Kid Curry
Features
Kid Curry started life as an online restaurant by brothers Cameron and Jordie Votan (Happy Boy, Snack Man). Together with chef Tom Swapp, they formulated a tight menu of their favourite curries drawn from across India and Southeast Asia, accompanied by sides such as roti, pappadams and curry puffs.
These days it's an intimate 45-seat restaurant with a crisp spotted gum fit-out, moody lighting and a low-benched open kitchen; designed by Nielsen Jenkins.
Swapp has expanded the online curry selection into a broad menu that incorporates raw and small plates, and a long selection of mains split across seafood and “non-veg” dishes – all the better to take in as many styles of cuisine as possible from India all the way down to Indonesia.
You might start with a Filipino-style ceviche; Indonesian ayam goreng fried chicken sandwiches; and flame-grilled kebab lamb skewers Punjab style. Mains include takes on Indian rogan josh and butter chicken, Indonesian ayam bakar chicken, and Thai beef-cheek green curry. You might also find pla yang, a Thai-style butterflied grilled fish dish, or Indian-style prawns flash fried with green chilli, ginger and onion.
The 25-bottle wine list favours small-producer drops that are powerful and acidic enough to stand up to the curries – and you can always arrange for something from Snack Man’s enormous cellar if you really want to go large.
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