About
The Restaurant
A warm and inviting space sits within the beautiful brick walls of this heritage listed building, a former clothing factory that also housed an Asian Food store in the ‘90’s.
Banquette seating runs the length of the room under giant windows. The room featuring modern art by Vicki Lee Lee is bathed in natural light. Wooden tables are minimally set until they fill with fragrant Thai inspired dishes Boetz is renowned for. The wine and drinks list celebrates the punchy spice and diversity of the menu and while small, the dessert menu—think palm sugar caramel custard—is not to be missed.
Brisbane born award-winning chef and author Martin Boetz has accumulated 36 chefs’ hats during his restaurant career
Martin Boetz
Brisbane born award-winning chef and author Martin Boetz has accumulated 36 chefs’ hats during his restaurant career. His masterful and unique spin on Thai and Southern Chinese cooking has redefined modern Asian cuisine.
He was co-owner and Executive Chef at Longrain Sydney for 14 years, winning best new Restaurant and 2 chefs hats in its first year, and Longrain Melbourne for seven years.
In 2013 He left Sydney to create The Cook’s Shed, a beautifully rustic event space and market garden on the banks of the Hawkesbury River.
Now he has returned home to open Short Grain, the culmination of his decades immersed in Thai and South Asian food and culture, offering a relaxed dining experience in a generous warehouse space.