Easy Tiger is the very heart and soul of Chef and owner, Jarrod Hudson. Having cooked at several restaurants previously, including Oceanic Thai in Clovelly and Dragon Fly in Surry Hills (both in NSW), before heading south to Innocent Bystander in Healesville as executive chef, Easy Tiger is distinguished by Hudson’s mastering of the art of modern Thai food. Dishes are put together with flavour and freshness in mind. There is a list of small one piece per person dishes of things like oysters, son in law eggs and prawns wrapped in a beetle leaf, and the mains dishes move into curries and noodle dishes, all with big, strong flavours. The wine list is matched with some interesting and varied local options.
The restaurant interior seats 36 in the front room, and 40 in an outside covered half-deck area. There is also a private dining room upstairs for 18. The fit-out includes a banquette in the front window, rope lighting, soft wood tables and cabinets, and some mystical creatures by local artist, Tai Snaith, on the walls. To cater for the tight space, there are recess boxes for side plates, and doors into the walls for cutlery, hiding the waiter’s stations.