THE RESTAURANT

Restaurant and Catering NSW Awards for Excellence 2008- Finalist for Best Asian Restaurant

Cochin comes from Cuu Chan, the old Chinese name for the southern part of Vietnam. Portuguese Jesuits probably heard it from the Japanese, whose pronunciation was close to Cochin. Europeans usually called it Cochin-China to distinguish it from the city of Cochin in India. The French annexed Cochin from the Vietnamese Emperor in the 1860s, making it their first colony in Indochina.

Vietnamese cuisine is distinctly regional, with notable differences between northern, central and southern food. Our menu is derived from the southern tradition, with an emphasis on the French influence, which was especially strong in the restaurants and homes of the capital, Saigon. These traditions are combined with Australian products in Cochin’s contemporary style.

REVIEWS

A place of supremely understated elegance that has a tempting menu at appropriate prices . . . provides innovative food of a south Vietnamese bent with more than a nod to the French and a wink to Australia.          Keith Austin, Sydney Morning Herald, Good Living 2004

Dark wood interior with silk wall panels and soft lighting set the scene. Vietnamese food with strong French accents and a touch of Australia make Cochin an interesting dining experience . . . this is a new take on traditional Vietnamese eatery.           Mietta’s Review

An inventive mind lies behind delicious sugar cane squid and addictively good black tiger prawns caramelised with coconut and garlic.          SMH Good Food Guide 2004

Very Zen - simple black tables and chairs, white walls and a courtyard for summer evening dining. And the food proved to be a smash hit.          Sunday Life, Sydney SunHerald 2004

It's hard not to feel comforted by . . . Cochin's signature slow-cooked red duck in brandy tofu with cucumber, . . . It’s breaking new ground, too, with desserts such as a macchiato jelly flambéed with Cointreau and jackfruit jam.          Guy Griffin, The (Sydney) Magazine 2004

You can call Cochin Vietnamese, French or Modern Australian – but it provides some of Sydney’s more interesting flavours in a modern Asian restaurant.          Matthew Evans, Good Living, Sydney Morning Herald 2004

You get a feeling about the contemporary nature of the food at Cochin as you enter. . . Everything is carefully composed and prettily presented . . . Flavours are as precise as the white-painted, high ceiling; service is brisk and friendly.          SMH Good Food Guide 2005

A casual atmosphere, courteous service and a menu sourced from South Vietnamese cuisine with French influences make it a popular eatery.          Sydney Eats 2005

HOW TO FIND US

61 Fitzroy Street, Surry Hills, NSW 2010
Tel: (02) 9358 5388
Fax: (02) 9358 5389
Email: info@cochinrestaurant.com.au
Please note, Cochin accepts telephone reservations only.

We are located three doors east of Bourke St., and two blocks south of Taylor Square. Fitzroy St is one-way from South Dowling St. to Bourke St., where it becomes Foveaux St. After 7pm you can park directly opposite the restaurant in Fitzroy St., otherwise parking is available round the corner in Bourke St and the adjacent side-streets.