A few months ago I took Boyfriend out for his birthday. I’d decided on Thai and I’d been instructed somewhere not too far away and after extensive research I found Nu’s Restaurant.
As soon as I saw the “Thai Tapas” menu on Nu’s website, I was well and truly sold. Thai-style entrees are up there amongst Boyfriend and I’s favourite things.
Nu’s certainly didn’t disappoint.
The restaurant is situated on Blues Point Road, McMahons Point in a converted terrace. If “converted terrace” conjures up images of arched doorways, a staircase, sandstone walls and a fireplace; you’d be correct. Unfortunately, I didn’t get a photo of the interior, but trust me when I say it’s gorgeous.
The chef is Virat “Nu” Suandokmai, a Thai chef whose resume includes Bathers Pavillion, Cafe Sydney and numerous restaurants overseas. The vision is authentic Thai food using local produce and traditional techniques.
We settled on a number of Thai Tapas and for main we shared the “thin strips of crispy barramundi wok fried with water spinach in chilli kaffir lime jam” ($36). It was as delicious as it sounds.
This was the first time we’d both tried quail eggs, let alone son-in-law eggs, and we both agree that, to date, this is the best entree we’ve ever had. Ever. Big call I know.
I know I’m starting to sound repetitive, but it was delicious. ALL OF IT.
If you’re searching for your typical cheap-eat, money bag/curry puff/Pad See Ew type of Thai place don’t head to Nu’s. For something different, something a little bit fancy, I’d definitely recommend it. Granted the prices aren’t cheap, but this is upmarket Thai in a gorgeous setting.
Would I go back? In a heart beat.