Anchovy

Bridge Road’s quietest flex. Anchovy doesn't need to shout—the charcoal hearth does the talking. A tiny, sub-30-seat room where Southeast Asian electricity collides with razor-sharp European technique. Those tracking Melbourne’s elite dining scene quietly point to Chef Thi’s open-fire mastery as the city's most inventive ticket. Forget standard crossover fare. Think crisp *dầu cháo quẩy* dunked into silky chicken liver parfait spiked with kumquat. An onion tarte tatin layered with bone marrow, Thai basil, and heady pho aromatics—pure, unadulterated genius. Serious eaters consistently flag the whole Murray cod, miraculously boned and kissed by smoke, or the grilled crayfish swimming in a transcendent, umami-heavy butter just begging for an extra bowl of rice. Service is wildly precise yet effortlessly warm, guiding you through a killer wine list—hello, crisp Pecorino—and dropping specialized utensils for every crustacean crevice. Intimate. Fiery. Essential. Secure a booking and let the flames dictate the night.