Large groups are allocated prime seating in mulberry curved booths in the commodious main dining room, while an outdoor space does away with the cheeky oriental kitsch of inside in favour of beachside bar vibes.

Cheery, well-drilled staff are eager to help guests settle in with a drink from the Asian-inspired cocktail list, or a wine from the food-friendly cellar. There’s even a locally brewed Sum Yung Guys beer to extinguish any fires that may be sparked by the Thai-leaning menu, perhaps from the duck pad grapao – an ear-steaming stir-fry of duck mince and green beans.

A Thai red curry of pink-in-the-middle lamb rump is far milder – the deeply layered sauce more sour than spicy and aromatic. Soak up the liquid with complimentary steamed rice, or even better, with a side of bubbly roti. Just keep entrees from the share-style menu light, perhaps the Hiramasa kingfish in a potent fish sauce and lime dressing.

Owned and operated by mates doing what they love, this is a restaurant built on passion that shines throughout.

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