Seasonal menu

A new page for every season

The menu follows what is good at the market: fall brings lotus root, squash and mushrooms; winter brings greens and daikon. Favorites like the hotpot and fresh rolls stay all year.

How to read the menu

VGVegan — no eggs, no dairy, no honey.
AFAllium-free — no onion, garlic, leek, chives or shallot. Suits Buddhist vegetarian diets.
PNContains peanuts — tell us about any nut allergy.

Most dishes without the AF mark can be made allium-free — just ask when you book. Many dishes contain soy and wheat (tofu skin, seitan). We share one kitchen, so we cannot guarantee a dish is completely free of allergens.

Fall menu

Changes with the season

Mushroom hotpot

$38

Shiitake, king oyster, silken tofu, lotus root and greens; serves 2–3.

VGAF
Fresh herb rolls

$11

Rice noodles, crispy tofu and herbs in rice paper, peanut-hoisin dip.

VGAFPN
Hue steamed rice cakes

$10

Little cups of bánh bèo topped with mung bean and soy dipping sauce.

VGAF
Spicy lemongrass noodle soup

$16

Bún Huế chay with plant-based "ham" and tofu; chili oil and fried shallots on the side.

VG
Lotus leaf rice

$17

Lotus seeds, lotus root, mushrooms and peas, steamed in a lotus leaf.

VGAF
Black sticky rice & yogurt

$8

Slow-cooked purple sticky rice with house-made yogurt (contains dairy).

AF

Sample prices — they may change with the season and market. If a dish sells out, we will let you know when we confirm your table.

A new page for every season

How to read the menu

Mushroom hotpot

Fresh herb rolls

Hue steamed rice cakes

Spicy lemongrass noodle soup

Lotus leaf rice

Black sticky rice & yogurt