Step into the lively world of Thai cuisine at Short Grain, the hottest addition to Fortitude Valley’s dynamic culinary scene. From aromatic curries that’ll whisk you away to street food that’ll make your taste buds dance, Short Grain is your ticket to a culinary adventure. Join Kerry Heaney as she takes you on a tantalising tour of Short Grain’s authentic Thai flavours, immersive ambience, and all-encompassing dining experience!
Embrace magic at the new Thai restaurant Short Grain
There’s nothing short about the flavour at Brisbane’s latest Thai gem, Short Grain, as Martin Boetz packs every dish with a punch. With 36 chefs hats, it is no surprise he knows how to work the favours in his versions of Thai, Southern Chinese and modern Asian dishes.
Located in a secluded Fortitude Valley position flanked by flavour busters Brookie Bakehouse and pizzeria wine bar Etna, Short Grain brings a new relaxed sophistication and authentic Thai flavours to Brisbane’s dining scene.
This heritage-listed Stewart and Hemmant building exudes a contemporary ambience with retained exposed brick walls that speak of the building’s former business as a clothing factory and an Asian food store.
From the moment you step through the door, it’s clear the restaurant strongly focuses on fresh local produce, with bowls of lemons, limes and pineapples taking centre stage.
From aromatic curries that’ll whisk you away to street food that’ll make your taste buds dance, Short Grain is your ticket to a culinary adventure.
From Curries to Street Eats: Short Grain’s Menu Highlights
Like the name, the menu is short, with eight appetisers and six mains augmented by a larger-than-normal selection of sides. Martin says it will change with the seasons depending on the local produce available.
There was a polite inquiry about dietary requirements as we were seated, and the menu indicated a willingness but not a guarantee on allergens.
We ate our way through a tour of Thai flavours, starting with Crisp chicken skin with smoked trout, green mango, and peanut relish served on a betel leaf. This was a punchy mouthful of flavour on a crisp chicken skin wafer. $11 each.
Next came spiced cauliflower and coriander fritters with sweet chilli and ginger sauce. These three small, oval fritters perfectly combine a crisp exterior with a tenderly soft centre. $18.
The last, larger than average appetiser was Hot and sour chicken with Vietnamese mint, a toasted rice with a bed of green shallot. True to its name, this was a hot dish full of chilli with plenty of cool vegetables- cucumber, beans, and lettuce – for a wrap combo if desired. $29.
Signature dishes that shine include the mild flavour-filled yellow curry main made with fall-apart tender Five Founders beef brisket and Kipfler potatoes. My favourite plate for the night. $48. We matched it with a large dish of steamed jasmine rice. $7.
Caramelised pork hock with chilli vinegar and coriander – These chunks had an ever so slight crunch of caramelised exterior contrasting against the soft, pillowy flesh inside. Served with chilli vinegar, this dish had the ultimate sweet-sour combo and was another favourite. $35.
It was a filling meal, but I can never resist duck eggs, so a Duck egg caramel custard tart found its way to our table. Rich but light with a thin-ish layer of caramel over rigid pork fat pastry, it was just enough sweetness to end the meal. $18.
The Short Grain Dining Experience
Martin hesitates to describe Short Grain Brisbane as a restaurant, and perhaps that vision will become more evident as the shop side swings into full gear. Still, it has all the appeal of a casual, high-end eatery.
With 55 seats, it’s a medium-sized space with wooden tables set against a window wall overlooking busy McLachlan Street. Grab a window banquette seat mid-way along the wall for an excellent view into the open kitchen.
The décor is paired back with minimally set, closely spaced wooden tables that come alive as the dishes land on the table. An attractive mirror artwork from Vicki Lee dominates the end wall.
In a restaurant full of happy diners and surrounded by brick walls and glass, I would have expected the noise levels to be high enough to make conversation across the table challenging. Not so at Short Grain, where the sound level hovered around 90 decibels. That’s loud, but chat is still easy across the table.
Even on opening night (yes, I got a first-night reservation!), the attentive service was friendly, striving for efficiency.
Quenching Your Thirst with Short Grain’s Beverage Selection
With four champagnes on the headlining the wine list, including French, Tasmanian and South Australian options, you won’t be short of a choice when it comes to celebrations.
