Thai cooking
with a Queensland
accent.

Poached bug meat, toasted coconut, lime, ginger and peanut, wrapped at the table in betel leaf.

Hand-chopped Queensland prawn, snake bean, red curry paste, cucumber relish.

Free-range chicken, water chestnut and coriander root, tied and fried, with plum sauce.

Sweetcorn, makrut lime leaf and white pepper, sweet chilli and roasted peanut.

Overnight coconut-and-palm-sugar marinade, charcoal grilled, sticky rice on the side.

Crisp-fried soft eggs, tamarind caramel, fried shallot and dried chilli.

Twice-cooked duck leg, lychee, cherry tomato and Thai basil in a paste we pound every Tuesday.

Thigh fillet, apple eggplant, bamboo and sweet basil. The one everybody orders.

Four hours in coconut cream with cardamom, cinnamon, potato and roasted peanut.

No coconut. Green peppercorn, krachai, snake bean and holy basil — the hottest thing we make.

Kent pumpkin, crisp tofu, makrut lime leaf, thick panang paste.

Sour, bright and yellow with green papaya and fresh turmeric. A Phuket recipe.

Tamarind and palm sugar, garlic chive, preserved radish, crushed peanut, lime.

Wide rice noodle, holy basil, bird's-eye chilli, young peppercorn, Spring Creek scotch fillet.

Twice-cooked belly, long chilli, green bean, fried egg on request.

Line-caught local snapper, fried whole, tamarind-chilli-garlic sauce. Feeds two.

Half bird, coriander root and white pepper marinade, jaew dipping sauce.

Gai lan, snake bean and broccolini, young ginger, fermented black bean.

Pounded to order in the clay mortar. Dried shrimp, snake bean, tomato, peanut, lime.

Green mango, red shallot, mint, cashew and a lime-chilli dressing.

Rested rump, toasted rice powder, mint, coriander, dried chilli, lime.

Clear broth, lemongrass, galangal, makrut lime, straw mushroom. Per bowl.

Coconut cream, galangal, mushroom and lime. Gentle, and the kids' pick.

Queensland pomelo, toasted coconut, fried shallot, mint, tamarind dressing.

Kensington Pride when they're in season, Bowen when they're not. Salted coconut cream.

Steamed in the shell, torched palm sugar crust.

Lady finger banana in sesame batter, house coconut ice cream, palm sugar syrup.

Strong-brewed, condensed milk, plenty of ice.

House lemongrass syrup, fresh lime, soda. Made every morning.

Plus a short list of Granite Belt riesling and Gold Coast lager. BYO wine $6/bottle.