Short Grain

Short Grain brings Martin Boetz’s distinctive take on Thai-inspired cooking to Fortitude Valley, with a menu that draws on the punchy spice and breadth of Asian flavours. The selection changes with the seasons and the availability of local produce, so the dishes listed by the restaurant are an indication rather than a fixed daily menu. There is a broad choice across snacks, appetisers, mains, sides and desserts, with plenty of options for sharing or building a more substantial meal.

The menu includes dishes such as green curry of crispy skin barramundi with wild ginger and Thai basil, panang curry of braised beef ribs with apple eggplants, and caramelised pork hock with fried garlic and chilli vinegar. Other standouts include the Chiang Mai-style spiced beef larb, the whole crispy fish with caramelised pineapple, and the dry red curry of Moreton Bay bugs. Dessert is a smaller part of the offering, but the palm sugar caramel custard with pandan sorbet is one of the restaurant’s signature suggestions. Short Grain also publishes recipes, including a slow-cooked beef khao soi with egg noodles.

The setting adds plenty of character. The restaurant occupies the brick walls of a heritage-listed building that was once a clothing factory and later housed an Asian food store in the 1990s. Banquette seating runs beneath large windows, while modern artworks by Vicki Lee Lee and abundant natural light give the room a considered, contemporary feel. Wooden tables are simply set before arriving dishes take centre stage, and the restaurant describes the experience as relaxed, in a generous warehouse-style space.

Short Grain is led by Brisbane-raised chef and author Martin Boetz, whose career includes 14 years as co-owner and executive chef at Longrain Sydney and seven years at Longrain Melbourne. The restaurant represents his return to Brisbane after years immersed in Thai and South Asian food and culture. Its wine and drinks list is designed to complement the menu’s spice and variety, while the relaxed room makes it a natural choice for diners wanting a sit-down meal with room to explore several dishes.