Go out


Click here to download the original PDF file (2 MB)

Photograph By Scott Campbell
A flavour blast

The bright sparks of Riverfire have ignited something dazzling at South Bank. While the last firework fizzled weeks ago, a wonderful treat remains.

Timmy’s on South Bank created a tasting menu for the event, combining signature Thai-Chinese flavours.

The $55 menu has four courses, each posing their own challenging choice: Do you prefer sticky pork belly or spicy cuttlefish? Lemongrass prawns or slow-roasted duck?

I needed a glass of Andrew Pirie Tasmanian wine to make up my mind.

Head chef and owner Timmy Kemp said the menu reflected her heritage, growing up between Bangkok and her grandparent’s duck farm.

‘‘The thing I loved about the markets in Bangkok was you could go there and pick up just one stem of coriander, two kaffir lime leaves and one chilli just to make a pot of soup,’’ she said.

The crumbed,fried camembert with grilled asparagus and pear chutney is delicately crisp with a warm, molten centre.

The sticky pork belly was topped with the most succulent seared scallop imaginable and the lemongrass prawns are an architectural marvel – butterflied and skewered by a shoot of lemongrass.

Dessert poses the choice of Asian traditional sago and pandang pudding with treacle or seasonal fruit with white chocolate fool. The pudding looked like frog’s eggs floating in a brown-green swamp, but tasted like light, vanilla and pandang-scented trifle.

The staff are extremely attentive with plenty of table water and short waits between dishes.

Timmy’s may be on South Bank, but it’s tucked away from the main thoroughfare, sheltered by a lush hedge with water views peeping through. On a busy day, it provides a touch of sanctuary to an otherwise manic area.