Situated on the corner of the bustling Richmond dining precinct, Botherambo, led by Chef Kun Saparam, serves up exciting South-East Asian food.
The industrial open warehouse space features exposed brick walls, wooden tables and banquette seating, bar seating and tables on the street for a balmy night.
The concise menu is based around share dishes. Start with a colourful and aromatic betel leaf with young coconut and kaffir lime, or soft circles of lightly steamed agadashi tofu served with a subtle ponzu sauce and bites of cherry tomato and red cabbage. For a vegetarian option, sautéed eggplant with king oyster mushrooms, sticks of zucchini and snake beans certainly ticks all the boxes. Larger dishes include the red curries – duck or vegetable – and both are hearty bowls of goodness with outstanding spices. Or you could try the whole baby snapper. Deep-fried in a light batter, the fish is crisp and fragrant, and comes with sweet and sour tamarind and a squeeze of lime.
PSST! In the cooler months, cocktail lovers can enjoy winter warmers, such as a hot negroni or 90-degree G&T.