Bangkok Best Dining : Freebird

Ever since they opened their doors in September of 2016, Freebird has made quite an impression on the culinary scene in Bangkok. Modern Australian cuisine is the name of the game, and you can expect immaculate plating, high quality seasonal produce sourced from Asia and around the globe, as well as top notch local ingredients from small farmers and organic food producers. The powerhouse behind the whirlwind success of Freebird is the management team of Executive Chef Dallas Cuddy and General Manager & Sommelier Marcus Boyle who both bring their approachable and warm “Aussie” sensibility to the work place along with a finely honed attention to detail and professionalism to the table. You can expect perfectly executed dishes that are vibrant, irreverent and delightfully unexpected, while catering to the needs of vegans and vegetarians as well as seafood lovers and hard core carnivores. “I believe in food that has clean flavors, is healthy and nutritious and is based on the three fundamentals, the ‘Three T’s’ of taste, texture and temperature. I like food that is vibrant and is served in smaller portions so that you don’t feel weighed down or heavy, but can experience a myriad of subtle umami flavors” shared Chef Dallas.

Rustic yet refined, Freebird has a funky urban bungalow vibe that feels instantly welcoming and comfortable. The venue is a converted house that is divided into five different areas and the bohemian design elements play out with natural wood furnishings, wood beam ceilings and enormous and colorful wall murals of exotic women with full lips and beckoning eyes that draw you in. They boast a relaxing garden, a cocktail bar, a library on the second floor and an open kitchen that allows guests to sit at the counter and delight in the activity and aromas from the kitchen. The service is as good as you will find in a high-end hotel and the wine list is an eclectic mix of international wines, focused on new-wave Australian producers and cool climate European varietals. Their signature cocktails are crafted with top shelf spirits and made with locally inspired ingredients and we recommend starting off with the “Rain Hill” which is a fresh and herbal twist on the classic Martini made with Gin, Amaro, Rosemary, Vermouth, Cucumber and Grapefruit Bitters. The seasonal menu offers their popular nine course “Taste of Freebird” freestyle tasting menu, and an a la carte menu, along with the recent addition of weekend brunch. Highlights from the tasting menu that we tried include the Freshly Shucked Australian Oyster w/ Pickled Onion & Shiso Dressing along with a glass of Si Vintners, White, Margaret River, 2014 from Australia. Another stunning offering is the Organic Sea Urchin w/ Flaxseed Cracker,Parmesan Custard & Sea Grape. Brilliantly innovative, it is the ultimate umami experience. We also enjoyed the delicate and refined Shaved Poached Squid w/ Oyster Cream, Cucumber Juice & Seaweed Butter especially when served with a crisp white Jamsheed La Madame Chard, Chardonnay Yarra Valley, 2015 from Victoria Australia. For pasta you can’t go wrong with the soulful and comforting Roasted Chicken Broth w/ Dumplings, Pea, and Mint & Fresh Ricotta Cavatelli along with white wine such as the Hoch Hollenburger, Grüner Veltliner Kremstal, 2014 from Austria. For a main course opt for the stunning Roasted Ocean Trout 500g w/ Mussel Escabeche. Rich and decadent, this perfectly executed fish dish is a celebration of the ocean in all its glory and is best when paired with a glass of Rabl Grüner Veltliner Kamptal, 2015 from Austria. Meat lovers may prefer the succulent Slow Cooked Kurobuta Pork Collar w/ Roasted Pistachio, Green Olive & Fennel along with a bold red Wynns the Siding Cabernet Sauvignon Coonawarra, 2013 from South Australia. End your meal with the refreshing and clean Lime Leaf Posset w/ Whipped Coconut, Honeydew Melon & Elderflower. Freebird is open daily and reservations are highly recommended.