Jacc's is a gem of an international bar and restaurant. Intriguingly, it can be a riot of fun in the bar watching the big sports events , yet it can also be a candle-lit, discreet venue for intimate dinners. And it's neither a formal restaurant nor a budget eatery. The newly renovated bar and restaurant (warm yellow tones and dark timber floors and funiture) compliment the imminent revamping of the popular international fusion menu. Australian-managed, there's natutally an antipodean influence throughout, though dishes are predominently global.

Canadian Head Chef Phillip adds his own innovative flair, creating signature mouth-watering flavours. Food is fresh, clean and well presented, using good quality, imported produce. Enjoy favourites, such as fettuccine carbonara ($4.50), lightly pan-roasted salmon steak in champagne caviar sauce ($9), or sizzling chicken fajitas ($7). Red-meat lovers are spoilt with New Zealand Parmesan crusted rack of lamb; plus Chateau Briand ($10.50), or the classic Jacc's beef burger, both with australian beef. New dishes include the sensational chicken breast stuffed with mushrooms, pinenuts and wild rice, served with bourbon suace infused with blackcurrent, plus vegetables and wild rice ($8.50).

Chocoholics should NOT miss the to-die-for warm chocolate mud pudding with raspberry sauce, probably the best dessert in town. The loyal Hanoi ex-pat following are kept on their toes with Jacc's on-going promotions, including $1 gin drinks Mondays: $2 cocktails Tuesdays; Saturday night poolside BBQ ($3.50 - $8.00) and all-you-can-eat Sunday roast buffet ($9). It's a wonder no one's got a camp bed installed.