Annamese shines with fresh and vibrant Vietnamese flavours

Let's be honest. A lot of Vietnamese restaurants are cheap and cheerful by design.

Annamese, a recent addition to the waterfront eating precinct The Streets of Barangaroo, definitely debunks that stereotype.

Think refined seating, top-notch service, a great location and even a serious cocktail offering.

Annamese has been created by the team behind beloved Sydney venues Muum Maam and Phamish.

It brings an impressively contemporary spin on traditional Vietnamese flavours, combining fresh, locally sourced ingredients with a range of Asian influences.

The food tastes super-fresh with herbs and spices leading the way.

Located within the luxury residential development One Sydney Harbour, Annamese is a 98-seat dining destination that is open for lunch and dinner seven days a week.

Taking its name from "Annam", the former name of Vietnam before the French colonial era, the restaurant draws inspiration from the culinary heritage of Vietnam, with a focus on sustainable seafood and premium local produce.

We were treated to the $85 per person tasting menu earlier this month - with a couple of extra dishes thrown in.

The diversity of dishes was super impressive.

Executive chef Andy Pruksa, who crafted Muum Maam’s Thai offering, draws on Vietnamese and neighbouring cultures.

We want to showcase the depth and vibrancy of Vietnamese cuisine in a way that is both elegant and exciting," he says.

"With the introduction of these broader culinary influences, we’ve created a menu full of bold flavours, with creativity and balance.

"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.”



Sitting outside is recommended on a warm Sydney evening, watching a fascinating passing parade of local characters.

Among the starters that shone (and there were no disappointments) were Sydney Rock oyster with nuoc cham haisan dressing, green chili, lime & black caviar; rice paper rolls with barbecued chicken, tiger prawns, vermicelli and greens with hoisin and peanut sauce, and a crispy rice prawn cake with pork fat, chestnuts and sweet chlli sauce.

Of the shared mains, the crispy sand whiting with green apple and shredded salad, lotus roots, mint, coriander and cashews was an absolute standout.

Don't miss crispy pork belly wok fried with chilli jam tamarind, bell pepper and cashews and Saigon style yellow chicken curry, potatoes and carrot, mopped up with a baguette that could have come straight from Paris.

The menu also includes an Asian green salad, steamed jasmine rice and a delicious dessert of Asian sorbet with cashew nuts and coconut crumble.

With an a la carte menu stretching over 30 dishes, there really is something for everyone here.

How about roasted duck and banana blossom salad with Vietnamese herbs, smoked chilli and roasted rice; or Australian king prawns wok tossed with shrimp paste, garlic and shallot;

Head chef Matthew Pothong, formerly head chef of Phamish, said: “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”.



The beverage program showcases a wine list of 80+ wines with an Australian and New Zealand focus combined with a refined selection of European wines that is French leaning to complement the food.

The cocktail menu includes Pho Cocktail (Espolon tequila, dry vermouth, Pho spices, Vietnamese herbs, lime and basil) and Ca Phe Martini (Absolut vodka, Vietnamese cold-brew coffee, coffee liqueur, condensed milk and nutmeg). 

Annamese is located at Watermans Quay, Barangaroo. Bookings available via annamese.com.au

Images: Steven Woodburn and Winsor Dobbin

* The writer was hosted by Annamese