Image: Thai Room

Located in Victoria Square, Thai Room is celebrating its first-year anniversary, as one of Adelaide’s sophisticated Thai dining restaurants with an all-new scrumptious lunch offering.

Specialising in traditional Thai cuisine with a modern twist, the new lunch menu includes small tapas style sharing plates like Crispy Eggplant and Fiery Southern Thai Grilled or Fried Chicken and their famous Pad See Ew. 

Signature dishes include a traditional Northern Thai dish called Miang Kham made with scallops, Thai herbs and bird’s eye chilli.

Other items on the menu include Fried Soft Shell Crab delicately tossed in house-made red curry paste and balanced with Thai salad, as well as a tender mouthwatering 12-hour slow cooked Massaman Beef served with potato and fried basil. 

Owned by entrepreneur and young hospitality rising star, Kyra Wang, who at 35 proudly trained in Adelaide at the world-class hospitality training Le Cordon Bleu, Thai Room is her fourth hospitality venture alongside Von Thai and Golden Rooster, and high tea and mocktail bar Mirra.

“We wanted to elevate Adelaide’s Thai restaurant dining scene and provide an element of sophistication to our menus.

“Our restaurant is a ‘Secret Garden’ reflecting a hidden oasis nestled within the bustling cityscape and it’s reassuring to see that we have an offering that our local businesses clearly want.

“Some guests like a long business lunch, whilst others love to stay and enjoy our feed me menu.  We have considered all our diners at the heart of creating our menus,” Kyra said. 

Highlights from the menu include Chilli Basil Fried Rice with the option of either adding fried chicken, tofu, beef or seafood, a fragrant coconut milk Green Curry with chicken, bamboo shoots, bell peppers and fresh basil, and Tom Yum Noodle Soup with seafood, mushrooms, lemon grass and kaffir lime leaves.

Thai Room also offers a stand-alone cocktail bar serving classics as well as monthly cocktail specials, crafted with the finest ingredients and signature Thai flair.

For those feeling more decadent, guests can sample their newest cocktail the Royal Thai Lark Martini which is Adelaide’s most expensive cocktail, made with edible 24 carat gold flakes, organic Tasmanian honey, handcrafted peanut butter liquor, and the star of the cocktail – Lark Classic Cask Tasmanian Whisky. 

The extensive wine list also includes over 107 wines from Australia and world-wide. South Australian favourites include Hentley Farm and Torbreck wines, while the cellars collection includes French Guigal Hermitage Rouge Phone Valley, France and John Duval Eligo Shiraz from the Barossa Valley.

Thai Room’s ‘Secret Garden’ is a hidden retreat and tranquil oasis with its dark, sumptuous interiors featuring deep greens and rich burgundy reds.

The low-level lighting and welcoming fireplace provide warmth during the winter, enhancing the cozy and serene atmosphere. 

Find Thai Room at 193 Victoria Square, Adelaide.