Dine Out is all about kitchen collaborations – the more unexpected, the better. On July 22, Naga Dining is dropping into Geralds Bar to turn the menu Thai and explore dishes popularised in Australia by Thai migrants.
The $95, food-only set menu is a combined effort from Thai chef Dan Sawansak (Dessous) and Geralds chef Mathew Podbury. Expect Thai food influenced by Sawansak’s upbringing, but given the Geralds touch. Dishes such as a spanner crab doughnuts, Thai-style braised goat, bone marrow biryani and roti will all make appearances.
Cocktails from Nevin Rae-Hoy of Geralds and the Mulberry Group’s Kristian Leombruni will feature some Geralds staples with a Thai twist. Meanwhile, wines will be curated by Coda and Tonka head sommelier Gemma Neil. All drinks are at bar prices.
Geralds became an institution by doing its Euro wine bar thing consistently, year after year. This is a rare chance to hop on board while the venue sails into uncharted waters.
Menu
Marinated smoked mussels, turmeric vinegar, green banana crisps
Spanner crab donut, fermented yellow bean relish
Chargrilled rice fermented pork jowl skewer, spiced toasted rice
Southern sour curry of smoked pork belly, sorrel
Panang curry of beef feather blade, hazelnuts
Grilled cabbage with crispy garlic
Pandan chiffon cake, salted coconut
Thai coffee cremé caramel
Words by Broadsheet · Published on 12 Jun 2026
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