Summer in Soho - ha!
Nevermind though because we've got a really good lunch deal that will make you smile. For June, July & August you can choose from our lunch menu a starter and a main course for £10. Eat, Drink, Vietnam!
Eat, Drink, Vietnam
Fresh Vietnamese Cooking — Soho, London
*for bookings of 8 people or more, please contact us directly on +44 20 7317 9118
Cây Tre Menus & Take Away
Soups
- Saigon Crab Soup 5.5
Sweetcorn, hon, shimeji mushrooms, egg drop.
- Mekong Hot & Sour Soup 5.75
Ecuador Prawns, okra, taro stem, chilli.
Meat
- Chilli Pork Chop 9.75
Five spice salt, steamed kaichoy greens.
- Wokked Devon Duck 10.5
Green peppercorn, oyster sauce, spring onions.
- Indochine Lamb 12
Wokked Somerset lamb rump, lemongrass, chilli oil.
- Roasted Spring Chicken Royale 12
Marinated with honey, five spice & dried herbs.
- Ox Cheek Pot au Feu 10
Lemongrass, cardamom, baby potatoes.
- Sautéed Chicken with Lemongrass & Chilli 9.5
With tumeric, jalapeno peppers.
- Campfire Hanger Steak 12
Claypot cooked with oyster sauce, onions.
- Saigon Stewed Pork Belly 9.75
Pork belly, caramelised coconut juice, hard boiled egg.
- Wokked Luc Lac Ribeye 13
Organic rocket, cherry tomatoes.
Wraps & Rolls
- Salmon Summer Rolls 5
Kaichoy, avocado, fresh ginger, wasabi soy vinaigrette.
- Crispy Wonton Dumplings 7.5
Minced pork, shrimps, Chinese sausage, black fungus.
- Tofu Summer Rolls 4.5
Grilled shiitake mushrooms, Thai basil, peanut sauce.
- Crispy Devon Crab Wrap 6.5
Glass noodle, shiitake, shrimps, nuoc cham.
- Wild Shrimp Summer Rolls 4.5
Green papaya, daikon, vermicelli, yellow bean sauce.
- Crispy Vietnamese Spring Rolls
— Vegetables 4.5 — Pork & Mushroom 5
Salads
- Lotus Stem Salad 7
Atlantic prawns, shredded pork, peanuts, prawn crackers.
- Green Mango Salad 8.5
Sun-dried squid, roasted peanuts, perilla herb, Vietnamese mint.
- Crown Daisy Salad 7
Grilled prawns, rapeseed oil, soy vinaigrette.
- Vietnamese Beef Salad 8.5
Saw-leaf coriander, rice paddy herb, rau ram.
Wokked Noodles
- Wok-fried Pho Noodle 6.5
Wide noodles, spring onions, chives, soy sauce.
- Wok-fried Ramen Noodle 7.5
Oyster mushrooms, beansprouts, green onions.
Rice
- Egg Fried Rice 4
- Vietnamese Fried Rice 9.5
Duck egg, shrimps, Chinese sausage, pickle mustard greens.
- Jasmine Rice
— Small 2.5 — Tub 5
Small Eats
- Barbecued Somerset Ribs 6
Lemongrass, siracha chilli sauce & galangal.
- Chilli Salt & Pepper
— Squid 8.5 — Softshell Crab 8.5 — Ecuador Prawns (shells on) 6 - Grilled Piggy Aubergine 6.5
Minced pork, spring onion oil, nuoc cham.
- Fried Lemongrass Tofu 7.5
Five spice salt, garlic, spring onions.
- Grilled Calamari & Okra 9
Lemongrass, dill & fermented soy bean.
- Table Griddle Beef (for two) 7.5
Ribeye steak, cooked at your table, to wrap in rice paper with Kim Chi daikon. *Price per person
- Hanoi Sweet Potato Shrimp Fritter 6.5
With lettuce to wrap.
- Chef Vinh's Beef 9.5
Charcoaled ribeye, lemongrass, ginger sauce.
