Sample menuWritten to the vessel
Vietnamese menu — for a private table
By Chef Jose Collado · Written for private charter service
By Chef Jose Collado · Written for private charter service
Delicate rice paper rolls filled with Mekong Delta black tiger shrimp, vermicelli noodles, lettuce, and fragrant Thai basil. Served with a rich, roasted peanut dipping sauce for the perfect balance of freshness and flavor.
Also known as Nem rán in Northern Vietnam, these crispy rolls are filled with a savory blend of ground Jidori chicken, a prized Japanese breed renowned for its juicy, rich flavor, earthy shiitake mushrooms, and delicate vermicelli noodles. Served alongside fresh lettuce and aromatic herbs for wrapping, they come with a tangy dipping sauce that perfectly complements each bite.
This refreshing salad features shredded Poulet de Bresse chicken — renowned for its tender, flavorful meat — combined with crisp Napa cabbage, vibrant carrots, and aromatic herbs like Vietnamese coriander (rau răm), mint, and cilantro. Tossed in a light, tangy dressing of fish sauce, lime juice, and a hint of chili, it offers a harmonious balance of textures and flavors. A popular starter in Central Vietnam, this dish is both light and satisfying.
A traditional Vietnamese dish featuring thick rice noodles topped with shredded vegetables and crispy shallots and a rich coconut cream sauce.
This comforting dish features tender, bone-in pieces of Poulet de Bresse chicken, a heritage breed renowned for its exceptional flavor and tenderness, sourced from the Bresse region of France. The chicken is braised with generous amounts of fresh, julienned ginger, aromatic shallots, and garlic in a sweet and savory glaze made from premium Phu Quoc fish sauce, known for its rich umami profile. The result is succulent chicken enveloped in a flavorful, slightly sticky sauce.
Phở is a quintessential Vietnamese dish featuring flat rice noodles immersed in a fragrant broth, accompanied by thinly sliced, medium-rare beef. In this rendition, we use premium Wagyu beef sourced from the Lam Dong Highlands of Vietnam, where the cattle are raised under optimal conditions to produce richly marbled and tender meat. The soup is garnished with fresh herbs, crisp bean sprouts, and a wedge of lime.
This vegetarian-friendly dish features crispy cubes of Hodo Organic Extra Firm Tofu, renowned for its dense, meat-like texture and exceptional ability to absorb flavors. The tofu is fried to a golden crisp and then simmered in a savory tomato-based sauce made from ripe, locally sourced heirloom tomatoes, aromatic shallots, and a touch of soy sauce for depth.
This classic Vietnamese dish features succulent Giant Tiger Prawns (Penaeus monodon), renowned for their robust size and sweet flavor, sourced from the mangrove-integrated shrimp farms of Ca Mau, Vietnam. These farms are celebrated for their sustainable practices, harmoniously blending aquaculture with mangrove conservation. The prawns are simmered in a rich, caramelized glaze made from premium Phu Quoc fish sauce, known for its umami profile, and a touch of coconut water, adding subtle sweetness.
This vibrant Vietnamese accompaniment features julienned 'Danvers 126' heirloom carrots, celebrated for their robust flavor and crisp texture, paired with 'Minowase Daikon' radish, a traditional Japanese variety known for its mild taste and crunchy bite. The vegetables are pickled in a balanced sweet and sour brine, resulting in a crunchy and savory garnish that adds a refreshing contrast to savory dishes.
Savor the smoky flavor of grilled Japanese aubergine, sourced from Evesham Vale Growers in Worcestershire. Topped with aromatic scallion oil made from fresh spring onions grown at Sandfields Farms in Warwickshire, this dish offers a delightful blend of textures and tastes.
Enjoy the harmonious blend of black beans from Huron County farms in Michigan, USA, and glutinous rice cultivated in the fertile fields of the Mekong Delta, Vietnam. This traditional dish offers a satisfying combination of flavors and textures.
Indulge in this comforting dessert featuring ripe 'Pisang Awak' bananas from Chợ Kế district, Trà Vinh province, Vietnam, gently cooked in a sweet coconut milk base enriched with small tapioca pearls. The tender bananas harmonize with the creamy coconut and chewy tapioca, offering a delightful blend of flavors and textures.
Experience the vibrant layers of this classic Vietnamese dessert: sweet adzuki red beans from Hokkaido, Japan, creamy yellow mung beans sourced from Mekong Delta, Vietnam, and refreshing pandan jelly infused with pandan leaves from Bến Tre province, Vietnam. Topped with rich coconut cream and crushed ice, this treat offers a delightful blend of flavors and textures.
Chef Jose Collado
Senior Sous Chef