MáMìTa Kitchen & Wine

Six charcoal-grilled seafood, chosen from the day's catch — the platter the house is named for.

Tiger prawns off the charcoal with lemongrass sauce and orange tobiko popping on top.

The same six charcoal-grilled seafood, with lobster added — the platter for the table that came to celebrate.

Australian MB4+ chuck eye roll over charcoal, 350 g. Comes with one sauce and one side of your choosing.

Galician striploin MB3+, 300 g, grilled over charcoal. One sauce and one side included.

Galician rib-eye MB3+, 300 g — the fattier, more marbled cut of the two. One sauce and one side included.

Australian premium T-bone, 550–600 g — strip and fillet on one bone, big enough to share. Two sauces and one side.

A5 Kagoshima striploin grilled at your table, 120 g, with chẩm chéo sauce, mustard, coriander and ginger soy.

A5 Kagoshima striploin from the charcoal, served with Shinsyu-ichi miso, truffle mayonnaise, grilled garlic and syakisyaki wasabi.

Octopus straight off the charcoal, laid over savoury Japanese kabocha with spring onion and an X.O laksa sauce.

Beef seared hard and sliced rare, cut through with pickled green apple, yuzu ponzu and garlic chips.

Smooth mushroom hummus finished with pickled Nha Trang anchovies, chilli oil and black garlic.

Chicken in unagi sauce over capsicum, cucumber, cherry tomato and broccoli, dressed with honey mustard.

Grouper under miso-wasabi sauce, with hajikami ginger and cured egg yolk for a salty, sharp finish.

Burrata torn over organic tomato and arugula, with a yuzu yogurt sauce to lift it.

Red grouper barely seared, with jalapeño dressing, yuzu gel, coriander, red chilli and crispy brown rice for crunch.

Duck pâté with green peppercorn and fresh rosemary (110 g) alongside classic French pork rillettes, served with bread and pickled cucumber.

Four French cheeses with house condiments and toasted bread — the line-up shifts with what has come in.

Chorizo Cular, Salchichón Cular, Parma ham, black Manchego and Parmesan, with Greek yogurt on the side.

Whatever came in from the boats that morning, served with risotto.

Scallops caramelised in the pan, with asparagus, cream miso, herb oil and bread to mop up.

Pan-seared fish on Nha Trang's own rice, brought together by a Caribbean sauce.

Stir-fried udon with abalone, unagi and shrimp in satay sauce, finished with baby broccoli.

Veal shank braised until it slides off the bone, glazed in unagi sauce, with mashed potato and sautéed mushrooms.

Tagliatelle with truffle and shiitake — the vegetarian plate on this menu, and the earthiest one.

Vietnamese bò kho — beef stewed with lemongrass and star anise — poured over tagliatelle instead of the usual bread.

Salmon spaghetti in a coconut cream sauce built on yakiniku seasoning — sweet, smoky and rich at once.

Baby corn charred on the grill, with a mustard laksa sauce.

A head of cauliflower taken to the charcoal, cut with a spicy cucumber sauce.

Pumpkin grilled sweet, with a nut mix, sour cream and curry oil.

Baby broccoli off the grill, dressed in yuzu yogurt sauce.

French fries with bacon and garlic mayonnaise.

Sago in Cam Ranh mango, with pomelo segments and a thread of coconut oil.

Caramel flan with miso salting the sweetness, served with coconut pandan ice cream.

Dark chocolate mousse with seasonal fruit and vanilla cream — the house dessert.

Japanese yuzu liqueur, poured in 300 ml bottles.

Japanese plum liqueur, poured in 300 ml bottles.

Pressed in-house — yuzu sharpened with lemongrass, the one soft drink the kitchen makes itself.