“We are most passionate about our guest’s experience while dining with us. We want the experience to engage all five senses – taste, touch, sound, smell, and sight – in all of our dishes and surroundings. We use as much local produce as possible and go to the market every morning. Over seventy-five per cent of the ingredients on our menus are from Thailand. The exceptions are some proteins (such as Australian grass-fed beef), dairy, pastry ingredients, and wine, as we strive to procure the best products for our diners."

Banana blossom and heart of palm salad, with crispy shallots, roasted peanuts, and chilli jam dressing; spice-rubbed pork baby back ribs with Issaya house-blended chilli paste; and homemade green curry paste soup with prawn, basil, kaffir lime leaves, and heart of palm.

In a century-old Thai heritage villa surrounded by lush tropical gardens, lies the flagship restaurant of Thai chef Ian Kittichai. His playful modern Thai cuisine is as vibrant as the bright, bold interiors of the space – each dining area painted a different blue or purple hue, enlivened by patterned wallpapers and furnished with reclaimed antiques, striped sofas, vintage birdcages, and framed botanical prints. Kittichai is a pioneer of farm-to-table dining in Thailand and his chefs are at the market each morning. Alongside signature dishes such as the melt-in-your-mouth Massaman curry lamb shank are seasonal specials based on market-fresh produce.