The list continues with six white wine options plus a well-deserved star spot for La Petit Mort ‘Quervi’ Viognier from Queensland’s Granite Belt. This is a beautiful wine with an interesting pedigree.
Three rose wines round out nine reds featuring French, New Zealand and Australian wines.
Meet Martin Boetz
Short Grain Brisbane is the latest venture for one of Australia’s most well-known chefs. For 14 years, Martin was the co-owner and Executive Chef at Sydney’s Longrain and for seven years at Longrain Melbourne.
In Sydney, Martin trained under Thai guru David Thompson, the Australian chef who redefined Thai fine dining. While dining at Short Grain, I had flashbacks to my dining experience in Thompson’s Bangkok restaurant Nahm.
Now it’s back to Brissie for this locally-born lad and the challenge of a new venue that combines relaxed dining with a well-stocked food store and delicious take-home options. Opening soon, the Short Grain Food Store will stock everything from Martin’s own curry sauces to ready-to-go meals. You’ll find the most chilli jam that’s sure to become a pantry staple.
There’s also a curated range of items from around Australia made by Martin’s friends. It will be a mecca for Asian food lovers.
The Short Grain Dining Experience
Martin hesitates to describe this as a restaurant, and perhaps that vision will become more evident as the shop side swings into full gear. Still, it has all the appeal of a casual, high-end eatery.
With 55 seats, it’s a medium-sized space with wooden tables set against a window wall overlooking busy McLachlan Street. Grab a window banquette seat mid-way along the wall for an excellent view into the open kitchen.
The décor is paired back with minimally set, closely spaced wooden tables that come alive as the dishes land on the table. An attractive mirror artwork from Vicki Lee dominates the end wall.
In a restaurant full of happy diners and surrounded by brick walls and glass, I would have expected the noise levels to be high enough to make conversation across the table challenging. Not so at Short Grain, where the sound level hovered around 90 decibels. That’s loud, but chat is still easy across the table.
Even on opening night (yes, I got a first-night reservation!), the attentive service was friendly, striving for efficiency.
A Must-Try for Thai Food Enthusiasts
4.5/5 stars
Enveloped in the rich tapestry of Thai culinary traditions, Short Grain Brisbane emerges as a beacon for those smitten by the allure of Thai gastronomy.
If you are now captivated by the flavours of Thailand after your experience at this culinary haven, delve deeper into the heart of Thai cuisine with Martin Bortz’s expertly curated recipes.
With its formidable array of tantalising Thai dishes and a culinary maestro Martin Boetz steering the ship, Short Grain is poised to leave an indelible impression on Brisbane’s vibrant dining landscape. Devotees of Thai cuisine will find it nearly impossible to resist the allure of dining here, and resisting the temptation to explore the treasures adorning the shelves at Short Grain Store may prove an even more formidable challenge.
You can recreate the magic of Short Grain’s exquisite Thai flavours in your own kitchen with enticing dishes like the Khai Soi of Braised Beef, Crisp Fried Whiting with Green Chilli and Galangal Nahm Jim, or the fiery embrace of a Hot and Sour Salad featuring tender Squid and succulent Pork from the Short Grain website.
Getting There
You’ll find Short Grain Brisbane at 15 Marshall Street, Fortitude Valley.
Short Grain opens for lunch and dinner from Wednesday to Saturday. Sunday is reserved for brunch between 11 am and 4 pm with not an egg benny in sight. Instead, you’ll dine from the bespoke weekly menu with a selected wine list and matched cocktails.
Walk-ins are welcome, and there’s a comfortable seating area where you can wait if a table is not available. I would recommend booking as this restaurant is sure to be popular.
I parked at Secure Parking in the Duncan Street Chinatown Mall, where night parking is a flat $10. From there, it is a five-minute walk up the mall to Ann Street and over to Marshall Street.
Brisbane’s Fortitude Valley has plenty of venues to keep you occupied if you want to party further.
If you like this, you might also like
- Spirit House, Yandina – for more authentic Asian cuisine
- Perspective Dining, Fortitude Valley – an exceptional chef-led degustation dining experience.
Disclaimer: Nothing to see here. Kerry Heaney paid for her own meal.
Written by Kerry Heaney
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