émai dalat

1 Thi Sach, Da lat, Vietnam +84 2633 839 001
Opening hours
  • Monday 7:30AM - 10:00PM
  • Tuesday 7:30AM - 10:00PM
  • Wednesday closed
  • Thursday 7:30AM - 10:00PM
  • Friday 7:30AM - 10:00PM
  • Saturday 7:30AM - 10:00PM
  • Sunday 7:30AM - 10:00PM
  • *Last orders 9:30PM

Restaurant Menu

Vegetarian iconVegetarian Vegan iconVegan Seasonal iconSeasonal Spicy iconSpicy

Antipasti · Starters

Awaken the palate with a light and elegant treat.

Sun-dried Tomato and Feta Cheese Ravioli with Roasted Chilies

Appetisers

  • Crostata di Caponata Vegan 230

    Eggplant Caponata Tart with Nuts & Tomato Relish

  • Frutti di mare 220

    Seafood Antipasti from Sea Prawns and Scallops

  • Fresh Mozzarella with 4 Relishes Vegetarian 190

    Basil Pesto, Salsa Romesco, Tapenade and Grape Tomato Sauce, with Toasted Nuts

  • Pumpkin Wedges Vegetarian 150

    Crusted with Parmesan and Herbs, Served with Yoghurt Cream

Pomelo Salad with Cinnamon, Star Anise and Orange Blossom Water

Salads

  • Purple Radicchio Vegetarian 170

    Radicchio, Chevre, Black Tomatoes, Walnuts, Mulberry Vinaigrette

    · Add Duck Confit + 60

  • Red Beet Salad Vegan 160

    With Fresh Oranges, and Strawberries, Sprinkled with Cashews

  • Green Asparagus Vegetarian 220

    Green Asparagus and Romaine Lettuce with Pistachios and Pecorino

Primi · Firsts

The first proper course in a traditional Italian meal

Rosemary Smoked Duck Filet with Balsamic Sage and Berries Gravy

Soups

  • Émai's Signature Artichoke Soup Vegan Seasonal icon 220
  • Cream of Green Asparagus Soup Vegetarian 180
  • Tomato Soup with Rosemary Cream Vegetarian 120
  • Potato & Leek Soup with Garlic Cream Vegetarian 120
Spaghetti with Garden-fresh and Sun-dried Tomatoes

Pasta

  • Tagliatelle con bisque di gamberi Spicy 230

    with Sea Prawns in White Wine Bisque Sauce

  • Tagliatelle con ragù alla bolognese 200

    The Classic Beef-Mince Ragù

  • Tagliatelle al salmone e rucola 230

    with Salmon and Arugula in Lime Cream Sauce

  • Spaghetti alla carbonara 190

    with Bacon, Egg and Parmesan

  • Ravioli di caprino al pesto Vegetarian 240

    with Goats' Cheese and Pistacchio Pesto

  • Gnocchi al burro e salvia Vegetarian 200

    With Sage Butter and Shaved Pecorino

  • Gnocchi alla ligure Vegetarian 210

    with Clams in Green Chilli Pepper and White Wine Sauce

  • Tagliatelle alle gorgonzola Vegetarian 210

    with White Cream Gongonzola Sauce and Arugula

Pizze · Pizzas

Pizza is usually to be shared, and can be substituted for a primo or secondo

Margherita Pizza with Sun-dried Tomatoes
  • Margherita Vegetarian 165

    Mozzarella, Tomato, Basil

  • Quattro Formaggi Vegetarian 260

    Mozzarella, Gorgonzola, Gouda, Parmesan

  • Funghi e camembert Vegetarian 250

    Grilled Mushrooms, Baked Camembert

  • Vegana Vegan / Vegetariana Vegetarian 170

    Grilled Dalat Vegetables, Black Olives, Sun-Dried Tomatoes (with Cheeses +20)

  • Cassoulet 260

    Cannellini Beans, Duck Confit, Caramelised Onions, Rosemary

Secondi · Main Course

The most substantial and meticulously prepared dish of the meal.

Rosemary Smoked Duck Filet with Balsamic Sage and Berries Gravy
  • Boeuf à la bourguignonne 340

    Slow-Cooked Beef in Red Wine with French Herbs

  • Lamb Chops 450

    With a Pistachio Crust, served with Pea Purée

  • Sea Prawns 320

    In Thyme & Lime Butter Sauce, with Water Cress and Baby Potatoes

  • Roast Chicken 310

    With Rosemary and Grand Manier served with Pea Purée

  • Duck Confit 370

    With Mashed Potato & Orange Relish

  • Pan-seared Sea Bass 310

    With Tangerine Brown Butter Vinaigrette, Red Choucroute and Lentils

Formaggio · Cheese Platter

A curated blend of complementary flavours,
perfect when paired with a fine wine.

A glass of white wine illuminated by candlelight, Summer Salad in foreground.
  • Cheese Platter Vegetarian 380

    Gorgonzola, Chèvre, Camembert done three ways

    With Fresh and Dried Fruits, Homemade Jam and Lightly Roasted Nuts

Dolce · Dessert

Subtle yet decadent, completing the meal with a beautiful and lasting impression.

EVERY DAY WE FRESHLY PREPARE 3 - 4 OF THE FOLLOWING:

Panna Cotta with Dalat Berries Cooked in Mulled Wine
  • Chocolate Mousse Cake Vegetarian 120

    With Candied Orange Purée and Orange Liqueur

  • Panna Cotta Vegetarian 95

    with Dalat Berries Cooked in Mulled Wine

  • Carrot Cake Creation Vegetarian 180

    With Pineapple-Kumquat Sorbet and Walnut Brittle

  • Strawberry Cheesecake Creation Vegetarian 180

    with Vanilla Ice Cream

  • Coconut Parmesan Cheesecake Vegetarian 150

    with Caramel and Amaretto Sauce and Coconut Sorbet