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Vietnamese cuisine blended with a touch of Australiana flare is alive and kicking at Banana Palm. Fresh produce is rolled, wok-tossed, marinated, deep-fried, flame-grilled, slow-cooked and always beautifully presented in original and vivacious ways.
Chef and co-owner, Hai Pham infuses thoughtful taste and style into every detail reminiscent of Vietnam's colourful history. On arrival, amid the chitter-chatter you get the sense that you are not only visiting another culture, you are visiting another time. Dimly lit, dark wood tables and chairs contrast nicely with the olive green and cream colour scheme, while earthy imported artefacts and banana leaf motifs subtly adorn the large room. Arched windows offer glimpses of Coogee Beach and crisp white tablecloths add sophistication. The atmosphere is up-beat and service is caring and efficient.
The menu is dedicated to classic cooking techniques and tradition.
The deep fried banh xeo (a traditional Vietnamese savoury pancake with pork, prawns, mung beans, bean sprouts and onion) is an impressive and colourful dish. The atmosphere is up-beat and service is caring and efficient. Try the traditional Vietnamese sour soup with barramundi and Vietnamese herbs. Or for depth of flavour follow with a main of warm roasted duck breast salad with Vietnamese mint, coriander, eryngo and red onion, or the lamb shank curry with sweet potato, eggplant and zucchini. If you are a party of four or more, the banquet menu is great value.