Phobidden Fruit

Citrusy pomelo fruit blended with basil and ice.

Minced buff rump seasoned with lemongrass, garlic and fresh herbs, served on lettuce with an Asian-inspired tartar sauce.

Tender chicken cubes marinated in ginger, galangal, lemongrass and mild spices, wrapped in fragrant pandan leaves and char-grilled over charcoal embers.

Stir-fried sugar snap peas, lotus stem, broccoli and morning glory. Simple, crunchy, delicious.

Crunchy lotus stem and snow peas stir-fried with soft slices of tofu, sliced onions, chillies and fermented black beans.

A spicy salad of young jackfruit, cherry tomatoes, sliced onions and roasted peanuts, sweetened with unprocessed jaggery and finished with fresh lime juice.

A salad of pomelo, lettuce, carrot, cucumber, shrimp and roasted peanuts in a light dressing of nuoc mam, honey and apple cider vinegar.

Steamed rice flour rolls stuffed with minced chicken and prawn, shitake mushrooms and wood ear fungus, served with chicken salami, salad greens and nuoc mam dipping sauce.

A spicy stir-fry of minced chicken, bird eye chillies and holy basil, served on steamed rice with fried eggs and Thai sauce nam prik pla.

Thinly sliced pork belly marinated in spices and gochugaru chilli flakes, grilled over charcoal and served with sticky rice, kimchi and a spiced honey dip.

House special rice soup.

Lemongrass flavoured clear soup with vegetables and bird chillies.

Spicy seafood soup with rice noodles.

A savoury broth with minced buff tenderloin and fresh coriander.

Crunchy strips of raw papaya with mint and basil in a spicy, sweet and tangy dressing.

Crunchy, nutritious banana stem, fresh coconut and cherry tomatoes with a generous hit of ginger and a dressing of apple cider vinegar and honey, garnished with roasted peanuts, flat leaf parsley and coriander.

Freshly picked pennywort leaves with crunchy slices of steamed lotus stem and an array of green herbs tossed in a light mayonnaise dressing.

Grilled chicken, shredded vegetables and bean sprouts tossed in a citrusy lemongrass dressing and garnished with fried shallots and roasted peanuts.

Grilled eggplant, lettuce, cucumber, basil and rice vermicelli with a smoky sesame-garlic dressing.

The healthful banana flower makes a delicious and crunchy combination with carrot, cabbage, mushrooms and grated coconut.

Shredded green mango, carrot, lettuce and onion tossed with a fermented ginger-garlic dressing and garnished with roasted peanuts and fried shallots.

A fresh salad of shredded fennel bulbs, butter lettuce, sliced apple, black olives and locally sourced Bavarian mustard in an olive oil, honey and mayo dressing with grilled meat or eggplant.

A simple, healthful and delicious stir-fry of greens from the streets of South East Asia.

Fresh vegetables & tofu wrapped in crunchy lettuce with a spicy soy sauce dip.

Crispy slivers of potato tossed with garlic, sliced onions and tangy fermented black beans.

Garden vegetables and herbs wrapped in rice paper with a house special sauce dip.

An assortment of seasonal vegetables wok-tossed with chilli, garlic, shitake mushrooms and Thai basil.

Sweet corn kernels stir-fried with butter, mushroom and basil.

Crunchy broccoli and soft tofu stir-fried with soy sauce, garlic and bird chilli.

Choice of meat marinated with spices & herbs, grilled and served in crispy lettuce leaves.

Choice of meat, seafood or cauliflower with bell peppers and chillies in a spicy black pepper sauce.

Steamed dumplings with a filling of vegetables and shitake mushrooms, served with a tomato-garlic sauce dip.

Deep-fried spring rolls with shitake mushrooms, onion and carrot.

Batter-fried chicken wings wok-tossed in a sauce made from celery and freshly ground herbs.

Strips of chicken in a lightly spiced chilly sauce.

Shredded chicken tossed with bell peppers and a mild turmeric sambal paste.

Stir-fried minced chicken and prawn in a ready-to-roll bed of iceberg lettuce, served with nuoc mam (fish sauce dip).

Choice of seafood batter-fried and tossed with a spicy-sour chilli paste, onion, bell peppers and loads of basil leaves.

Sea crab in a spicy-sweet tamarind sauce.

Sliced tenderloin batter-fried and tossed with red chillies, onion and garlic.

Slow roasted pork ribs tossed in a thick, glistening sweet sauce.

Crispy spring rolls filled with crab meat, cellophane noodles, shitake mushroom and black pepper, traditionally eaten by rolling in crunchy lettuce and dipping in nuoc mam sauce.

