Established in 1995, Lemongrass Thai Bistro is one of the oldest restaurants along Rundle Street. This restaurant specialises in Thai cuisine. The place is quite popular with the locals so booking ahead is advisable.
We were delighted that the Chargrilled Baby Octopus had a generous amount of octopi which were soft, tender and had a smoky charred flavour. The baby octopus was served with Asian coleslaw, which added a refreshing element to the dish. A tangy flavour was provided by the Thai lime fish sauce dressing.
Chargrilled Baby Octopus (Photographed by Jonathan Phoon)
While we would have liked a bit more barramundi in their Yellow Curry Barramundi, we found the dish very tasty. The flesh of the barramundi had a nice meaty texture that was set off wonderfully by the crisp skin. The yellow curry gave the dish a delightful spicy kick.
Yellow Curry Barramundi (Photographed by Jonathan Phoon)
The Salt and Pepper Squid dish had a very eye-catching presentation and was perfectly cooked. The squid had a lovely crisp coating and enough salt and pepper seasoning to enhance its flavour without making the dish too salty. The squid was at its best when consumed with the shredded lettuce it was served on.
Salt and Pepper Squid (Photographed by Jonathan Phoon)
For a curry with a milder taste, the Penang Beef Curry is a good choice. The beef brisket was soft enough to be easily cut with a spoon and the chunks of caramelized carrots added a bit of sweetness. The gravy lifted the flavour of the ingredients and was of a spice level that is suited for those not used to spicy foods.
Penang Beef Curry (Photographed by Jonathan Phoon)
Presented in a manner that made it look like a stir-fry dish, the slices of chicken in the Chargrilled Chicken dish was succulent and of a size that made eating it satisfying. We also liked that the chicken had a good amount of char-grilled flavour. The mandarin and honey sauce gave the dish its delectable sweet-savoury flavour and the various stir-fried vegetables complemented the chicken well.
Chargrilled Chicken (Photographed by Jonathan Phoon)
The Praram Long Song is one of the stir-fried dishes that can be ordered in which an ingredient of your choice is cooked together with your desired sauce. The vegetable and tofu mix we picked had the right amount of bite to them and was complemented by a peanut sauce with sufficient peanut flavour to make eating the dish enjoyable. A scattering of crushed peanuts over the dish gave the dish a bit of a crunchy element.
Praram Long Song (Photographed by Jonathan Phoon)
Another of the stir-fried dishes, Pad Kra Pao Basil had a sauce that had an ample quantity of basil to give the dish its delectable herby flavour and a hint of chilli to provide some heat. Compared to the Praram Long Song, this sauce had a more liquid texture to allow it to soak into your chosen ingredient.
Pad Kra Pao Basil (Photographed by Jonathan Phoon)
Great for sating your hunger while waiting for your main meals, the chicken in the Larb Chicken Salad was cooked just right with enough fish sauce to lift its flavour. The addition of ground rice added a bit of extra texture. The chicken came sitting in a lettuce cup which partnered the chicken well with its crisp and refreshing texture.
Larb Chicken Salad (Photographed by Jonathan Phoon)
In addition to their main menu, Lemongrass Thai offers lunch specials in which a selection of their dishes goes for a reduced price. We enjoyed our dinner at half price by booking a table through Dimmi.