Source : the age
This is the closest thing to dining in a Thai pavilion in the back streets of Bangkok and yet it feels so Australian. The sweetness of jasmine rice and earthy aromas of pounded spices hit you on arrival, as Annita Potter, the Good Food Guide’s 2023 Chef of the Year, greets and seats you, then moves easily back to the charcoal grill and the simmering sauces in the central open kitchen.
Whether you order three, five or eight courses, it will be a rollercoaster ride through ginger, chilli jam, garlic, pennywort, pickled ginger and palm-sugar caramel. Skull Island tiger prawns are tangled with shallots, galangal and lemongrass, and a richly sauced roast red duck curry is floating with red and green chillies like half-submerged crocodiles.
A highly accomplished excursion into Thai banquet-level dining that feels like a uniquely personal expression of craft and flavour – and aroma.
Good to know: You can BYO wine every Wednesday night, and lunch service Thursday and Friday (corkage is $35).
