Rice Paper Scissors Fitzroy Menu

Rice Paper Scissors Fitzroy

Good beer and good food go together like salt and pepper, so this Good Beer Week our friends Smudge Eats and Mountain Goat have teamed up with 20 of Melbourne's best dining venues to offer a $40 set course lunch menu, paired with the perfect Goat.

Rice Paper Scissors is modelled on the hawker dining bars of South East Asia with a shared-eating concept being the focus of their offerings. They aim to serve only the freshest ingredients, sourced organically and ethically where possible.

At their Fitzroy venue, you can choose between five dishes from the complete menu below to be shared between two people, all matched with a Mountain Goat Steam Ale for $40 each.

ASIAN GREENS PHAT GAI CHOY (V, G)

Wok-tossed Asian greens with fresh shiitake mushrooms in a special sauce with crispy pork belly

MUSHROOM SALAD YAM HED (V, G)

Wild Asian mushrooms with roasted rice, herbs and a hot lime and soy dressing

GALLOPING HORSES MA HOR (V, G)

Caramelised pork, prawn and peanut on sour pineapple

BBQ LAMB RIBS SII KRONG NUEX

Mekhong whiskey marinated lamb ribs in a sticky special sauce

STEAMED PORK BUNS BANH BAO (V)

With pork belly, cucumber, shallots and hoisin sauce

MINI VIETNAMESE BAGUETTE BANH MI (V)

Crispy soft shell crab with pickled vegetables, herbs and homemade pate

CRISPY BARRAMUNDI YAM PLA FOO (V, G)

Tapioca dusted barramundi with a green apple and roast cashew salad and nahm jim dressing

STICKY PORK BELLY MUU KROB (G)

Twice cooked pork in a tamarind caramel sauce topped with a fragrant herb salad

BETEL LEAF MIANG KHAM (V, G)

Smoked hervey bay scallops with a green mango salad and crispy pork belly

CUCUMBER SOM TOM TAM TAENG KWA (G)

Cucumber salad with tiger prawns, snake beans, tamarind, chilli and peanuts

GRILLED CALAMARI YANG PLA MUK (G)

Local squid marinated in lemongrass chilli and tumeric

CRYING TIGER SEUA RONG HAI (G)

Char-grilled wagyu beef with a spicy citrus dipping sauce

THAI CEVICHE KOI PLA (G)

Lime cured, south australian sashimi grade king fish with herbs, chilli and shallots

BBQ PORK NAM TOK MOO (G)

BBQ northern style pork with a hot and sour herb salad and toasted jasmine rice

DUCK SALAD YAM PHED (V, G)

Crispy roast duck and palm heart with rambutan, chilli and herbs

BBQ KING PRAWNS GUNG YANG (G)

Barbecued QLD king prawns served with aunty chan’s secret sauce

MALAYSIAN BBQ CHICKEN AYAM SATE (G)

Marinated in penang style spice and homemade peanut sauce

MALAYSIAN CHARRED ROTI (V)

Served with a peanut dipping sauce. Something to mop up the best bits

(V) CAN BE MADE AS, OR IS VEGETARIAN (G) GLUTEN FREE

BEER MATCH

Mountain Goat beer (TBC)

Call or email the venue for bookings, or take a group for a walk in lunch.

Photograph supplied by Smudge Eats Publishing.