Vietflames

About Vietflames

Vietflames is a Vietnamese bar and eatery at Shop 64, Sylvia Park, on Mount Wellington Highway in Auckland. Open seven days from 11am until late, it sets out to do one thing: take diners on a journey to Vietnam through zingy, aromatic cooking built on fresh local New Zealand ingredients and age-old recipes.

The menu moves from crisp starters and sharing plates — pork and crab spring rolls, prawn and chive dumplings, golden calamari — to generous mains like bun cha, shaking beef, caramelized pork belly and a dedicated vegan curry. A Vietnam Breakfast section covers pho in several forms, bun bo hue and a loaded pork banh mi, while herb-heavy salads, desserts and sides round things out.

The bar is a destination of its own, mixing Southeast Asian–inspired cocktails like the Tom Yum Margarita alongside mocktails, wines, tap and bottled beer, and proper Vietnamese coffee served iced, hot or phin-brewed. For something special, the VIP set menu is a multi-course procession from abalone soup to 24k gold plated wagyu and lotus crème brûlée, booked a day ahead for two or more guests.

Recommended by Restaurant Guru in both 2025 and 2026, Vietflames welcomes first-timers and homesick travellers alike — the team's invitation is simple: come, soak up the atmosphere, and let every bite tell a story.

Vietflames Sylvia Park: Authentic Vietnamese Bar & Eatery in Mount Wellington, Auckland

Vietflames sits at Shop 64, Sylvia Park on Mount Wellington Highway, and its promise is summed up in one warm line from the team: “If you’ve never visited our homeland of Vietnam, we want to take you on a journey.” This is a Vietnamese bar and eatery in the fullest sense — an open-seven-days kitchen running from 11am until late, and a bar that treats Southeast Asian flavours with the same seriousness as the kitchen. The cooking blends two worlds the team is proud of: Vietnamese heritage and the best of New Zealand’s fresh local produce.

A Legend Behind the Name

Every restaurant has an origin story; Vietflames reaches back to the beginning of Vietnam itself. In the legend the team tells, Lac Long Quan, dragon king of the seas, rescued Princess Au Co — an immortal of the high mountains — as she fled a monstrous black bird in the form of a fragile crane. The two married, and a year later Au Co gave birth to a golden sac containing one hundred eggs, from which hatched one hundred sons. Their descendants founded Van Lang, the land we now call Vietnam. It is a tale of sea and mountains meeting in one people, and it explains the spirit of the cooking: flame and freshness, age-old recipes given a contemporary New Zealand stage.

What to Eat

The menu reads like a tour of the country. Starters range from nem cua spring rolls filled with pork and crab to prawn and chive dumplings, salt-crusted chicken with lemongrass and kaffir lime, golden calamari crisps, green rice-crusted prawns and house-salted salmon. Mains are generous: bun cha Hanoi-style with grilled pork, meatballs and spring rolls over noodles in dipping broth; sizzling bo ne skillets with sunrise eggs and pate; cha ca la vong, the aromatic grilled fish with galangal, herbs and peanuts; shaking beef in pepper sauce; caramelized pork belly with quail eggs; and slow cooked pork ribs glazed with tamarind and honey. A dedicated vegan curry of tofu and grilled vegetables keeps plant-based diners well looked after.

The Vietnam Breakfast list is a calling card of its own. There is classic beef pho and chicken pho, a wagyu beef pho crowned with rare slices, bun bo hue with thick lemongrass-scented noodles, and a wok-tossed pho with prawns and beef for those who like their noodles hot from the wok. A pork banh mi stacked with pate, ham, sriracha mayo and pickles rounds it out. Salads — roasted duck with lychee and tamarind dressing, green papaya with beef, lemongrass chicken — make bright, herb-heavy counters to the richer plates, and desserts like mango panna cotta with coconut and pandan, black rice pudding and molten chocolate lava close the journey on a sweet note.

