Vietnamese Australian chef Khanh Nguyen, known for his previous work as “King Clarence chef,” has opened Ashe with what he describes as a deeply personal, long-awaited menu. Across multiple reports, Nguyen’s food is presented as a blend of Vietnamese influences and Australian ingredients, shaped by ideas he says he has wanted to cook for years. The menu includes a pâté en croute that draws inspiration from banh mi, combining the concept of Vietnamese-style flavours with a French-inspired presentation. Another item highlighted by the outlets is warm croissant bread served with a spread made from Vegemite curry butter, reflecting an approach that pairs familiar Australian pantry staples with curry-forward seasoning. The coverage characterises Ashe as Nguyen’s most personally driven menu to date, emphasising that the dishes are connected to memories and culinary interests built over time. While outlets focus on specific dishes as examples, they share the same core details: Ashe has opened, and Nguyen frames the restaurant’s offerings as the realisation of recipes and combinations he has been aiming to present for nearly two decades.