Longrain

BANQUET MENU // 95pp

Pacific oyster, smoked red chilli, basil oil, fried shallots (A)

Betel leaf, scallop, red chilli nahm jim, peanuts, finger lime (I)

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

Beef brisket skewer, soy caramel, lemongrass crumb, chilli relish

Caramelised pork hock, five spice, chilli vinegar

Yellow curry, slow cooked lamb, sweet potato, caramelised onions, pickled papaya

Stir fried Asian greens, mushrooms, chilli & ginger

Steamed jasmine rice

Chefs Selection Dessert

PREMIUM BANQUET MENU // 130pp

Pacific oyster, smoked red chilli, basil oil, fried shallots (A)

Chicken satay skewer, peanuts, lime

Cured salmon, mirin yuzu, kohlrabi, dill, mint, basil oil (I)

Caramelised pork hock, five spice, chilli vinegar

Chargrilled wagyu bavette, Longrain mushroom XO, chilli oil, roasted rice

Pad prik khing: Stir fried blue eye, caramelised chilli, sugar snap peas, crispy betel leaves (M)

Savoy cabbage, snake beans, bullhorn pepper, coriander, mint, chilli jam dressing

Steamed jasmine rice

Chocolate tart, persimmon, ginger, burnt honey ice cream 

ADD ONS

+ Filled eggnet, pork, prawn, caramelised coconut, bean shoots, peanuts $36 (I)

+ Crisp whole fish, tamarind, roasted rice, lime MP (M)

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

Pacific oyster, smoked chilli, spring onion oil, fried shallots // 7 each (A)

Betel leaf, scallop, red chilli nahm jim, peanuts, finger lime // 12 (I)

Betel leaf, pomelo, green papaya, peanuts, coconut // 9 each

Ma Hor: Caramelised tofu, peanuts, pineapple // 3 for 12

Chive cake fries, black vinegar, scud chilli // 3 for 12

Crispy whitebait, toasted cashews, fragrant herbs // 16 (A)

Beef brisket skewer, soy caramel, lemongrass crumb, chilli relish // 12 each

Yum Kao Tod: crispy rice, pork mince, ginger, mint, coriander, chilli, peanuts // 35

Filled eggnet, pork, prawn, caramelised coconut, bean shoots, peanuts // 37 (I)

Stir fried Port Phillip Bay mussels, chilli jam, Thai basil // 39 (A)

Crisp whole fish, tamarind, roasted rice, lime // MP (M)

Salt & pepper silken tofu, crispy garlic crumb, sweet soy // 25

Green curry, parsnip, yellow squash, heirloom Dutch carrots, basil oil // 44

Pad prik khing: Stir fried blue eye, caramelised chili, sugar snap peas, crispy betel leaves // 58 (M)

Gai Golae: Southern style grilled coconut chicken, crispy shallots, cucumber pickle // half 47/ whole 80

Caramelised pork hock, five spice, chilli vinegar // 45

Yellow curry, slow cooked lamb, sweet potato, caramelised onions, pickled papaya // 52

Som Tum: Green papaya, snake beans, cherry tomatoes, toasted shrimp floss // 21

Savoy cabbage, snake beans, bullhorn pepper, cashews, coriander, mint, chilli jam dressing // 21

Stir fried Asian greens, mushrooms, chilli & ginger // 21

Steamed jasmine rice // sml 6 / lge 12

Banana cake, miso & rum caramel, mascarpone, caramel popcorn, Mekhong // 22

Pineapple tapioca, mango mousse, green apple sorbet, coconut crumb, palm sugar meringue // 19

Baked mung bean custard, yoghurt cremeux, poached quince // 22

Scoops - Vietnamese coffee ice cream, hibiscus & raspberry sorbet, palm sugar ice cream, coconut sorbet // 8 each

Sample Plate: chefs selection of 5 desserts // 38

We can accommodate most intolerances. 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 & prices are subject to change at any time without notice due to seasonality and availability Country of Origin - Seafood menu items are identified as Australian (A), imported (I), mixed origin (M).