House special aromatic rice noodle soup made from a long brewed broth, served with a side of fresh herbs and sauce dips (sauce dip contains peanuts).

A Vietnamese noodle soup with prawn, egg and tofu in a tangy tomato broth.

A spicy-red noodle soup with pork hock, slivers of succulent pork leg and rice noodles in a pork bone broth infused with lemongrass and chilli flakes.

A spicy-red noodle soup with sliced tenderloin and rice noodles in a buffalo bone broth infused with lemongrass and chilli flakes.

A layered Vietnamese sandwich made in a crusty baguette with mushroom pate and mayonnaise, stuffed with pickled vegetables and herbs.

Seasoned ground buff rump wrapped in betel leaves, char-grilled and served with rice noodles, herbs, grilled pineapple and roasted peanuts, all brought together by a sweet and savoury dipping sauce.

Pork belly braised in soy sauce, cinnamon, star anise and bird's eye chillies, served with steamed rice and bok choy.

A smooth turmeric curry of button mushrooms with pea brinjals and kaffir lime leaves, finished with freshly pressed coconut milk and pungent mustard leaves, served on a bed of rice noodles.

Slices of fresh sea bass steamed with mushrooms, soy sauce and spring onions, garnished with sprigs of cilantro leaves.

A Hanoi cult favourite, char-grilled pork patties, pork belly, vermicelli rice noodles, pickled green papaya and fresh herbs, all brought together by a mild and fragrant nuoc cham sauce.

Grilled meat, tofu or seafood with rice noodles, shredded carrot, cucumber, herbs and roasted peanuts with a side of our tangy house dressing, a fresh burst of flavours in a bowl.

A creamy, mildly sweet peanut curry with fresh vegetables and subtle spices.

Our take on the Thai red curry.

Tender chicken with potato, yam and bell peppers in a yellow coconut curry spiced with Madras curry powder, the Viet way.

Cubes of chicken simmered in a rich cashew-based curry.

Marinated Basa (river fish) slow-cooked in a rustic old world style with a blend of subtle spices and green chillies.

Crab with bell peppers in a spicy-sweet green pepper gravy.

A rich, sweet and spicy caramel sauce based curry, a traditional Vietnamese delicacy.

Grilled chilli tofu and mushroom.

Charcoal grilled smoked vegetables.

Charcoal grilled curry chicken.

Charcoal grilled soy-glazed pork belly.

Charcoal grilled buffalo tenderloin.

Charcoal grilled lemongrass prawn sticks.

Charcoal grilled garlic squid.

Wok-tossed noodles with shredded Chinese cabbage, bok choy, cucumber and bean sprouts.

Pan-smoked noodles tossed with buttered shitake and button mushrooms.

Tofu and button mushrooms stewed in a classic soy and black pepper sauce with spicy bird chillis, served on a bed of soft rice noodles.

Shitake mushrooms, spring onion stalks and bok choy wok-tossed with rice noodles, ginger and smoked red pepper flakes.

Flat rice noodles with spinach, celery, mustard greens and mushrooms in a creamy sauce of sesame seeds, garnished with spring onions, black pepper and flat leaf parsley.

Chicken, spring onion and glass noodles braised with sweet and savoury soy sauce.

Tangy turmeric noodles, fried fish and sliced onions with a healthy dose of freshly cracked black pepper.

Fried rice with chopped fresh vegetables and the tang of carrot and daikon pickle.

A tamarind flavoured fried rice with pineapple, egg, cashew, raisins and a chicken drumstick.

Spicy red fried rice with prawn, bell peppers and egg.

A street favourite Vietnamese dessert-beverage with jellybeans, black-eyed peas and sago pearls in coconut milk, topped with crushed ice.

A layered dessert with sticky rice, mung bean paste, strawberry and green apple, topped with a creamy, sweet coconut sauce.

A layered, creamy peanut-based pudding topped with banana and caramel sauce.

Coconut panna cotta in a pandan leaf and butterfly pea flower reduction, a taste reminiscent of the tropics.

A Vietnamese take on the classic French creme brulee, infused with citrusy kaffir lime leaves and fresh lemongrass stalks, finished with a brittle top of caramelised sugar.

Freshly squeezed orange juice, lime, ginger and mint on ice.

Rich and dark, infused with spices, cocoa, Belgian dark chocolate and unrefined palm sugar, topped with swirls of whipped cream.

A refreshing drink of tender coconut and matcha-infused coconut milk with a hint of pennywort and basil, the subtle earthiness of palm sugar, a lot of ice and a stick of bruised lemongrass to stir it all with. All natural, all fresh, all phobidden fruit.

