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| Nutrient | Per serving1 plate (approx. 450 g) | Per portion450 g |
|---|---|---|
| Sugar | 12 g | 12 g |
| Energy | ~2150 kJ | ~2150 kJ |
| Sodium | 1220 mg | 1220 mg |
| Protein | 29 g | 29 g |
| Fat, total | 15 g | 15 g |
| Carbohydrate | 63 g | 63 g |
| Saturated fat | 6.2 g | 6.2 g |
Crispy Vietnamese sizzling pancake stuffed with squid, prawn, mushroom and crunchy bean sprouts. Served with fresh herbs and salty-sweet dipping sauce.
Rice flour and coconut milk crepe infused with turmeric, tender squid slices, whole prawns, sliced mushrooms, crunchy bean sprouts, fresh lettuce, fresh mint, pickled carrot, house dipping sauce.
In the coastal regions of Central and Southern Vietnam, bánh xèo is traditionally celebrated for its abundance of fresh, locally caught seafood. The signature high-heat frying method seals the juices of the squid and prawns directly inside the golden rice flour batter, creating a harmonious contrast with the mountain of crisp greens served alongside it.
Contains shellfish (prawns) and molluscs (squid). Dipping sauce may contain soy and fish sauce. The crepe batter itself is naturally gluten-free (made with rice flour), but it is prepared in a kitchen that also handles wheat, peanuts, egg, sesame, and dairy.
Best enjoyed fresh and piping hot at the restaurant to preserve the light, crispy texture of the crepe. For takeaway, store the fresh salad greens, dipping sauce, and crepe components separately in airtight containers in the refrigerator for up to 24 hours.
If refrigerated, keep the dipping sauce, fresh lettuce, and mint chilled while reheating the seafood pancake.
To restore the signature crispness, place the pancake in a dry, non-stick frying pan over medium heat or in an oven at 180 degrees Celsius for 4 to 6 minutes (avoid microwaving to prevent the crepe and seafood from turning rubbery).
Cut the warm crepe into portions. Wrap pieces of the crispy pancake and its seafood filling inside fresh lettuce leaves with herbs, then dip generously into the accompanying house dipping sauce.
Hot food availability is subject to delivery location and logistics. Where available, please select a delivery window within 30 minutes of your event commencing to ensure the best experience. All food is heated immediately prior to dispatch and will be delivered warm. For optimal quality and food safety, we recommend that all items are consumed within 1 hour of delivery. If you have any questions about timing or suitability for your event, please feel free to get in touch — we're happy to help!
Boxes cannot be split or combined.
Packaging displayed in the photo may vary but the same great food will be supplied.
Back to Full Menu
| Nutrient | Per serving1 plate (approx. 450 g) | Per portion450 g |
|---|---|---|
| Sugar | 12 g | 12 g |
| Energy | ~2150 kJ | ~2150 kJ |
| Sodium | 1220 mg | 1220 mg |
| Protein | 29 g | 29 g |
| Fat, total | 15 g | 15 g |
| Carbohydrate | 63 g | 63 g |
| Saturated fat | 6.2 g | 6.2 g |
Crispy Vietnamese sizzling pancake stuffed with squid, prawn, mushroom and crunchy bean sprouts. Served with fresh herbs and salty-sweet dipping sauce.
Rice flour and coconut milk crepe infused with turmeric, tender squid slices, whole prawns, sliced mushrooms, crunchy bean sprouts, fresh lettuce, fresh mint, pickled carrot, house dipping sauce.
In the coastal regions of Central and Southern Vietnam, bánh xèo is traditionally celebrated for its abundance of fresh, locally caught seafood. The signature high-heat frying method seals the juices of the squid and prawns directly inside the golden rice flour batter, creating a harmonious contrast with the mountain of crisp greens served alongside it.
Contains shellfish (prawns) and molluscs (squid). Dipping sauce may contain soy and fish sauce. The crepe batter itself is naturally gluten-free (made with rice flour), but it is prepared in a kitchen that also handles wheat, peanuts, egg, sesame, and dairy.
Best enjoyed fresh and piping hot at the restaurant to preserve the light, crispy texture of the crepe. For takeaway, store the fresh salad greens, dipping sauce, and crepe components separately in airtight containers in the refrigerator for up to 24 hours.
If refrigerated, keep the dipping sauce, fresh lettuce, and mint chilled while reheating the seafood pancake.
To restore the signature crispness, place the pancake in a dry, non-stick frying pan over medium heat or in an oven at 180 degrees Celsius for 4 to 6 minutes (avoid microwaving to prevent the crepe and seafood from turning rubbery).
Cut the warm crepe into portions. Wrap pieces of the crispy pancake and its seafood filling inside fresh lettuce leaves with herbs, then dip generously into the accompanying house dipping sauce.
Hot food availability is subject to delivery location and logistics. Where available, please select a delivery window within 30 minutes of your event commencing to ensure the best experience. All food is heated immediately prior to dispatch and will be delivered warm. For optimal quality and food safety, we recommend that all items are consumed within 1 hour of delivery. If you have any questions about timing or suitability for your event, please feel free to get in touch — we're happy to help!
Boxes cannot be split or combined.
Packaging displayed in the photo may vary but the same great food will be supplied.
