Mains
- Pavé de Porc 29
- Pork belly, slowly cooked until caramalised with baby greens
- Shaking Eye Fillet 35
- Beef tenderloin cubes wok tossed in butter and garlic
- Steak Chateaubriand (for 2)78 (500 g)
- Tenderloin grilled to your liking with Chef George's bernaisé sauce
- Vietnamese Campfire Beef 28
- Cooked in a wok at your table for you to roll with rice paper and fresh herbs
- Boeuf à la Bourguignonne 28
- Beef braised in red wine with onion, garlic, zucchini, mushroom and carrots
- 7 Beef Delights (need to pre-order 24 hrs before, min 2 pers) 59/pp
- The most famous dish in Southern Vietnam named "bo bay mon" - Beef done in seven ways
- French Lamb Cutlets 32
- Chargrilled with garlic and herbs, wok tossed courgettes and mushrooms
- Saigon Crispy Chicken 28
- Corn fed boneless crispy skin chicken served with tamarind sauce
- Five Spice Duck Confit 32
- Served with a french cherry glaze and crispy broccoli lily
- Dalat Lemongrass Chicken 28
- Chargrilled with Vietnamese spices
Seafood
- Garlic Scampi 42
- Flame grilled with butter and garlic
- Baby Barramundi 42
- Fish fillet lightly battered with oriental salad and zesty lemon ginger sauce
- Franco-Viet Lobster Tail 65
- With La Mint's signature parisienne butter garnished with pawpaw salad
- Grilled Salmon Perfection32
- Grilled to perfection with traditional caramelized sauce
- Scarlet Prawns 32
- King prawns simmered in white wine with leek, garlic and tomato base
- Chilli Salted Prawns 32
- A well-known favorite lightly battered prawns in chilli, salt and shallots
- Halong Bay Grilled Prawns 32
- Grilled with La Mint's spices and café de Paris served with oriental salad