We shared a selection from the small plates section of the menu:
The scallops arrived first and whilst they looked pretty, at $7 each, the offering was merely a small mouthful. Yes a tasty mouthful but a pricey one too!
Prawn and pork spring rolls were also tasty with lettuce leaves, beanshoots and coriander to wrap together and dip in the piquant nuoc cham. From a doubtful start of scallops, we were much happier with what followed.
- Pho special of the day (chicken) served with beanshoots, chilli, lime, sweet basil, sriracha and hoi sin
- 5 spice roast pork belly vermicelli bowl, herbs, pickles, nuoc cham
I had the pho which was a much darker broth than I usually see but I enjoyed the depth of flavour that was probably richer than what I'm usually used to which I wasn't quite sure was the best with chicken and maybe red meat would be a slightly better match. The noodles were a touch overcooked so a little bit soft and I really missed having some fresh coriander in it. It wasn't bad and it was tasty but I think Steve's main was far better.
Steve wolfed his vermicelli salad declaring it really good. I enjoyed the taster I had. Actually we enjoyed the whole meal. It wasn't perfect but it was fresh, good quality ingredients and definitely tasty enough.