Head Chef Jason Margaritis is a legend in Australian-Asian cuisine, and was the brains behind Melbourne’s Spice Temple before he moved to Brisbane. Now, the River City is blessed with some of the country’s most interesting, innovative Thai cuisine.
A highlight of the menu is the slow-cooked brisket with green guava and roasted coconut rice which summons a mix of rich, hearty flavours and delicate notes of mint. You also can’t skip the curries, which combine traditional recipes like panang and massaman with local Queensland seafood, like the turmeric curry, loaded with fat banana prawns served with baby corn and cucumber relish.
The restaurant is open every night for dinner, plus lunch from Friday to Sunday. Pro tip: book ahead on weekends – especially if you want to sit near one of the windows.