Menu
MÓN ĂN SÁNG
BREAKFAST
Rice noodle with escargot in summer stock.
Rice noodle in traditional crab soup.
”Phở" with chicken and herbs.
Rice pancake with grilled pork belly, dipping sauce and herbs.
Freshly baked breads with Vietnamese beef stew.
MÓN TRONG VƯỜN
FROM THE GARDEN
Fresh salad with boiled morning glory, mung bean, fried tofu and sauce.
A fresh salad with Vietnamese sausage, shredded coconut, jicama, snow fungus, toasted sesame.
Banana blossom, shredded chicken breast, seasonal vegetables in sweet and sour sauce.
Beef jerky, green papaya, crunchy carrot with a bunch of Hanoi's herbs in sweet and sour sauce.
Lime-marinated roasted beef, radish sprouts, shredded cabbage, Vietnamese herbs.
Grilled Asian redtail catfish in Vietnamese seasoning, fresh vegetables, toasted sesame and wasabi.
Grilled fresh mushrooms in ground roasted rice powder.
Salad with "Vietnamese black olive", sweet and sour sauce.
Boiled seasonal vegetables, "kho quẹt" dipping sauce (pork, shrimps, pepper).
Soften rice paper, white prawn, green papaya, seasonal vegetables, Vietnamese herbs, dipping sauce.
Fresh rolls with boiled pork belly, shrimps and herbs.
Special wild greens of Lang Son, sauteed with garlic, served with silky scrambled egg.
Baked eggplant with special shallot sauce.
Stuffed baby pumpkin with fresh mushroom and seasonal vegetables, steamed.
Sauteed Phan Thiet scallops with broccoli and garlic.
Sauteed seasonal mustard greens with garlic and wild shiitake.
MÓN BÊN SÔNG
FROM THE RIVER
Tenderly braised loach with roe in clay pot.
Braised black carp with "chay" fruit and pork belly.
Braised flying fish roe in clay pot, with caramelized shallots and sauce from carp roe.
A special kind of “nem” (spring rolls) with cubed escargot.
Cubed escargot meat balls in betel leaves.
Braised escargot with green banana, tofu, pork belly and Vietnamese herbs.
Deep fried soft-shelled crab, rolled in rice paper with seasonal vegetables and Vietnamese herbs.
Deep-fried prawns with fragrant lemongrass and sliced garlic.
Spring rolls with shrimps and young rice from Vong village.
Braised Asian redtail catfish with green banana, tofu, pork belly and Vietnamese herbs.
Chargrilled Asian redtail catfish with marian plum, served with sweet potato.
Chargrilled sweet and sour black carp with Chef's special fruit sauce.
Marinated eel in chef's sauce, chargrilled. Served with pickled ambarella and spicy dipping salt.
MÓN TRÊN CẠN
FROM THE LAND
Tenderly steamed pork belly in clay pot with wampee fruit, served with black olive sticky rice.
Plum wood smoked pork belly from Moc Chau, chili dipping sauce.
Pork belly wrapped in banana leaves, grilled inside a bamboo tube.
LukLak's special “bún chả”.
Luk Lak's signature grilled pork with special herbs dipping.
Marinated boneless chicken with sugared Moc Chau "blushing" apricot, quickly deep fried.
Stuffed pigeon with sticky rice, mung bean, grilled with ve-spice seasoning.
Chef's grilled chicken with lime leaves, served with whole grain sticky rice from Tu Le.
Hanoi's traditional “nem” (spring rolls).
Egg omelette with baby oysters / shrimps.
Beef jerky, green papaya, crunchy carrot with a bunch of Hanoi's herbs.
Sticky rice with lotus seeds and grilled chicken in lotus leaves.
Grilled pork cheeks with apricot sauce. Served with bell fruit salad and deep fried young rice.
Grilled duck and pork meatballs with herbs, served with rice noodles.
Pan-seared boneless duck with garlic from Ly Son and thai basil. Pickled bamboo shoots.
Vietnamese seasoned steak with American top blade. Served with "Seng Cu" rice & corn, baby pumpkin.
Grilled ground beef and pork with herbs and lemongrass, dipped in LukLak's special sauce.
Grilled melt-in-your-mouth Australian beef tenderloin, wrapped in betel leaves.
MÓN LÊN MẸT
SIGNATURE PLATTERS
Festive pork platter with 6 dishes and a surprising delight.
Beluga sturgeon platter with marian plum sauce, using premium sturgeon from Caviar de Đuc Vietnam.
