Spending some time in Tasmania

Why not? Seriously, though, we have always wanted a regional home for Anchovy. The inner-city urban pad isn’t quite us.

Matthew and Sadie of Fat Pig Farm in Glazier’s Bay have generously offered us use of their space so we have jumped on that opportunity.

The lure of Tasmania’s clean air and rugged charm might have been the reason we signed up for it. However, we are actually really excited about working with all that amazing Tasmanian produce. The more perceptive amongst you might suggest that the climate of Tasmania is intuitively at odds with that of Vietnam’s. Here’s what Thi has to say about that

“Tasmania offers an opportunity to explore aspects of Vietnamese cuisine that is influenced by cool climate produce – not just its Northern and Central cuisines but also adapting the use of ingredients to Southern Vietnamese cuisine’s traditions”

We have been nurturing this concept of Anchovy in the regions for years. We did a test run of it at the end of 2020 at Sutton Grange, refined it then trialled it again until Anchovy went on hiatus in 2022. Ultimately, this residency is an opportunity to scratch the itch.

The residency will offer a fixed menu dining experience, which is to say a set menu. We are still playing with ideas but we want to explore aspects of Vietnamese dining that could not be, or was not easily, achieved in Richmond.

At the heart of it, we want to use this opportunity to explore Vietnamese cuisine - not just the ingredients but the ethos, the foundations, the soul of the cuisine.

Can we cater for dietary requirements?

Minimally. Thi’s iteration of Vietnamese cuisine centres around seafood and crustaceans. If you are not able to consume seafood, we suggest that this menu might not be for you.

Anchovy in Richmond will continue to run with the a la carte menu.

The original in Richmond and the residency in Tasmania will run two completely different menus and two completely different experiences.

Curious? Book now. Book both.