A sneak peek into the new Roll'd dinner menu
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Roll’d will soon be launching a brand new dinner menu which will deliver fresh, healthy and delicious Vietnamese flavours we have all come to love Roll'd for.
From humble beginnings back in July 2013, Roll’d is now growing at warp speed. Satisfying Melbourne's ever increasing demand for fresh, healthy and delicious options, it is easy to understand why. Given the success of their lunch offerings, we were pleased to hear that dinner service will soon be on the agenda!
We enjoyed hearing Bao Hoang and Ray Esquieres share their story about their journey from the small hawker-style Vietnamese eatery in a Goldsbrough Lane in Melbourne’s CBD to the business it is today.
Vietnamese cocktail - Rau 'rum' (Vietnamese mint)
On top of popular and existing menu items such as their Roll’d Soldiers, The B, mr bun Mee and uncle Pho, The Roll’d dinner menu will include some new additions (which we were privileged to devour) …
Top left: Vietnamese style chicken ribs
Top right: The original cup of pho
Bottom left: Bo luc lac (shaking beef)
Bottom right: Mamma Hoang's signature pork spring rolls
We found the new dinner menu at Roll’d to be fresh, healthy and absolutely delicious. Reflecting the cross-pollinated culture of Vietnam, the dishes blend the heritage of Vietnamese street food with French flavours and Chinese cuisine. The dinner menu includes favourites like crispy spring rolls, beef mince skewers and pho, as well as less familiar items like shaking beef and Stuffed Crab Claws.
Background: Street-side beef mince skewers
Foreground: Stuffed Crab Claw
The food at Roll'd might be modern and chic but it truly embodies Vietnamese cooking heritage. Take their delicious Pho for example; sticking to tradition, the soup starts with beef and charred onion of the French classic pot-au-feu which blends in the clear broth and rice noodles and finishes with traditional Vietnamese spices - beautiful.
Despite the incredible expansion and success of the business, Roll’d is still all about family and friends. Bao’s father, Quy, drives the daily delivery van and his mother Phien and Aunt Thanh hand roll every Pork Spring Roll served in every store - that’s an astonishing 3500 per week.
We certainly felt that sense of community as Phien showed us how to make rice paper rolls.
We certainly felt that sense of community as Phien showed us how to make rice paper rolls.
Banh xeo demonstration
Vietnamese crepe - banh xeo
The Banh Xeo was particulary impressive. The thin tumeric-fragrant crispy crepe is filled with either a wonderfully marinated BBQ chicken or a succulent roast pork with crackling and filled with pickled bean sprouts and carrots. Served with fresh lettuce and herbs, the beautiful nuoc mam dipping sauce ties all the elements of the dish together perfectly.
Left: Vietnamese Avocado/Condensed Milk smoothie
Right: Berry smoothie
The new Roll'd dinner menu is streamlined to represent an authentic lineup of true Vietnamese fare. Expect tried and true favourites along with additional new items and a new dessert lineup of smoothies that are sure to please.
Gastrology bloggers dined courtesy of Roll'd
