Combination Phở
A 12-hour beef bone broth — clear yet deep; rare beef, brisket and house-made beef balls, with freshly picked herbs.
Vietnamese food raised in Saigon, retold the Newtown way. Slow-simmered broth, real spice and a little boldness — on every table.
Délice didn't start with a business plan. It started with a small kitchen and a pot of broth set on the stove at 4am.
We grew up on real flavour — broth simmered all day, herbs picked in the morning, spice that doesn't lie. Bringing it to Newtown, we didn't want to be just another Vietnamese spot. We kept the soul — a proper 12-hour bone-broth pho — and gave it new energy: beef wellington built around charcoal-grilled beef, steak tartare finished with crisp green rice, a cheeseburger rolled into a shatteringly crisp spring roll.
No cutting corners, no compromise — just real flavour, our way. This isn't only a meal. It's your place in Newtown.
A 12-hour beef bone broth — clear yet deep; rare beef, brisket and house-made beef balls, with freshly picked herbs.
Charcoal-grilled beef wrapped in mushroom duxelles and golden pastry, finished with a rich beef jus. A European classic, sized to share.
Pan-seared salmon with shatteringly crisp skin, our house DÉLICE Tê Tái sauce and fresh herbs. Rich, crunchy, bright with Vietnamese flavour.
A cheeseburger rolled in a crisp spring-roll shell: beef, cheese, pickles and burger sauce. Bold fusion — one bite and you get Délice.
A full bar — cocktails, beer and wine, made to sip alongside the grilled and shared plates. A young, energetic room built for late nights with friends.
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