It’s fast-paced, energetic and everyone involved seems like they’re having a lot of fun. Chef Nu’s food has the high-octane punch to match and even the oysters to start carry a decent chilli kick.

The menu is not overly large – there’s a solid core of mains ranging from the staple pad thai chicken to more exotic offerings such as the jungle curry beef, but Thai food lovers won’t be too surprised by anything they see, and there’s not much specifically for vegetarians on offer. 

The difference between this and many other restaurants comes down to the authentic execution. The “Crying Tiger” has medium-rare wagyu beef piled with sawtooth coriander, roasted chilli and cracked rice for a touch of spiky heat and salad crunch. A soupy red curry, made vegetarian in this case, is a visual delight of apple eggplants, baby corn and snake beans, the vegetables still exuding freshness through the robust flavours.

Strips of salt and pepper eggplant are light on the seasoning, letting the crispy batter and svelte eggplant do the talking. Roti with banana and pandan custard is crisp, sweet and very slightly savoury all in the same mouthful.

To read our full list of reviews for South Australia, head here.