Short Grain by Martin Boetz

When we think of chef Martin Boetz, we immediately think of the fragrant, complex flavours of contemporary Thai and Southern Chinese cuisine. As executive chef of Longrain Sydney and Melbourne, he was renowned for his unique approach to Thai flavours, mastering the art of modern Asian cuisine. Now, the award-winning chef has returned to Brisbane with a new concept – Short Grain by Martin Boetz. The dual-part venue has taken over the remaining corner site in the historical Stewart & Hemmant building, transforming it into a casual eatery and an Asian food store. Clui Design and Lowry Group have collaborated on the interior scheme, which comprises exposed brick, dark-timber floorboards, black shelving and cabinetry, concrete elements, orange banquettes and statement artworks from Vicki Lee. As you enter the space, an Asian food store will be on your left, shelves and fridges brimming with delights to take home such as curries, sauces, dry goods and more. A debut menu showcases Martin’s heralded Thai and South Asian-inspired cooking style across a hit-list of Boetz’ best, including salt-and-pepper cuttlefish with sweet soy and lemon, crab with sweet pork, green papaya and betel leaves, dry red curry with crisp pork belly, salted duck egg and lime leaves, and fried whole market fish with caramelised turmeric, pineapple and fried basil. Short Grain’s wine list is tight, but considered – expect to see wines that complement the punchy flavours of the menu, like fruity white wines (rieslings and pinot gris), light-bodied reds (beaujolais and pinot noir), one amber vino, three different rosés and a very dry champagne.


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