LUNCH & DINNER MENU
SMALL SHARING PLATES
Cha Gio (Traditional Pork Spring Rolls) (4)
The Vietnamese classic, perfected with Australian pork in golden egg-wrappers, deep-fried and served with cup lettuce, fresh Asian herbs and nuoc cham dipping sauce. Enjoyed all over Vietnam, every day.
Cha Gio Hai San (Pork & Moreton Bay Bug Spring Rolls) (4) (GF)
Wrapped in a specialty Flaky Rice Paper from Central Vietnam, and filled with Australian Pork & delicate Moreton Bay Bug, these favourites from the Province of Ha Tinh are deep fried and served with cup lettuce, fresh Asian herbs and nuoc cham dipping sauce
Cha Gio Chay (Vegetarian Spring Rolls) (4) (V)
Wrapped in classic egg-pastry and filled with fresh vegetables, glass-noodles and Wood-Ear mushrooms, these deliciously traditional deep-fried spring-rolls are a main-stay of Vietnamese cuisine, enjoyed by Vegetarians and non-Vegetarians alike on Buddhist and culturally important occasions. They are served with cup lettuce and fresh Asian herbs
Cuon Nem Nuong (Rice-Paper Rolls) (2) (GF)
Home-made Vietnamese chargrilled pork & lemon-grass sausage, fresh Asian herbs and pickled vegetables fill these deliciously light and refreshing rice-paper rolls. Served cold with a traditional dipping sauce, these fresh spring rolls are healthy, delicious and have become synonymous with Vietnamese cuisine.
The Stone Bowl Pot-Sticker Dumplings (4)
While not strictly-Vietnamese, these plump, sumptuous dumplings are adopted fan-favourites nonetheless, filled with chopped Australian Pork, cabbage, ginger, spinach and mushroom, and served with a tangy-sweet black vinegar dipping sauce.
Ha Long Bay Squid Cake (4)
Famous all over Vietnam, these fancy favorite Ha Long Bay delights are golden on the outside, with a bouncy, velvet texture on the inside, made fresh with sweet Mooloolaba squid and a touch of dill.
Thit Xien Nuong (Vietnamese BBQ Pork Skewer)
Marinated in a classic Vietnamese sweet & savoury sauce and BBQ d’ on the char-grill, these pork skewers are a staple of the Vietnamese street food line-up, and are served & enjoyed with cup lettuce, fresh Asian herbs and a tangy peanut dipping sauce.
Dau Hu Chien Sa (Lemongrass Tofu) (V, GF)
Deep-Fried home-made tofu cubes, tossed with lemongrass and garlic. Fabulous at any time of the day, and a staple all over Asia, the original and delicious vegetarian and gluten-free classic.
Dau Hu Dac Biet (Gourmet Tofu) (V, GF)
Deep-Fried home-made gourmet tofu cubes, infused with Wood-Ear Mushrooms, glass noodle and Vietnamese herbs. Tofu on another level.
Com Trang (Steamed Rice) (V, GF)
Fluffy Jasmine rice.
MEDIUM SHARE PLATES
Bo La Lot (Beef in Betel Leaf) (6) (GF)
Classic Vietnamese street-food. Finely minced Australian Beef, marinated with Vietnamese aromatics and wrapped in Bettel leaf, char-grilled and served with roasted peanuts, prawn crackers, fresh Asian herbs and nuoc cham dipping sauce.
Banh Xeo (Traditional Vietnamese Crepe)
Traditional Vietnamese rice-flour crepe, flash-fried and flipped with sliced pork, mushroom and crunchy bean-sprouts, served with fresh herbs & nuoc mam dipping sauce. An authentic ‘must-try’.
Banh Xeo Hai San (Vietnamese Seafood Crepe)
Traditional Vietnamese rice-flour crepe, flash-fried and flipped with fresh Mooloolaba squid, Mooloolaba prawns, mushroom and crunchy bean-sprouts, served with fresh herbs & nuoc mam dipping sauce.
Banh Xeo Rau Cu (Vietnamese Vegetarian Crepe) (V, GF)
Traditional Vietnamese rice-flour crepe, flash-fried and flipped with mushroom, crunchy bean-sprouts, sliced brown onion and mung-beans, served with fresh Vietnamese herbs & gluten-free soy sauce.