The Bar Side

Half of the “bar & eatery” equation is the drinks list. Cocktails lean tropical and playful: a Tom Yum Margarita built on tequila, Cointreau and tom yum syrup; a Banana Guava with white and dark rum; Pina Lychee; a Mango Martini; the Ca Phe Espresso, which folds pandan, toasted coconut and espresso into a dark-rum nightcap; and the Redbull Dragon, brightened with watermelon and Vietnamese mint. There are mocktails for non-drinkers, wines from Jacob’s Creek to Penfolds by the glass, tap pours of Asahi, Tuatara hazy pale ale and Tiger Crystal, bottles of Saigon Beer — and, unmissably, Vietnamese coffee served iced, hot or through the traditional phin filter.

Going All Out

For milestone nights, the VIP set menu is Vietflames at full volume: abalone soup with shiitake mushrooms, crisp salmon tacos crowned with black caviar, chargrilled king prawns with truffle oil, pomelo and venison salad, 24k gold plated wagyu beef with green peppercorn sauce, the chef’s special fried rice, and a lotus crème brûlée to finish. It needs to be booked a day ahead, with a two-person minimum.

Plan Your Visit

Vietflames is open seven days, 11am until late, at Shop 64 Sylvia Park, 286 Mount Wellington Highway, Auckland. Bookings can be made online, gift vouchers are available for gifting the experience, and Restaurant Guru has listed the restaurant as Recommended in both 2025 and 2026. First visit or fiftieth, the invitation stands: come, soak up the atmosphere, and taste the zingy aromatic flavours that define true Vietnamese cuisine.

Signature items

• Bun Cha Hanoi
• Pho Wagyu Beef
• Hanoi Fry Spring Rolls
• Roasted Duck Salad
• Grilled Half Chicken
• Mango Pana Cotta

Menu

Beer

• Asahi — On tap, by the glass or jug
• Tuatara Hazy Pale Ale — NZ hazy pale ale on tap, glass or jug
• Tiger Crystal — Ultra low carb lager on tap, glass or jug
• Saigon Beer — Bottled Vietnamese lager (4.3%)
• Heineken — Bottled lager (5%)
• Corona — Bottled lager (4.6%)
• Somersby Apple Sparkling Cider — Apple cider (4.5%)
• Export Citrus Lemon — Low-alcohol citrus brew (2%)
• Asahi 0% — Non-alcoholic lager
• Pals Vodka Red Peach & Yuzu Soda — Vodka, peach and yuzu soda (5%)

Wine

• Pinot Gris — Jacob's Creek or Church Road, glass or bottle
• Chardonnay — Jacob's Creek or Church Road, glass or bottle
• Sauvignon Blanc — Jacob's Creek or Church Road, glass or bottle
• Rosé — Jacob's Creek, glass or bottle
• Pinot Noir — Jacob's Creek, or Triplebank Awatere Valley
• Shiraz — Jacob's Creek, or Penfolds Koonunga Hill

Mains

• Bún Chả / Pork 3 Ways — Grilled pork, meatballs, spring rolls with dipping broth and noodles
• Cà Ri Gà / Lemongrass Chicken Curry — Kumara confit, bamboo salad with rice
• Bò Né / Sizzling Beef Skillet — Sunrise eggs, luc lac beef, pate, Bo Ne sauce and crispy banh mi
• Chả Cá Lã Vọng / Aromatic Grilled Fish — Galangal, onion, pickles, herbs, shallots, peanuts
• Cơm Rang Miền Tây / Mekong Fried Rice — Prawns, soft egg, coconut and herbs; veggie option
• Gà Xối Mỡ / Golden Rain Chicken — Spice fried chicken, tropical rice, Vietnamese salad, garlic soya
• Sườn Chua Ngọt / Slow Cooked Pork Ribs — Slaw, tamarind, honey, herbs and crispy garlic
• Thịt Kho Tầu / Caramelized Pork Belly — Kailan, quail eggs and steamed rice
• Bò Sốt Vang / Beef Bourguignon — Braised beef cheek, baby potatoes, roasted carrot, garlic
• Bò Lúc Lắc / Shaking Beef — Pepper sauce, red onion and kailan
• Cà Ri Chay / Vegan Curry — Tofu, grilled veggies and mushroom curry

