“There is so much more to Vietnamese food than pho! Annam is all about authenticity and Mai family recipes made with local, seasonal produce, sourced directly from farmers where possible, and cooked over fire. Some items have been modified to the modern-Australian palate but much of what guests eat at Annam is highly traditional. We empower our staff to communicate this to the guests and talk about Vietnamese culture and history.”
Pho-spiced sirloin; eggplant hotpot with tofu and black vinegar; and waffle-coated fried ice cream with salted caramel.
Vietnamese-born, Australian-raised Chef Jerry Mai creates the authentic, uncompromising flavours of her homeland, using her exceptional skills gained from modern training under global luminaries such as David Thompson. Annam is a bridge between the two, with a menu taking flavour cues from Vietnamese, Thai, and Cambodian cuisines, and spinning them with delicious wit and modern finesse.
The menu celebrates on-trend street food mixes with Mai family faves, and technique reinvents tradition. Rich sarsaparilla-braised oxtail dumplings reference Vietnam’s favourite soft drink, while the DIY rice-paper rolls are a healthy, high-end homage to the street-food vendors of Hanoi. Mai works with the KOTO Foundation in Hanoi, making space in her kitchen for disadvantaged Vietnamese youth to get much-needed training.
“A menu that blends both traditional and contemporary flavour combinations.” Delicious