- Saigon Xeo Pancake 7.75
Chicken, shrimps, kaichoy leaves to wrap.
- La Vong Grilled Monkfish (for two) 7.5
Galangal, tumeric, dill, cooked at your table. *Price per person
- Cha La Lot 7.5
Grilled betel leaf wrapped pork dumplings, smashed peanuts.
- Anchovied Chicken Wings 6.5
Watercress salad, cherry tomatoes.
- Cay Tre Platter (for two)
— Seafood 15 — Meat 13 — Wraps & Rolls 11
Vietnamese Curry
- Butter Fish Curry 11.75
Dried tamarind, coconut milk & red curry.
- Red Duck Curry 12
Coconut milk, aubergine, lemongrass.
- Vietnamese Chicken Curry 9.75
A mild curry with lemongrass, new potatoes.
- Lamb Neck Curry 11
Spicy Saigon yellow curry, okra.
Fish
- Ecuador Prawn and Tan Cuong Tea Leaves Stir-Fry 12
Sesame oil, spring onions.
- Roasted Whole Mackerel 11
Tumeric marinade, galangal, lemongrass, wrapped in banana leaf.
- Wokked Monkfish Cheek 11
Tumeric, lemongrass, water cress salad.
- Sizzling Seafood 13
Wokked squid & prawns, mustard greens, chinese celery.
- Crispy Sea Bass with Green Mango 9.5
With a tangy fish sauce.
- Coconut Ecuador Prawns 11
Simmered in coconut juice & light fish sauce.
- Mekong Catfish Claypot 9.5
Braised in caramelised in fish sauce.
Vegetables & Sides
- Okra & Aubergine Curry 8
With coconut cream & cardamom.
- Water Spinach 5.5
Wokked with whole garlic.
- Four Mushroom Hotpot 8.75
With dark soy sauce.
- Mustard Greens 5.5
Wokked with Hon Shimeji & roasted chilli, garlic.
- Kim Chi 3
- Tonkin Jasmine Flower 6
Stir-fired with oyster sauce & garlic.
Set Menu
22 per person, minimum two, ideal for groups
Sharing Platter
- Wild Shrimp Fresh Rolls & Cha La Lot
- Lotus Stem Salad
- Chilli Salt & Pepper Squid
- Pork Spring Rolls
Main Course
(1 dish per person)
- Saigon Stewed Pork Belly
- Duck with Green Peppercorn
- Roast Baby Chicken Royale
- Lamb Neck Red Curry
- Slow-Cooked Mekong Catfish
- Sizzling Seafood
Sides
(1 rice & 1 green for two people)
- Jasmine Rice or Egg Fried Rice
- Chinese Mustard Green or Chouchou
Dessert
- Banana Fritter with ice-cream
White Wines
- Gruner Veltliner, Loimer ‘Lois’
2011, Austria. Is it steely or is it hiding something? Once paired with spicy fish and shellfish dishes it gushes with flavour and complexity.
— Bottle 32 - Picpoul de Pinet, Baron de Badassiere, Languedoc
2011, France. One of the loveliest Picpouls made. It’s like a sea breeze. So perfect with anything that comes from the sea.
— Glass (175ml) 6 — Bottle 25 - Sauvignon Blanc, Vignerons de Valencay
2011, France. Light yet rich enough for chicken (though fish dishes love it).
— Glass (175ml) 6 — Bottle 24 - Vermentino IGP Pays d`Oc, Les Vignes de L`Eglise, Languedoc
2011, France. The perfect glass to have as you peruse the menu or to drink with shrimp, prawn and calamari dishes.
— Glass (175ml) 5 — Bottle 20 - Garganega/Chardonnay, Ponte Pietra
2011, Italy
— Glass 4.5 — Carafe 12.75
Red Wines
- Monastrell, Molino Loco, Yecla
2011, Spain. What a lot of posh for the dosh! Finely textured yet firm and succulent. There isn’t a meat dish on our menu which doesn’t fancy it (except maybe the flaming beef).
