Freebird Bangkok is one of the best new openings on the local dining scene, a restaurant defined as Modern Australian Cuisine and featuring Chef Dallas Cuddy from Melbourne. It also seems to be the trend in Bangkok to open your restaurant in smallest and most hidden street, where logic would assume that no one would ever find you. But social media and google maps now make it easy to find any place, anywhere.
Freebird restaurant is superbly designed, set in a classic house sitting in a big neat garden. With plenty of beautiful modern murals and a great use of lighting, Free Bird really created a soft warm and very welcoming atmosphere. It’s quite colourful and set a easy going mood, perfect to share a great romantic dinner or a small group of good friends. The tables are distributed here and there in the house and you can get a glimpse on the open kitchen from any table.
Freebird has a tempting menu with a good mix of meats and fish, but you should remember two things I learned from contemporary restaurants. Don’t trust your ‘taste memory’ too much when reading the menu… the way the Chef mixes ingredient creates a whole new palette of tastes. The second thing you should know is that the portions are bigger than they look, so don’t go overboard when ordering like we did. The wine list is impressive but if you are hesitant, the general manager who is also a sommelier will be more than happy to advice you on a bottle or even wines by the glass.
A special mention should be made about the superb presentation of every single dish, including the beautiful desserts (see photos). Bangkok is evolving fast and the young generation of Chefs clearly understands that it does make a difference when a plate hit the right balance between taste and visual pleasure. We did try hundreds of restaurants around the world but I must say that we were surprised by the delicate balance of presentation. Once everyone got their photo taken, the moment of truth did not disappoint: every single dish tasted as good as it looked, and the meat was perfectly cooked we like to pay a special attention to this detail).
- Freshly shucked Australian oyster with Shiso dressing (150 B)
- Mushrrom buckwheat risotto with slow cooked pork (380 B)
- Tartare of Aged Waguy beef with parmesan custard (375 B)
- Slow roasted ocean trout with mussel escabeche (750 B)
- Slow roasted citrus brined chicken (475 B)
- Duck breast with mushrooms, beet root and mustard seeds (540 B)
Desserts are not to be missed: Blackberry ice cream with candied buckwheat (340 B), Poached pear with chocolate polvoron (340 B) and the beautifully crafted Apple tart with ginger beer sorbet (350 B)
Address: Sukhumvit 47 (28 Alley)
Tel: 02 662 4936
Open: 5 pm to 12 am