The creation of our establishment was the long awaited dream of owner/chef, Kierrin McKnight, ever since working at the iconic Sailors Thai Sydney and Darley Street Thai for the guru of Thai cuisine David Thompson in the late 90's.
We have had a 14 year relationship with our fish monger and our young talented butcher sources only the best the market has to offer.
Our menu is designed to be affordable and interesting for you and the whole table - the sharing of the dishes provided in the banquet format gives the chance to taste the balance of the sweet, spicy, salty creations and brings the flavours that the kitchen is enduring to provide.
Meet the locals
How long have you been in the hospitality industry?
1st job Grumpy's Wharf, Gold Coast 1987 kitchenhand. Started apprenticeship 1990, Sailors Thai and Darley Street Thai, Sydney
What gets you fired up/excited about coming to work each day?
What gets you fired up - Seeing the staff
What’s the best thing about cooking in Huskisson?
Best thing about cooking in Husky - No traffic to get to work LOL. No one else does what we do.
Favourite ever dining experience (apart from one in your own establishment)?
Favourite dining experience - A toss up between Tetsuya's , Rockpool and Vue Demonde.
Name a food trend that you hope to never see again?
Thermo cooking because:
- they're so good
- my wife is out-cooking me
What new and exciting things will you bringing to the table this year?
New exciting things - another bar and restaurant in November with 10-12 craft beers on tap.
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