Chef Sam Pinzone has been working hard on our new summer menu. Some stunning new dishes. Booking via dandelion.ws @ Dandelion instagram.com/p/BovMgALAg8q/…

Beautiful Spring Bay Mussels back in town. Special this weekend, Sam is preparing them with a Mekong style curry (sweet, hot and fruity) with some grilled flat bread to soak up the… instagram.com/p/BrEtFcqAARb/…

Back by popular demand are our delicious lunchboxes. Available all day Thursday to Sunday, mini pho, Banh mi, sweet treats, pickles and a glass of wine or beer. Available in 3 versions… instagram.com/p/Bvz2gFKApNk/…

Experience the rich flavours with Dandelion's take on lamb shank curry. We serve it with lotus root, coconut, turmeric, cassia bark, galangal and rice paddy herb. It also comes with a Viet Baguette — which you can use to soak up the sauce — and hot and sour pineapple pickle.

A genuine East meets West dessert indulgence Banh Flan is one of Vietnam's favourite desserts, showcasing the blend of Asian and French influence on their food. Dandelion's version infuses one other essential element, Vietnamese coffee

Street food turned upscale dining experience Bo La Lo is a classic street snack in Vietnam. Bo means beef, and La Lot is a fragrant leaf more commonly known as Betel. To transform this everyday, authentic meal to a refined, luxurious dish, we use Wagyu beef, season with lemong

Vietnamese cuisine at your doorstep . Craving authentic Vietnamese cuisine but can't get away? Don't worry, Dandelion’s menu is available for takeaway. We do it every day for dinner and Thursday to Sunday for lunch . To place your order, you call us at 9531 4900 or order at t

Dandelion's summertime special Deboned local whiting, papaya and pomegranate salad with cumquat nuoc cham

Mouthwatering goodness straight from the grill . BBQ yabbies with young coconut, garlic chive, chilli and lemon leaves

Vegetarian? We got you covered! . Sample Dandelion's vegetarian must-try — a sweet corn broth, nasturtium leaf dumplings with baby summer vegetables and nasturtium flowers.

We have something BIG in store for you! . The Pork Hock, the big daddy of them all! Braised for 2 hours before they're flash fried to make the skin crispy, this dish is served with a sweet and sour tamarind sauce and 3 types of mint.

Little coconut pancakes, these fluffy little gems have a mung bean and pomelo essence cream and are topped with freshly shredded coconut flesh. A cooling coconut sorbet to the side.

BBQ quail basted in hoi sin with a watercress, watermelon and spearmint salad.

Viet style Bloody Mary! Lots of chili and Vietnamese mint. A perfect lunchtime heart starter.

A delicate dessert of lychees, with coconut custard, fresh lychees, freeze dried lychees and violets.

Deep fried black sesame ice cream. Grilled figs.

Chocolate Crème Brulee, made with the luxurious Marou Chocolate form Vietnam, served with Chai Tea Sorbet.

Starting the year with a new menu, photo shoot today! Stay tuned for peak at all the new… instagram.com/p/Bd1e_DJBfY9/

Come join us this weekend at the South Melbourne Market for the Mussel and Jazz Festival. We… instagram.com/p/BgFhd95lf9K/

Our mussels are ready! #musselfestival2018 #southmelbournemarket @ South Melbourne Market instagram.com/p/BgHx7xnlKpH/