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Review - Amaya Restaurant

Does My Bomb Look Big In This?

This little white box in the budding Llankelly Place dining precinct offers an idiosyncratic take on Thai cuisine that reflects the influences and interests of owner/chef Bee – Walailak Tantisak.

The dishes come from her Southern Thai farm heritage, but she’s enamoured with some unconventional Aussie produce too.

She unites them into tasty dishes like Lamb Panang Curry ($19) with nicely handled lamb cutlets that are not overpowered by creamy Panang curry, and balanced by coconut rice and an unusually gentle papaya salad.

The delicate egg-net wrapped Ruum ($6/2 pieces) is an underpriced and enjoyable entrée.

Ditto for the tender, tasty chook on the BBQ Chicken ($7/2 skewers) garnished (and accentuated) by long ribbons of cucumber.

Her Garlic Prawns ($20) are exactly what Thai people mean when they order prawns! They’re massive and suit the garlic, black pepper and chilli-flake treatment; with crisped carrot shreds adding welcome sweetness and crunch.

There’s even vertical integration on the small, unique wine list – hubby’s brother is a Brother at the only commercial vineyard in the world owned by the Catholic Church. Their Sevenhill Riesling ($30/bottle) is simple and soft for a year old Clare Valley offering.

Layered Coconut, Caramel and Pumpkin Custard Cake ($7) with a lusciously ripe mango sorbet seals the deal – bargain fusion that works!

Amaya Restaurant
Shop 7/ 24-30 Springfield Avenue, Potts Point (Enter on Llankelly Place.)
Ph: (02) 9331 3993

Amaya on Urbanspoon