Powerful, fresh flavour combinations fill the small yet slick menu at Longrain. The restaurant’s modern take on Thai food has been drawing a full house of diners at this 110-year-old converted warehouse in the heart of Surry Hills.

On entering, diners are presented with two options. To the right, a frenetic room is packed with people perched around three enormous communal wooden dining tables. To the left, an elegant room with pod-like booths and individual round tables offers a more sophisticated experience. There is also a private dining room hidden behind a slatted wooden wall, which comfortably sits up to 18.

Dishing up a modern Asian menu characterised by a blend of Thai and Chinese influences, food is designed to be shared and eaten with jasmine rice, combining sweet, spicy and sour flavours. Favourites include crisp-fried trout with banana blossom salad, massaman curry of wagyu beef cheek and a shredded chicken salad of bean sprout tendrils, chicken, crunchy cashews and chilli jam. Sommelier Sam Christie has created a considered wine list to compliment the fiery flavours of the food.

The basement has been converted into a separate cocktail bar, providing the perfect place to kick-on after dinner. With a cocktail list as long as a book (we suggest the Caprioska, Ping Pong of Bloody Longrain), an in-house DJ and a small, but well-chosen bar menu, you can really wine and dine into the night. For something more casual, try Longrain’s sister canteen around the corner, Shortgrain.

Longrain has just launched BYO Mondays, with $15 corkage.