Flying high from down under.
Freebird’s menu is full of tasty options and certainly has unique style.
By Posh Wattanaporn.
“Freebird” is a modern Australian restaurant designed to create a comfortable atmosphere for enjoying authentic food. This new dining concept, which brings together the finest hospitality crews assembled in Asia, has become one of the most-talked-about restaurant since its opening in August. The culinary dream team comprises of Dallas Cuddy (executive chef), Marcus Boyle (general manager), Ben Lee (founder) and Alan Barr (architect and designer).
The name was inspired by the real story of the property’s caretaker who has lived on the land for 27 years. During that time, he has cared for a number of local birds that live in the Freebird garden. Freebird (28 Sukhumvit Soi 47; Tel: 02 662 4936) is a stand-alone restaurant with a garden converted from a two-storey house.
The colorful décor previews outstanding artworks by Steve Cross along the hallway and main dining room to create a fun environment. Indoor, there are different levels and styles of seating, with private dining room tables and stool chairs at the main bar counter. The large open kitchen is thoughtfully designed to allow guest to witness kitchen activities. The upper floor includes a wine room and a private dining room. The outdoor is for chilling, and guests can enjoy the view of green house where Chef Dallas and his team grow herbs used in the restaurant.
All dishes are simply prepared using the fresh ingredients with local produce. To start things off, the golden organic sea urchin with flaxseed cracker was intriguingly well balanced with Parmesan cream and fresh crisp sea grapes (THB 150 each). There’s beautiful culinary artwork in the “Shaved Squid” (THB 290) with smooth oyster cream, served with cucumber and seaweed butter. These savory bites will get the party started. Also, the generous portion of “Braised Duck Tortellini” (THB 350) was delicate and flavorful, enhanced by the use of truffle vinegar and drizzled with broad beans, caper, and fresh kohlrabi.
Next up was the main course, comprised of pan-fried “Ocean Trout with Wakame butter” (THB 1,600 for a 600g sharing portion), topped with Avruga caviar accompanied by mussel escabeche, as well as the “Slow cooked Kurobuta Pork Collar” (THB 450), served with pistachio, green olive puree and topped with shaved funnel.
The desserts are extraordinary. Try the “Lime leaf posset”(THB 300), topped with fluffy whipped coconut, served with honeydew melon, and elderflower.
The bar provides a unique cocktail menu invented by mixologist Liam Baer (previously with Evil Man Blues and two famous bars in New York). We recommend the “Nutbush” (THB 360), a mix of Madeira, apple liqueur, sweet toffee nut shrub and citrus. The wine list highlights the great offerings from Australia with classic Australian wines along with a ‘New Wave Australia’ section and also from “The rest of the world.”
Why go: The culinary dream team will not let you down. The menu is full of tasty options and certainly has unique style. GM Marcus Boyle, who is also a sommelier will help with drinks pairing guidance. All staff members are trained to provide excellent service.
It’s a pity this place is open only from 5:30 p.m. till midnight!
