Nine minutes
from wave
to bánh mì.

Pork roll the way Bà Hai's mother made it: house pâté, three cold cuts, butter, pickles and a whole lot of coriander.

Charcoal-grilled pork shoulder, marinated overnight in lemongrass, garlic and fish sauce caramel.

Roasted daily, cut to order. Shatters properly. Ask for extra crackling and we'll see what we can do.

Free-range thigh, five spice and honey, house mayo, spring onion oil.

Crisp tofu, soy-lemongrass glaze, vegan mayo, extra pickles.

Everything roll. Pork belly, grilled pork, cold cuts, pâté, fried egg. You will not need dinner.

Fourteen-hour brisket and bone broth, rare sliced beef, brisket, rice noodle. Herbs, lime and chilli on the side.

Separate clear chicken broth, poached thigh, ginger and spring onion.

Shiitake, daikon and charred onion broth. Built as its own stock, not a watered-down beef one.

Spicy lemongrass beef noodle soup, pork hock, thick round noodle. Fridays and Saturdays only.

Cold noodle bowl, grilled pork, spring roll, herbs, peanut, nước chấm.

Egg noodle, prawn and pork wonton, gai lan, broth on the side.

Charcoal pork chop, broken rice, fried egg, pickles, nước chấm.

Diced scotch fillet, onion, black pepper and lime dipping salt, watercress, steamed rice.

Barramundi in coconut caramel and black pepper, served in the pot with rice and greens.

Wok-tossed tofu, lemongrass and chilli, stir-fried greens, jasmine rice.

Pork and prawn, lettuce and herbs to wrap, nước chấm.

Prawn and pork, or tofu and herb. Hoisin peanut sauce.

Southern squid, rice flour, chilli, spring onion, lime.

Shredded green mango, fried shallot, roasted peanut, mint, chilli-lime.

Phin-brewed robusta, condensed milk, ice. Strong enough to reorganise your afternoon.

Blended coconut cream over the same coffee. Dessert, basically.

House-brewed, lightly sweet, plenty of ice.

Salted preserved lime, soda, a spoon. Sweet, salty and sour all at once.

Licensed with food. Also a short list of riesling and a Burleigh lager on tap.