Longrain

As the name suggests, Longrain is an Asian fusion restaurant. Thai, and Southern Chinese, specifically.

Following tradition, the restaurant features a long communual table, intended for ‘banquet-style’ eating (ie. large dishes shared amongst large groups). However, we arrived for dinner as an intimate party of two and were content to share amongst ourselves!

The menu features a mouth-watering range of tempting options. These include ingredients such as: smoked trout, banana blossom, Ora king salmon, green papaya, caramelised coconut, slow cooked duck, eggnet, caramelised pork hock … the list goes on.

Here’s what we settled on:

Caramelised pork, prawn, peanuts, and sour pineapple (entrée)

Longrain pine IMG_0876

Duck, banana blossom, roasted eschalot relish, and Changmai sausage

Longrain changmai 1 IMG_0877

Slow cooked yellow curry of Bultarra saltbush lamb with kipfler potatoes

ImageI particularly enjoyed the sticky-preserved texture of the pork entrée and I’d definitely order the lamb again, just for the buttery, creamy kipfler potatoes. An array of exotic ‘fusion’ cocktails and other alcoholic beverages are also available to accompany your meal. And if you can’t wait until dinner, these can be ordered as pre-dinner drinks in the lounge as you wait to be seated. Longrain has venues in both Sydney and Melbourne and I was as happy with my experience, if not more so than my visits to other popular Asian-fusion establishments. Price and quality is comparable, the only difference being Longrain provides a formal setting, appropriate for a special night out. Reservations are taken only for Friday lunches and group bookings for dinner are generally limited. (We chose to arrive promptly at 6pm to avoid the evening queue).

44 Little Bourke Street, Melbourne, VIC 3000

85 Commonwealth Street, 
Surry Hills, NSW 2010

http://longrain.com

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