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L'avis de Gault&Millau
With a wealth of experience in Thai cuisine, Chef Piyakun Klomruethai (aka Bird) leads the kitchen team at this colourful and vibrant restaurant.
This jolly restaurant is welcoming and exciting, with an abundance of rainbow colours promoting a funky, fun atmosphere. On a sunny day, nab a spot at the outdoor tables, perfect for a spectacular view of the Yarra River, or dine indoors in the large warehouse-like space, or enjoy a drink at the quirky, multicoloured bar.
Start with a betel leaf that packs flavour and punch with shrimp, ginger and chilli, or munch on flash-fried school prawns with a red curry sauce. Curries are hot and flavoursome, like the slow-cooked duck leg and Thai basil or the rich beef cheek massaman with chat potatoes and confit shallot. For something a little lighter, you could try the traditional banana blossom chicken with a twist on an aromatic coconut cream and fresh Thai herbs, or the soft-shell crab with fried glass noodles, ginger, coriander and mint.
PSST! Learn how to make an authentic green papaya salad and pad thai at BangPop’s cooking classes.
Reviewed for the 2019 Guide
35 South Wharf Promenade, South Wharf