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For real deal banh mi with a hint of something special, head down Hampton Street in Hampton to find Buns On Me. A light, bright and breezy vibe awaits with blond furniture, stools for perching on at the counter and trailing greenery setting the scene for devouring crusty baguettes filled with all manner of temptations from roast duck to pork belly.
Why should you drop in for a meal at? Here are three good reasons:
What’s your most popular dish:
Our bahn mi are a must-try – we pick up our bread daily from an authentic Vietnamese bakery and treat each element with the utmost respect.
We go on daily market runs to select the highest quality ingredients and also source ethically sustainable pork for our flagship sandwich. Our katsu sando comes a close second - each schnitzel is hand-prepped, crumbed in-house and is paired with a refreshing kimchi slaw.
For a refreshing drink, our Vietnamese iced coffee hits the right notes. Fresh dripped coffee combined with the perfect amount of condensed milk; each coffee is put together in a Boston shaker.
It's not as intense as a traditional Vietnamese iced coffee. Our ratios make it more palatable to the average coffee drinker, but it is still very addictive.
What is your point of difference?
We like to think that we provide sandwiches from all over the world, but we wouldn't consider ourselves a deli. We just like to produce good quality sandwiches.
Our best sellers will be hands down, the banh mi. We do something a bit different with them. The baguette itself must be heated up to ensure its super crisp, but also light.
Our main point of difference, however, would be the use of a duck parfait in comparison to the standard chicken pate.
The parfait is produced with traditional French techniques with the use of port/tawny, brandy, shallots, butter and eggs.
The silky and smooth product adds a special dimension to the sandwich and gives us a small point of difference.
What is a fun fact that not many people know about the restaurant?
The sandwich bar came into existence from the coming together of 4 high school friends; 17-18 years after graduating, the individuals’ paths aligned and the concept came alive.
The kitchen is headed up by Hoang Le, former Head Chef of the Village Belle Hotel, St Kilda, he has been cooking for more than a decade in venues across Melbourne and the UK and has had the opportunity to learn from some of the city’s leading Chefs.
