Timmy's By Anooska Tucker-Evans
July 01, 2007

TUCKED away at the very end of Grey St at South Bank, Timmy's is slightly hard to find but well worth the look.

Named after owner and executive chef Timmy Kemp, this bright and open restaurant has a menu that strongly reflects her Thai-Chinese background, with a hint of her French training peeping through.

We began our meal with the fresh fig and goat curd tart. Kemp's food is as fresh as can be, light on the palate but still filling, and this dish was a perfect example.

The figs were soft and sweet, the goat curd velvety and creamy, and the mound of super-fresh watercress helped it all slide down beautifully.

Our other entree was from the menu's range of light meals the Moroccan lamb tenderloin. Sitting on a lightly-fried mashed potato cake, the chilli-flecked lamb was moist and tasty, while the potato was given spark by a balsamic dressing.

Although the menu here isn't large, there are plenty of options, so we elected to have two mains and the light meal of Thai seafood salad, off the specials board, for a side dish.

Kemp is a master at matching sauces and dressings to her dishes, and this was the case with all our mains.

From the sweet, creamy dressing on the seafood salad of salmon, prawns and some of the sweetest scallops I've ever eaten, to the hand-made chilli plum sauce on the slow-roasted duck with polenta and Asian wok-fried greens, the liquids were perfectly proportioned and worked beautifully to enhance each of the dishes' natural flavours.

Our other main the oriental trio changes regularly and on our visit was a mix of spicy lamb cutlets, salt and pepper quail and Thai salmon salad. This was another winner, with the lamb fresh, succulent and flavour-packed.

A dessert of Thai banana fritters was a light and crispy crust surrounding soft and sweet banana.

Our other dessert of quince and apple frangipane crumble came with a heavy lid of rolled oats, hiding a slightly bitter stewed-apple mixture. But the side of vanilla bean ice cream and heavenly creme anglaise helped sweeten things up.

DELICIOUS: slow-roasted duck with polenta

  • Timmy's, Shop 4B, Galleria Complex, 240 Grey St, South Brisbane, ph: 3846 0322
  • Open Tues to Fri from 11am until late, Saturday from 8am until late, and Sunday from 8am to 2pm.
  • Entrees $15-$17; light meals $25; mains $30-$35; and desserts $1.50-$12.50; licensed.
  • Parking at South Bank parking stations or on-street meters.