Bo luc lac wagyu and Sydney rock oysters with nuoc cham haisan dressing are among Annamese’s offering. The restaurant is the latest from the team behind Surry Hills and Barangaroo Thai restaurant Muum Maam and, previously, Phamish.
Executive chef Andy Pruksa – the brain behind Muum Maam’s menu – devised the menu, drawing on his Vietnamese and Thai heritage. The Thai-born chef learnt the culinary traditions of both cultures thanks to his Vietnamese grandfather. International flavours and techniques are infused in the menu, the result of Pruksa’s research trips to London, Vietnam, Bangkok, Chiang Mai, and Hong Kong in 2023.
“We want to showcase the depth and vibrancy of Vietnamese cuisine in a way that is both elegant and exciting. With the introduction of these broader culinary influences, we’ve created a menu full of bold flavours, with creativity and balance,” says Pruksa.
The restaurant’s name is derived from Annam, the pre-colonial name for Vietnam, and the restaurant draws on the rich cultural heritage of Vietnam.
The menu is seafood and local produce-heavy, featuring Sydney Rock oyster with nuoc cham haisan dressing, green chili, lime, and black caviar; duck and prawn pancake rolls with Vietnamese herbs, beansprouts, and nuoc cham; prawn and fish roe dumplings with soy, ginger, and shallot sauce; and crab fried rice with asparagus, spring onion and flying fish roe.
“It’s been a joy to bring together flavours and techniques from both my Thai and Vietnamese heritage, to bring something truly unique to Sydney. We hope diners love the refined yet approachable dining experience that Annamese brings,” says Pruksa.
Former Phamish head chef Matthew Pothong has also joined the team.
“We have always had a passion for showcasing the beauty and vibrant flavours of Vietnamese food, and with Annamese we have the opportunity to introduce even more complexity of flavour through playing with broader influences. We want guests to enjoy food that is unique, and deeply satisfying,” says Pothong.
More than 80 Australian, Kiwi, and European wines – particularly French – join the menu. Cocktails are crafted with Vietnamese accents, with varieties including the pho cocktail with Espolon tequila, dry vermouth, pho spices, Vietnamese herbs, lime and basil; the ca phe martini with Absolute vodka, Vietnamese cold-brew coffee, coffee liqueur, condensed milk, and nutmeg; and the tamarind whisky sour with Makers Mark bourbon, tamarind puree, and fresh lime.
The restaurant is open daily for lunch and dinner.
Photography by Steven Woodburn
