Meat


Viand (Thai for “assorted food”) started as a short-lived pop-up by Sydney chef Annita Potter, who worked with Thai food legend David Thompson for years at many of his restaurants in around the world, including the award-winning Nahm in London and most recently as executive chef of his acclaimed Long Chim.

At Viand’s permanent home in Woolloomooloo, Potter continues to celebrate the ingredients, flavors and nuances of Thai cuisine with an eight-course tasting for $145 per person (or $120 per person for the vegan option).

You won’t find ubiquitous dishes in most Thai restaurants in Australia – Potter hopes to offer diners something they may not have tried before. They can include a pork curry cooked for five hours with tomatillos, makrut lime leaves and holy basil. Or a pungent salted duck egg relish with aged pork, green mango and roasted shrimp paste.

The drinks list is as short and sharp as the food menu, with a tight selection of palate-pleasing wines and cocktails to pair with the food.

The kitchen, which is wrapped in an eye-catching red tile mosaic, has been strategically placed in the center of the restaurant so that all preparation, cooking and plating is in full view of diners. Even those with their backs to the kitchen won’t miss a thing: there are mirrors on the walls for convenient viewing.

The dining room opens onto an intimate courtyard, reserved for walk-ins. An upstairs space is also available for private dining experiences and doubles as an artists’ collective led by Potter’s partner, painter Mark Wotherspoon.

Previous Russia says it will let supply ships leave Ukraine if some sanctions are lifted
Next Let's plant meat: "We saw a 10-fold increase in daily searches for 'vegan' and 'plant-based meat' in Thailand" - vegconomist