Contemporary Vietnamese bar and restaurant.
Justin North of Concept Hospitality, restaurateur Tony Mowad and the Forty Licks team have created a menu showcasing traditional Vietnamese dishes rich in flavour and textures, and adding a modern flair of French cooking techniques.
The menu is designed to be shared with dishes including Canh chua hải sản (hot and sour seafood soup, ocean jacket cheeks, scallop and king prawn, tomato and tamarind dumplings) and Xúc xích Lào xôi chiên (Lao spicy pork sausage, 40’s fermented chilli and fried sticky rice).
Award winning Sydney-based bartender, Kurtis Bosley has created an eclectic cocktail list that play on the Forty Licks’ theme, and Vietnamese ingredients such as Sesamum made up of Bacardi Carta Blanca, pandan syrup, lime and cucumber. The wine list features a collection of some of Australia’s best biodynamic wines along with international favourites.
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