Martin Boetz is back in his hometown doing what he does best: cooking Thai food. Long-time fans will be pleased to know that his caramelised pork hock and other signatures have also reappeared at Short Grain, but there’s plenty new to be excited about inside this heritage-listed brick building. Crunchy chicken crackers topped with smoked trout and green mango, for instance, and a fiery dry red curry of Skull Island prawns with salted duck egg and makrut lime. Or a fresh green mango and mint salad atop crisp, salted amberjack. There’s a strong focus on seafood, too, in daily specials like a fragrant jungle curry of grouper and bitter pea eggplants. For maximum impact, pair these complex, well-balanced flavours with an aromatic white or light red, both found in abundance. Once again, Boetz has captured the essence of Thai cuisine like only he can – and Brisbane is all the better for it.
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