TABOO

Overview

Brisbane welcomes Thai restaurant, TABOO, to its already booming restaurant scene. The monochrome pale-green, serene oasis, located above The Constance Hotel, is set to become an all-day drinking and dining destination, with contemporary Thai dishes and speciality drinks. 

Around the corner from the inimitable Calile Hotel, TABOO adds to the already thriving hospitality offering around the James Street Precinct in the valley. No strangers to the scene, this new venue comes from the team behind Mr. Vain, a modern pan-Asian restaurant in Fortitude Valley, loved for its signature dishes including duck spring rolls, coconut king prawns, cured kingfish pani puri and fried corn ribs with kombu butter. 

Set to open across three phases, the first includes a breakfast offering crafted by Executive Chef of the group, Benson Skelton, and Head Chef, Alec Kapitz. On the menu are brekkie classics reimagined with a modern Thai twist such as Thai eggs benedict with crispy roti, pork belly and red curry hollandaise, maple lime French Toast, and coconut pancakes with salted Thai coffee caramel. 

The Brunch Club Banquet will showcase the chefs' signature dishes and hints at what is to come for the future lunch and dinner menus, which will launch as part of phase two and three. Share-style plates may include the likes of oysters with nam jim granita, Crying Tiger wagyu striploin, kingfish and green mango ceviche, and coconut sago pudding. Signature drinks include a Thai basil matcha, and a spiced golden Mont Blanc. 

The venue unfortunately endured significant damage from Cyclone Alfred, causing unexpected delays, but proving the teams' resilience and determination. They describe their new venue as more than just a rooftop, "It is a destination designed for those who move with intention, dine with curiosity, and find meaning in detail. At every turn, the experience invites you to stay just a little longer."

Images: Supplied.