Some of our most renowned specialities and new dishes feature below, all cooked in authentic Phi Yen style.
BUN BO XAO
(Chilli Lemongrass Beef with Rice Vermicelli)
Rice vermicelli with lemongrass chilli beef, mint, perilla, red onion, beansprout, lettuce, crushed peanuts and chilli garlic fish sauce.
MURC RANG MUOI
(Chilli Pepper Squid)
Lightly battered chilli salt squid with cubed shallot, celery and shredded lettuce. Very tasty.
GOI DU DU
(Pawpaw, Pork & Prawn Salad)
Green Pawpaw salad with pork belly, tiger prawn, basil & dressing.
Goi Cuon Tom Thit Heo
(Pork & Prawn Rice Paper Rolls)
Crispy spring rolls with minced pork, minced prawns, vermicelli, garlic, onion, vegetables and fish sauce.
Pork Cabbage Roll
Savoy cabbage rolls made with minced pork, minced prawns, vegetables, coriander, egg yolk & shallots, then steamed. Served in slices with
Phi Yen’s plum sauce.
CA SALMON CHIEN VOI CA TIM (Seasonal)
(Salmon Fish with Eggplant)
Pan fried Tasmanian Salmon fillet with spicy fish sauce, fresh garlic and flame grilled egg plant.
BO LUC LAC
“Shaking” diced veal in the wok with garlic, red onion, pepper in a special sauce, served with gourmet lettuce and lemon salt pepper sauce. A popular dish.
CA TUYET HAP GUNG HANH
(Toothfish with Ginger & Green Shallots)
Tooth fish fillet steamed with ginger, green shallot in a marinated Soya Sauce.
TOM XAO CHUA CAY
Local king prawns stir fried in special tamarind sauce with capsicum, red onion, lotus, red chilli, crushed lemongrass, spring onion and shredded carrot.
Vegetables curry made with sweet potato, snow mushrooms, tofu, potato, carrot, sugar snap peas, red onion, coconut milk and chilli. A Vegetarian must try.