Vietnamese Winter brunches by Rice Kitchen x Che Desserts
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Rice Kitchen and Che Desserts are bringing back the chaos and charm of Vietnamese street food to Melbourne with a series of Winter Brunches. Expect food served as it is in Vietnam, rolling through an array of small dishes but plated up with a sprinkling of Melbourne’s exquisite brunch flair.
There are 3 options to choose from: Bun cha Hanoi set menu; Wagyu beef stew set menu and Vegan set menu which each features 4 courses, including a choice of dessert to entice and delight.
We loved tasting our way through the Bun cha Hanoi and Vegan set menus.
Nothing encapsulates Hanoi street food better than Bun cha. Char-grilled pork in fish sauce broth, pickles, vermicelli and plenty of fresh herbs. Rice Kitchen’s amazing Hanoi crab and pork spring rolls were the perfect accompaniment as was their must-try Hai Phong style pork floss and liver pate baguette stick.
The Vegan set menu was similarly delicious. Crispy on the outside, moist and tasty on the inside, with a refreshing taste of the sea, there is so much to love when it comes to Rice Kitchen’s plant-based fish cakes. Served with woven banh hoi noodle, fresh herbs, salad, pickles and ginger soy sauce this was one flavoursome dish. We loved that this set menu included stunning pulled jackfruit and apple salad with black sesame cracker and the vegetarian fried rice paper spring roll.
Each set menu also features one of CHE Desserts’ newest creations. The Flanatastic was a rich and creamy French influenced dessert. The silky smooth flan, baked from premium eggs and fresh milk, simply melted in our mouths. We loved the generous toppings of refreshing jellies, crunchy water chestnut gems, and pearls.
Our favourite dessert was the cheekily named SOYAddict. Think silken tofu made from 100% organic Australian grown soya beans which boasts a heavenly creamy taste served with warm gingery syrup that warms the soul. It’s the perfect winter warming dessert!
