Executive Chef Griff Pamment has a well-established culinary pedigree, with time spent at Billy Kwong and Rockpool, and also as Culinary Director for Bill Granger’s chain of bills restaurants. Longrain’s dining space is more vibrant than ever, with the conviviality of communal tables and shared dining – always a great recipe for a memorable experience – led by the hardworking front of house staff keeping things moving.
The South-East Asian-style menu is all about balance and harmony, with the majority of dishes featuring that sultry dance between hot, sour, salty and sweet. The bowl of sticky caramelised pork hock with five spice and chilli vinegar hits that mark, grabbing your attention without chilli overkill. Similarly, the depth and texture of the dry red curry with duck, pea egg-plant, wild ginger, green peppercorn and holy basil sits on the edge without tipping over, and this philosophy holds true for whatever you order.
PSST! The banquet is the perfect way to sample the diversity of tempting dishes on offer.