IT’S tempting to tantalise your style buds on the new cafes and eating places which have emerged because the pandemic, however there’s one thing soul satisfying about visiting oldie-goldie faves.
That took 4 of us to Thai Cornar in Manuka, which has been attracting clients craving Thai delicacies since 2009, the 12 months of my first overview of the restaurant.
Our latest go to didn’t disappoint, dipping into dishes we’ve indulged in beforehand and making an attempt some new.
A speciality is the Thai Cornar almond prawns, which look as spectacular as they style ($15.90 for 4). The prawns are tremendous succulent on the within and coated with a crunchy batter on the surface with complete toasted almonds. The dish comes with a candy, barely spicy sauce.
Our second entrée was extra delicate. The Kanom Jeeb are Thai-style steam dim sims filled with nice minced pork and prawn, at all times a profitable mixture ($10.50 for 4).
Though we didn’t organize them this time, we will vouch for the crunchy cash luggage, which we’ve loved many occasions. Full of rooster, carrots and peas, they’re $8 for 4.
Thai Cornar really shines with the home specialties and, as at all times, we discovered it difficult to decide on.
A fundamental home speciality is the larb which might be ordered with minced rooster or beef (added value). Our selection was rooster, which took on the flavours of the great Thai herbs and recent, zesty lime juice and scorching dried chilli.
Nam Tok with duck… packed a punch with the new chilli and tamarind sauce. Photograph: Wendy Johnson
Stir-fry lamb… with garlic, pepper sauce and is served with steamed veggies. Photograph: Wendy Johnson
The Kanom Jeeb… Thai-style steam dim sims filled with nice minced pork and prawn. Photograph: Wendy Johnson
Hen larb… took on the flavours of Thai herbs, zesty lime juice and scorching dried chilli. Photograph: Wendy Johnson
Almond prawns… coated with a crunchy batter on the surface with complete toasted prawns. Photograph: Wendy Johnson
Our second home particular was the Nam Tok, which we ordered with duck. The meat was cooked to perfection and packed a punch with the new chilli and tamarind sauce ($24.50). Sticky and with a fancy flavour profile, the sauce was smoky with hints of caramel.
Additionally on Thai Cornar’s intensive menu are scrumptious soups, a spread of noodle dishes, particular fried rice and curries (inexperienced, crimson and yellow). Prospects who dare can order the super-hot Jungle Curry, a transparent stock-base model with loads of crimson curry paste, a great deal of recent chilli, garlic, basil and greens (curry costs differ relying on whether or not the dish is ready with tofu, seafood or meat).
From the stir-fry line-up, we selected the lamb model ($24.50). The dish celebrates garlic and pepper sauce and is served with steamed veggies. It, too, was filled with flavour.
We had been fortunate sufficient to dine exterior on Thai Cornar’s giant deck. The elevated outside space (timber deck flooring and enclosed with a barrier to guard from any wind) is a good spot. It was environment friendly service with a smile and all dishes arrived piping scorching.
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Ian Meikle, editor