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Banh Xeo Bar brings Vietnamese fare to The Cannery in Rosebery

Scott Bolles
Scott Bolles

Tania Ho and Ben Sinfield.
Tania Ho and Ben Sinfield.Supplied

Chef Ben Sinfield and his partner Tania Ho met at Fergus Henderson's St. John restaurant in London, so it's apt there's a nod to St. John's famed roast bone marrow on the opening menu at their new restaurant, Banh Xeo Bar.

"We're come up with a roast bone marrow with lemongrass and chilli paste, grilled toast and a salad of Vietnamese herbs," Sinfield says.

With a name like Banh Xeo, you'd expect a few sizzling pancakes on the menu.

Bone marrow with toast and Vietnamese herbs.
Bone marrow with toast and Vietnamese herbs.Supplied
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"Absolutely, we specialise in them," the chef says.

Sinfield, a former sous chef at two of Sydney's hottest restaurant arrivals, Ester and Fred's, has been playing with beef tongue recipes in the countdown to the opening on Friday, November 10 at The Cannery, in Rosebery.

Tania Ho adds they've been able to blend her Vietnamese background with Sinfield's pedigree at Banh Xeo Bar.

Crumbed pig's head with shiso leaves.
Crumbed pig's head with shiso leaves.Supplied

"We fine-tuned the pancakes at Paddo Markets. We wanted to start small, somewhere flexible where we were in touch with the customer," she says.

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The 30-seat restaurant will operate for at least six months.

"We were offered a lease of six months or five years, we went for six months. We could be here for longer, if we don't stay here we'll be popping up somewhere else," Sinfield says.

Banh xeo pancake perfected at Paddo.
Banh xeo pancake perfected at Paddo.Supplied

Open Tue-Sun lunch, Fri-Sat dinner.

61-71 Mentmore Avenue, Rosebery, facebook.com/banhxeobar.

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Scott BollesScott Bolles writes the weekly Short Black column in Good Food.

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