Thai food was on the agenda and as we sat out on the Traditional Thai terrace watching cockatoos and fruit bats flap overhead, a refreshing morsel of fresh pineapple topped with julienned green papaya eased us into the evening.
One thing for sure is that this place requires a booking. Arrive early and they may have a few seats for you. Come after 7 and you'll be considering a plan b. The TT crew pride themselves on sourcing all of their produce locally, using only Australian seafood and pounding their own curry pastes in-house.
Big sis had already eaten here and jumped straight onto one of her favourites - the duck spring rolls (6). Tender shreds of roasted duck, vegetables and a lot of flavour. I needed to try the seared Tasmanian scallop (4.5) lightly dressed with ginger, chilli and spring onion. Simplicity at its best. A serious go-to was the betel leaf (4.5), topped with a tangle of toasted coconut, prawn and pork.
I loved the crispy soft shell crab (18), wok-tossed with bean sprouts, chilli and herbs and served in an egg net. Talk about a treasure trove of goodies. Just a pity the crab was far and few between. The crispy pork hock (12) didn't skimp on the chilli or the caramel, but sadly the meat was more overcooked and jerky-like than crispy. It was the sound of the coconut-poached chicken (17) & wing bean salad with coconut tamarind dressing that prompted me to order it. Many beautiful textures and colours going on, but flavour-wise, it was a celebration of sugar. Severely overdressed with barely any other flavours coming through. "Sickly sweet", some would say.
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