Viet Lane

"I took 12 Residents from our Retirement Village and everyone enjoyed their delicious meals. Excellent service and even a "treat " for 1 of our couples as it was their 64th wedding anniversary. Highly recommend this restaurant. Staff brilliant. Thanks from Suzie"

"Viet Lane is pretty much our “go to” on a Friday evening when I can’t be bothered. Or I’m already on my second gin. What we love most about here is that it’s consistently excellent food and great value for money. And this week was no exception. For entree we shared popcorn prawns and, breaking away from the usual fresh rolls, chicken skewers. (Top tip, the fresh rolls are excellent but don’t save them and have them the next day. Clearly the word “fresh” is a clue.) The Favourite Husband always insists on telling me the prawns are “so moist” to the point where I may have to leave him behind next time. The chicken skewers were good, a real bbq charcoal flavour. Presentation was a tiny bit negligent. The Favourite Husband had Shaking Beef and it was no surprise that we then had to suffer his commentary about how it wasn’t moving or even trembling. (He’s definitely being left behind next time.) I resorted to my favourite of Hà Nội Grilled Pork Noodles. The depth of flavour with this dish is phenomenal and resolutely remains my favourite. My only issue last night was when the Favourite Husband was asked if he wanted another drink and declined; the server walked away. Hello?! Sitting right here with an empty glass. Don’t make out I’m invisible - please and thank you. Without that it would be 5 stars."

"Cute spot in Bayfield mall. Service was a bit lacking and had to ask for the table to be wiped down. Think they'd been busy though so understandable. Food was yum. We had the prawn salad, soft shell crab and Bao. Cocktails were yum"

"The food was quite good but the service was disappointing. As you can see from the price this is not a snack bar. There were four servers and the restaurant was half full when we were there. But non of the servers were looking at the guest tables after they served food. One moment all four of them were stuck in front of kitchen counter (waiting for the food at same time?) or doing something else but never looked at the guest tables. We have to seek for the attention for several mins to get some salt and sriracha source. And a plain plate should be given to the fried duck so that one can cut the meat. But they pre-set a small bowl on every table, which makes inconvenient for some dishes. Overall the process of service need to be improved."