Dandelion's informal versatility makes it a great little local, where solo diners are welcomed at the unique hawker-style “wrap and roll bar”. Well-known Vietnamese staples such as pho and rice paper rolls are taken to another level with high-end ingredients such as Wagyu beef and fresh mud crab, and there's a big emphasis on shared dishes.The menu showcases owner Geoff Lindsay’s long-held passion for Vietnamese food and culture and celebrates the cuisine’s diverse flavours, textures and regionality.
The inventive menu is backed up by a punchy, food-focused wine list curated by Lindsay's old friend and long-time collaborator, Grant van Every. He believes that, unlike other heavily spiced Asian cuisines, Vietnamese food has a freshness and subtlety that lends itself to the often-elusive food and wine match.
The restaurant's long, narrow space is elegantly kitted out with high quality tableware, distressed brick walls, Eames-replica seating and low, sexy lighting. The central, plant-filled atrium makes a striking feature and the long marble bar attracts a mellow crowd of casual visitors.
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