Donned the ‘Sophisticated sister’, Saigon Sally in Duke Street Windsor is the second venture for the team behind much-loved Vietnamese Hawker bar, Hanoi Hannah, and is proving a significant addition to Melbourne’s contemporary Asian dining scene.
Chef Adrian Li’s menu tests traditional Vietnamese methods and demonstrates a direct relationship with market produce, the delicacy of balance and lack of palm sugar in his cuisine creates a light repas that local and destination diners are already queuing for.
“Dreaming up the menu for Saigon Sally I first visited many friends and suppliers at the markets to find the produce and developed the dishes from there,” Li said.
A sample of Chef Li’s cuisine is his inspired take on the traditional meal of sticky rice, wrapped in lotus leaf, chicken lab cham and shitake mushrooms, Chef Li farcies these ingredients inside a tunnel boned quail and imparts the natural smoky flavours of the lotus leaf into its tender meat through grilling.
Kingfish Tartare pomelo, Green mango, shallots on betel leaf
In reflection of the artistic cuisine the décor and ambiance of Saigon Sally is vibrant and playful, lining the banquet and fronting glass wall are golden cane palms, evoking a tropical tone mimicked in cocktails created by genius mixologist, Tom Stonnill.
Stonnill’s cocktail list is a delight with novel drinks crafted from market sourced ripened fruit such as Coconut and Banana Mai Tai. Sorbets made in house provide freshness to the drinks and a great alternative to sugar syrup. Bar support is given by multi-bar-award winning Dominique Cacioli, whose accolades include Schweppes Hendrix Hot Gun Punch, 2012 and placement in the Top 100 World Class bartenders three years running.
‘Sugar Daddy’ pastry chef, Felix Goodwin is uniquely positioned in the restaurant bar, that when you consider the cocktails created there makes sense. Felix’ love for his craft is evident with the care and perfect execution of each dessert. Chef Li explains the challenge he and Felix took on to develop distinctive Asian desserts, “Traditionally Vietnamese desserts are one note, we wanted to develop a textural element, so for example with the traditional pudding of tapioca and corn we added lime granita, popcorn meringue and puffed honeycomb,” Li said.
Creme Caramel
Service at this vibrant venue is delivered with interest, fanfare and commitment to the cuisine and what the team is aiming to provide as a dining experience. Nicolas Coulter leads a relaxed yet energetic front of house team that combined with smooth vibrant sounds ensures a great time is had by all.
Design features of the venue include a pressed metal bar base and a large crimson and yellow multimedia mural by Michelle Pham. In a nod to sustainability and heritage all furniture within the restaurant is recycled.
Saigon Sally is open from 6pm until late Tuesday to Sunday and is now open Sunday lunches, with bookings available online at http://www.saigonsally.com.au
or by phone on 03 9939 5181.
Comment
Great review, I look forward to trying this out.