David Thompson’s casual Thai street food restaurant and bar, Long Chim, will open for dinner from Monday 29 August.
“It’s been over 20 years since I last opened a restaurant in Sydney. And now like some prodigal son, I am returning home to open Long Chim. I am so looking forward to cooking in Sydney once more and having people come and taste Long Chim’s food – Thai street food,” said Thompson.
Dishes include crunchy prawn cakes, beef skewers with cumin coriander and turmeric, and cured pork sausages spiked with chillies and ginger. More substantial offerings include a massaman curry of beef with cardamom and coconut, and deep-fried squid with garlic and peppercorns, with banana roti and durian ice-cream featuring on the dessert menu.
Cocktails will be developed by Long Chim’s main barman, James Connolly, with the wine list selected by Greg Plowes.
The 190-seat restaurant is split over two levels and includes a large open-plan kitchen, cocktail bar and a mix of nooks, crannies, counter seats and communal tables.
Long Chim’s interiors have been designed by Kelly Ross of The Gentry in conjunction with Crone Partners, David Cole and the Long Chim design team. The space features collaborative artworks by Thai and Australian artists and combines traditional and contemporary design, layered over bare century-old brick columns of former storerooms stretching beneath Martin Place.
Bookings for dinner can be made from Wednesday 17 August.
