The Mint might be the oldest public building in the Sydney CBD, but upstairs at Bullion Bar and Dining, it’s all about new and exciting expressions of Thai cuisine. Australian-born chef Annita Potter joined forces with the almighty David Thompson at Nahm in London and spent seven years in Bangkok before returning home to grace us with her vibrant and eclectic take on the Southeast Asian nation’s cooking.
Share-style dishes run the gamut from snacks, such as Clarence River prawns with popped green rice and peanuts, through to sizeable plates, like pork cheeks accompanied by quail eggs, star anise and mustard greens. Native Australian ingredients – Angasi oysters, for instance, barramundi and Moreton Bay Bugs – feature prominently on the short, sharp menu, all accented with traditional flavours like ginger, makrut lime, tamarind and coriander. And the best part? Everything clocks in at less than $30. Order up.
