Ultra-fresh herbs, iconic Thai ingredients and locally sourced produce. That’s what you’re in for at Nu Thai, where owner Thomas Ng sources Angus beef and baby barramundi, then gives them the full treatment with housemade spice pastes and scatterings of herbs from the Adelaide Central Market.
Nu Thai spent 10 years on Gouger Street before shifting to this renovated warehouse in 2014. Even with the extra space, it fills quickly at dinnertime, so it pays to book ahead.
The bright, warm decor and earthy timber tones contrast vividly with colourful dishes such as papaya salad, crisp golden cups (stuffed with chicken, baby corn, mushroom, carrot, coriander and cashews), pad see ew (stir fried noodles) and tom kha gai (chicken soup with coconut milk). Thai artwork and numerous restaurant and catering awards are scattered across the walls to admire in between courses.
The extensive wine list emphasises South Australian offerings alongside a few high-end imported sparklings, and there’s also decent range of Australian and imported beers to help counteract the spice.
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