Bar snack of the year? A hot contender is right here at Annam, where ink-stained fried cuttlefish is camouflaged on a textured black plate, given away only by whisper-thin slivers of red chilli and a cheek of lemon. It’s clever-clever presentation from Jerry Mai, who learned a thing or two in that department from time at Longrain, Gingerboy and Nahm – Larissa Dubecki, Time Out Melbourne 

Wherever you perch, you’ll be served a menu reflecting Jerry’s Cambodian / Vietnamese / Thai heritage and training under David Thompson at London’s Nahm – family style generosity teamed with restaurant finesse – The Delicious 100 

More refreshing than anything, there’s personality here you can taste, and see…Get a coconut sorbet and jelly in a cracked young ‘nut while you’re at it. You’ll find both a breath of fresh air – Gemima Cody, The Age