You don’t see many signs warning guests against bringing their own bread to mop up leftovers. However, once you’ve tried this diner’s addictive sauces – tamarind, garlic butter and salted egg, to name a few – with fresh seafood, it all begins to make sense.

Located just past the pokie lounge inside Wiley Park Hotel, Rocs & Rolls menu has more in common with beachside Vietnamese food stalls than a pub bistro.

There are the usual suspects such as crab, oysters and octopus, but most of the diners (of Vietnamese background) motor through sea snails, periwinkles and clams. Razor clams, especially, are expertly wok-fried with buttered corn and Vietnamese coriander, while crab claws with salted egg are heavy on the sweet and umami.

Balmain bugs in tamarind sauce is the Vietnamese-Australian mashup we all need, while vermicelli stir-fried with prawns and XO is a guaranteed crowd-pleaser.