Short Grain
CONTACT
15 Marshall Street
Fortitude Valley ,
4006 QLD
Opening Hours
| SUN | 11:00am - 4:00pm |
|---|---|
| MON | closed |
| TUE | closed |
| WED | 5:00pm - late |
| THU | 5:00pm - late |
| FRI | 5:00pm - late |
| SAT | 5:00pm - late |
The Details
Cuisine
- Thai
Need to Know
- Function Space
- Good for Groups
- Great for Dates
Serving
- Lunch
- Dinner
Southern chefs seem to be moving to the Sunshine State at an unheard of rate, and the latest to join the crowd is Martin Boetz, the ex-executive chef of Melbourne’s (and Sydney’s, before it closed) iconic Longrain. Brisbane-born, Boetz has returned to his home city with a bang, opening a new Thai restaurant and deli in the heart of the Valley, Short Grain.
Landing in the heritage Stewart & Hemmant Building (also home to Etna and Rosmarino), Short Grain By Martin Boetz isn’t just an eatery—upon entry you’ll also notice rows of shelving lined with bottles and jars, which is where the deli part comes in. Here you can pick up Boetz’s house-made sauces, along with boutique Australian-made sauces and a few hard-to-source international ingredients. For those who can’t cook (that’s us), there will also be ready-to-heat curries vacuum-packed and ready to take home in the neighbouring refrigerator—easy midweek dinners, coming up.
Over on the other side of the light-drenched venue (designed by Clui Design with a fitout from the ever-impressive Lowry Group) though, is where the real magic happens—and where you’ll want to get a booking for, stat. Here, at one of the relaxed dining tables overlooking McLachlan Street, you can feast your way through the spicy Thai flavours Boetz is known for, and even a few signature dishes dedicated fans may recognise as new riffs on Longrain staples.
Start with the likes of delicate turmeric wafers wrapped around caramelised coconut, prawns, peanuts and bean sprouts; salt and pepper cuttlefish; and crispy chicken skins topped with smoked river trout and green mango; before moving onto hearty means like yellow curry of five founder beef brisket; caramelised pork belly with chilli vinegar; and fried whole fish with caramelised turmeric, pineapple and fried basil.
You’ll also find a well-curated wine list at the bar, alongside Thai-inspired cocktails from one of Boetz’s iconic cookbooks. If you're a Sunday brunch afficionado, you may also want to check out , which will feature a bespoke menu each week paired with a perfectly balanced line up of cocktails.
Image credit: Ranyhyn Laine