Saigon Sally celebrates authentic family food designed for sharing. A leading player within the contemporary Asian restaurant industry in Melbourne the restaurant delights with its take on classic Vietnamese dishes.
The menu is a clever combination of traditional Vietnamese produce and classical technique, paired with high quality and locally sourced produce.
The décor is modern and contemporary, embodying a vibrant vibe perfect for casual dining with friends over a couple of their delicious cocktails.
Kingfish ceviche - pomelo, green papaya, shallots and chilli on betel leaf
The ceviche was an excellent start to our dinner. Displaying technique and skilful restraint, the kingfish was beautifully presented and accompanied by a citrus-based marinade that cured the kingfish. It was a wonderful mélange of salinity, sweetness and acidity.
Fried chicken ribs - gocuchang, sesame, garlic and siracha mayo
The fried chicken was tender, juicy and distinctly flavoursome. We loved how this crispy bar staple was done impeccably well without compromise.
Seared scallop - green curry, apple and salmon roe
The scallops were beautifully seared and boasted natural sweetness while the decadent mixture of green curry, apple and salmon roe added a lovely salinity to the dish.
From left: Wagyu tartare - young coconut, Vietnamese mint, perilla and puffed rice paper; Banh xeo taco - prawn, pork, coconut, turmeric, bean shoots and spring onions
The Bia can chicken was divine. The chicken was covered with a beautiful herb rub while the inside was wonderfully moist. We loved that it was exquisitely tender, falling-off-the-bone and encased in salty, herby, crispy skin.
Crispy barramundi - spicy pho, lettuce, clams and lemongrass
An absolute highlight of our visit was the Crispy Barramundi. The quality of the barramundi was exemplary. The skin of the fish was perfectly seared to be very crisp while the flesh was delicate and moist. It was a dish that allowed the natural subtle sweetness of the fish to be enjoyed. The accompanying broth boasted a decadent depth of flavour and was the perfect accompaniment to the fish.
Sticky lamb ribs - mandarin, oyster sauce, fennel and star anise
The sticky lamb ribs were expertly prepared - juicy and succulent from having been slow cooked. The outstanding ribs were slathered with a flavoursome mandarin, oyster sauce, fennel and star anise sauce.
Pleasing to both the eyes and palate, this dessert of bounty chocolate meringue shell, coconut ice cream, coconut cremeux and molten chocolate was playful and delicious. The mellow, milkiness of the coconut ice cream and coconut cremeux paired exceptionally well with the dark molten chocolate.
Hidden in the backstreets of Windsor, Saigon Sally presents a journey of flavours: from light to rich, sweet to sour; within a very charming environment.