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Sailor's Thai
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Restaurant
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Sydney
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Credit Cards:
All major cards
Open:
Lunch Mon - Fri, dinner Mon - Sat
Price:
Moderate
Score (/20):
16
Reviewed By
Sue Dyson and Roger McShane
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Phone Number:
+61 2 9251 2466
Address:
Sydney Visitors Centre, 106 George St
The Rocks, New South Wales, 2000
Country:
Australia
Food Style:
Thai
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This is a very 'cool' restaurant. You won't find a nod to Thailand anywhere in the décor. This is because there isn't much in the way of décor! It is a minimalist space in keeping with the main aim of the restaurant - to provide excellent food.We have dined here on many occasions and always enjoyed our food and the experience thoroughly. Just when we think we have come to terms with the range of dishes available, a new surprise awaits.If you are unfamiliar with the dishes on offer here - don't panic. Simply ask the waiting staff to construct you a meal. They are very good at explaining the dishes and sorting out the best for you.At our most recent meal we had four dishes (you should share the dishes here). The first was crispy ground fish mixed with deep fried shallots and coriander and served in betel leaves. Five of these beautiful constructions were served with pieces of watermelon. All you do is wrap the mixture with the betel leaves and pop it in your mouth then sample the wonderful combination of sweet and savoury flavour as well as brittle and soft textures.We then had a roast duck salad with Asian celery. This was a very approachable dish with beautiful duck accompanied by an Asian salad based on the celery. The most complex dish of the night was the steamed, salted chicken in broth served with pine mushrooms and lovely green melon. Served is a deep bowl this was a comfort dish par excellence. Complex flavours, rich flavours, deep flavours all combined into an integrated whole!Four large slabs of beef rib with chilli and coriander finished our meal with the wonderful steamed rice that they serve here.All of these dishes were accompanied by the estimable Howard Park Riesling.At a dinner in August 2000 we confirmed that our rating for this restaurant were spot on. It still serves Thai food that makes you not want to eat at any other Thai restaurants except for those run by David Thompson. The crispy fish salad (which goes through so many stages in its preparation) was as good as ever, made into a salad with lots of green paw paw, onion, coriander and mint. A spicy fish relish was unctuous, hot and had layer upon layer of full-on flavours. We will keep going back.And we did in September 2001 and, once again, the standard of food and the professionalism of the service was as good as ever. On this occasion a dish of lacquered quail simmered in coconut cream with preserved beancurd and snowpea leaves was a deeply flavoured and harmonious stunner.And we have kept going back time and time again. It never disappoints.
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