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, and we’re excited to share this new updated dine-in version

In 2017, chef Ben Devlin married into a Vietnamese family (the Trinhs), and this menu shares both family faves and new takes.

Vietnamese cuisine is known for balanced, vibrant flavours with emphasis on fresh, aromatic, sub-tropical ingredients. This makes it perfect for our Northern River climate and produce, with diverse local growers like Conscious Ground, Boon Luck Farm already farming unique South-Asian ingredients.

As we expand this idea more into 2027, we’d love to hear your feedback to shape it further. Follow us on @mrtrinhs for the latest updates

SAMPLE MENU

PREVIEW menu - SUBJECT TO SEASONAL CHANGE

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

SMALL PLATES

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

·       Fresh tuna      27

·       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

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

Beef pho noodle soup with braised and fresh beef, 12 hour cooked broth and rice noodles.  Hoisin sauce on side  32
A sweet-warm aromatic broth from sweet onions, dry-roasted star anise, cloves, coriander seeds, fennel, and cardamom

+ Kid’s version noodle 17 

GRILLED MAIN

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

Snapper fillet with makrut lime brown butter                        47

Slow cooked duck leg with green pepper and ginger          49

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.

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

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

  • Kid sized noodles available but we do not have a specific kids menu.

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

BOOK NOW