Sydney’s original Thai fine diner has announced that it will not be renewing its lease, with the Surry Hills restaurant set to close its doors on June 30.

That means Sydneysiders have just over a month to get their hands on Longrain’s famous sticky pork hock with pickled chilli, or its taro pudding with praline cashew ice cream.

“We really look forward to welcoming everyone back into the warehouse to dine and enjoy this beautiful space for the last time,” says Longrain owner Sam Christie.

Longrain was met with high acclaim when it first opened in 1999 under head chef and modern Thai master, Martin Boetz. It was considered one of the early pioneers of the high-end Asian dining scene, as well as one of the first to offer communal dining and a no-bookings policy.

In its 20-year run, the restaurant has churned out some eye-wateringly good dishes, the most popular being the lacy egg net stuffed with pork, prawns and caramelised coconut, which is still on the menu today.

In good news, the closure does not necessarily spell the end for the Southeast Asian stalwart, with Christie currently investigating possible new sites.

“We are currently looking for a smaller site, but we haven’t settled on an area yet. Somewhere with a strong lunch crowd,” he says.

Longrain Melbourne and Longrain Tokyo will continue to trade as per usual.

Longrain
85 Commonwealth St, Surry Hills
longrain.com