The Q Dining opens its doors to fine food, Saigon style

Posted on 29 August, 2025

Canberrans love Vietnamese food, having warmly embraced it as one of the first multicultural cuisines to arrive in the city, way back in the 1980s.

And while we will always loyally support our suburban gems, we also now have access to a new way of experiencing Vietnamese food which should get the attention of all those who not only love Vietnamese flavours but who relish a refined night out with wine and cocktails flowing.

The Q Dining is open to the public from today offering elevated Vietnamese, with a fine-dining bent and a sophistication that sets it apart from grabbing a Bành mì in a paper bag or slurping down a big bowl of pho on a formica table.

The former eightysix south restaurant has been transformed. Photography: Sophie Green

Having refitted the sleek and moody home of the former eightysix south in Woden, The Q Dining is somewhere to come for a Vietnamese meal served in a more formal and complex way.

Saigon-born chef Andy Huynh has held a passion to open his own restaurant since he was a child. Having earned his chef’s qualifications in Australia, working in predominantly Italian restaurants in Melbourne to build his experience, he has chosen Canberra to bring his dream to reality.

Vietnamese spring rolls but make mine Duck Confit! Photography: Sophie Green

He has laboured over the creation of each dish, bring a fresh twist to some quintessentially Indochine flavour profiles while dividing the menu into a more Western format, featuring a number of entrée and small dish options before featuring large dishes ideal for sharing.

All the tastes of Saigon elevated to a fine dining experience. Photography: Sophie Green

Think the char-grilled Wagyu Steak with Chimmichurri which soaks a rare slab of MB4+Tajima rib eye with a verdant green sauce of Vietnamese herbs and fermented chilli and lime. It’s a bit of a revelation.

Similarly, the Five-Spice Crispy Pork Belly Platter defies expectations arriving at the table on a large slab of black slate with a separate plate of fluffy bao buns. The thinly sliced vegetables are sweetly pickled, the pork is salty, unctuous and crisp on the outside and the sweet soy dipping sauce (alongside chilli, mayo and picked daikon) combine to make a formidable bao – make-it-yourself style.

Salmon Crudo with mango and microherbs. Photography: Sophie Green

The Q has a definite focus on meat and on seafood, with a ginger-infused lobster dish with noodles and several fish specialties (Delta Tamarind Cod and Lemongrass Chilli Baked Snapper) as well as a Salted Egg Yolk Soft-Shelled Crab. But its one main vegetarian/vegan option is pretty special – Smoky Charred Eggplant, which is is served with finely diced scallion and mushrooms, fresh herbs and a hint of Truffle oil.

There is also and interesting take on tacos – with large crispy, deep-fried taco shells arriving in a stand, filled to overflowing with roasted pork, prawns, fresh herbs, pickle and mayo. Don’t wear white if you’re ordering one of these!

Photography: Sophie Green

If you are always going to associate Vietnamese food with a hearty bowl of pho, then you will not be disappointed. In fact, quite the opposite as there are two pho options: the 48-hour rich beef bone broth with Wagyu brisket and tender ribs, and the chicken ragout which combines juicy chicken pieces with sweet potato. Both bowls are large and swimming with noodles and fresh herbs.

The humble pho only better, this one with Wagyu brisket and ribs. Photography: Sophie Green

Desserts are quintessential Vietnamese, with Lychee Almond Tofu, a bittersweet coffee flan and Tào Pho, which is an intriguing silken tofu floating in a sweet ginger syrup. All are delicious.

Caramel coffee flan, a bitter-sweet end to the meal.

Finally a word on the cocktails. They really work in this setting and the flavour profiles set the food off brilliantly. Shout out to co-owner and operations manager Ben Pham for devising such a clever cocktail list and for also including an indulgent range of mocktails too.

Acknowledging that beer pairs well with the robust herbs and spices of Vientamese cuisine, the list is substantial, with plenty of options in the wine department.

The Mr Q: Double oak bourbon, amaretto, Vietnamese coffee, lemon, and chocolate bitters finished with smoked chocolate. Say. No. More!

The cocktails come out in their various colourful and flavourful iterations, laden with flowers and herbs and made with skill. And if they don’t take you to the sultry streets of Saigon, then nothing will.

The Q Dining owners Andy Huynh and Ben Pham. Photography: Sophie Green

Photography by Sophie Green from Green Frog Creative.