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

Freshly shucked oysters, natural or ginger nước mắm // 35/68 (a)

Anchovy beer nuts, lemongrass, lime leaf, chilli // 8

Fried betel leaf, prawn & calamari, cashew and galangal dip // 9ea (a)

Banh pate so, fennel pickle, mustard // 11ea

Seafood goi, coconut, cashew & galangal, cassava crackers // 30 (a)

Duck and liver laap, toasted rice, chilli, lime leaf, shiso // 26

Jerusalem artichoke abacus beads, mushrooms, nước mắm // 34

Bo kho, braised beef shin, star anise, banh tieu // 36

Whole NZ flounder, shrimp paste & pork fat relish, bitter melon // 62 (i)

Grilled whole spatchcock, lemongrass, makrut, burnt butter // 46

To Finish

Coconut sorbet, yellow rice wine // 13

Apple sorbet, custard apple, liquorice, coconut // 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.