The story
Since 2015, Anchovy has been redefining how Vietnamese cuisine is seen and experienced in Australia. The food is built from personal history: Vietnamese technique, Australian produce, and the specific position of being Viet Kieu – of Vietnamese identity naturalised in Australia. The kitchen draws on the full breadth of Vietnamese culinary history, from its 54 ethnic groups to diasporic adaptations, while working with what the Australian seasons offer.
This approach earned Anchovy a Michelin Recommended award in 2026, recognition that speaks to the precision and conviction behind every plate.
Chef-owner Thi Le is a significant voice in Australia’s cultural dining landscape. She has been named Chef of the Year by Good Food (2026) and Gourmet Traveller (2023), and Melbourne Food and Wine’s Trailblazer (2023). Her aim is to advance the identity of Vietnamese and South East Asian cuisine through her platform. An interest in fish sauce production – a project called “Project: Fish Sauce” – underscores her commitment to the foundational ingredients of her culinary heritage.
The venue is small – just 24 guests – with counter dining and a bar. The atmosphere is intimate, personal. A sample menu gives a sense of the cooking: anchovy beer nuts with lemongrass and lime leaf; chicken liver parfait with Chinese donut and kumquat; fried betel leaf with spiced pork and cashew; onion tarte tatin with pho spices and bone marrow; tea-smoked duck with hot and sour rhubarb; line-caught snapper with shrimp paste and bitter melon. Sweets include apple sorbet with custard apple, coconut and liquorice.
The menu changes with the seasons and availability. Dinners run Thursday to Saturday from 5.30pm; lunch on Fridays only. Walk-ins are welcome, though bookings are encouraged. This is cooking that moves freely between worlds – grounded in tradition, alive to the present.
Recognition
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