Over the past two decades, Australia has seen the rapid evolution of Southeast Asian cookery. At Anchovy, extraordinary chef Thi Le takes traditional Vietnamese flavours and remixes them using the skills she picked up in the country’s best restaurants. Dishes include tamarind-glazed pumpkin with mint and wild rice, and Great Ocean Road duck with mustard leaf, beancurd and noodles.
Anchovy
Vietnamese. Australian. A little bit in between
