Short Grain

Nestled within the heritage-listed brick walls of the Stewart & Hemmant Building, Short Grain is the creation of award-winning chef and cookbook author Martin Boetz, with plenty of nods to Melbourne's iconic Longrain on the menu for those who know what to look for. Dig into dishes like dry red curry with crisp pork belly, a salted duck egg, and lime leaves, and yellow curry of Five Founders grass-fed beef curry, kiflers, and cucumber relish. If you’re not so much of a sucker for spice, you’re covered too.

Martin Boetz is back in his hometown doing what he does best: cooking Thai food. Long-time fans will be pleased to know that his caramelised pork hock and other signatures have also reappeared at Short Grain, but there’s plenty new to be excited about inside this heritage-listed brick building. Crunchy chicken crackers topped with smoked trout and green mango, for instance, and a fiery dry red curry of Skull Island prawns with salted duck egg and makrut lime.

For some of the most excellent Thai food in town, there’s no looking past Short Grain in Fortitude Valley. Short Grain champions contemporary Thai cuisine. Firmly focused on perfecting the flavours of South East Asia’s most-loved cuisine, Chef Martin Boetz (former executive chef at Melbourne and Sydney’s famed Longrain) and the team execute a mind-blowing collection of classics and inventive new spins on familiar flavours.

At Short Grain, Chef Martin Boetz showcases his acclaimed Thai-inspired cuisine, rich with aromatic and punchy flavours. The curated wine and drinks list perfectly complements the bold dishes on the diverse menu. Don’t miss the luscious palm sugar caramel custard dessert, and take home the experience by picking up curry pastes and sauces from the small grocer section.