Longsong

Since celebrated Melbourne chef and restaurateur Scott Pickett took the reins of longstanding Thai diner Longrain, a lot’s changed – not least of all its upstairs bar and events space, Longsong.

Under star chef David Moyle, Longsong’s menu wasn’t Thai-heavy. Today it's more of an extension of Longrain downstairs; a place where you can experience the same style of cuisine but in a more casual setting.

Food is snack-centric and always rotating. But there are few constants – think mini fried egg nets filled with sour mango, green apple, caramelised coconut, tofu and peanuts; popcorn chicken with makrut-lime mayo; and prawn-topped betel leaf. There are wildcards, too, such as Pickett’s take on a Thai hotdog made with fermented pork and served with glass noodles and pickles.

Drinks have been designed to complement the menu's complex Thai flavours. For example, you might order a sweeter cocktail to balance out a spicy dish. But if you're after the signature, order the Tea-licious, which blends rye, amaro, Thai tea and pandan.

Pickett’s aesthetic refresh was cleverly done to make the voluminous space feel like an intimate bar, but you’ll never feel packed in when you visit. The heritage-listed building’s exposed brick walls, wood panelling and lofty ceilings are still here, referencing its history as an early 20th century horse stable. So too are the bar’s signature hanging lanterns, an homage to the ones that light up during Thailand’s lantern festivals.

But the once open room is now divided by thick velvet curtains, breaking the space up into a bar and three private dining areas (which can be booked separately or as a whole for events of up to 250 people). Sleek, wraparound banquettes are offset with tall tables just high enough to let you peek out the window onto the street.

And to go with your snacks and drinks, there are now DJ sets from Thursday to Saturday.