Take your tastebuds through South East Asia in one sitting at this city eatery
Red Spice Road was one of the first South East Asian eateries to take a leaf out of the communal 'hawker' dining style that is taking over Melbourne. Executive chef John McLeay's menu takes inspiration from Thai, Cambodian, Burmese and Vietnamese cuisines and shakes it up with a modern Australian spin.
The restaurant's long-standing popularity can be attributed to its fuss-free dining style and commitment to traditional flavours. This is the kind of restaurant where diners will need to bring as many friends as possibe to make sure they can sample as many dishes as possible. Expect the South East Asian staple pork belly with a tangy apple slaw (a Red Spice Road winner since day one, this one's a killer just with a steaming bowl of jasmine rice), the twice cooked lamb ribs with chilli jam, and the spicy braised ox cheek Southern Thai-style red curry. Don't forget about dessert; the yuzu and coconut cheesecake and the Vietnamese coffee creme caramel with coconut ice cream is worth making room for.
A fire in the electrical room in mid-December meant Red Spice Road's original McKillop Street venue was out of business for a few days, but they're back – pork belly and all – and ready for the festive season.
|Venue name:||Red Spice Road||Contact:|
27 McKillop St
|Opening hours:||Mon-Fri noon-3pm & 5pm-late; Sat noon-3pm & 6pm-late|