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 first started as a 2020 lockdown pivot. We’re excited to share this new updated version as its first time being DINE-IN

FAMILY & REGIONAL CUISINE
In 2017, chef Ben Devlin married into a Vietnamese family (the Trinhs), and this pop-up residency 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.

Theses flavours also reflect our Northern River’s climate and produce. It’s an opportunity to show diverse local growers like Concisous Ground, Boon Luck Farm who already farm unique South-Asian ingredients.

SAMPLE MENU

PREVIEW menu - SUBJECT TO SEASONAL CHANGE

SNACKS

Natural oysters with mandarin and green pepper dressing 7ea

Rice cracker with fresh herb & peanut sate dipping sauce    12

Pickled vegetables   8

Banh mi choux bun with duck pate, duck sausage, pickles   12ea
*BANH MI is traditional a savoury baguette, our mini version in paris brest (round) shape

SMALL PLATES

Banh hoi wraps with dipping sauce and herbs.  *BANH HOI are thin rice vermicelli noodle mats to make your own wraps.
Served with:  

·       Fresh tuna      26

·       Smoked mushroom (V)    24

Grilled snapper fish cakes on lemongrass skewer with herb and tamarind glaze (3pc)   24

Grilled duck sausage with betel leaves and green garlic dressing (3pc)  26

Pipis with shallot oil, ginger and peanuts   26

NOODLE

All served with fresh garnish on side - bean sprouts, herbs, chilli

Beef pho noodles with braised and fresh beef, 12 hour cooked broth and rice noodles.  Hoisin sauce on side  32
*PHO is meaty and umani, derived from hours of simmering marrow and bones. It has a sweet-warm aroma from sweet onions, dry-roasted star anise, cloves, coriander seeds, fennel, and cardamom

Bún riêu seafood noodles with spanner crab and tomato broth with rice noodles 35
*BUN RIEU is tangy and bright from tomatoes, briny and umami from crab and seafood and fermented shrimp paste adds a bold, complex background kick.

+ Kid’s version noodle (select either broth)     17 

GRILLED MAIN

All shared mains served with pickles, sauce, herbs, lettuce and rice 

Snapper fillet with makrut lime brown butter                        45

Slow cooked duck leg with green pepper and ginger          48

Eggplant with shallot oil and galangal (V)                                   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.


ALLERGY NOTES:

  • Gluten Free. All items GF except Banh Mi 

  • Vego options are vegan too

MENU FAQS

SERVICE

  • A la carte menu

  • Most dishes can be shared.

  • Noodles are not designed to share

SITTING TIMES

  • 2 hour sitting time

DIETARIES

  • Gluten free, dairy free, vegetarian, vegan options available

  • Gluten Free. All items GF except Banh Mi 

  • Vego options are vegan too

  • Seafood Allergy: All non-vego items (and broths) may contain trace elements of fish sauce 

  • Onion/FODMAP Intolerance: Most savoury items (and broths) contain it

  • Due to the nature of pop-ups, not all dietary adjustments may be possible. Please let us know in your booking notes to discuss options

  • Please dine on Pipit menus (Thur, Fri, Sat) if you require more customised dietary options

KIDS

  • Kids are always welcome but we do not have a specific kids menu.

  • Snacks and sharing with parents suits most kids

SEATING

  • Seats are allocated best available (tables and counters). Please let us know if a seating preference.

MENU GLOSSARY

  • Some extra notes on Vietnamese food terms below

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