BANQUET MENU // 89

Appellation oysters, roasted red chilli nahm jim, fried shallots

Betel leaf, poached prawn, peanuts, lime

Yum Kao Tod: Crispy rice, pork mince, ginger, mint, coriander, chilli, peanuts

BBQ lamb ribs, miso black pepper, galangal relish

+ Filled eggnet, spanner crab, caramelised coconut, bean shoots, peanuts $38

+ Crisp whole fish, tamarind, roasted rice, lime MP

Caramelised pork hock, five spice, chilli vinegar

Khao Soi, Blackmore’s beef shin, pickled mustard greens, crispy egg noodles

Stir fried gai lan, chilli, yellow bean soy

Steamed jasmine rice

Chefs Selection Dessert

BOOKINGS FOR GROUPS OF 8 OR MORE GUESTS WILL DINE ON OUR BANQUET MENU. Menus are subject to change at any time without notice due to seasonality and availability

A LA CARTE

Appellation oysters, roasted red chilli nahm jim, fried shallots // 6.5 each

Betel leaf, poached prawn, peanuts, lime // 9

Betel leaf, pomelo, green papaya, peanuts, coconut // 8

Ma Hor: Caramelised tofu, peanuts, pineapple // 4 for 12

Yum Kao Tod: crispy rice, pork mince, ginger, mint, coriander, chilli, peanuts // 34

Filled eggnet, spanner crab, caramelised coconut, bean shoots, peanuts // 38

BBQ lamb ribs, miso black pepper, galangal relish // 4 for 34

Chargrilled Tiger prawns, chilli jam, charred pineapple // 13ea

Crisp whole fish, tamarind, roasted rice, lime // MP

Salt & pepper silken tofu, crispy eschalots, sweet soy // 24

Coconut poached chicken, Vietnamese mint, pickled green chillies // 42

Caramelised pork hock, five spice, chilli vinegar // 44

Stir fried John dory, turmeric, kangkung, spring onions, peanuts // 44

Rendang curry, fried tofu, asparagus, summer squash, lotus root // 40

Khao Soi, Blackmore’s beef shin, pickled mustard greens, crispy egg noodles // 49

Som Tum: Green papaya, snake beans, cherry tomatoes, toasted shrimp floss // 20

Heirloom tomato, sesame dressing, dill, mint, fennel, cashews // 20

Stir fried gai lan, chilli, yellow bean soy // 20

Steamed jasmine rice // sml 5 / lge 10

Coconut tapioca, seasonal fruit, milk & sesame crumb, cucumber & basil sorbet // 18

Burnt duck egg custard, blood plums, raspberry hibiscus sorbet // 20

Coconut pudding, mango mousse, black sticky rice sorbet // 20

Scoops - Vietnamese coffee ice cream, black sesame ice cream, hibiscus & raspberry sorbet, coconut sorbet // 7 each

Sample Plate: chefs selection of 5 desserts // 38

While Longrain will endeavour to accommodate requests for meals for guests with food allergies or intolerances; we cannot guarantee completely allergy-free meals due to the potential of trace allergens in the working environment and supplied ingredients. Menus are subject to change at any time without notice due to seasonality and availability