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L'avis de Gault&Millau
Citron has been serving exceptional Thai-style dishes for over 10 years and remains a very popular venue. It changed hands in late 2017, and Head Chef Jenny Chhauv continues to serve up some of the signature dishes created by previous chef Mark Newman.
Located in the northern suburbs of Brisbane, this is a light, open and relaxed Asian restaurant.
Chilli-salt calamari is very lightly floured, hot and crisp, and comes served with a coriander–lime dipping sauce and a tangy wombok salad. Soft-shell crab bao are light and airy, filled with delicate, crisp pieces of deep-fried crab, cucumber and mustard–cream mayonnaise. The twice-cooked crispy chicken is counterpointed with a chilli caramel and a tangy Thai herb salad. A Penang curry of slow-cooked beef cheek, with a delicate coconut curry base, is soft, tender and juicy. The kaffir lime and peanuts add the finishing touches to this flavoursome dish. There is an excellent range of desserts worth saving room for, as well as a good wine list.
PSST! There is plenty of off-street parking.
Reviewed for the 2019 Guide