Akuna
Modern Australian-Vietnamese · Ho Chi Minh City · Michelin One Star · Chef Sam Aisbett
A modern Australian-Vietnamese restaurant on the 9th floor of Le Méridien Saigon with panoramic Saigon River views. The name means 'flowing water' in Australian Aboriginal language, reflected in 1,200 light rods evoking a waterfall around the open kitchen. Ever-evolving menu showcasing indigenous Vietnamese ingredients.
9F, Le Méridien Hotel, 3C Ton Duc Thang St, Ben Nghe Ward, District 1, Ho Chi Minh City, Vietnam, Ho Chi Minh City
- Michelin 2025
Menu
Tasting Menu
- Full Tasting Menu (3900000)
- 6-Course Tasting Menu (3000000) — The complete Akuna experience: 5 amuse-bouches, Swagman bread course, 6 main courses, and petit fours. VND 3,900,000++ per person.
- Akuna opened its doors on 19 July 2023, with five (VND 3,000,000++ / U (128)
Dishes
- Scallop Bánh Cuốn with Wagyu — Silky rice paper roll filled with scallop and Australian wagyu beef — a fusion of Vietnamese street food and premium Australian protein.
- Seasonal Indigenous Course — A course highlighting indigenous Vietnamese herbs, spices, and ingredients — many appearing on a fine dining table for the first time. Rotates with the ever-evolving menu.
- David Blackmore's Full Blood Wagyu — David Blackmore's full blood wagyu with dinkle crumb, wagyu rissole, fermented wild rice shoot, and Binh Duong long pepper. Vietnamese-style salad accompaniment.
- Salt & Vinegar Chip Amuse — Cream cheese filling packed into a salt & vinegar chip, shaped into an origami crane. Opening amuse-bouche.
- Petit Four Set — Selection of petit fours to close the tasting experience, featuring Vietnamese-inspired sweets and Australian touches.
- Akuna Finale — The closing sweet course featuring Vietnamese ingredients treated with contemporary technique, closing the 6-course journey.
- Swagman Bread — Chef Aisbett's version of Australian damper bread, served with five exclusive house-made sauces. Refillable on request.
- Akuna Opening Canape — The fifth amuse-bouche in the sequence — reviewers noted 'great play of textures and flavors in the canapés.' Featuring indigenous Vietnamese herbs.
- Chef's Counter 7-Course Menu — Extended tasting at the chef's counter with 7 courses, direct interaction with Chef Sam Aisbett, and the full amuse-bouche sequence.
- Scallop Taco with Weaver Ants — Scallop-filled taco sprinkled with citrusy weaver ants and kaffir lime leaf. Part of the amuse-bouche sequence.
Wines
- Wine Pairing — Curated wine pairing programme designed to complement the tasting menu, featuring selections that bridge Australian and Vietnamese flavour profiles.
Phone: +84 91 173 58 00
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Related restaurants
- Award-winning restaurants in Ho Chi Minh City
- More from chef Sam Aisbett
- Anan Saigon — Ho Chi Minh City (1 Michelin stars)
- Long Trieu — Ho Chi Minh City (1 Michelin stars)
- Gia — Hanoi (1 Michelin stars)
- Hibana by Koki — Hanoi (1 Michelin stars)
- Mirei — Kyoto (1 Michelin stars)