Our in-house strong brew sweetened with honey and unrefined country sugar.

Avocado smoothie (regular/vegan).

Mango smoothie.

Strawberry smoothie.

A strong brew with condensed milk, iced.

A strong brew with condensed milk, hot.

Lemongrass iced tea.

Jasmine iced tea.

Hot jasmine-flavoured green tea for two, served in a tea kettle.

A heady brew of rich cocoa, milk, Belgian dark chocolate, palm sugar and whipped cream on ice.

A refreshing drink of fresh ginger infusion and lime.

A spicy soda drink with salt, lime, green chilli and herbs.

Fresh lime soda, regular.

Fresh lime soda with basil.

Soft drink.

Soft drink.

Mineral water.

Ice apples, green apple, litchi, chia seeds and milk on ice.

Ice apples, tender coconut, pandan leaves, butterfly pea flower and chia seeds.

Ice apples, cucumber, pennywort leaves, lemongrass, screw pine flower and chia seeds.

Pineapple kombucha, litchi, lime and bird's eye chilli on ice.

Fresh ginger, lime and a healthy shot of kombucha with water on ice.

Juicy raspberries in a fruity, robust kombucha base. Refreshing, sweet, sour and balanced.

Fermented with indigenous cultivar of grapes grown in the outskirts of Bangalore. Black-tea kombucha infused with Bangalore Blue grapes for 7-10 days. High in polyphenols.

Rose, ice apple, lavender, honey, cardamom, vanilla, basil, vetiver.

Pineapple, avocado, papaya, jaggery, vanilla, cardamom, vetiver, sandalwood.

Figs, cinnamon, earl grey, honey, black jaggery, coffee, vetiver.

Sake, white wine, orange juice, kaffir lime leaf infusion, lime juice, orange zest.

Sake, white wine, pineapple juice, galangal, lemongrass infusion.

Sake, white wine, green apple, banana stem & cucumber juice, green mango, basil.

A popular Bangalore lager, simple, familiar.

Light and fun, with just the right amount of orange and coriander flavours to whisk you away from the dull heat.

A Dunkelweizen ale with hints of cocoa, caramel and coffee.

Intense, yellow and cloudy with low bitterness and lively carbonation, the Bavarian-style Weissbier has a distinctive aroma and flavours of bread and some clove to add a pleasant spiciness.

Belgian wheat beer.

American lager.

Sake, from Japan. Fresh green apple, banana, and milk candy blend with a subtle sweetness and crispness. Served in a carafe.

Soju, from Korea. Korea's national distilled beverage, a gentle spirit with mildly sweet coconut water, white flower and herbal flavours. Typically paired with seafood or pork.

Sparkling white, from Italy. Fresh and fruity, with a rose tone, crisp with well-integrated mousse, offering ripe green apple, candied lemon slice and peach flavors with a frothy mousse, balanced acidity and a pleasant sweetness.

Sparkling white, from Champagne, France. Fruity and toasted aromas lead to a creamy, rich texture and a lingering finish.

White, from South of France. Bright citrus and white peach with a balanced, mineral freshness.

White, from Southern Rhone, France. Crisp apple and pear with floral aromas, offering fresh, fruity flavours and a lasting finish.

White, from Bordeaux, France. Bright lemon and pineapple with a velvety, slightly toasty mouthfeel.

White, from Vento, Italy. Floral and fruity with acacia blossom, pear and apple notes, beautifully balanced.

White, from Nahe, Germany. A straw-colored wine with notes of orange blossom, lime, and white grapefruit, with a palate of lime, mandarin, and a crisp citrus zest and mineral finish.

White, from South Africa. Dark berry fruits with mulberry, plum and subtle oak depth.

Sparkling rose, from Vento, Italy. Fresh and dry with red fruit notes, refreshing acidity and a persistent delicate sparkle.

Sparkling rose, from Southern Rhone, France. Bright citrus and white peach with a balanced, mineral freshness.

Sparkling rose, from Bordeaux, France. Bold tropical notes of lychee and pomegranate, with hints of menthol, licorice and grapefruit.

Red, from Bordeaux, France. Fruity with black currant and violet, velvety texture and a powerful, generous finish.

Red, from Langhorne Creek, Australia. Rich with blackberries, plums and blackcurrant, complemented by a hint of spice and vanilla.

Red, from Tuscany, Italy. Elegant red berries and aromatic smoothness with a velvety, fresh finish.

Red, from South Africa. Soft tannins and juicy raspberry, plum and blackberry notes with a touch of warm spice.