Garden salad
Mixed salad with fennel, orange, figs, pistachios and kumquat dressing.
THE OX · VIET CONTEMPORARY
Vietnamese roots, contemporary preparations, and a table of possibilities. Explore our à la carte dishes below, or browse the original menus for prices and set-menu selections.
01
Mixed salad with fennel, orange, figs, pistachios and kumquat dressing.
Mixed mushrooms, Vietnamese herbs and sesame.
Prawns, pomelo, coconut flesh and herbs with white basil and green chilli sauce.
Squid and taro with vegetables, herbs and peanut fish sauce.
Beef, mixed salad, roasted rice and fish-sauce dressing.
Prawns, pork, mushrooms, carrot and taro, with garlic-chilli fish sauce.
Pumpkin soup with leek.
Bread with butter, garlic and parsley.
Potatoes with parsley and aioli.
Japanese oyster with ikura.
Soft-shell crab with papaya, carrot, green apple and herbs.
Scallops with kumquat-butter sauce, ikura and Vietnamese basil oil.
Pumpkin, beetroot, zucchini and carrot, with seeds and capsicum-soy-ginger sauce.
02
Squid with fried shallots and tamarind sauce.
Foie gras with ginger, soy sauce, balsamic and mixed berries.
Salmon with chilli, lime zest, coriander and fish sauce.
Dumplings with apple snail, minced pork and ginger fish sauce.
White basil, crispy brown rice, egg and black truffle oil.
Scallops, egg and sa tế.
Flat noodles with prawns, pork, bok choy, carrot, mushrooms and fried shallots.
Spaghetti with Cà Mau crab meat, mushrooms and slow-cooked egg.
Crab, glass noodles, carrot and mushrooms with XO sauce, sesame oil and ginger.
03
Pork ribs with cabbage, carrot and herb salad, served with potatoes.
Pigeon with Vietnamese pickles and yellow ant salt.
Duck breast with lotus seed mash, lotus root and Vietnamese coriander sauce.
Salmon fillet, baby broccoli and teriyaki sauce.
Beef cheek with ginger, lemongrass and pumpkin purée.
Sea bass fillet with carrot, eggplant, pineapple and taro.
Chicken thigh with mắc khén, soy sauce, apple and mint salad.
Beef short ribs with pumpkin and corn risotto.
Lamb rack with herbs, fermented bean curd, fish sauce, palm sugar and rocket salad.
Toothfish with mushrooms, ginger and passion fruit sauce.
Wagyu beef steak with black truffle oil and beef sauce. Accompaniments differ between the à la carte and set menus.
04
Bean curd, coconut cream, lemongrass jelly, chia seeds and palm sugar.
A black sticky rice dessert with coconut cream.
Cream, egg and ginger.
Marou chocolate with mixed berries, raspberry sauce and raspberry ice cream.
Ask the team about the available flavours.
Choose from the à la carte menu or ask about the three set-menu options shown in the original menus. The team can explain the selections and help you plan a meal for your table.
Menus and availability can change. Please confirm current prices, set-menu selections, applicable taxes and service charges with the team. Tell us about allergies or dietary requests before ordering.
Open a menu page to read the original prices and details. À la carte and set menus may have different accompaniments; confirm your selection with the team.
Planning a business dinner, birthday or intimate celebration? Tell us your occasion and guest count so the team can discuss the menu and arrangements.
Plan your occasion