Sides

• Cơm Trắng / Steamed Rice — Plain steamed jasmine rice
• Bún / Rice Noodles — A side of soft rice noodles
• Crispy Bánh Mì — Crisp Vietnamese bread
• Rau Xào / Tossed Veggies — In garlic oyster sauce
• Phồng Tôm / Seafood Crackers — Crisp prawn crackers

Sweet

• Thạch Xoài / Mango Pana Cotta — Coconut and pandan
• Nếp Cẩm Sữa Dừa / Black Rice Pudding — Coconut, banana and peanuts
• Sô Cô La Nóng Cháy / Chocolate Lava — Served with vanilla ice cream

Salads

• Gỏi Vịt / Roasted Duck Orchad — Mesculin, cherry tomatoes, herbs, onion, lychee, cucumber, mung beans, tamarind dressing
• Gỏi Đu Đủ Bò / Papaya Beef Medley — Green papaya, mung beans, onion, pickles, herbs, peanuts
• Gỏi Gà / Lemongrass Garden Chicken — Lemongrass chicken, mesculin, shallots, mung beans, onion, herbs, cucumber
• Gỏi Tôm / Tropical Prawn Fusion — Cherry tomatoes, cucumber, mesculin, onion, herbs, passionfruit dressing; veggie option

Spirits

• House Spirits Range — Absolut, Bombay Sapphire, Havana Club, Jim Beam, Jack Daniels, Olmeca, Sambuca, Jägermeister, Baileys
• Premium Spirits — Wider selection available from the back bar

Starters

• Nem Cua / Sea-Meet-Land Spring Rolls — Pork and crab with nuoc cham, six pieces
• Sủi Cảo Tôm / Prawn & Chive Dumplings — Dried shrimp, pork and chilli oil
• Gỏi Cuốn / Summer Rolls — Pork and prawn, pickles, noodles and herbs with nuoc cham; veggie option
• Gà Rang Muối / Salt-Crusted Chicken — Lemongrass, kaffir lime leaf and sriracha mayo
• Mực Chiên / Golden Calamari Crisps — Served with hot green chilli sauce
• Cá Hồi Ủ Muối / Ocean-Kissed Salmon — House salted salmon, julienne veggies, herbs, tobiko, namjim
• Sườn Cừu Nướng / Viet Fried Lamb Ribs — With mint yuzu mayo and nam jim
• Tôm Cốm / Green Rice-Crusted Prawns — Tamarind sauce, kaffir lime leaf, garlic

Cocktails

• Tom Yum Margarita — Tequila, Cointreau, lime juice, tom yum syrup
• Banana Guava — White and dark rum, Cointreau, banana liqueur, guava, orgeat, Angostura
• Pina Lychee — White rum, lychee liqueur, Frais de Bois, coconut milk, pineapple juice
• Mango Martini — Vodka, Grand Marnier, lemon juice, sugar
• Ca Phe Espresso — Pandan, toasted coconut, dark rum, coffee liqueur, espresso
• Redbull Dragon — Vodka, Aperol, lime, Red Bull, watermelon, Vietnamese mint leaf

Mocktails

• Watermelon — Chilled watermelon mocktail
• Lychee Fizz — Fizzy lychee mocktail
• Mango Boom — Mango mocktail
• Pinky Guava — Guava mocktail
• Strawberry Lover — Strawberry mocktail

VIP Set Menu

• Ocean's Embrace — Abalone soup with shiitake mushrooms
• Emperor's Delight — Crisp salmon tacos crowned with black caviar
• Royal Flames — Chargrilled king prawns drizzled with truffle oil
• Việt Harvest — Pomelo and venison salad with Vietnamese flavours
• Golden Majesty — 24k gold plated wagyu beef with green peppercorn sauce
• Ember's Essence — Chef's special fried rice with kailan and garlic
• Lotus Blossom Brûlée — Lotus crème brûlée with fresh fruit medley

