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
Spiced beer nuts, anchovies, lime leaf & chilli // 9
Ca La Lot, fried fish in betel leaf, cashew and galangal // 9 ea
Banh Tieu, fried sesame bread, French onion dip // 9
Meredith Dairy goat rib, fermented beancurd, cheo xanh //13 ea
Goi, Green mango, green almond, elephant ear, cashews & herbs // 22
Chilled white asparagus, salted lime & pork whip, pickled garlic // 28
Wok-tossed Corner Inlet calamari, turmeric & dill, mam tom // 32
House-made egg noodles, jungle-spiced pork, soy, garlic chives // 36
Wok-tossed Goolwa pippies, Viet-Cajun, Thai basil, orange // 42
Corner Inlet whole flounder, green chilli dressing // MP
Tea-smoked Great Ocean duck breast, plum seed & mac khen // 65
Sweets
Paris-brest, hazelnut praline, banana, toasted rice sorbet // 22
Coconut sorbet, strawberry granita, yellow rice wine // 20