— Bottle 19 - Costiéres de Nimes, Chateau La Tour de Béraud
2010, France. A grenache-graped red of great purpose and hearty generosity. Yet is not one whit rustic. Beef is an admirable partner.
— Glass (175ml) 7 — Bottle 28 - Carmenère Selección, Viña Chocalan, Maipo Valley
2010, Chile. Handles spicy meat dishes like its vines were grown in a chilli plot.
— Glass (175ml) 6 — Bottle 24 - Beaujolais-Villages, Dominique Morel ‘Domaine de Gry-Sablon’
2010, France. Delicious and we always serve it lightly chilled. It is perfect with chicken and even the seabass.
— Glass (175ml) 4.5 — Bottle 18 - Merlot/Corvina, Ponte Pietra
2011, Italy
— Glass (175ml) 4.5 — Carafe 12.75
Sparkling Wine
- DO Cava, Albet i Noya, Petit Albet N.V
Spain. Gorgeous, elegant, slightly nutty, very dry sparkling of great elegance and class. Superior to many champagnes
— Bottle 32 - NV Prosecco ‘Glera’, Ca Molin
Italy
— Glass (125ml) 3.95
Rose Wines
- ‘R’ Rosato, Alpha Zeta, Veneto
2011, Italy. Fresh cherries and citrus with a hint of some Puglian herb. Has a remarkable affinity with our menu so drink it while you make up your mind what to eat.
— Glass (175ml) 5 — Bottle 20
Beer
- Saigon 4
Vietnam, Bottle 345ml
Cocktails
- Viettini 8
Gin, Lychess, Lemomgrass, Pomegranate, Lemon juice
- Vijito 7
Passion Fruit, Rum, Mint Frigs, Lime
- Hanoi Bling 6.5
Lychess, Plymouth Gin, Cointreau, Lemon juice
- Hieu Collins 6.5
Gin, Lemongrass & Ginger-Infused Syrup, Soda
- Em Oi Fizz 7.5
Prosecco, Vodka, Elderflower & Lemon twist
Punches to Share
- Vietnamese Party Punch 18.5
Appleton VX, Havana 3 & 7, Barcadi, Mango juice, (a lot of alcohol)
- Tay Balo 14
Jasmine Tea, Vodka, Elderflower Syrup, Merlot Wine
Non-Alcoholic Cocktails
- Saigon Lime Soda 4
Lime wedges, Soda, Brown Sugar, Lime leaf
- Hanoi Summer 1975 4
Guava, Lime leaf, Passion fruit, Coconut water
Softs & Fresh Juices
- Ginger Beer 3.75
Luscombe 320ml
- Elderflower Bubbly 3.75
320ml
- Coconut Water Cocofina 3.3
- Aloe Vera 3
- Home Made Lemonade 3
- Still Water 2.95
Acqua Panna 50cl
- Sparkling Water 2.95
S. Pellegrino 50cl
- Matcha Milkshake 4
- Mango Lassie 3.5
Tea & Coffee
- Vietnamese Drip Coffee 3
Hot or Iced
- Oolong 2
(per person)
- Jasmine 1.8
(per person)
Oriental Wines
- Plumb Wine Takara
14.5% abv., Japan (on ice)
— Carafe (175ml) 6.5 - Sake Owarichita Oni Koroshi
14.5% abv., Japan
— Carafe (175ml) 6.5 - Sake Sawanotsuru
Japan
— Carafe (175ml) 6.5
Meat
- Devon Duck with Green Peppercorns 8.5
wok-fried with oyster gravy sauce and onions
- Lang Son Spinning Roast Tamworth Pork Belly 8.5
stuffed with sweet curry leaves from the Lang Son province in Northern Vietnam, honey & lemon roasted and served with dried shrimp chilli oil
- Roast Baby Chicken Royale 9
marinated in honey, five spice and dried Vietnamese herbs
- Cognac ‘Luc Lac’ Shaking Beef 10
wok-seared cubed rib-eye beef, whole garlic cloves and black pepper
- Ox Cheek au Vin 8
stewed with cinnamon and black cardamom
- Indochine Lamb 8.5
wokked Lamb rump with lemongrass and chilli oil
- Dong Du Lamb Curry 8
the oldest dish from the biggest Indian mosque in Saigon, with lamb neck, aubergine and hot red curry
