In its first year of operation, Valyn Thai has already been voted by Gold Coast locals as our best Thai restaurant.
But while Valyn may be new to us, its heritage is not. Experienced owners Pattaree (Pat) Jiranuchaiwattana and Vitchaya (Alex) Hasitawet are not newcomers to the Gold Coast dining scene. After moving to the Gold Coast in 2015, the couple are presently opening their eighth restaurant in South-East Queensland, their sixth on the Gold Coast.
In many ways, however, Valyn is the pinnacle of Pat and Alex’s work. Situated in the popular waterfront precinct of Capri on Via Roma, Valyn occupies a large space along the southern edge. Stepping up from the industrial vibe of the rest of the complex, Valyn is an impressive, sophisticated venue with towering ceilings, sparkling chandeliers and a well-stocked bar. With floor-to-ceiling windows softened by sheer curtains, hanging baskets of foliage the fit-out introduce tropical warmth to a luxury setting.
Thai food is a favourite of Aussies for its vibrant freshness and zesty flavours, if not for its presentation. However, Valyn takes food presentation to a whole new level. This is ‘elevated’ Thai cuisine using top quality ingredients such as Wagyu steak, Hokkaido scallops and Hiramasa kingfish served in a fine casual setting. It is a modern presentation of our favourite Thai dishes in an immersive dining experience.
Stunningly fresh oysters are presented with edible gold spray and a duo of pearls: salmon roe and black caviar, its presence ethereal in a cloud of frosty dry ice. Wagyu ‘Thaitaki’ is decorated with flowers, herbs and three caviars: salmon roe, caviar and finger lime pearls. Our favourite starter, though, is Dumplings with yellow curry, a dish of four large ravioli-like dumplings filled with spanner crab meat served smothered in a rich yellow curry topped with fried onion and crispy sweet potato curls. This is a dish we would order on every visit for its balance of richness and flavour. Superb, even amongst its fellow hero dishes.
The standing roasted lamb rack is cooked to medium-rare perfection sous vide, arriving at the table with a top hat of Thai herbs, a necklace of peppercorns and chilli, served in a lake of rich sweet chilli-spiked jus. Beside it, the Red duck curry is a more subtle dish, the coconut-based curry laced with chilli oil and lightened by cherry tomatoes, tropical fruit, herbs and sweet potato to balance a confit duck Maryland. We have chosen Butterfly pea coconut rice, a rice dish that could be eaten solo, complementing the curries well.
For dessert, we share the Isle of Capri, an eponymous desert that represents its location: sweet potato balls on a sandy shore (biscuit crumb) laced with flowers, greenery and a wheel of pastry fronting an inlet of water (butterfly pea flavoured sauce). It feels such a shame to eat such a gorgeous creation!
Meanwhile, from a complete drinks menu all its own, with theatrical cocktails and a choice of wine and beer, we have chosen mocktails to accompany our lunch. The Virgin passionfruit mojito is a stunner, dressed up in a long glass with whole and cut fruit and the Grinch, a lime and mint slushy.
To us, Valyn is the pinnacle of Pat and Alex’s restaurant offerings so far. It’s a gift to locals, who can choose to order takeaways on weeknights and dine in for celebrations. But more than this, Valyn shows us that expectations can be overcome. Perfection is possible. There is still surprise, even in a cuisine that we thought we knew. All it takes is two brave souls to venture where no one else dared.
Valyn Thai, 15 Via Roma, Surfers Paradise QLD 4217 Ph: 07 5538 9327 Open: Sun–Thurs 11:30 am–3:30 pm, 5–9 pm, Fri–Sat 11.30 am–3:30 pm, 5–10 pm
NOTE: Good Food Gold Coast dined as guests of Valyn Thai.