Red Lantern’s Mark Jensen and Luke Nguyen put a modern spin on the French-influenced street food of Vietnam.

The concise wine and beer list won’t break the bank and has been procured to counter the sharp, spicy and fragrant feast. White pepper sauce partners Sydney’s best salt and pepper squid. Crisp rice flour crepes arrive filled with pork belly, prawns and fresh herbs. Miso and celery salad adds spark to sesame-coated and seared tuna. Chicken cooked in masterstock gets a crisp skin before being coated in ginger, shallots and oyster sauce, while the pork salad benefits from the twang of tamarind.

Must eat: Aunty 5’s rice cakes with tiger prawns, caramelised pork, pork floss and shallot oil