When the owners of adjoining Botanic Bar decided to open a Thai restaurant, they simply pulled the name Golden Boy off a Thai brand of fish sauce. Don’t let the flippant gesture fool you though; behind its casual nature is a calculated and refined operation.
Apart from the energetic atmosphere, there’s a warmth that greets you at the door and follows you through your meal. Staff members are attentive, which is particularly helpful given the authentic representation of Thai cuisine, with the unfamiliar ingredients that can entail.
It’s hard to go past the Tuk Tuk option, which for $58 puts you in the hands of the staff and results in a challenging amount of food. Just make sure to talk about chilli levels before embarking on the journey, unless you want a fiery surprise. Favourites along the way include fried whole barramundi with green apple and peanut salad; son-in-law eggs with tamarind chilli caramel; and grilled chicken salad with coconut samba.
The cocktail list incorporates a wider range of flavours such as homemade apricot brandy in the 79th & May, or celery bitters and sea salt in the Ocean Side. McLaren Vale features heavily on the wine list, while the beers bring together the best of Thailand and Australia.