Balance underpins all excellent Thai cooking, and this Port Douglas restaurant gets it just right. The green nahm jim served with raw kingfish, lemongrass and roasted rice powder walks a tightrope of sweet, sour and salty. Betel leaves, sourced 15 minutes down the road, come topped with a textural riot of prawn, coconut, peanuts and pomelo. It’s clear chef-owner Ben Wallace has a deft grasp of Southeast Asian flavours honed in his time as sous chef at Longrain Melbourne. He nails the seasoning in a rich Penang curry of Angus beef and sweet potato, while a sharply acidic lime curd is offset by a sweet rosella sauce in a Thai-inspired take on a classic lime tart. Colourful walls adorned with co-owner Rachael Boon’s murals create a fun, family-friendly space. Frosted bottles of Singha, an approachable wine list and cocktails such as a Thai-style Mojito are ideal refreshments in the tropics, especially after some beach time.
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