Ok, so, Red Lantern on Riley isn’t exactly a true taste of Vietnam but it certainly serves up some of the tastiest Vietnamese dishes I’ve had in Sydney.
The interior design is warm, welcoming and reminiscent of French Colonial Vietnam.
On this occasion, I was fortunate enough to be on a work team celebration dinner so I got to try a lot of dishes. We excitedly ordered the following from the menu:
- Aunty 5’s rice cakes with tiger prawns, caramelised pork, pork floss and shallot oil – unusual but really delicious, a must try
- Lightly battered chilli salted squid with fresh lemon and a white pepper dipping sauce – very tasty
- Roasted Burrawong Duck with asparagus and watercress salad and a preserved beancurd and lime dipping sauce – I found the duck very overwhelming in taste
- Mulloway steamed in banana leaf, lemongrass and dill – this was nice and the fish had an interesting texture
- Cubed pasture fed Black Angus striploin wok tossed with garlic, sesame and black pepper – you need to get this, so amazing, so tender!!
- Sesame and rice flour dumplings filled with sour sop and served with black sesame ice cream – all the deserts were super good, I would recommended them all
- Organic banana fritters crumbed in coconut rice, palm sugar caramel and tapioca sauce served with vanilla bean ice cream
- Coconut Crème Caramel made with free range eggs and coconut milk
The Nguyen family really know how to run a restaurant; the menu was well designed, the staff very attentive and the atmosphere buzzing. Most importantly, the food lived up to expectations. Red Lantern on Riley would be a place I would like to go to again and try all the other options on the menu!