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


Mr Trinh’s Vietnamese first started as a 2020 lockdown pivot, and returns to Pottsville in 2026/27 as a new dine-in version! In 2017, chef Ben Devlin married into a Vietnamese family (the Trinhs), and this menu shares both family faves, new takes and highlights the special South-Asian ingredients already growing locally from the likes of Conscious Ground and Boon Luck Farm.

Follow us on @mrtrinhs as we grow this idea into 2027

VIETNAMESE MENU

PREVIEW menu - SUBJECT TO WEEKLY CHANGE

SNACKS

Natural oysters with mandarin and green pepper dressing 7ea

Nimbin Valley Rice cracker with fresh herb & peanut sate dipping sauce    8

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

Vietnamese coffee crème caramel      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
Shared menu included our pick of 2 x snacks, 2 x smalls, 2 x grilled, 1 x dessert
We request the set menu is enjoyed by the whole table and for groups of 8+
Any additional a la carte dishes can be added to set menu


SIGNATURE COCKTAILS

Ca Phe Nga                                           26
winding road coffee liqueur / vanilla infused vodka / coffee / condensed milk cold foam       
Spykee Ice Tea                                      26
white possum lychee liqueur / lemon myrtle iced tea / jellies

MENU FAQS

SERVICE

  • A la carte menu with a set menu option

  • Most dishes can be shared.

SITTING TIMES

  • 2 hour sitting time

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

DIETARIES

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

  • All items are gluten free except Banh Mi 

  • All vegetarian options are vegan too

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

  • Onion/FODMAP Intolerance: Most broths and savoury items contain onion

  • Not all dietary adjustments may be possible. Please let us know in your booking notes to discuss options

  • Please dine on Pipit set menus if you require more customised dietary options

MENU GLOSSARY

  • Some extra notes on Vietnamese food terms below

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