Golden Boy is the creation of Sondra Deering, James Hillier and Paul Glen, who have noted success with venues in Adelaide such as Botanic Bar, Electric Circus, Rocket Bar and Mr Kim’s. After mainly focusing on bars for a number of years, their next hospitality foray would naturally be into food. And so Golden Boy was born: a fun, fresh and vibrant Thai eatery in the centre of Adelaide’s East End.
Located in the historic building of the Botanic Bar, just across from the Adelaide Botanical Gardens, the restaurant offers the perfect pairing of authentic Thai food with delicious drinks, all in the one location. The restaurant walls are adorned with the hand-drawn artwork of Jacob Rolfe. The space features a black and white palette, with natural timbers and touches of green appearing in the furniture and fresh leaves, marble, brass and pops of neon.
The kitchen is headed by by Prachaya (Palm) Skolaree, with his team Ranida (Mew) Wilson, Ditsupat (Kruie) Poolphol, Taratorn (Oil) Prasithiporn, Sungsoo (Sean) Kim and Alexander Edmund. Together they unite traditional Southeast Asian food with modern techniques, leaving locals everywhere wanting more.
The team sources as much as they can locally, including the entire supply of Asian greens and their meats. Sauces and pastes are made in-house, resulting in real-deal flavours on your plate.
Eating at Golden Boy is not only about enjoying the expansive menu on offer, it is about the dining experience. The menu is about sharing, and the ‘Tuk Tuk’ share menu is a must; leave it to the knowledgeable wait staff to cater a menu especially for you and take you on a culinary journey.
Dishes to start off your culinary adventure include betel leaves with miang smoked trout, green mango and peanut; kingfish sashimi with green chilli nahm jim, coconut and roasted peanut; or braised pork shoulder pancakes with cabbage, sour herbs and plum sauce.
Move onto the mouth-watering mains, including massaman curry of Wagyu beef, potato and roasted peanuts; eight house beef cheeks with orange, plum and pickled ginger; or the roasted half spatchcock marinated in turmeric, garlic and coriander root, cooked perfectly over the char grill.
Finish the meal off with the sweeter stuff, including fresh mango cheek with sweet sticky rice, and the ever popular roti with panda custard.
The wine list is just as curated as the food menu, with drops hand picked to match the cuisine. There’s an emphasis on South Australian wines, with showings from Eden Valley, Barossa Valley, McLaren Vale and Adelaide Hills. Cocktails reflect the cuisine on offer, with flavour combinations like Thai basil, Plymouth gin, sour cherry, dolin rouge, fresh pressed lime, watermelon juice, rhubarb syrup and Regan’s orange bitters appearing in the form of a Andaman Coast Cooler. If you’re with a group, order the Thai Mojito jug, complete with lychee-infused white rum, orange liquor, mint leaves, Thai basil, fresh-pressed lime and soda.
With a contemporary menu that boasts fresh and authentic fare and a diverse drinks list, Golden Boy has all your wining and dining needs under control.