POP UP: Mr Trinh’s Vietnamese (Sun/Mon in Oct/Nov)

A Vietnamese-inspired menu showcasing the best of local Northern Rivers produce, with signature noodles and fresh flavours from the wood-fire grill.

Mr Trinh’s Vietnamese started as a COVID takeaway pivot, and returns as a new dine-in format.
The menu  shares both family faves and new takes of Vietnamese cuisine known for balanced, complex flavors, vibrancy and an emphasis on fresh, aromatic, sub-tropical ingredients.

PREVIEW MENU

SNACKS

Natural oysters with mandarin and green pepper dressing 7ea

Nimbin Valley Rice cracker with fresh herb & peanut sate dipping sauce    11

Banh mi choux bun sando with duck pate, pork chả lụa cold cut, pickles                    14ea
*BANH MI is traditional a savoury baguette, our mini version in a play on that

Pickled octopus with lemongrass, chilli, honey and garlic      12

SMALL PLATES

Banh hoi wraps with dipping sauce and herbs (4pc). Thin rice vermicelli mats to wrap yourself served with:  

·       Fresh tuna      29

·       Smoked mushroom (V)    24

Grilled snapper fish cakes on lemongrass skewer with herb and tamarind glaze  22

Grilled duck sausage with betel leaves and green garlic dressing  24

Ballina Pipis with shallot oil, ginger and peanuts   32

NOODLE

Beef pho noodle soup with braised and fresh beef, 12 hour cooked broth and rice noodles. 
Served with hoisin sauce and fresh garnish on side (bean sprouts, herbs, chilli) on the side   32
A sweet-warm aromatic broth from sweet onions, dry-roasted star anise, cloves, coriander seeds, fennel, and cardamom

+ Kid’s Pho noodle 17 

Grilled fish noodle salad with fish, herbs, bean sprouts, cabbage and rice vermicelli noodle. 
Served with dressing on side.  A fresh dry noodle dish  (not soup)                                             32

GRILLED MAIN

All served with pickles, sauce, herbs, cabbage, rice on side  

Snapper fillet with tamarind, tomato and fish broth                 48

Slow cooked duck leg with green pepper and ginger             49

Eggplant with shallot oil and galangal                                      32

+ Add bowl of rice      5pp

DESSERT

Coffee crème caramel flan      16

Honeycomb cake madeleines with coconut cream (4pc)     14
*BANH BO (Honeycomb cake) featured a spongy, chewy interior that’s airy to resemble a honeycomb. Despite the name, it typically contains no honey, but has coconut, eggs, tapioca flour.

SET MENU
Try all the best signature flavours 85pp
*Applies to all groups of 8+