Anchovy's owners, Jia-Yen Lee and chef Thi Le have taken many traditions from their South East Asian roots and adapted them for the modern, Melbourne palate. With experience in restaurants such as Cumulus Inc., Luxembourg, Supernormal Canteen and Sydney’s Universal, Thi Le has put together a well-balanced menu that combines flavours from her Vietnamese upbringing with techniques she’s developed in Australia.
You’ll be brought a complimentary cup of mint tea as you read the menu. A popular dish is the steamed clams with turmeric and dill broth, which combines fresh herb flavours from the north of Vietnam with shellfish elements from the Southern coast. If you’re a lover of black pudding (or you feel ready to join the party) Le recommends the Vietnamese blood pudding with ginger and cos. It’s light, clean and has contrasting flavours and textures.
The plain white walls and communal/bar seating creates a minimalist yet elegant dining space. A few softening features (such as the timber bar top and dimly lit hanging light bulbs) add a sense of warmth and intimacy to the environment.
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