Powerful, fresh flavour combinations fill the small yet slick menu at Longrain. The restaurant’s modern take on Thai food has been drawing a full house of diners at this 110-year-old converted warehouse in the heart of Surry Hills.
On entering, diners are presented with two options. To the right, a frenetic room is packed with people perched around three enormous communal wooden dining tables. To the left, an elegant room with pod-like booths and individual round tables offers a more sophisticated experience. There is also a private dining room hidden behind a slatted wooden wall, which comfortably sits up to 18.
Executive chef Martin Boez dishes up a modern Asian menu characterised by a blend of Thai and Chinese influences. Dishes are designed to be shared and eaten with jasmine rice, combining sweet, spicy and sour flavours. Favourites include crisp-fried trout with banana blossom salad, mussaman curry of wagyu beef cheek and a shredded chicken salad of bean sprout tendrils, chicken, crunchy cashews and chilli jam. Sommelier Sam Christie has created a considered wine list to compliment the fiery flavours of the food.
The basement has been converted into a separate cocktail bar, providing the perfect place to kick-on after dinner. With a cocktail list as long as a book (we suggest the Caprioska, Ping Pong of Bloody Longrain), an in-house DJ and a small, but well-chosen bar menu, you can really wine and dine into the night.
For something more casual, try Longrain’s sister canteen around the corner, Shortgrain.