A La Carte
Small Eats
- Chilli Salt & Pepper
— Squid 7.5 — Soft Shell Crab 6 - Vietnamese Beef Carpaccio 7.5
Lemon cured ceviche rib-eye steak, cilantro and rice paddy herb
- Chef’s Vinh Beef 8.5
Lemongrass skewered rib eye beef, charcoaled, served with fermented soy sauce
- Cha La Lot 6
la lot leaves wrapped around Somerset farm pork and grilled
- Barbecued Somerset Pork Spare Ribs 5.5
coated in honey and lemongrass
- Grilled Aubergine Salad 5
topped with brown shrimps, crabmeat and scallions
- Grilled Cornish Scallops 5.5
in spring onion oil, roasted peanuts and nuoc cham
- Crispy Organic Tofu (v) 5
lemongrass, sweet onions and roasted shallots
- Hanoi Shrimp Sweet Potato Fritter 4.5
with mixed Vietnamese herbs and nuoc cham
- Vietnamese Tamarind Soup 5
Red Sea Prawns, mung bean sprouts, taro stem and okra
- Cây Tre Platter (for two)
— Seafood 12 — Meat 10 — Wrap & Roll 9
Colds & Rolls
- Green Mango Salad 6.5
with sun-dried squid, roasted peanuts and knotweed
- Cured Beef and Green Papaya Salad 6
sesame-cured beef, Thai basil and garden mint
- Crispy Vegetarian Spring Rolls 3.5
taro root, mung beans, carrots, woodear mushrooms
- Crispy Pork Spring Rolls 4
ground pork, crabmeat, woodear mushroom
- Summer Rolls
wrapped with Vietnamese herbs
— Wild Shrimps 4 — Crab 4 — Organic Tofu 4
Vegetarian & Greens
- Okra and Aubergine Curry (v) 6.5
with coconut and cardamom
- Four Mushroom Hotpot (v) 7.5
Asian mushrooms slow cooked in soy sauce, sesame oil and topped with crackling pink salt
- Vietnamese Kim Chi 3.5
with ginger pickle
- Chouchou Buddha Hand Melon 4
stir-fried with garlic
- Water Spinach 4.5
wok-fried with salted soy bean and roasted chilli
- Chinese Mustard Greens 5
wokked with chanterelle mushrooms
- Wokked Pea Vines 5.5
with shallot, garlic
Fish
- Lemongrass Wok-Fried Squid 8.5
with lemongrass, tomatoes, Chinese celery, green chilli and dill
- Red Sea Prawns with Chouchou 8.5
wok-fried in oyster sauce, black pepper and fresh Vietnamese herbs
- Butterfish Coconut Curry 9
with dried tamarind and Saigon red curry
- Slow Cooked Mekong Catfish 7.5
caramelised in anchovy fish sauce
- Surf Clams sautéed with Thai Basil 8
in lemongrass chilli sauce
- Banana Leaf Whole Roasted Mackerel 9.5
with galangal and lemongrass
Rice & Noodles
- Wokked Ramen Noodles 6
with shiitake and hon shimeji mushrooms, duck egg and green onions
- Organic Brown Rice 3
- Vietnamese Fried Rice 6.5
with brown shrimps, Chinese sausage and sauerkraut
- Jasmine Rice 2.5
Lunch Box
Noodle Bowls/Plates
- Mi Seafood 9
Ramen noodle sautéed with Red Sea prawns, squid & chouchou
- Pho Xao Shin 8.5
stir-fried pho with beef shin, oyster sauce and chinese broccoli
- Spring Bowl 8
Vermicelli bowl with pork spring rolls, cha la lot and grilled prawns
- BBQ Pork Loin with Rice Vermicelli 7.5
grilled pork tenderloin marinated in lemongrass with crispy pork spring rolls
- Bun Sa
Vermicelli bowl (noodles, cucumber, bean sprouts, mixed vietnamese herbs, crispy shallots, peanuts, nuoc cham) with lemongrass sautéed:
— Hanger Steak 8 — Chicken 8 — Red Sea Prawn 9 — Organic Tofu 7.5
