Growing up on a farm gave Tuoi Tran a passion for fresh produce. Ultimately, it also led to the opening of Gondola Gondola in 2015 with partner Annie Liang.
The restaurant aims to bring South East Asian street food culture to Adelaide, via chef Seksan Suntharaphai, who hails from southern Thailand. With more than 20 years’ experience throughout Australia and Thailand, his menu packs a giant punch and offers an array of dishes great for sharing.
This skill is backed by the Tran family farm in Virginia, which provides fresh seasonal produce and inspires dishes from his Vietnamese heritage.
There are DIY cold rolls, dried anchovy and paw-paw salad, char-grilled whole barramundi, ribs and a few vegetarian options.
With hip-hop on the stereo and enthusiastic staff at your side, it’s easy to relax into the atmosphere while watching the busy chefs at work. Serves are generous, but if you manage to find space for dessert, there’s panna cotta and ice-cream.
If you’re picking up takeaway or don’t feel like eating, Gondola Gondola encourages drinks at the bar. Peruse the sake list, enjoy a spiked iced tea, or ask the staff about the extensive Asian whisky and beer menus.
The venue’s rustic wooden sake bar, open kitchen and backlit signage pay homage to the food strips of Asia, which proved good inspiration for interior designer Matiya Marovich of Sans-Arc Studio.
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