Chargrilled boneless duck with wampee fruit marinate.
3 types of homemade bloods sausage: boiled, deep fried and hay-grilled.
Intestine platter for two, with selected dishes by Madame Bình.
Sweet and sour escargot hotpot with crab roe, pork paste balls, escargot meatballs, beef shank.
MÓN TỪ GẠO
RICE
Fried rice with lotus seeds and vegetables, wrapped in lotus leaves.
Tu Le whole grain sticky rice/ black sticky rice.
Steamed rice with lemongrass.
Dien Bien sticky rice with cassava roots.
Sticky rice with "Vietnamese black olive".
MÓN CANH SÚP
SOUP
Traditional Vietnamese crab soup for summer, with wild vegetables.
Summer mustard greens and perch soup with ginger.
Sweet and sour Asian redtail catsh soup.
Sweet and sour pork ribs soup with "chay" fruit / marian plum.
Sweet and sour soup with yellow clam and "chay" fruit/ marian plum.
MÓN TRÁNG MIỆNG
DESSERT
Homemade frozen yogurt with mulberry sauce.
Sweet soup with pomelo peel & coconut milk.
Grilled banana in young rice, vanilla ice-cream.
Seasonal fruits (mango, watermelon, pineapple).
Pomelo.
RƯỢU VANG
WINELIST
SPARKLING / Blanc de Blancs
SPARKLING / Moscato d'Asti DOCG
SPARKLING / Prosecco Rose Brut
SPARKLING / Brut Champagne
WHITE WINE / Les Vignes de Bila-Haut
WHITE WINE / Pinot Grigio
WHITE WINE / Metal Label Sauvignon Blanc
WHITE WINE / Soave Classio
WHITE WINE / Chardonnay dei Sassi DOC
WHITE WINE / Attitude Sauvignon Blanc
WHITE WINE / Réserve Riesling
WHITE WINE / Gewurztraminer
WHITE WINE / Sauvignon Blanc
ROSÉ / Gris Blanc
RED WINE / Monastrell Tinto
RED WINE / Les Vignes de Bila-Haut
RED WINE / Belleruche
RED WINE / Barbera d'Asti DOCG
RED WINE / Dolcetto d'Alba DOC
RED WINE / Estate Chianti Classio
RED WINE / Torcicoda Primitivo
RED WINE / Lucente IGT
RED WINE / Fracastoro Riserva Amarone
RED WINE / Luce IGT
RED WINE / Réserve Saint-Émilion
RED WINE / Graves
RED WINE / Traditional Reserve Carmenère
RED WINE / Reserve Barossa Shiraz
RED WINE / Origine
MÓN ĂN SÁNG
BREAKFAST
Rice noodle with escargot in summer stock.
Traditional Hanoi "phở" (rice noodles) with beef.
”Phở" with chicken and herbs.
Rice pancake with grilled pork belly, dipping sauce and herbs.
Freshly baked breads with Vietnamese beef stew.
Fish soup noodle with deep dried tilapia fish fillet, special featherback fish nugget.
MÓN TRONG VƯỜN
FROM THE GARDEN
A fresh salad with Vietnamese sausage, shredded coconut, jicama, snow fungus, toasted sesame.
Beef jerky, green papaya, crunchy carrot with a bunch of Hanoi's herbs in sweet and sour sauce.
Summer salad with boiled morning glory, mung bean, fried tofu and sauce.
Grilled fresh mushrooms in ground roasted rice powder.
Shredded duck meat salad with bamboo shoots and herbs.
Banana blossom, shredded chicken breast, seasonal vegetables in sweet and sour sauce.
Soften rice paper, white prawn, green papaya, seasonal vegetables, Vietnamese herbs, dipping sauce.
"Spring" roll, "Summer" fresh roll, "Fall" shrimp fried with young rice, "Winter" roll with beef.
Seasonal fruits wrapped in mung bean pancake, deep fried, dipped in mint sauce.
Boiled seasonal vegetables, "kho quẹt" dipping sauce (pork, shrimps, pepper).
Grilled Asian redtail catfi in Vietnamese seasoning, fresh vegetables, toasted sesame and wasabi sau
Salad with marinated beef tendon, ambarella, guava, beef fruits, herbs, sweet and sour sauce.
Lime-marinated roasted beef, radish sprouts, shredded cabbage, Vietnamese herbs.
Stuffed baby pumpkin with fresh mushroom and seasonal vegetables, steamed.
Baked eggplant with special shallot sauce.
Special wild greens of Lang Son, sauteed with garlic, served with silky scrambled egg.
