Pasteur

2 large spring rolls of fresh rice paper rolls filled with aromatic herbs, rice noodles and fresh vegetables.

4 crispy egg rolls traditionally served with lettuce, herbs, cucumber and fish sauce.

4 pieces of stuffed shrimp with mushroom and crabmeat, coated and fried with rice batter. Served with a sweet and sour wasabi sauce. Gluten free.

6 dumplings served with a light ginger and scallion soy dipping sauce.

6 dumplings served with a light ginger and scallion soy dipping sauce.

Crispy on the outside creamy on the inside, 4 pieces of fresh avocado and cream cheese wrap in the wanton skin lightly fried serve with a tangy citrus sweet and sour sauce

This famous Honoi noodle soup is made with fresh stock, handled with great care starting from the bones. We triple strain and the result is clean, deep, broth showcasing the flavors and memories of Vietnam. All of our pho is accompanied by a side of beansprouts, herbs and condiments to flavor the soup to your taste.

Sauteed shrimp with yam, seasonal veggies in a red curry paste. Serve with the rice

Sliced chicken breast and thigh meat sauteed with Japanese eggplant, haricot verts, yams and fresh herbs in a coconut milk and fragrant yellow curry sauce. Gluten free.

Pasteur's signature beef steak. Marinated beef cubes wok-seared with beurre de Britain and red wine sauce. Served over fresh watercress.

Chicken lemongrass. Sauteed chicken strips with lemongrass, jalapenos, celery, onions and bell peppers. Gluten free.

A blend of breast and thigh meat with fresh ginger and lemongrass. Gluten free.

Shrimp sauteed with vegetables, jalapeno peppers, onions and scallions in a spicy satay sauce.

Wide rice noodles, shrimp, chicken, scallions and beansprouts in a soy vinaigrette.

Wide rice noodles along with chef's selection of fresh vegetables, tofu in a light, and flavorful garlic sauce. ** Spicy option available

Fried rice with an assortment of seasonal veggies and eggs, onion, scallions

Grilled eggplant topped with ground dried brown shrimp and scallions dressed in a lime fish sauce. Gluten free.

4 pieces of banana dipped in rice flour batter, lightly fried and drizzled with strawberry puree and chocolate sauce. Topped with whipped cream and served with a scoop of green tea ice cream.

4 large spring rolls of fresh rice paper rolls filled with aromatic herbs, rice noodles, and fresh vegetables.

4 crispy egg rolls traditionally served with lettuce, herbs, cucumber, and fish sauce.

4 pieces of stuffed shrimp with mushroom and crabmeat, coated and fried with rice batter. Served with a sweet and sour wasabi sauce.

Chef's daily selection of veggies coated and fried with rice batter. Served with a sweet and sour wasabi sauce.

Coconut milk blended rice flour crepe filled with chicken, shrimp, and straw mushrooms. Served with lettuce, fish herbs, and fish sauce.

8 dumplings served with a light ginger and scallion soy dipping sauce.

8 dumplings served with a light ginger and scallion soy dipping sauce.

3 pieces of tender spare ribs marinated with lemongrass, soy sauce, and honey. Grilled and glazed with scallions and sprinkled with peanuts.

This famous Honoi noodle soup is made with fresh stock, handled with great care starting from the bones. We triple strain and the result is clean, deep, broth showcasing the flavours and memories of Vietnam. All of our pho is accompanied by a side of bean sprouts, herbs, and condiments to flavour the soup to your taste.

Roasted duck in a red curry paste and coconut cream. Served with shallots, red potatoes, and baby carrots garnished with kaffir lime.

Sliced chicken breast and thigh meat sauteed with Japanese eggplant, haricot verts, yams, and fresh herbs in a coconut milk and fragrant yellow curry sauce.

Pasteur's signature beef steak. Marinated beef cubes wok-seared with Beurre de Britain and red wine sauce. Served over fresh watercress.

Chicken lemongrass. Sauteed chicken strips with lemongrass, jalapenos, celery, onions, and bell peppers.

Slow-cooked catfish in a caramelized reduced sauce. Claypot cooking is a tradition of southern Vietnamese cuisine. This dish is slow-cooked, producing amazing depth and flavour. Please allow up to 15 minutes to simmer to perfection.

A blend of breast and thigh meat with fresh ginger and lemongrass. Claypot cooking is a tradition of southern Vietnamese cuisine. This dish is slow-cooked, producing amazing depth and flavour. Please allow up to 15 minutes to simmer to perfection.

Tofu and an assortment of vegetables sauteed and cooked in coconut milk. Claypot cooking is a tradition of southern Vietnamese cuisine. This dish is slow-cooked, producing amazing depth and flavour. Please allow up to 15 minutes to simmer to perfection.

Pan-seared salmon fillet served over asparagus with a passion fruit reduction sauce.

Shrimp sauteed with vegetables, jalapeno peppers, onions, and scallions in a spicy satay sauce.

Shrimp and scallop with chef's choice of fresh vegetables cooked in white wine and lobster ginger reduction sauce.

Shrimp, scallops, and calamari with vegetables sauteed in a garlic oyster sauce. Served over crispy noodles.

Wide rice noodles with chef's selection of fresh vegetables and tofu in a light, flavorful sauce.

Wide rice noodles, shrimp, chicken, scallions, and bean sprouts in a soy vinaigrette.

Grilled eggplant topped with ground dried brown shrimp and scallions dressed in a lime fish sauce.

Shredded young green papaya, tossed in fish sauce, then topped with poached shrimp, fresh herbs, and crushed brown peanuts.

Celery, cucumber, lotus stem, shredded carrots, and fresh herbs tossed in a lime chilli sauce. Topped with poached shrimp and roasted crushed peanuts.

4 pieces of banana dipped in rice flour batter, lightly fried, and drizzled with strawberry puree and chocolate sauce. Topped with whipped cream and served with a scoop of green tea ice cream.

Banana and raisin pudding topped with vanilla ice cream and housemade hot caramel.

Rich Belgian chocolate mousse topped with strawberry drizzle and whipped cream.

Tapioca pearls in coconut milk served with fresh banana slices. Served either warm or chilled.