“At Vietnam House we’re passionate about sharing the diversity of Vietnamese cuisine, showing that Vietnamese food can be served fine dining style, and our refined dishes match perfectly with great wine. We’re all about elevating Vietnamese cuisine by using modern cooking techniques and the best produce available.”

Handmade netted spring rolls filled with lobster, glass noodle, wood-ear mushroom, perilla, mint, and nuoc cham; live giant river prawns, wok tossed with fragrant sweet basil and XO chilli jam; and Australian beef cheek slow-braised in coconut water with Phu Quoc pepper and purple butterfly flower fried rice.

Australian-Vietnamese chef Luke Nguyen fell in love with the splendid building from 1910 that is Vietnam House’s home on his first trip to Vietnam in 2000. Ever since he’s dreamt of preserving it and putting his first Vietnam restaurant there. His dream came true. After eight months remodelling the heritage gem, Nguyen opened the opulent Vietnam House in 2017. The food is refined Vietnamese, elevated by creative twists and premium-quality produce. While most ingredients are local, from the free-range chickens and chemical-free vegetables, herbs, and edible flowers from Dalat to seafood from Viet Trang and Ha Long, Nguyen imports quality produce unmatched locally, such as French pigeons and Australian beef.