You don’t see many signs warning guests against bringing their own bread to mop up leftovers. However,once you’ve tried this diner’s addictive sauces – tamarind,garlic butter and salted egg,to name a few – with fresh seafood,it all begins to make sense.
Located just past the pokie lounge inside Wiley Park Hotel,Rocs&Rolls menu has more in common with beachside Vietnamese food stalls than a pub bistro.
There are the usual suspects such as crab,oysters and octopus,but most of the diners (of Vietnamese background) motor through sea snails,periwinkles and clams. Razor clams,especially,are expertly wok-fried with buttered corn and Vietnamese coriander,while crab claws with salted egg are heavy on the sweet and umami.
Balmain bugs in tamarind sauce is the Vietnamese-Australian mashup we all need,while vermicelli stir-fried with prawns and XO is a guaranteed crowd-pleaser.
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