Pause to appreciate the heady aromas of galangal and lemongrass in the air at Kiin (Thai for “eat”). Diners with a seat at the bar overlook the bustling open kitchen and can witness creativity unfold on the fiery charcoal burners. Inventive, non-traditional snacks include Thai twists on beer-drinking food: a red curry cheeseburger, smoky lamb taco with toasted rice, or battered prawn bun with “Thai-tare” sauce. Executive chef Ben Bertei spent time at Queensland’s Spirit House, and the influence is seen in dishes such as braised beef red curry pinging with roast chilli, coconut and crisp lime leaf. Herbaceous Khao Lak sauce – named after the southern coastal village – brightens charred kingfish wings, and Port Lincoln squid is poached in vibrant yellow curry enlivened by ginger and coriander. Thai flavours continue in desserts and fascinating cocktails from bar manager Darren Burton, while an impressive local wine offering adds to the fun.
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