Anchovy: Restaurant review

Besides the thrilling, original cooking of Anchovy chef and co-owner Thi Le, the most exciting thing about this modern Vietnamese-Australian restaurant is its constant evolution. When it opened in 2015 – in a sparsely decorated Bridge Road shopfront (the minimalist approach remains but is now more upholstered) – Le's menus immediately showed a promising and unique perspective through mediums as diverse as pickled mussels, Vietnamese blood pudding and salad dressings made with fermented tofu. Once à la carte, Anchovy now serves a set menu of eight to ten dishes that might include a version of bánh bèo served with a cured pork relish, custard apple ice-cream teamed with gingerbread granita, or garfish, expertly boned and topped with jicama and rice paddy. The lockdown experiment of bánh mì through an Anchovy filter (fillings include jungle spice pork sausage and crisp fried egg) is another evolution, which now has a permanent, dedicated space next door.

Anchovy
338 Bridge Rd, Richmond, Vic
(03) 9428 3526
anchovy.net.au

Chef Thi Le
Price guide $$
Bookings Recommended
Wheelchair access Yes