Dining room with warm light and pampas grass

Vietnamese bistro · Riverside

Vietnamese cooking, slowly

A seven-course tasting menu and an à la carte menu built on family recipes and the river market, in a dining room for forty guests.

Reserve a table See the menus

Tables tonight

5:30 PM 6:15 PM 8:45 PM

Tasting menu

Seven courses, one story

From the street stalls of Huế to our grandmother’s kitchen in Cần Thơ, told in seven small plates that change with the seasons.

$95 per guest

Wine pairing $55 · Tea pairing $30

Reserve a table

Small rice cakes in blue bowls on a banana leaf

Autumn tasting menu

I

Rice cakes

Bánh bèo

Steamed rice cakes, shrimp floss and scallion oil
II

Green papaya

Gỏi đu đủ

Papaya, herbs and peanuts in a crisp rice basket
III

Cured salmon

Gỏi cá hồi

Lime, fish sauce caramel and garden flowers
IV

Scallop

Sò điệp nướng mỡ hành

Grilled in the shell with scallion oil and crushed peanuts
V

Sea bass

Cá chẽm

Crisp skin in a green herb broth with dill and turmeric
VI

Duck

Vịt quay

Roast duck breast, tamarind and toasted hazelnuts
VII

Coffee & coconut

Cà phê dừa

Coffee crème caramel, coconut cream and sesame

Tuesday to Saturday from 5:30 PM. Tell us about allergies when you reserve; most courses can be adapted.

River & Rice

We cook the dishes we grew up with, with the patience they were always meant to have.

— Chef Minh Tran

The kitchen

A family recipe book, rewritten

Chef Minh trained in French kitchens before coming home to the food of his family. Every plate starts with a Vietnamese classic and the best of the river market that morning.

Meet the kitchen

From the pass