Vietnamese. Australian.
Viet Kieu: of a Vietnamese identity naturalised in Australia.
For 10 years since 2015, we have sought to redefine the way Vietnamese cuisine is seen, experienced and valued in Australia
At Anchovy, the food is built from personal interest and history. Dishes draw on Vietnamese technique, Australian ingredients, and the specific position of being Viet Kieu with that freedom to move between worlds. And like any true chef, we work with whatever comes our way.
We are not bound by a single tradition. We work with the full breadth of Vietnamese culinary history: its 54 ethnic groups, regional distinctions, as well as diasporic adaptations. We also work with the produce and seasons of Australia.
Anchovy is where all of these meet.
Dinners: Thursdays, Fridays and Saturdays from 5.30pm
Lunches: Fridays only from 12pm
Closed Sundays through Wednesdays
Our hours
Our location
338 Bridge Road, Richmond
Our venue
We are a small venue with 24 guests.
Bookings are encouraged but walk-ins are always welcome.
A snap-shot of our menu
Plates
Freshly shucked oysters, natural or black berry nuoc mam // 35 / 68
Anchovy beer nuts, lemongrass, lime leaf, chilli // 8
Zucchini flower, pork, cashew galangal dip // 13 ea
Abalone sandwich, ’22 fish sauce, mayo, mustard leaf // 35
Pomelo goi, green papaya, rau ram, cashews // 26
Vintage Beef Co. carpaccio, cucumber, pineapple, mam nem // 30
House-made egg noodles, caramelised soy, garlic chives & sprouts // 34
Gia Cay Meredith Dairy goat curry, turmeric, coconut, eggplant, cashews // 55
Passionfruit canh chua, grouper, tomato, okra, Chinese celery // 58
Sweets
Coconut sorbet, strawberry granita, yellow rice wine // 20