Oven baked, lemon butter and fish sauce
All sizzling plates served with egg, cherry tomato, charred spring onion and steamed rice. Add: mushroom pâté $5
Lemongrass, garlic, oyster sauce with chilli oil and beansprout.
Traditional sweet and sour marinade. An all time favourite.
Sizzling thin-sliced beef caramelized with garlic, soy and beansprout.
Special spice-rubbed and slowcooked for 8hrs, then grilled for perfect caramelisation.
East meets west with a five spice rosemary rub, and a hint of chilli.
Slowly confited with garlic, ginger n five-spice.
Juicy fillet steak crusted with cracked black pepper in aged soy sauce.
20 min cooking time. Succulent lobster tail gently poached in clarified butter. Lemon zest n fresh herbs.
Market vegetables, tofu, and lemongrass tossed with vegan oyster sauce.
Jumbo prawns in a fragrant five-spice blend, finished with a silky white wine and coconut cream sauce.
Each selection $19
Lemongrass-infused whiskey sour or highball. Lemongrass infused gin, Viet's mint syrup, lemon, soda. Pair with: spring rolls, wings
A fruity, floral Korean-inspired spritz with a sparkling lift. Blueberry Soju, strawberry syrup, mixed berry compote, champagne. Pair with: chicken dishes
A smoky, citrusy whiskey sour with tamarind. Bourbon, lime, tamarind syrup, mint. Pair with: grill beef, pork
A grapefruit forward cocktail bringing brightness and flavour. Grapefruit and spice infused tequila, agave syrup, Vivu's specialty chilli salt, soda. Pair with: anything spicy or rich and buttery
A green pandan coconut martini with a touch of floral sweetness. Refined, dreamy, and indulgent, but with poise. Pandan milk washed vodka, coconut milk, vanilla extract. Pair with: Vietnamese dessert