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 sample menu
Plates
Anchovy beer nuts, lemongrass, lime leaf, chilli // 8
Chicken liver parfait, chinese donut, pickled cucumber, kumquat // 8 ea
Fried betel leaf, spiced pork, cashew and galangal // 10 ea
Onion tarte tatin, pho spices, bone marrow, Thai basil // 24
Grilled baby octopus, winter squash, curry vinaigrette // 28
Tea-smoked duck, hot & sour rhubarb // 36
Taro abacus beads, pine mushrooms, XO sauce // 34
Passionfruit canh chua, tofu, pineapple, tomato, morning glory // 35
Nem Chua, rice-cured Western Plains Pork belly, leaves & herbs // 72
Line-caught snapper, shrimp paste & pork fat relish, bitter melon // 58
Sweets
Apple sorbet, custard apple, coconut and liquorice // 20
This is not our current menu; it is only a sample.
Given the nature of the cuisine, we are, unfortunately, unable to cater for guests who are unable to consume seafood products, garlic and onion, chilli and sugars.