11 Sep BK : Freebird Restaurant REVIEW
New “modern Australian” restaurant Freebird sits in a spectacular house with green garden down the peaceful end of Sukhumvit Soi 47.
The well-designed, wood-dominated space comes courtesy of Alan Barr of Singaporean agency Greymatters, who here partners up with Benjamin Lee of Singaporean coffee brand Sarnies and Australian chef Dallas Cuddy.
Up front is a grab-and-go coffee booth, where you can get a cup of weekly-roasted Sarnies coffee from B100 while the kitchen dishes out Australian-inspired cuisine that’s a produce-driven mix of Western and Asian cooking methods and ingredients.
Expect dishes like organic sea urchin and sea grapes with whipped parmesan on house-made flaxseed cracker (B230), sweet potato salad with shaved fennel, smoked walnut and honey (B270) and slow-roasted ocean trout with wakame butter, caviar and pennyworth, served with mussel escabeche (B1,600 for a 900g fillet).
You can ask the restaurant’s general manager-sommelier Marcus Boyle (formerly of Tippling Club, Singapore) for drink pairing suggestions or go straight for the heady cocktails created by mixologist Liam Baer (formerly of Evil Man Blues).
– See more at: http://bk.asia-city.com