A Vivid Sydney Dining Experience
Vietnamese flavours, culture and art shine bright at Sydney’s Royal Botanic Garden in a sensory dining experience shaped by chef Luke Nguyen’s culinary journey.
Transforming the Garden’s breathtaking Botanic House , From Saigon to Sydney begins with guests arriving via tuk tuk, disembarking beneath a majestic Moreton Bay Fig littered with glowing red lanterns.
Pairing ancient culinary traditions with modern techniques, Nguyen’s banquette both honours Vietnamese flavours and innovates, while showcasing the finest NSW Asian suppliers, producers and artisans.
Known for using native Australian ingredients unconventionally, Nguyen’s dishes will surprise and delight – as will the night’s entertainment. Throughout the evening, dragon dancers and live performers take over, with musicians blending traditional Vietnamese folk with contemporary sounds.
A celebration of Vietnamese culture, movement and storytelling, From Saigon to Sydney sees Nguyen continue to connect heritage and place to modenr Australian Dining.
The Finer Details:
Friday 29 May 2026 from 6.30pm
Botanic House
$180 per person
3 courses with Archie Rose cocktail on arrival and matching wines – curated and presented by Luke Nguyen
The Menu:
Bánh Khọt
Seared Scallop, Caviar & Wasabi Leaf
Coconut turmeric, finger lime, green shallot oil
Goi Cuon Vit
Wrap your own Rice Paper Rolls
Tea-smoked duck breast, Vietnamese herbs, vermicelli, pickled vegetables
Betel leaf chilli sauce
Cha Ca La Vong
Chargrilled Banana leaf Turmeric Coral Trout, dill & spring onion
Steamed jasmine rice
Goi Cua Du Du
Blue Swimmer Crab & Green Papaya Salad
Vietnamese mint, Thai basil, roasted cashew nut, nuoc mam dressing
Banh Cam
Sticky Rice Sesame Dumplings
Salted caramel ice cream, light coconut foam