Drink and Dine
Laying the table.
Vietnamese, in an open-air pavilion
Blue Ginger
Restaurant
Tall blue ceramic vases stand lit at the centre of the room, striped banquettes in red and orange running the length of an open-sided pavilion with the garden pressing in on every side.
The kitchen keeps to Vietnam's own logic: fresh herbs, rice, seafood and vegetables, dressed in fish sauce, lime and chilli.
Kismet Recommends
- Chilean sea bass, Banana leaf wrap
- New Zealand lamb chops, Hoisin sauce
- Jumbo Tiger prawn, Oyster sauce, sea salt & Lime
- Saigon Vegetarian grills
- Hanoi Non-vegetarian Barbecue
The kitchen keeps to Vietnam's own logic: fresh herbs, rice, seafood and vegetables, dressed in fish sauce, lime and chilli.
