Home > Syd: Crowsnest, Sydney, Vietnamese > Bay Tinh, Crows Nest

Bay Tinh, Crows Nest

When it comes to Vietnamese cuisine, I usually think of pho or fried chicken with tomato rice. Bay Tinh in Crows Nest is not the typical Vietnamese restaurant that I am used too. It’s the newest restaurant out of the two, the original opened in 1985 in Marrickville and owner Harry opened a second Bay Tinh in 2011.

The menu is extensive and there are many entrees and mains to choose from. It took us a few minutes to peruse the menu and decide what we wanted to eat, there were no pho or fried chicken that I could see so thought we would try their specialty.

We started with the duck salad – Harry’s signature duck salad, twice cooked with aromatic spices, dressed with lime juice, kaffir lime and special Vietnamese ingredients served with lightly pickled salad in lettuce leaves, accompanied by prawn crackers (2 pieces for $10). This was delicious, the duck was incredibly tender and the pickled salad really gave it a nice touch.

The Bonfire – Bay Tinh Signature main dishes – premium meat or seafood cooked at the table in a pot with caramelize onion, infused with flavours of coriander and peanut, served with rice paper, lettuce, herbs, pickles and Harry’s special anchovy sauce. There are six different options – beef, chicken, prawns, prawns and beef, prawns and chicken and fish. We opt for the beef ($23) and it did not disappoint.

Ceramic pot is placed before us whilst we wait for it to cook some more, we were all waiting impatiently for it to cook.

Eaten with rice paper roll (which was incredibly thin) and I absolutely adore the anchovy sauce.

We also ordered the bonfire tofu ($21) – tofu, shitake mushroom and onion, cooked in a pot at the table and served with rice paper, lettuce, herbs, pickles and special hoisin sauce. This was also delicious. The tofu was incredibly soft and silky.

Bay Tinh’s famous ballotine of chicken (quarter for $17.50, half $27.50) – house specialty, deboned and then stuffed with a delicious mixture of minced pork and fragrant spices. The chicken is then slow cooked before baked. It is served with a rich plum sauce and sesame. This was an interesting dish but yet tasty, I really enjoyed this dish, the chicken was tender and I loved the stuffing, the plum sauce really gave it that nice sweetness.

Last but not least, fried rice ($13.50) with prawns, pork sausage, egg and peas. It was good but nothing special I thought. The above dishes were probably better, but we were getting extremely full by this stage.

Owner Harry Hoang is super friendly, and seemed like he knew most of his customers. He told us about his big plans for his Crows Nest restaurant – he would like to transform the front of his restaurant into a cocktail bar and tapas style lounge which sounds very interesting! Can’t wait to try Vietnamese tapas!

Service friendly and thanks to Wasamedia and Harry for a lovely lunch!

*GA dined as a guest thanks to Wasamedia and Harry.

GA’s ratings: 7.5 / 10

Bay Tinh

16 Falcon Street

Crows Nest 2065

Bay Tinh on Urbanspoon

  1. July 20, 2012 at 2:10 am

    Love Bay Tinh, and now we don’t have to drive all the way to Marrickville to enjoy it!

  2. July 20, 2012 at 3:35 am

    Ooh we didnt have the ballotine when we went but it looks great 🙂

  3. Tina @ bitemeshowme
    July 20, 2012 at 8:57 am

    It’s definitely not quite the Vietnamese restaurant I’m used to. The dishes still look like an absolute treat anyways. That ballotine of chicken – wow! Never seen that before!

  4. Liv
    July 20, 2012 at 12:18 pm

    I love the mam nem (anchovy sauce)! I became a huge fan while travelling in Vietnam a decade ago and have been to Bay Tinh to get my fix ever since. There aren’t many places in Sydney that you can get it!

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