PROFILED BY DE GROOTS MEDIA
There’s lots of Vietnamese restaurants in Sydney. Mostly they’re hole-in-the-wall joints found in out-of-the-way places, and until now I thought they were the only way you could dine on authentic Vietnamese cuisine. BananaPalm at Coogee Beach, however, offers a sophisticated alternative in Vietnamese dining. Owner and chef Hai Pham has created a classy dining room decked out in a style reminiscent of the colonial era in Vietnam’s colourful history. The dark wood tables and chairs contrast nicely with the olive green and cream colour scheme, while banana leaf motifs decorate the room and arched windows overlook the street.
If the decor isn’t enough to remind you of Vietnam, then the menu certainly will. To start, try the traditional Vietnamese sour soup with barramundi and Vietnamese herbs, or perhaps the banh xeo (a traditional Vietnamese savoury pancake with pork, prawns, mung beans, bean sprouts and onion). 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 at $40 per person.
Shelley Hepworth, December 2006
LOCATION
Close to Coogee Beach, 15 minutes drive from the CBD.
DETAILS
A fabulous new addition to Asian dining in Sydney's East, BananaPalm brings a refreshing taste of Vietnamese cuisine to the shores of Coogee Beach. BananaPalm offers outstanding modern Vietnamese dishes with an alluring atmosphere reminiscent of an upmarket colonial hotel in old Saigon. The spacious interior with its arched windows and art deco furnishings exudes a simple, elegant charm, while the moody lighting blends warmly with the sultry tones of 30's jazz crooners from the restaurants sound system, creating the perfect mood for sampling delights from the well-crafted menu.
FOOD AND BEVERAGE
Owner/chef Hai Pham is a master in blending distinctive, aromatic spices to the freshest seasonal produce, and it shows in all his dishes. It's hard to decide on what to order here, but recommended is the warm duck salad with Vietnamese mint, peanut and eschalot or the roast fillet of barramundi wrapped in banana leaves. For starters, try the mouthwatering 'Banh xeo' Vietnamese pancake with shrimps, pork and bean sprouts. For a minimum of four diners, the banquet menu at $40 is the way to go.
The handsome cocktail bar at the entrance with its banana leaf motif and cosy armchairs provides a comfortable and intimate retreat for relaxing with a glass of wine after a satisfying meal.
Charming staff, good food and great value are all on the menu at BananaPalm.
Seats up to 80. Dinner 7 nights a week.
