Xage

Named after a blend of the Vietnamese words for lemongrass (xa) and turmeric (nghe), Xage has mastered the art of balancing herbs and spices to give you that kick of punchy freshness the cuisine is so loved for. The modern menu and chic decor make this indoor/outdoor terrace seem like a distant relative of its Cabramatta counterparts, but the traditional sweet-savoury-spice flavour fest abounds in dishes such as red chicken nem nuong skewers and grilled Tasmanian ocean trout cha ca. The caramelised slow-cooked berkshire pork shoulder delivers that melt-in-your-mouth moment – take advantage of the long share tables and pass the goodness around.