Rice Plates
- Pan Fried Aubergine with Betel Leaf 7.5
in an aromatic spicy sauce
- Com Saigon 8
charcoaled lemongrass pork chop, served with a fried duck egg
Rolls, Salads & Sides
- Cured Beef & Green Papaya Salad 6
- Crispy Lemongrass Organic Tofu 5
- Crispy Pork Spring Rolls 4
- Summer Rolls
Wild Shrimps / Crab / Organic Tofu
— Wild Shrimps 4 — Crab 4 — Organic Tofu 4
Pho
- Bun Bo Hue
from the town of Hue, the imperial city. Lemongrass, whole chillies and round noodles, with:
— Beef Brisket and Pork Hock 8 — add a crabcake 2 — Red Sea Prawn 9 — add a crabcake 2 - Wonton Noodle Soup 8
prawn dumplings, pork charsiu, chives in an aromatic broth
- Assorted Mushroom Pho 8
shiitake and hon shimeji mushroom, chouchou
- Saigon Sate Pho 8.5
poached hanger steak in a robust chilli broth, with Thai basil, cilantro and crushed peanuts
- Ox Cheek Pho 8.5
braised ox cheek with lemongrass and cilantro
- Hanoi Pho 8
a modern version of Pho with wok-seared hanger steak and whole roasted garlic
- Pho
classic Vietnamese noodle soup, served with Vietnamese basil, sawtooth leaf and bean sprouts with
— Beef (Hanger Steak, Brisket and Clod) 7.5 — Corn-fed Chicken 7.5
Our Vietnamese restaurant in Soho
Pho Beef, Cây Tre Soho
Cây Tre Soho
We do the best Banh Coun in London
Preparing our ingredients
Cooking at Cay Tre Soho
Preparing London's best Banh Cuon
About Cây Tre
About Cây Tre
At Cây Tre we pride ourselves on offering you an authentic taste of Vietnam using well sourced ingredients from the British Isles whenever possible. Our meat and fish is always British and our vegetables are fresh, never frozen. Every dish we cook at Cây Tre is made with equal passion – both a la carte and street food. Take our beef Pho for example, you won’t find us using an inferior cut just because Pho is seen as an inexpensive dish, we use the best and so at Cây Tre you’ll find rib-eye steak in this traditional Vietnamese soup.
Whatever you order at Cây Tre we’ll happily tell you why it’s better than our competitors, our monkfish is caught daily in Devon and our squid is from Dorset. We care because you care and we don’t stop there. We have a saying at Cây Tre which goes something like this 'to make the simplest of dishes taste good you need the ingredients of time and passion' and we have plenty of it.
Our wine list gets as much thought as our menu so don’t overlook it!
over 18 hours to make – that’s sweet!
“My mouth started watering even before I opened the menu as I eyed up what others were eating... fortunately the generous starters were quick to arrive.”
Daily Mail“Cay Tre is my favourite Vietnamese restaurant in London. The food is superb.”
Greedy Diva“An extremely good value Vietnamese café”
Nick Lander, Financial Times
Address
42—43 Dean Street
London W1D 4PZ
Opening Times
| Monday to Thursday | 12:00–23:00 |
|---|---|
| Friday to Saturday | 12:00–23:30 |
| Sunday | 12:00–22:00 |
- Monday to Thursday
- 12:00–23:00
- Friday to Saturday
- 12:00–23:30
- Sunday
- 12:00–22:00
*for bookings of 8 people or more, please contact us directly on +44 20 7317 9118