If you regularly holiday in Casuarina, Kingscliff, Cabarita or their surrounds then you’ll know Spice Den. Its gussied up take on pan-Asian share plates has seen the restaurant become a linchpin of the Northern Rivers dining scene since opening in 2012.
Spice Den’s Brisbane outpost, owned by Scott Wilson, Simon Rouvroy, Arthur Celador, Pukrit Srithongzai and Chaiwat Jinuphan, lives in the stylish ground-floor space of Spire Residences in the CBD. Srithongzai, who heads up the kitchen, and bar manager Clint Bonner both moved up north to oversee the venture.
The fit-out, designed and executed by local shopfitters Unita, is sleek and modern, featuring wood-panelling, dark walls and floating ribboned curtains. The dimmed lighting, huge circular private booths and deep-red-leather seating give off an air of luxury and intimacy.
For those familiar with Spice Den, you’ll recognise the upscale banquet style dishes, from small plates through to more substantial protein, curries and noodles. The menu, both food and drinks, is exactly the same.
Popular dishes include a Thai interpretation of sashimi white fish, crispy slow-cooked pork belly and sticky beef ribs. Srithongzai cooks all his meat sous-vide before throwing it in the wok, keeping it tender and full of flavour.
Everything is gluten-free except for the occasional specified dish. There are vegetarian and vegan options on offer, as well as the option to tailor any other dishes to specific needs.
And because everything is made from scratch, kitchen staff can easily cater dishes to suit people’s requirements.
The bar offers a sizeable wine and cocktail list, rounded out with a “Milk Bar” offering non-alcoholic alternatives.
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