocktails +$65pp
No-Lo +$45pp

BITES

Mixed Dumplings with Chef’s Selection Dressing (4 pieces) $21
Prawn Har Gao
Spinach, water chestnut & chives v, vg
Singapore chilli crab, prawn & scallop
Satay chicken Sui Mai
QLD Moreton Bay Bug, prawn, lime & coriander gyoza with lemon tamari dressing (3 pieces) $19

MEDIUM

Tempura eggplant, cranberries, plum sauce v $23
Cucumber, snow fungus, tempura saltbush & mixed lettuce salad $23
Crispy battered squid, crispy basil, karkalla & sriracha mayo $28
Lemon myrtle chicken, jellyfish, cabbage & Asian herb salad gf $27

WRAP

Mushroom cabbage & corn spring rolls, lettuce, Asian herbs, pineapple dipping sauce (4pcs) vg $28
Coral trout, prawn, scallop, Warrigal greens, lemon myrtle spring rolls with nuoc mam dipping sauce (4 pieces) $30
Vietnamese turmeric crepe with prawn, chorizo sausage, beansprouts, lettuce & sweet fish sauce $30
SHARE
Grilled lemongrass swordfish, karkalla, okra, pineapple & red curry sauce gf $60
Caramelised pork belly, tea-smoked quail egg, mountain pepper & pickled mustard greens $56
Wok tossed bok choy, lotus root, mixed mushroom with oyster sauce v, gf $20

SIDES

Mushroom fried rice v, gf 20
Broccoli, cauliflower & mixed mushrooms with oyster sauce v, gf $19
Jasmine rice gf $5

DESSERT PLATE

Pandan lava cake, jackfruit sticky rice, coconut cream, seasonal fruits & forest berry sorbet $24

v: vegetarian | vg: vegan | gf: gluten free | df: dairy free

Beverage Menu

COCKTAILS

SIGNATURES
Classic cocktails available on request

Tía Tô 23
Spritz 
Archie Rose ‘Straight Dry’ gin, tía tô, St-Germain elderflower liqueur, Prosecco NV

Gold Feather 26
cup
Grey Goose vodka, mango, citrus, Prosecco NV

Bún chả Negroni 26
Scaffa
Bombay ‘Sapphire’ gin, Campari bitters, sweet vermouth, coconut, coriander, lemongrass, tía tô

Guava Mojito 25
Swizzle
Bacardi ‘Carta Blanca’ rum, guava, mint, lime, bitters

Hot in Ho Chi Minh 25
Sour
Buffalo Trace Bourbon whiskey, pineapple, lemon, Tasmanian mountain pepper, Broome chili, Beechworth honey, aquafaba

Gin-Gin Tuk-Tuk 25
Buck
Archie Rose ‘Straight Dry’ gin, passionfruit, mint, lime, ginger beer

Yuzu Margarita 27
Daisy
Patron silver Tequila, orange, yuzu, lime

Banana Old Fashioned 25
Cocktail
Bacardi 8-year-old ‘Ocho’ rum, banana, salted caramel, chocolate mole bitters

Après Cà Phê 26
Punch
Grey Goose vodka, cold brew coffee, verjus, condensed milk washed, white chocolate

Bánh Bò Sauternes Custard 25
Flip
Bacardi ‘Carta Blanca’ rum, Sauternes, chocolate, pandan, egg, coconut, cinnamon

BEER

Great Northern light, QLD 12
Asahi ‘Super Dry’ lager, JAP 13
Ha Noi lager, VNM 13
4 Pines ‘Pacific’ mid-strength ale, NSW 13
Hawke’s ‘Patio’ pale ale, NSW 13
Balter ‘XPA’ pale ale, QLD 15
Young Henry’s ‘Cloudy’ cider, NSW 13

