Welcome

Firstly I have to say I was hesitant about going to this restaurant after reading the only review and seeing how disappointed 'angry123' was. I am one of them people that like to experience things for myself and thought I would give it a crack despite the negative review. When I walked in the staff were all very friendly and welcoming. I had made a booking and was given a selection of tables to choose from. The place looked very nice and is in an old heritage style building at The Entrance which makes it stand out amongst the rest of the shops. It has an old style look about it. The menu is written in english accompanied by the vietnamese name of the dish. There is a wide variety which includes seafood. If there are four or more people there is also a selection of banquets to choose from. There were three of us in total so we ordered an entree each and a main each to share, with a couple of rice side dishes. When the food came out we were not disappointed, It came out in a timely manner and the flavours were unbelievable. Throughout the night the staff were always very friendly, knew the menu and always willing and able to explain anything asked of them. There are some dishes that do require explaining like the beef camp fire. A meal you cook yourself at the table. The beautiful waitress explained it comes out presented in a bowl with a dish below it with a flame. you sit there and watch it cook in the bowl before your eyes then wrap it in your own rice paper with salad and vegetables. Turns out very nice. There is no bar at the restaurant however there is a bottleshop a short walk away and your welcome to bring your own for a reasonable corkage fee of $3. Overall a wonderful dining experience. I am looking forward to dining there again and trying some other dishes on their menu. Very glad I went and checked it out for myself. And, thought I should mention the salt and pepper squid was the most tender and nicest I have ever eaten, so if your a fan of that dish do yourself a favor and go and give it a try.

Scott,