Review

Khao designed to resemble a rice barn is all about Thai cuisine, from across the regions of Thailand. Begin with a thod mun hin granite of deep fried prawn and squid cakes, crunchy and juicy prawn cakes, delicately speckled with squid, and accompanied by both plum and mango sauces. Continue with flavour packed spicy Isaan sausages, with ginger, shallots, lime juice and fish sauce or perhaps a platter of mixed appetisers, your choice of four smaller portions; a super idea. For a contemporary gem, try larb ped gub foie gras thod, a North Eastern dish of minced duck meat fried with fish sauce, duck skin and coriander, accompanied by French duck liver. Whether one chooses stir-fried crab with curry powder and eggs or beef panaeng in rich red curry, it will surely be perfectly executed and presented with attention to detail and elegance. The crab omelette is also a fluffy and crunchy winner. From a temptingly large choice, finish with an adventurous dessert of caramelised Thai custard with mandarin sorbet or lady fingers with shredded coconut and roasted sesame and sesame ice cream, complex and tasty. A comprehensive global wine list sits with signature cocktails, mocktails, smoothies and craft beers, with a couple of local gems, Outlaw and Stone Head.