"For me, tartare has always been comforting and a crowd-pleaser," says Anchovy chef Thi Le. "It was one of our staples growing up - Mum would bang out a tartare with herbs fresh from the garden whenever she had guests, or if my school friends came over. It was Mum's way of using all the leftover pho beef. My other love is Laotian food for its chilli and freshness. The Anchovy tartare is a hybrid of Mum's and the Laotian-style - lots of heat and punch and fresh herbs."