Bo Kho (Vietnamese Stewed Beef in Clay Pot)
With its origins in colonial French cuisine, cooked low and slow with flavourful cuts of Australian Beef, carrot and onion, this classic Vietnamese Aromatic Beef Stew is served in a clay-pot with fresh Asian herbs and a toasted ‘Banh Mi’ baguette.
Banh Hoi Heo Quay (Crackling Pork with Nesting Noodle) (GF)
A chef’s cut piece of Australian pork-belly, marinated in Asian spices and roasted to decadent perfection, served with cold ‘Nesting’ Noodles, homemade Vietnamese pickle, fresh Asian herbs and nuoc mam dipping sauce.
Ca Kho To (Seasonal Ocean Fish in Clay Pot) (GF)
Fresh ocean fish, delicately balanced with garlic and shallot, sauteed and caramelized in coconut milk, braised in the clay pot and served with Jasmine rice. *** Please ask our wait-staff for today's fresh fish ***
VIETNAMESE SALADS & GREENS
Rau Muong Xao Toi (Vietnamese Water-Spinach) (V, GF)
Sometimes called ‘Morning Glory’ and flash-fried with garlic, this is the classic Vietnamese stir-fried vegetable dish. A daily addition to the home-cooking scene.
Goi Vit (Ginger Duck Salad) (GF)
A ‘don’t-miss’, this classic Vietnamese salad combines tender pulled duck, cabbage, onion & Vietnamese herbs, sprinkled with fried shallots, prawn-crackers and a ginger nuoc mam dressing.
Goi Xoai Du Du (Moololaba Prawn Papaya Mango Salad)(GF)
Possibly the perfect salad, this refreshing Vietnamese favourite is texturally superb, combining crisp green papaya with tangy young mango and Mooloolaba prawns, finished with Asian herbs, roasted & crushed peanuts. Served with crunchy prawn crackers and a Vietnamese sweet & sour dressing. Fresh, crisp and delicious, not to mention nutritious.
Bun Thit Nuong (Cold Noodle Salad)
A cold and refreshing Noodle Salad, with vermicelli noodles, fresh herbs, cucumber, Vietnamese pickled vegetables, pork spring rolls, barbecued pork skewers, served with roasted crushed peanuts, fried shallots and a nuoc mam dressing.
Vegetarian Bun Thit Nuong (V)
A cold and refreshing Vegetarian Noodle Salad, with vermicelli noodles, fresh herbs, cucumber, Vietnamese pickled vegetables, vegetarian spring-rolls, deep-fried tofu, served with roasted crushed peanuts, fried shallots and a soy sauce dressing.
THE STONE BOWL SIGNATURE PHO
The Stone Bowl Pho, Beef Oyster Blade
With Ox-Tail, spiced beef meat-balls, and beef brisket, served with fresh rice noodles, Vietnamese herbs and a fresh-fried dipping-stick, and 100gms of premium sliced Australian Oyster Blade steak.
The Stone Bowl Pho, Wagyu (M8+)
With Ox Tail, spiced beef meat-balls, and beef brisket, served with fresh rice noodles, Vietnamese herbs and a fresh-fried dipping-stick, and 100gms of premium sliced Australian Wagyu (M8+) Steak.
The Stone Bowl Pho, Beef Fillet
With Ox-Tail, spiced beef meat-balls, and beef brisket, served with fresh rice noodles, Vietnamese herbs and a fresh-fried dipping-stick, and 100gms of premium sliced Australian Beef Fillet.
STREET PHO
Authentic Street Pho Ga (Chicken)
Authentic Vietnamese Chicken Pho broth, served with Australian free-range chicken, fresh rice noodles and Vietnamese herbs.
Authentic Street Pho Bo (Beef)
Authentic Vietnamese Beef Pho broth, served with Australian beef brisket, fresh rice noodles, Vietnamese herbs and 80gm sliced Australian beef.
kids menu
Children’s Pho
Your choice of either authentic beef or chicken pho, served in a kid-size bowl, with fresh rice noodles and Vietnamese herbs. Healthy & Happy.
SWEET & COOL
Rau Cau Son Thuy
‘Mountain & River’ Vietnamese Marble Agar Jelly, a delicate combination of coconut milk, coconut water and pandan leaf.
Tau Hu Nuoc Duong
Chilled Bean Curd served in Jasmine Sugar Syrup.
Coco-Café Crème Caramel
Chilled caramel flan topped with Vietnamese espresso and coconut milk.