309 North Terrace, Adelaide
South East Asian Cuisine set opposite the Botanic Gardens
Located in the historic Botanic Bar, just across from the Adelaide Botanical Gardens, Golden Boy offers the perfect pairing of authentic Thai food with delicious drinks. Walls are adorned with the hand- drawn artwork of artist Jacob Rolfe in a space with a black and white palette featuring natural timbers, marble, brass and touches of green on furniture and fresh leaves, with a few fun pops of neon.
The restaurant is the brainchild 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 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 Adelaide’s East End.
The kitchen is headed 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 culinary techniques, leaving diners wanting more.
The team sources as much as they can locally, including all 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; it is about the whole dining experience. The menu is about sharing, and the Tuk Tuk share menu is a must. Leave it to the knowledgeable waiters to devise a menu especially for you, taking you on your own exciting culinary journey.
Starters are designed for maximum flavour punch, with dishes like Betel Leaves with miang smoked trout, green mango and peanuts; Kingfish Sashimi with green chilli nahm jim, coconut and roasted peanuts; and Braised Pork Shoulder Pancakes with cabbage, sour herbs and plum sauce.
Mouth-watering mains include Massaman Curry of Wagyu beef, potato and roasted peanuts; Eight-Hour Beef Cheeks with orange, plum and pickled ginger; and Roasted Half Spatchcock marinated in turmeric, garlic and coriander root, cooked perfectly over the char grill. Finish your meal with a Fresh Mango Cheek and Sweet Sticky Rice or the ever-popular Roti with pandan custard.
The wine list is just as interesting as the food menu, with drops hand-picked to match the cuisine. There’s an obvious emphasis on local South Australian wines, with showings from Eden Valley, Barossa Valley, McLaren Vale and Adelaide Hills. Cocktails also reflect the flavour-filled fare, with tempting mixes 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 an Andaman Coast Cooler.
Adelaide’s answer to the punchy Southeast Asian trend setting the Australian culinary scene on fire, Golden Boy is both classic and contemporary, never taking itself too seriously.
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