Vietnam Breakfast

• Phở Gà / Chicken Pho — Beef stock, lime leaf, onion
• Phở Bò Wagyu / Wagyu Beef Pho — Rare wagyu beef and onions
• Pork Banh Mi — Pate, ham, sriracha mayo, homemade tomato sauce, herbs, pickles, shallots
• Bún Bò Huế / Hue Beef Noodle Soup — Thick noodles with lemongrass, pork and beef
• Phở Xào / Wok-Tossed Pho — Prawns, beef, herbs, garlic, shallots, onion
• Phở Bò / Beef Pho — Cooked rare beef, onion

Coffee & Soft Drinks

• Iced Coffee — Traditional Vietnamese coffee over ice
• Hot Coffee — Classic Vietnamese coffee, served hot
• Phin Coffee — Brewed slowly in the traditional phin filter
• Soft Drinks — Coke, Coke Zero, Sprite, Fanta, L&P, Ginger Beer, Lemon Lime Bitter, Red Bull
• Juice — Sugarcane, orange, apple or pineapple
• Voyage Sparkling — Sparkling bottled water

Champagne & Sparkling

• Lindauer Pinot Gris — Sparkling pour, by the glass or bottle
• Veuve Du Vernay Ice — French sparkling, by the glass or bottle
• Veuve Du Vernay Rose — French sparkling rosé, by the glass or bottle
• Gancia Prosecco — Italian prosecco, by the glass or bottle
• Blue Nun 24K Gold — Gold-flecked sparkling, by the glass or bottle
• Mumm Cordon Rouge Champagne — Classic French champagne by the bottle

Frequently asked questions

Where is Vietflames located?

Shop 64, Sylvia Park, 286 Mount Wellington Highway, Auckland 1060 — open 7 days, 11am until late.

Do I need a booking?

Bookings can be made online and are recommended. The VIP set menu must be booked at least one day ahead for a minimum of two people.

What is the VIP set menu?

A premium multi-course experience featuring abalone soup with shiitake, salmon tacos with black caviar, truffled king prawns, pomelo and venison salad, 24k gold plated wagyu, chef's fried rice and lotus crème brûlée. Book a day ahead, minimum two guests.

Are there vegan or vegetarian options?

Yes. There is a tofu and vegetable vegan curry, plus veggie options on dishes such as summer rolls, Mekong fried rice and tossed veggies.

What should I order on a first visit?

Bun cha — pork three ways with dipping broth and noodles — is a house signature, alongside the wagyu beef pho and Hanoi fry spring rolls.

Can I buy a gift voucher?

Yes, digital gift vouchers are available through the Vietflames website.

What does the bar offer?

Signature cocktails like the Tom Yum Margarita, mocktails, wines by the glass and bottle, tap and bottled beer including Saigon Beer, and Vietnamese coffee served iced, hot or phin-brewed.

Tips

• {"body":"The VIP set menu requires bookings at least one day in advance, with a two-person minimum.","title":"Book the VIP menu ahead"}
• {"body":"Doors open at 11am daily — a good time to dig into the Vietnam Breakfast list, from beef pho to pork banh mi.","title":"Pho o'clock"}
• {"body":"Try Vietnamese coffee iced, hot or phin-brewed — and the Ca Phe Espresso cocktail for a boozy take.","title":"Don't skip the coffee"}
• {"body":"There's a dedicated vegan curry, plus veggie options on summer rolls, fried rice and sides.","title":"Plant-based diners"}
• {"body":"Digital gift vouchers are available on the website if you want to share the experience.","title":"Gift a night out"}

Good to know

• {"dietary":"Vegan curry on the menu, with veggie options on several dishes"}