Cochin Restaurant
Editorial
Chef Connor Phuong moved from Vietnam to Melbourne with his family 20 years ago. Food has always been an important part of family life for the Phuongs, and Connor is the third member of the family to become a restaurateur in Australia. The name Cochin refers to the southern part of Vietnam, which became a French colony at the end of the 19th century. Phuong’s food reflects the influence of this period by fusing Vietnamese and French traditions and grafting them onto a contemporary Australian canvas.
The food is designed to share, so this venue is perfect for couples or a group affair. The “Taste of Ginger” is the highlight of the menu - a degustation for two arranged by poultry, seafood and meat, tied together by different varieties of the theme ingredient: ginger. It clearly articulates the various cultural influences of the chef, with such combinations as ginger ravioli and tea-smoked duck breast warmed by a fragrant bok choy broth. The tender pork belly roulade is juxtaposed by crunchy lotus pickle, with a cleansing coconut consomme casting the senses back to Saigon. This food takes you on a journey, so come prepared for the ride.
Sarah Theeboom, October 2006
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katie luu
February 15, 2008
On Tuesday I went with a large group of our colleagues, we ordered the banquet, which on special $30. This was my first time visit but my friends who are regulars. We had a fantastic time. The food was great, flavours I had never experienced before. I heartily recommend it.
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