Bay Tinh Vietnamese Restaurant

Prawn Wrapped Sugar Cane – Chao Tom Banh Hoi (GFO) - (2 Pieces)

Chef’s specialty. Marinated prawn paste, wrapped around sugar cane, served in lettuce, with special rice noodle cakes, pickles, mint and Bay Tinh’s special sauce.

$12.00

Grilled Beef Rolls – Bo Cuon Cha Tom Banh Hoi (GFO) - (2 Pieces)

Chef’s specialty. Marinated tender beef rolled around prawn paste, barbecued to a golden brown, wrapped in lettuce with special rice noodle cakes, pickles, mint and Bay Tinh’s special sauce.

$12.00

Grilled Pork Skewer – Heo Nuong (GFO) - (2 Pieces)

Marinated pork slices with Harry’s unique recipe, grilled on a skewer, wrapped in lettuce with special rice noodle cakes, pickles, mint and Bay Tinh’s special sauce.

$12.00

King Prawn Rolls – Tom Cuon Thit (2 Rolls)

Chef’s Specialty. A large prawn embedded in an abundant Spring Roll mixture, encased in crispy pastry.

$11.00

Stuffed Chicken Wing - Canh Ga Don Thit (GF)

De-boned and stuffed with quality minced pork, black fungus and vermicelli. Twice cooked to a golden brown, with plum sauce and sesame seeds.

$15.50

Spring Rolls – Cha Gio (4 Rolls)

Acclaimed, unique Bay Tinh creation, containing quality meat freshly minced, a special mix of black fungus and ingredients, encased in light, crispy pastry.

$14.50

Salt & Pepper Calamari - Muc Muoi (GFO)

Arguably the best in Sydney! Deep-fried to a taste sensation, served with Harry’s special spicy lime sauce.

from $19.50

Crispy Pancake – Banh Xeo (GF)

Authentic specialty pancake filled with prawns, pork, bean sprouts and served with salad, pickles and fish sauce. The light and crispy pancake makes this a repeat favourite.

$21.50

Tender Beef Cubes – Bo Luc Lac (GF)

Selected yearling grain fed-beef, marinated with the Chef’s special recipe and flash seared in high flame to seal in the flavor and juices; served with classic pepper, salt and lemon juice.

from $20.50

Grilled Vegetarian Duck - Vit Quay Chay Banh Hoi (2 Pieces)

Grilled vegetarian duck served with rice noodle cakes, pickles and mint.

$12.00

Vegetarian Spring Rolls – Cha Gio Chay (4 Pieces)

House Specialty.

$14.50

Vegetarian Crispy Pancake – Banh Xeo Chay (GF)

Authentic specialty pancake, filled with tofu, broccoli, bean sprouts and snow peas served with salad, pickles and fish / soy sauce. The light and crispy pancake makes this a repeat favourite.

$21.50

Salt & Pepper Calamari – Muc Muoi (GFO)

Arguably the best in Sydney. Deep-fried to a taste sensation, served with Harry’s special spicy lime sauce.

$25.50

Garlic Prawns – Tom Xao Toi (GF)

Famous Bay Tinh’s dish. Garlic, caramelized onion and fish sauce.

$27.50

Prawn Curry – Tom Cari (GFO)

Braised in Harry’s special curry sauce with coconut cream, black fungus and vermicelli.

$27.50

Sate Prawns with Mixed Vegetable – Tom Sate Xao Rau (GFO)

Braised in Harry’s special sate sauce, with herbs and spices.

$27.50

Combination Seafood – Do Bien Thap Cam (GFO)

King prawns, calamari, stir fried with mixed vegetables and oyster sauce.

$28.50

Caramelised Fish – Ca Kho To (GF)

The recipe is from Harry’s Mother, from the North of Viet Nam. Slow-cooked salmon cutlet in a clay pot filled with a rich caramelised sauce – a very traditional Vietnamese dish.

$28.50

Prawn Wrapped Sugar Cane – Chao Tom Banh Hoi (GFO) - (8 Pieces)

Chef’s specialty. Marinated prawn paste, wrapped around sugar cane, served in lettuce, with special rice noodle cakes, pickles, mint and Bay Tinh’s special sauce.

$35.00

Chicken Curry – Ga Xao Lan (GFO)

Chicken fillet braised in Harry’s aromatic curry sauce with black fungus, vermicelli and coconut cream (optional hot chili).

$24.50

Sate Chicken with Mixed Vegetable – Ga Sate Xao Rau (GFO)

Chicken fillet braised in Harry’s unique sate sauce (optional hot chili).

$24.50

Bay Tinh’s Famous Ballotine of Chicken - Ga Rut Xuong (GF) - (Quarter)

This dish is a house specialty. The recipe and method for creating Ga Rut Xuong remains a secret known only to Bay Tinh’s owner who prepares the dish himself. Not even his longest serving cooks know how Harry does it. The chicken is deboned in a very precise way then stuffed with minced pork, eggs, vermicelli and spices, then grilled until golden brown, served with a tasty plum sauce and sesame seeds.

$24.50

Crispy Roast Chicken – Ga Quay Don

Twice cooked with aromatic spices, served with classic salt, pepper and lemon dipping sauce.