SPIRITS

Archie Rose ‘True Cut’ vodka, Sydney, NSW 14
Archie Rose ‘Native Botanical’ vodka, Sydney, NSW 15
Grey Goose vodka, FRA 17
Archie Rose ‘Straight Dry’ gin, Sydney, NSW 14
Archie Rose ‘Signature Dry’ gin, Sydney, NSW 16
Bombay ‘Sapphire’ gin, ENG 15
Hendrick’s gin, SCO 17
St Agnes ‘Bartender’s Cut’ brandy, Renmark, SA 15
Corazon blanco Tequila, MEX 16
Patron silver Tequila, MEX 17
Patron ‘El Alto’ Tequila, MEX 27
Archie Rose ‘White Cane’, Sydney, NSW 15
Bacardi ‘Carta Blanca’ rum, PRI 14
Bacardi 8-year-old ‘Ocho’ rum, PRI 15
Bacardi spiced rum, PRI 15
Archie Rose ‘Rye Malt’ whisky, Sydney, NSW 17
Buffalo Trace Bourbon whiskey, USA 16
Maker’s Mark Bourbon whiskey, USA 17
Archie Rose ‘Double Malt’ blended whisky, Sydney, NSW 15
Archie Rose single malt whisky, Sydney, NSW 18
Dewar’s 12-year-old blended whisky, SCO 15

Wine List

Wine List curated by Sommelier Louella Mathews

Curating a wine list to complement Luke’s menu requires a delicate harmony of flavours and textures. Each bottle is carefully selected, from iconic producers to family-owned estates, all while supporting female winemakers and leaders of the industry (fw).

CHAMPAGE & SPARKLING

125ml | BTL

NV Handpicked ‘Organic’ Prosecco, Veneto, ITA 16 | 65

NV A by Arras ‘Premier Cuvée Rosé, TAS 19 | 80

NV House of Arras ‘Blanc de Blancs’, TAS 25 | 110

NV Pommery ‘Brut Royal’, Reims, Champagne, FRA (fw) 32 | 165

NV Pommery ‘Brut Royal’ Rosé, Reims, Champagne, FRA (fw) 33 | 170

NV Marguerite Guyot ‘Cuvée Désir Blanc de Noirs – Brut’, Damery, Champagne, FRA (fw) 195

NV Elemart Robion ‘VB03 – Extra Brut’, Reims, Champagne, FRA 260

14 Taittinger ‘Brut Millésimé’, Reims, Champagne, FRA (fw) 320

WHITE WINES

RIESLING
A grape that tells a tale of terroir — pure, expressive, with minimal wine-making
intervention. Its balance of acidity and natural sweetness makes it a perfect match
for the abundance of flavours found throughout Luke’s menu.

25 Henschke ‘Peggy’s Hill’, Eden Valley, SA (fw) 18 | 28 | 75
24 Grosset ‘Springvale’, Clare Valley, SA 140
23 Gustavshof ‘Trocken’, Dittelsheim, Rheinhessen, GER 21 | 33 | 90
20 Frank Brohl ‘Feinherb’, Reiler Vom Heißen Stein, Mosel, GER 85
19 Domaine de l’Envol, Florimont Grand Cru, Alsace, FRA (fw) 195
20 Harkamp ‘Alte Reben’, Styria, AUT 165

AROMATIC & CRISP

25 Krinklewood Sémillon, Hunter Valley, NSW (fw) 110
23 Handpicked Sauvignon Blanc, Marlborough, NZ 16 | 25 | 65
25 Annais ‘Organic’ Sauvignon Blanc, Mudgee, NSW (fw)
20 La Croix St Laurent Sauvignon Blanc, ‘Les Caillottes’ Sancerre, Loire, FRA
23 Abellio Albariño, Rías Baixas, ESP
23 Sa Raja Vermentino, Gallura Superiore, Sardinia, ITA

