Rue de Saigon @ Cash Only Diner

A one-night-only collaboration with Alex Wong

On 29 June 2026, Cash Only Diner transforms for a special collaboration dinner that brings the soul of Southern Vietnam to the table — reimagined, expressive, and deeply nostalgic.

RUE DE SAIGON is a love letter to memory, culture, and flavour. A menu shaped by heritage and curiosity, where traditional Southern Vietnamese dishes meet a subtle French colonial influence — layered, playful, and designed to spark something familiar.

The Experience

$119 per person

Your evening includes:

  • A multi-course menu created by Chef Alex Wong
  • A signature cocktail on arrival, created by the Cash Only Diner team

This is a shared dining experience — vibrant, generous, and built around connection.

Set menu for the evening:

Bánh bèo sò điệp
Steamed rice cake, scallop, brown butter nuoc cham, macadamia, black fungus
Gỏi Gá salad “cracker”
“Grandmas chicken salad”, fragrant chicken, prawn, laughing cow cheese 

Cá tái chanh
Kingfish crudo, nha trang “ceviche” dressing, finger lime, golden kiwi
Bún riêu hoành thành Crab and pork dumplings ,“bun rieu” bouillabaisse broth, tomato 
Bánh mì gạo
Grilled rice focaccia, chicken fat + shallot butter
Wagyu Bò kho
Braised wagyu “bo kho”, fragrant rice, bonemarrow, carrot, persillade de Saigon

Coco - misu
Coconut and viet coffee “tiramisu”, coconut, milo, wattleseed

ADD ONS:
“Cha gio” chicken wings (2pc) - 32 
Pork, lobster, foie gras, herbs (2pc) - nuoc cham 32
Dồi huyết và gỏi mực Boudin noir, rice cream, shaved calamari, fragrant herbs - 28
Bánh chuối nướng Banana and brown butter cake“”, palm sugar gelato, sesame - 22

The Concept

RUE DE SAIGON leans into nostalgia as its core ingredient. Expect dishes that echo home-style cooking, street-side bites, and family recipes — elevated through technique, perspective, and a touch of European influence.

It’s not about authenticity in the traditional sense. It’s about memory, reinterpretation, and the feeling of eating something that tells a story.

About Alex Wong

Alex Wong | Executive Chef, Hinchcliff House – Grana + Lana

With a reputation as one of Sydney’s most forward-thinking chefs, Alex Wong has built his career on pushing boundaries while respecting tradition. Known for weaving bold, diverse flavours into Italian cuisine, his path has taken him through kitchens including Ajo in Rozelle and Allegra Dining in Waterloo, before leading roles at Flour Eggs Water and Osteria Di Russo & Russo.

Since launching Lana at Hinchcliff House in 2021, Alex has earned industry recognition including:

  • Finalist, Gourmet Traveller Best New Talent (2022)
  • Lana shortlisted for Gourmet Traveller Best New Restaurant (2022)
  • Finalist, NSW Chef of the Year – SMH Good Food Guide Awards (2023)
  • SMH Good Food Guide hats for Lana (three consecutive years) and Martinez (2024)

Now Executive Chef of Hinchcliff House, Alex oversees Lana, Grana, and the broader food direction across the precinct.

Born in Australia to Chinese and Vietnamese parents, this dinner marks a more personal chapter — a reconnection with his heritage through food. RUE DE SAIGON draws from recipes passed down by his mother and grandmother, reinterpreted through his own lens and experience.

Event Details

Date: Monday, 29 June 2026
Seatings from: 5:30pm 
Location: Cash Only Diner, Sydney

Bookings are essential and strictly limited. Navigate to Monday 29th June. {BOOK VIA THIS LINK} 

Reserve Your Seat

This is a one-night-only event — an intimate, flavour-driven experience that won’t be repeated.

Secure your booking via the link and join us for a night of nostalgia, creativity, and bold expression.

Dietaries cannot be accomodated.