Nunam is a restaurant on the up. Renovations a year or two ago haven’t just brought a fresh décor and soft furnishings, but a new lease on life. Those that haven’t been back since the restaurant’s Nahm Thai days are in for a pleasant surprise, both in terms of aesthetics (Brighter! Sparser! More fun to be around!) and in the calibre of Kevin Pham’s modern Thai cooking. Betel leaves freight smoky trout and juicy pomelo in mouthfuls of citrus-powered magic. Deeply flavoured grilled prawns sit pretty in red curry waiting to be enveloped by a soft duck egg yolk, while a pork hock, caramel in colour and flavour, is topped with a cascade of zesty green mango salad and crunchy fried shallot. Long wait times for dishes and junior but well-meaning staff aren’t ideal, but it’s hard to argue with the value on offer. There’s also lots to like on the brunch menu: call by on a weekend for son-in-law eggs, black sticky rice and fruit, and more.
This review was made independently for the Gourmet Traveller Restaurant Guide. The guide’s reviewers visit unannounced and pay their way.
Gourmet Traveller Restaurant Guide
Gourmet Traveller’s star-ratings, which range from zero to three stars, reflect reviewers’ first-hand experiences. The best-rated restaurants form our national Top 100. Our wine ratings, from zero to three stars, are made by wine editor Max Allen on the strength of the quality of the restaurant’s wine list. View our rating key here.