TEXTURAL

25 Pikes ‘Luccio’ Pinot Grigio, Clare Valley, SA 17 | 26 | 70
22 Schlumberger ‘Les Princes Abbes’, Pinot Blanc, Alsace, FRA 85
23 Oakridge Pinot Gris, Yarra Valley, VIC 23 | 37 | 100
23 Loimer Lois Grüner Veltliner, Niederösterreich, AUT 90
24 Aphelion ‘Pir’ Chenin Blanc, McLaren Vale, SA 95
23 L&C Poitout Chardonnay, Petit Chablis, Burgundy, FRA (fw) 27 | 44 | 120
24 J.Moreau et Fils ‘Les Coches’ Chardonnay FRA 70
24 Nick O’Leary Chardonnay, Tumbarumba, NSW 22 | 35 | 95
22 Tolpuddle Chardonnay, Coal River Valley, TAS 220
18 Domaine de Villet Savagnin Ouillé Côtes du Jura, Jura, FRA 180

FRESH & FLORAL ROSE’S

25 Tar & Roses ‘Mediterraneo’ Rosé, Heathcote, VIC (fw) 70
24 The Somm and The Winemaker ‘Skinny’, Orange, NSW (fw) 85
23 Château La Gordonne ‘Vérité du Terroir’, Côtes de Provence, FRA 22 | 35 | 95

RED WINES

GRENACHE

Once best known as a blending partner to Shiraz and Mourvèdre, Grenache has
now emerged as a category in its own right. Celebrated for its chameleon-like nature,
it spans styles from pretty and light to savoury and brooding.

24 Willunga 100 McLaren Vale, SA (fw) 23 | 37 | 100
23 Dreaded Friend, Central Ranges, NSW (fw) 95
22 Saint Damien ‘Vieilles Vignes’, Gigondas, Rhône Valley, FRA 160
20 Kármán ‘Tinto’, Rioja, ESP 75

BRIGHT AND JUICY

23 Holm Oak ‘Protogée’ Pinot Noir, Tamar Valley, TAS (fw) 19 | 29 | 80
24 Red Claw Pinot Noir, Mornington Peninsula, VIC 24 | 39 | 105
23 Giant Steps ‘Sexton Vineyard’ Pinot Noir, Yarra Valley, VIC 180
20 Domaine Huguenot Pinot Noir, Bourgogne, Burgundy, FRA 160
20 Anne-Sophie Dubois ‘L’Alchimiste’ Gamay, Fleurie, Beaujolais, FRA 150
23 Casali Del Barone ‘150+1’ Barbera, Piedmont ITA 17 | 26 | 70

STRUCTURED AND BOLD

23 The Somm & The Winemaker Mourvèdre, Central Ranges, NSW (fw) 90
23 Audrey Wilkinson Shiraz, Hunter Valley, NSW 18 | 25 | 75
24 Elderton ‘Estate’ Shiraz, Barossa Valley, SA 23 | 37 | 100
20 Kilikanoon ‘Covenant’ Shiraz, Clare Valley, SA 135
19 Handpicked Cabernet Sauvignon, Coonawarra, SA 65
21 Amelia Park Cabernet Merlot, Margaret River, WA 90
17 Bellwether Cabernet Sauvignon, Coonawarra, SA (fw) 160

DESSERT/FORTIFIED WINE

24 Frogmore Creek ‘Iced Riesling’, TAS 22 – 75ml | 95  – 375ml
NV Chambers Topaque, Rutherglen, VIC 10 – 75ml | 85 750ml
22 Borgo Maragliano ‘La Caliera’, Moscato d’Asti, Piedmont, ITA 16 – 125ml | 75 – 750ml
18 Jaillance ‘Les Hauts De Desse’ Ancestrale, Clairette De Die, Rhone Valley, FRA 20 | 100

Kid's Menu

$45pp

Entrée
Bánh Bao Heo Xá Xíu
Davidson plum BBQ pork bao

Chả Giò Chay
Mushroom, cabbage and corn spring rolls, lettuce, Asian herbs, pineapple dipping sauce

Main
Cá Kho Hanoi
Caramelised salmon, choy sum, cauliflower blossom, tomato, chilli, lime, black pepper (gf)

Jasmine rice (v, gf)

Dessert
Kid’s ice cream and seasonal fruits

v: vegetarian | vg: vegan | gf: gluten free