It might seem harebrained to suddenly launch a new restaurant in the current hospitality climate, but the idea of Kid Curry isn’t sudden at all. The idea has been marinating in the back of Cameron and Jordan’s minds for some time now – since way back when Happy Boy was still in its Spring Hill home. For various reasons, it was never the right time to launch the concept – that is, until COVID-19 hospitality restrictions came in. The sudden switch to takeaway and delivery only saw the temporary closure of both Snack Man and Greenglass, and while Happy Boy easily converted to online, there are some dishes that just don’t travel well. You know what does travel well? Curry.

There is certainly a common theme in the Votan brothers’ restaurants – the focus is on food that is traditionally simple, humble and ‘peasant-style’, but packed full of flavour. Happy Boy has nailed regional Chinese food, Greenglass serves up its homestyle French cuisine, Snack Man proudly serves the ‘Chinese food of the people’ – and now Kid Curry will pay homage to the staple dishes of Southeast Asia and the Indian subcontinent. Cameron and Jordan’s vision has come to life by working with chef Tom Swapp (formerly Spirit House, Arc Dining and Pony), who not only has extensive experience in Southeast Asian-style cooking, but shares a love of Indian and Thai cuisine. The trio, along with Greenglass chef Damien Paliwoda, delved into old regional recipe books from Cameron’s collection and refined the stand-out recipes to create a menu of flavoursome dishes.

The current menu features six curries – each bearing resemblance to its origin dish, but adapted to suit our subtropical climate. Each curry is served with just one protein, as the curries and proteins have been specifically matched (unlike your typical choice of either lamb, chicken or vegetable vindaloo, for example). The Indonesian rendang is confit duck with potato, the Thai/Burmese hang lae is slow-cooked pork belly, the Indian kumar ki subzi is pan-fried pumpkin, the Thai khiao wan (green curry) is beef and eggplant, the Goan sembharachi kodi is flash-fried prawns, and the Indian butter chicken is, well, chicken. On the side you’ll find fist-sized Malaysian karipap (curry puffs), rice, pappadums and soft, handkerchief-style rumali roti. The Kid Curry menu is set to expand in the coming weeks to increase to 11 curries (including fish, lamb and vegan options such as dhal) and additional sides – there are even plans for a dedicated bread menu. A 30-strong list of curry-matched wines from the Snack Man cellar are also available to purchase with your meal, with everything from Rhone Valley pet nat to Sardinian grenache on offer.

Kid Curry is now open for takeaway, with contactless ordering available online only for dinner from Wednesday to Sunday.  The virtual restaurant also provides the Votan’s the opportunity to keep as many of their casual and working-visa staff on as possible, many of whom are now running delivery to locations within 15 minutes of Happy Boy. Alternatively, pick up is available from Happy Boy too. While it’s only online now, the boys have plans to open a bricks-and-mortar Kid Curry if it proves successful (and when restrictions are lifted) – we’ll keep you posted.

For full opening hours and contact details, head our Stumble Guide.

Image credit: Callie Marshall for Kid Curry