“We noticed that there were many small bars around but there weren’t many restaurants in the area,” says Didier Nahum, who previously worked at Mejico before taking on the role of Noble’s restaurant and bar manager.
Dark timber finishes and bright, healthy ferns work with the brick facade, while gold touches add a hint of glamour. The team here have gone to great lengths to ensure that the components of each dish are made from fresh ingredients, including all coconut milk and cream that is made on the premises, plus natural colourings that are extracted from dried Thai flowers.
“Our philosophy is traditional and authentic Thai cuisine in a relaxed setting. Our consulting chef Air Jantrakool worked with David Thompson as head chef at Sailors Thai before opening her own restaurant, Tapioca,” explains Nahum.
Starters include small bites of quail egg and minced prawn “pops” wrapped in noodles, which are then fried and topped with a spicy tamarind sauce. Sashimi-style tuna salad is aromatic with herbs like lemongrass, coriander and mint. Stir-fried duck breast with chilli, holy basil, Thai eggplant, wild ginger and green peppercorns delivers a strong wallop of heat, while boneless beef ribs braised with galangal, lemongrass, pandan leaf and kaffir lime are tender and fragrant.
Coconut is central on the dessert menu here; try the caramelised dumplings made from Thai sticky rice flour, filled with smoky, jasmine-infused coconut and served warm with coconut cream and palm sugar.
The cocktail menu incorporates ingredients like coriander, fresh ginger, fresh chilli, pomegranate and lemongrass, while the wine list includes a variety of dry and light rieslings, complementing the spices of Thai food.
50 King Street, Sydney
(02) 9299 2929