Highly influenced by international flavors but located rather far from the rest of the world, Australia has developed a cuisine that is unique in its own way. “Australian cuisine is a free-thinking kind of cuisine,” says Marcus Boyle, general manager and sommelier of Freebird, the latest hangout spot in bustling Sukhumvit. Backed by owners and co-founders Alan Barr and Benjamin Lee, Chef Dallas Cuddy injects contemporary tweaks into Australian dishes and serve them in a friendly and cozy environment.
Dressed in a modern-country style, Freebird is surrounded by a beautiful herbal garden that injects a peaceful and relaxing vibe that contrasts with the busy main road just a few hundred meters away.
“Australian food has no boundaries. We have developed our own style that’s not based solely on one cuisine,” says Cuddy. “Now, we would like to tell people what Australia is. It’s not just about food or wine but it’s a whole experience: a good laugh, sitting back and relaxing.”
Freebird doesn’t have a large menu. Newcomers can opt for A Taste of Freebird (B1,750), a ten-plate feeding menu (according to the Australians, the term “tasting menu” is reserved for more upscale dining experiences) put together by the chef.
Starters include shaved squid with oyster cream, cucumber juice and seaweed butter (B290) and a lovely duck liver parfait profiterole with truffle honey and macadamia milk (B130 each). Mains provide a wide range of meat and fish dishes such as a tender slow-cooked kurobuta pork collar with pistachio, green olive purée and fennel (B450) and a 600-gram chunk of ocean trout with wakame butter, mussel escabeche and Avruga caviar (B1,600, best for two to three persons).
A couple of scrumptious desserts are must-tries. We recommend the lime leaf posset with whipped coconut, honeydew melon and elderflower (B300), and peach tart with ginger beer sorbet, and dried grape and pumpkin seed crumble (B320). Pair your meal with cocktails or a wide range of wine from both famous and up-and-coming vineyeards such as Stonier, Frankland River and Mark Forbes.
