Rice Paper Scissors | Asian Restaurant Melbourne City | Fitzroy | Menu

Menu

We cater for all tastes…

While we do not specifically change our menu items, we do have a checklist for menu items for each location that can accomodate some of the more common food allergies and intolerances, such as gluten, dairy, fructose (limited options), items that cause anaphylaxis, vegetarian and vegan.

We respect that this is a part of our community and educate our staff to stay well informed and offer solutions where we can, so have a chat with us when you come in.

See below for a selection from our menu. It does change from time to time and can vary between restaurants.

Mains

Choose 5 Dishes for 2 People to Share – $32pp Lunch | $37pp Dinner
  • BBQ KING PRAWNS / GUNG YANG
    2pc 16
    barbecued qld king prawns served with aunty chan’s secret sauce
  • ASIAN GREENS / PHAT GAI CHOY
    14
    wok-tossed asian greens with locally grown shiitake mushrooms and secret sauce
  • GALLOPING HORSES / MA HOR
    4pc 15
    caramelised duck leg relish with summer sour fruits. a thai classic!
  • THAI FRIED CHICKEN / PEEK GAI TOD
    14
    marinated in galangal, chilli and coriander root
  • STEAMED PORK BUNS / BANH BAO
    2pc 15
    with pork belly, cucumber, shallots and hoisin sauce
  • PHUKET CALAMARI / PHAT PHLA MUK
    16
    wok tossed in a salted, duck egg sauce with snake beans and chinese celery
  • ROAST DUCK SALAD / YAM PED
    16
    roast duck and banana blossom salad with rambutan, chilli jam and coconut dressing
  • MINI VIETNAMESE BAGUETTE / BANH MI CHA CA
    2pc 16
    filled with sustainably caught local rockling, pickles, paté, dill and kaffir lime mayo
  • CRYING TIGER / SEUA RONG HAI
    16
    char-grilled wagyu beef with a spicy citrus dipping sauce
  • BBQ LAMB RIBS / SII KRONG NUEX
    16
    mekhong whiskey marinated lamb ribs in a sticky special sauce
  • STICKY PORK BELLY / MUU KROB
    16
    twice cooked pork in a tamarind caramel sauce, topped with a fragrant herb salad
  • WOK-TOSSED SQUID / PAD PED PLAHMUK
    16
    wok tossed calamari in a southern style dry red curry with green peppercorns and ‘krachai’ ginger
  • CRISPY BARRAMUNDI / YAM PLA FOO
    16
    tapioca dusted barramundi with a green apple and roast cashew salad and nahm jim dressing
  • TUNA CRACKER / GOHU IKAN
    2pc 16
    balinese sashimi tuna and lemongrass salad on rice wafers with squid ink emulsion
  • SOFT SHELL CRAB SALAD / YAM BPUU TAWT
    16
    crispy soft shell crab with a green mango salad, chilli, coconut and herbs
  • BALINESE STEAMED DUCK / BEBEK BETUTU
    17
    duck steamed in spice paste with snow pea salad, macadamias and sesame dressing
  • VIETNAMESE BAGUETTE / BAHN MI
    2pc / 16
    with crispy whole local king prawns, foie gras paté, pickles, chilli and coriander
  • LOBSTER DUMPLINGS / KHANOM JEEB
    4pc / 16
    filled with lobster, pork, ginger and chives with chilli black bean sauce
  • CRISPY PORK FRITTERS / LAAP MUU THAUT
    4pc / 15
    fried pork fritters with roasted rice powder, herbs and lettuce cups
  • COCONUT SNAPPER CEVICHE / KOI PLA
    17
    citrus cured local snapper with pomelo, coconut and chilli. served with crispy wonton crackers
  • BURMESE TEA LEAF SALAD / LAHPET THOKE
    16
    pickled tea leaf, crunchy bits, local tomatoes, wombok, peanuts and roast garlic dressing
  • THAI BBQ CHICKEN / GAI YANG 
    16
    marinated in soy, lemongrass, and chilli. served with nahm jim jaew
  • THAI CEVICHE / KOI PLA
    16
    lime cured, south australian sashimi grade kingfish with herbs, chilli and shallots