Sauteed bok choy with fragrant with garlic and wild shiitake mushrooms.
Sauteed Phan Thiet scallops with broccoli and garlic.
MÓN BÊN SÔNG
FROM THE RIVER
A special kind of “nem” (spring rolls) with cubed escargot.
Cubed escargot meat balls in betel leaves.
Braised escargot with green banana, tofu, pork belly and Vietnamese herbs.
A special kind of "nem" in wing-shape, with cubed white prawn and shiittake mushrooms.
Deep-fried prawns with fragrant lemongrass and sliced garlic.
Spring rolls with shrimps and young rice.
Grilled sturgeon with chili sauce, served with thyme-infused salad.
Braised Asian redtail catfish with green banana, tofu, pork belly and Vietnamese herbs.
Chargrilled Asian redtail catfish with marian plum, served with sweet potato.
Braised flying fish roe in clay pot, with caramelized shallots and sauce from carp roe.
Deep fried soft-shelled crab, rolled in rice paper with seasonal vegetables and Vietnamese herbs.
MÓN TRÊN CẠN
FROM THE LAND
Egg omelette with baby oysters / shrimps.
Hanoi's traditional “nem” (spring rolls).
Luk Lak's special “bún chả”.
Luk Lak's signature grilled pork with special herbs dipping.
Pork belly wrapped in banana leaves, grilled inside a bamboo tube.
Grilled pork cheek with Moc Chau apricot sauce. Served with bell fruit salad and fried young rice.
Grilled melt-in-your-mouth Australian beef tenderloin, wrapped in betel leaves, served with potato.
Stuffed pigeon with sticky rice, mung bean, grilled with five-spice seasoning.
Grilled ground beef and pork with herbs and lemongrass, dipped in Luk Lak's special sauce.
Chef's grilled chicken with lime leaves, served with whole grain sticky rice from Tu Le.
Pan-seared boneless duck with garlic from Ly Son and thai basil. Served with picked bamboo shoots.
Grilled duck meatballs with herbs, served with rice noodles.
Sticky rice with lotus seeds and grilled chicken in lotus leaves.
Beef jerky, green papaya, crunchy carrot with a bunch of Hanoi's herbs.
MÓN LÊN MẸT
SIGNATURE PLATTERS
Sweet and sour escargot hotpot with crab roe, pork paste balls, escargot meatballs, beef shark.
Special duck platter by Madame Bình.
Special escargot platter by Madame Bình: salad, spring rolls, meatballs, escargot noodles.
Chargrilled duck marinated with wampee fruit from Lang Son.
Beluga sturgeon platter with marian plum sauce, using premium sturgeon from Caviar de Đuc Vietnam.
MÓN TỪ GẠO
RICE
Congee with scallops / grouper fish, served with thinly sliced mustard green.
Whole grain sticky rice.
Dien Bien sticky rice with cassava roots.
Steamed rice with lemongrass.
Steamed rice with sweet corn or peas.
Fried rice with lotus seeds and vegetables, wrapped in lotus leaves.
MÓN CANH
SOUP
Sweet and sour pork ribs soup with "chay" fruit / marian plum.
Sweet and sour yellow clam soup with "chay" fruit / marian plum.
Traditional Vietnamese crab soup for summer, with wild vegetables.
Pork ribs and pumpkin soup.
Sweet and sour Asian redtail cafitsh soup.
MÓN TRÁNG MIỆNG
DESSERT
Sweet soup with pomelo peel.
Homemade yogurt and sweet black rice.
Seasonal fruits (mango, watermelon, pineapple).
RƯỢU VANG
WINELIST
SPARKLING / Brut Champagne
SPARKLING / Prosecco Rose Brut
SPARKLING / Brut Champagne
SPARKLING / Gris Blanc - ROSÉ
WHITE WINE / Les Vignes de Bila-Haut
WHITE WINE / Gato Negro White
WHITE WINE / Soave Classio
WHITE WINE / Attitude Sauvignon Blanc
WHITE WINE / Réserve Riesling
WHITE WINE / Sauvignon Blanc
RED WINE / Monastrell Tinto
RED WINE / Les Vignes de Bila-Haut
RED WINE / Barbera d'Asti DOCG
RED WINE / Dolcetto d'Alba DOC
RED WINE / Estate Chianti Classio
RED WINE / Lucente IGT
RED WINE / Belleruche
RED WINE / Réserve Saint-Émilion
RED WINE / Graves
RED WINE / Traditional Reserve Carmenère
RED WINE / Origine
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