Longrain still has that “treasure hidden in plain sight” feel, as fresh as the spicy scent that hits you walking through the door. An expansive bar, open kitchen and communal tables add to the convivial atmosphere, and the army of fleet-footed waitstaff delivers slick, attentive service. The menu is a vibrant showcase of South East Asian cuisine, with flavours popping in every dish and cocktail. A betel leaf with prawns, ginger and mint delivers a herbaceous slam, salt-and-pepper tofu is like a savoury custard laced with sweet soy, while a papaya salad is all fire and crunch. The snap of apple eggplant enlivens a fragrant green curry of hapuku, while coconut panna cotta with yuzu curd, passionfruit and lychee sorbet and wedges of freeze-dried mandarin only reinforces Longrain’s enduring popularity. Longsong, the grill opening upstairs under the guidance of former Franklin chef David Moyle in spring 2017, looks set to expand its appeal anew.
This review was made independently for the Gourmet Traveller Restaurant Guide. The guide’s reviewers visit unannounced and pay their way.
Gourmet Traveller Restaurant Guide
Wine: ★
Gourmet Traveller’s star-ratings, which range from zero to three stars, reflect reviewers’ first-hand experiences. The best-rated restaurants form our national Top 100. Our wine ratings, from zero to three stars, are made by wine editor Max Allen on the strength of the quality of the restaurant’s wine list. View our rating key here.
