Thai cooking places emphasis on lightly prepared dishes with strong aromatic components and a spicy edge. Owners of Thai Rock Potts Point, David Boyd, wife Stephanie and kids Dylan and Chelsea, makes it a family affair.
The restaurant rejects simplicity, as it is about the harmonious finish in pairing spices, oils and cocktails. Seriously though, Thai food is much more than just Pad Thai and Tom Yum.
Located on Bayswater Road in the hub of Potts Point, this restaurant is proving to be the city’s ‘go-to’ Thai Restaurant, plus offering gluten free and vegan options.
At first glance of the menu, I thought I entered to a tourist venue. With large photos of each dishes available to order. I do appreciate photos of what the dish would look like, but this made the menu very large and I was slightly overwhelmed by it all. The mix of Western and Asian cuisine was very transparent and I personally would have kept to the one and blend in the ‘western’ cuisine within the description and influence with Thai ingredients in the mix.
#onthetable this is where I couldn’t hold back and licked my lips.
Soft Shell Crab with apple/mango salad. (tasty, crunch and not ‘batter’ taste)
Seared Scallops sitting on a bed of fresh seaweed and Thai Rock’s special sauce
Volcanic Rock Eye of Fillet
Pineapple Fried Rice with fried rice, pineapple, egg, sultanas, diced carrots, diced green beans, cashew nuts served in a pineapple
Seafood Panang Curry with pea, eggplant, apple eggplant, red chili and green beans, served with kaffir lime leaves.
Vegetable Stir Fry with Chilli, basil and garlic sauce, broccoli, carrot, green beans, onion and capsicum (GF/V)
Fried Ice Cream – wedged shaped vanilla ice cream wrapped in crisp filo pastry, drizzled with salted caramel and toasted shredded coconut. (V)
Mango & Sticy Rice – Fresh mango served with sweet sticky rice and coconut cream. (GF/V)
The highlights were the Volcanic Rock Eye of Fillet, with its theatrics, cook-to-order, Pineapple Rice, with its delicious blend of flavours and sweetness and the Fried Ice Cream.
Service wise, the restaurant offers a genuine hospitality. Mind you owner David Boyd loves a good chat about the history of his selection of gin (100+), spices and history of hospitality and why they take care of the food they prepare.
I must say, I fell in love with the ingredients. Stephanie (owner) struck gold when she mentioned Laksa and their special creation of the paste twice a month. I would stay tuned when I go visit and taste the secret that has Potts Point curious and coming back for more.
Just note, Northern Thai Food is a world away from dishes you’ve probably encountered at your local or even Bangkok for that matter.
For its price point and quantity of food provided. I will definitely go back and bring a few friends for feast and gin cocktails
28 Bayswater Rd, Potts Point NSW 2011
T: +61 2 8865 7808 | E: firstname.lastname@example.org