$26.50

Lemongrass Chicken – Ga Xao Xa (GF)

Chicken fillet braised with lemongrass (optional hot chili).

$24.50

Braised Duck with Mixed Vegetable – Bach Hac Hau Co (GFO)

Twice cooked with aromatic spices, braised with mixed vegetables.

$26.50

Beef Curry – Bo Xao Lan (GFO)

Tenderly braised in Harry’s aromatic curry sauce with black fungus, vermicelli and coconut cream (optional hot chili).

$24.50

Sate Beef with Mixed Vegetable – Bo Sate Xao Rau (GFO)

Tenderly braised in Harry’s unique sate sauce (optional hot chili).

$24.50

Ginger Beef – Bo Xao Gung (GFO)

Tenderly braised with ginger and onion.

$24.50

Beef with Mixed Vegetables – Bo Xao Rau (GFO)

Stir-fried beef with mixed vegetables.

$24.50

Beef Stew – Bo Kho (GF)

Brisket slow cooked with cinnamon, five spices and lemongrass.

$25.50

Grilled Beef Rolls – Bo Cuon Cha Tom Banh Hoi (GFO) - 8 Pieces)

Chef’s specialty. Marinated tender beef rolled around prawn paste, barbecued to a golden brown, wrapped in lettuce with special rice noodle cakes, pickles, mint and Bay Tinh’s special sauce.

$35.00

Caramelised Pork – Thit Kho Trung (GF)

Slow-cooked pork belly with boiled eggs in a clay pot filled with a rich caramelised sauce – a very traditional Vietnamese dish.

$28.50

Grilled Pork Skewer – Heo Nuong (GFO) - 8 Pieces

Marinated pork slices with Harry’s unique recipe, grilled on a skewer, wrapped in lettuce with special rice noodle cakes, pickles, mint and Bay Tinh’s special sauce.

$35.00

Chinese Broccoli – Cai Ro Dau Hao (GFO) (VO)

Steamed with oyster sauce.

$19.50

Chinese Broccoli with Garlic – Cai Ro Xao Toi (GFO)

Stir-fried with garlic sauce.

$19.50

Mixed Vegetables – Rau Xao Thap Cam (GFO) (VO)

Stir-fried mixed vegetables with tofu, your choice of soy, oyster or curry sauce.

$24.50

Tofu Sate with Mixed Vegetable – Dau Hu Sate Xao Rau (GFO)

Tenderly braised in Harry’s unique sate sauce (optional hot chili).

$24.50

Tofu Curry – Dau Hu Cari (GFO)

Tenderly braised in Harry’s aromatic curry sauce with black fungus, vermicelli and coconut cream (optional hot chili).

$24.50

Salt & Pepper Tofu – Tau Hu Muoi (GFO)

Deep-fried to a taste sensation and served with classic salt, pepper and lemon dipping sauce or Harry’s Spicy Lime Sauce.

$24.50

Lemongrass Tofu – Dau Hu Xao Xa (GFO) (VO)

Braised with lemongrass (optional hot chili).

$24.50

Basil Eggplant Stir- Fried with Vegetarian Duck - Vit Chay Xao Ca Tim

$24.50

Basil Eggplant Stir- Fried with Tofu - Dau Hu Xao Ca Tim (GFO) (VO)

$24.50

Roast Vegetarian Duck – Vit Quay Chay (VO)

Roasted Vegetarian Duck served on a bed of Chinese Broccoli with oyster sauce .

$26.50

Vegetarian Caramelised Fish - Ca Kho Chay

$26.00

Steamed Rice – Com (GF) - (Per Person)

$4.00

Garlic Rice – Com Toi (GF)

$14.00

Fried Rice – Com Chien Duong Chau (GFO) (VO)

With prawns, chicken, egg and mixed vegetables 19.5

$21.00

Crispy Fried Egg Noodles

Braised with your choice of combination (meat, vegetable and seafood), seafood or vegetables (chilli optional).

$28.50

Soft Egg Noodles

Braised with your choice of combination (meat, vegetable and seafood), seafood or vegetables (chilli optional).

$28.50

Rice Noodles (GFO) (VO)

Braised with your choice of combination (meat, vegetable and seafood), seafood or vegetables (chilli optional).

$28.50

Chicken & Sweet Corn Soup – Bap Nau Ga (GF)

$13.50

Beef Pho – Pho Bo (GFO)

It is a national dish. Special family recipe has been popular in Hanoi for three generations.

$22.50

Chicken Pho – Pho Ga (GFO)

It is a national dish. Special family recipe has been popular in Hanoi for three generations.

$22.50

Sweat Corn Pudding with Coconut Cream – Che Bap

Traditional pudding served warm.

$9.50

Banana Sautéed in Coconut Cream – Che Chuoi

Traditional pudding with sago and coconut cream topped with peanut.

$9.50

Caramel Flan – Banh Flan

Crème Caramel from the French colonization of Vietnam, served with shaved ice, and drizzles of black coffee on top.

$8.50

Coke

$4.00

Coke Zero

$4.00

Lemonade

$4.00

Fanta

$4.00