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.
Banquette seating runs the length of the room under giant windows. The room featuring modern art by Vicki Lee Lee is bathed in natural light. Wooden tables are minimally set until they fill with fragrant Thai inspired dishes Boetz is renowned for. The wine and drinks list celebrates the punchy spice and diversity of the menu, and the dessert menu is short, but the palm sugar caramel custard is not to be missed.
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 and two chefs' hats 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.