A taste of Anchovy in Melbourne

Best New Talent at Anchovy

We’ve already decided we want to dine at Anchovy, the newish restaurant generating lots of good feedback. Luckily we book just before Gourmet Traveller mag announces it’s annual awards, and owner/chef Thi Le is named Best New Talent.

So we arrive at Anchovy with heightened expectations. It’s a small and quite plain room, no fuss, no fancy, which helps focus the attention on to the food. The three of us pick a couple of dishes each to share.

We have instant agreement on the first dish of crispy pigs ears with salt and black vinegar, tasting just like deep fried bacon with salt and vinegar, otherwise known as awesome. Another crowd pleaser is the chicken liver parfait, rice cracker and cumquat. It’s an accurate description but initially looks nothing like expected, but tastes beautiful.

Crispy pigs ears, salt & black vinegar
Crispy pigs ears, salt & black vinegar
chicken liver parfait, rice cracker, cumquat
chicken liver parfait, rice cracker, cumquat

Working our way through the menu

The Vietnamese blood pudding is delicious, on the castelfranco raddichio, sprinkled with ginger and herbs. In contrast, the whiting, with tumeric and coconut vinegar mignonette, is so crunchy on the outside with soft flesh on the inside. The tang of fermented red rice cuts through the richness of duck, wrapped in radicchio with a celeriac cream on the side. One of my favourites of the night is the described “scallops, pipies, clams, orm, smoked rice, lemongrass, dill”, the seafood perfectly poached in a tasty sour broth.

The brusell sprouts are ours to mash into the fried egg, palette and fermented bean curd, a good messy feed.The roasted cauliflower with curry vinaigrette must be the best new beer food in ages, perfect for curling up on the couch. The one thing we pass on is desserts, as we have other plans for that.

 

Vietnamese blood pudding, ginger, herbs, castelfranco
Vietnamese blood pudding, ginger, herbs, castelfranco
whiting, turmeric, coconut vinegar mignonette
whiting, turmeric, coconut vinegar mignonette
duck, fermented red rice, radicchio, celeriac
duck, fermented red rice, radicchio, celeriac
scallops, pipies, clams, orm, smoked rice, lemongrass, dill
scallops, pipies, clams, orm, smoked rice, lemongrass, dill
brussel sprouts, fried egg, kalette, fermented bean curd
brussel sprouts, fried egg, kalette, fermented bean curd
roasted cauliflower, curry vinaigrette
roasted cauliflower, curry vinaigrette
Anchovy restaurant menu
Anchovy restaurant menu

So yes, now I know what the buzz is about, and I’d love to sample some more.

Best Bits: the strength of flavours, the originality, the cauli curry, the seafood broth.

Worst Bits:  not being able to try the whole menu, I must go back!

Where am I? Anchovy, 338 Richmond Rd, VIC 3121. anchovy.net.au

 

Vicki P Written by:

Be First to Comment

Leave a Reply

Your email address will not be published. Required fields are marked *