Miss Van’s Vietnamese Eating House, restaurant and bar is the latest addition to Canberra’s upscale casual dining scene. With its beautiful old world Vietnamese-French inspired colonial appeal, it's timber facade and leafy frontage welcomes passers by along the busy Marcus-Clarke St. streetscape. What you can’t see is an enchanted home to family traditions, secret recipes and honest food, awaiting those who venture past the front door and beyond the lush greenery.

For owner, Andrew Duong, a stalwart restaurateur with some of Canberra’s must-visit venues (Lazy Su, Baby Su) to his name, he set out to transform his original Miss Van’s popup street-food container into a delightfully tranquil atmosphere, story-telling his Vietnamese-Laos roots and authentic recipes passed down by his 85 year old Nan.

Partnering with hospitality veteran Melbourne design agency, BrandWorks Studio, he begins a new chapter with a refreshed brand, interior direction to create a vibrant yet cosy interior that features both booth and stand alone arrangements, plush banquettes with contrasting textural signature print fabrics and soft-seating you won't want to leave. Guests are greeted at the door with a red Viet-rose emblem, an ode to his Nan that effortlessly combines old world meets new. With indoor and outdoor seating reminiscent of a classic Viet-French colonial shophouse, guests are welcomed to cool down under the ceiling fans and find comfort by the warm glow of the period pendants.

The menu is an experience of its own assumptions, serving a marriage of contemporary flavours and well-loved traditions of Vietnam, Laos and South-east Asia. Andrew, along with Head Chef Adam Hazleton (ex-Aubergine and ex-Pulp Kitchen via London) and Sous Chef Brandon Hardiman (ex-Corella) offers their own spin to the familiar. For starters, a must-try is the crispy rice cracker of apple, Kohlrabi, green mango and coconut or Lao sausage with charred cabbage that immediately transports you to the tranquil waters of Mekong Delta.

In the mood to share? Then head straight over to the grilled king prawn juiced in tomato curry and shellfish oil or the succulent pork carpaccio with sesame rice cracker - both are standout winners. Destined to be a crowd favourite, the grilled flank steak Bo Kho gravy is heaven on earth, with a generous serve of steamed rice on the side. Finally, Andrew reinvents the humble Banh Mi. A lunchtime crowd pleaser in yet a different, elevated guise, where roast pork lovers and plant-based eaters are dutifully satisfied.

*Hot tip - leave some room for the dessert “Sundae”, a delightful medley of Vietnamese coffee salted caramel, condensed milk ice cream, wild rice, cacao nib that plays on the childhood brekkie favourite, rice bubbles and milk.

Drinks aside, the cocktail list would not be complete with some interplays from Andrew’s love of the 90s. By his side is his cousin, Bar Manager Michael Nguyen (Molly Bar, AHA’s Bartender of the Year 2019) who has crafted a fun-filled and nostalgic nod to period, with a list of spirit-filled and sans-alcohol including “Poetic Justice” (Starward whisky, passionfruit, earl grey and honey), “Hustlin’ All Day” (Sailor Jerry’s rum, Disaronno, Mr Black cold brew, coconut and chocolate), “Old School Compton” (Mount Gay Eclipse rum, Campari Rosso Antico, pistachio and cocoa nib) and “Good Kid” (mango & coconut cream, ginger, lemon and tonic). For the rest, natural Australian and international wines reside on the shelf, with crafty brews, ciders and house-made Vietnamese iced coffee, young coconut juice and cold brew rounding out the tail end. 

Boasting an array of Viet south-east Asian food in the premise of Miss Van’s tropic-luxe surroundings, get ready to perch at the bar with spritely tipples, cocktails and delicious bites to share from noon to night, the choice is yours.

Miss Van’s – now open.