Gourmet Traveller Restaurant Guide 2007 - Timmy's

Thai-born, French-trained chef Timmy Kemp’s accomplished occidental-spiced Mod Oz cuisine proves fusion isn’t always a dirty word.

Open all day at the quieter end of South Bank, Timmy’s attracts everyone from morning joggers to first-date couples.

The décor is causal and minimal; the majority of seating is outdoors overlooking lily-filled ponds and trim lawns, prettily spot-lit at night.

A menu staple is the ‘oriental trio’, an ever-changing entrée-sized platter of whatever is fresh – some spicy lamb cutlets, perhaps tiny flattened breasts of salt-and-Sichuan pepper quail, or prawns in crisp taro.

Thai ‘bouillabaisse’, slow-cooked southern Thai duck curry or robust beef cheek, flavoured with star anise and cassia bark and braised until it falls apart with a fork-prod, show why Kemp has such a strong local following.

The wine list is limited but well considered