About
The Restaurant
A warm and inviting space sits within the beautiful brick walls of this heritage listed building, a former clothing factory that also housed an Asian Food store in the ‘90’s.
Long banquette seating runs the length of the room, under big windows and art from Vicki Lee Lee. Tables stay simple until the food lands, that's where the effort goes. Wine and drinks are picked to stand up to the spice. The dessert list is short, but the palm sugar caramel custard is worth saving room for.
Brisbane raised award-winning chef and author Martin Boetz built his name at Longrain, one of the most awarded modern Thai restaurants Australia has produced
Martin Boetz
German born and Brisbane raised award-winning chef and author Martin Boetz built his name at Longrain, one of the most awarded modern Thai restaurants Australia has produced. His masterful and unique spin on Thai cooking has redefined modern Thai food in Australia.
He spent 13 years running Longrain as co-owner and Executive Chef, across Sydney, where it won Best New Restaurant in its first year, and Melbourne.
In 2013 he left Sydney to create The Cook’s Shed, a beautifully rustic event space and market garden on the banks of the Hawkesbury River.
Now he's home, running Short Grain — decades of Thai food and cooking distilled into one relaxed room in a converted warehouse.
Short Grain was named to Gourmet Traveller’s Top 100 in 2026, recognition guests echo too, with a 4.8-star rating across more than 600 Google reviews.