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. 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. The 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 lime, hot-and-sour salad with Urban Valley mushrooms, caramelised pork hock with fried garlic and chilli vinegar, and whole crispy fish with caramelised pineapple, chilli 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.