Vegan

  • BETEL LEAF
    15
    topped with a young jackfruit relish and grilled fresh coconut
  • MA HOR
    4pc 14
    caramelised mock pork and peanuts with sour summer fruits. a thai classic!
  • MINI BANH MI
    2pc 15
    mini sweet vietnamese baguettes with mock duck, pickles, coriander and sriracha mayo
  • BANANA BLOSSOM SALAD
    16
    fresh banana blossom salad with chilli jam and coconut dressing, vegan crispy duck and herbs
  • EGGPLANT CEVICHE
    15
    with asian eggplant and a chilli herb salsa with smoked eggplant sauce
  • MUSHROOM SALAD
    15
    wild asian mushrooms with ground jasmine rice, herbs, chilli and lettuce cups
  • CRISPY BARRAMUNDI
    17
    tapioca dusted faux barramundi with a green apple and roast cashew salad
  • STEAMED BUNS
    2pc 15
    filled with crispy vegan bbq pork, hoisin, cucumber and spring onion
  • TEMPURA EGGPLANT SALAD
    15
    tempura eggplant with a green mango salad, chilli, coconut and herbs
  • SALT & PEPPER BANANA BLOSSOM
    15
    with coconut-chilli dressing
  • BURMESE TEA LEAF SALAD
    16
    pickled tea leaf, crunchy bits, local tomatoes, wombok, peanuts and roast garlic dressing
  • ASIAN GREENS
    14
    wok-tossed asian greens with seasonal vegetables in black vinegar and soy
  • TEMPURA BUNS
    15
    filled with tempura eggplant, cucumber and spicy vegan mayonnaise

Cocktails

Cocktail list may vary between restaurants
  • SEASONAL BELLINI
    13
    ask waitstaff about today’s creation
  • SOUTH EAST SIDE
    18
    bacardi oro rum, lime, mint, thai basil and kaffir lime
  • LEMONGRASS TOM COLLINS
    18
    lemongrass infused gin with cucumber. topped with soda
  • THAI SANGRIA
    13
    pineapple, mango, orange, thai herbs and white wine
  • VIETNAMESE ESPRESSO MARTINI
    18
    eristoff vodka, espresso, condensed milk and burnt cinnamon
  • CHIANG MAI BLOODY MARY
    18
    eristoff vodka, lemon, spicy chiang mai relish, togarashi salt and tomato
  • A GREAT LEAP FORWARD
    18
    lychee liqueur, eristoff vodka, mint and lime, topped with ginger beer
  • BOB ZOMBIE
    24
    rum, rum and more rum, with fresh pineapple and fiery lime
  • RICE PAPER SPRITZER
    14
    choya plum wine, elderflower, cucucmber, prosecco, soda, mint
  • DON’T YUZU WANT ME
    14
    east london dry gin, capi yuzu soda, kaffir lime, lemon, peychaud’s bitters
  • TOMMY’S PEPPERITA
    18
    cazadores blanco tequila, capsicum, lemon, agave, spiced salt, firewater bitters
  • UP TO MY HIGHBALLS
    18
    dewars white label scotch whiskey, sour plum, lemon, cloudy apple, soda, szechuan pepper
  • PANDAN COLADA
    21
    bacardi blanco rum, coconut cream, pandan, pineapple, lemon, cassia bark, over the top tiki garnish
CITY MENU

See what’s on the menu at our city restaurant. Download the latest here.

FITZROY MENU

Click here for our latest menu at our Fitzroy location.

Buy A Cookbook

If you would like purchase a copy of our Rice Paper Cook Book, click here…

Buy a gift voucher

Give someone the gift that keeps on giving. Gift vouchers are available here.