When Nice Thai launched back in April, owners Cameron and Jordan Votan knew it would only be around for a good time, not a long one. The Votans, the forward-thinking vanguard behind the esteemed East Street eateries Happy Boy and Snack Man, have grand plans for the site – originally the bricks-and-mortar home for their pandemic-born concept, Kid Curry. Both Kid Curry (which ran the broad culinary gamut stretching from India to Indonesia) and Nice Thai (beloved for dishing up inventive interpretations of Thailand’s unheralded gems), could have easily endured as standalone restaurants. But Cameron and Jordan were more intrigued with the idea of using the space to house ephemeral exploratory concepts, indulge in experimental whims and collab with friends in the hospitality industry. “We gave Kid Curry a red-hot go and I loved it – it allowed us to really play with dishes that don’t naturally end up on many menus,” says Cameron. “[Nice Thai] was a great experiment. It just shows that if you are really focused, these small pop-ups can get something really exciting in front of people.” The crew is calling time on Nice Thai’s East Street tenure on Saturday September 16. Soon after, the space will reopen as Mini, a 40-seat French bistro-inspired pop-up that will also act as a taster of sorts for the group’s next major project, Petite – a similarly French-inspired small plates and wine bar that is slated to open on in January (more on that soon – keep your eyes peeled).
Mini will slide neatly into the timber-heavy space next door to Snack Man. Hints as to the Votan’s impermanent inspirations can be traced to the space’s minimalist fit-out and aesthetic comprised predominantly of wood panelling and polished-concrete floors. “The design of the space was very much was cuisine agnostic,” says Cameron. “If anything, it allows itself to be more European. The cook line is very flexible, the space is very nice and sets a mood for something a little bit more special than maybe what people’s perception of Thai and curry is.” Heading up Mini’s kitchen will be Aubrey Courtel – a talented chef who first joined Cameron and Jordan’s hospitality group at their inner-city restaurant Greenglass – with restaurant manager Paige Sparks overseeing the floor. Aubrey will be executing a menu of what Cameron describes as “simple bistro food” – the kind that he hopes will subvert the cliche that French fare is only ever rich, decadent and expensive. “That’s what we’re trying to target – the humble approach to French,” explains Cam. “It’s a really everyday menu, but you can also imagine having a really beautiful occasion dinner.” Mini’s offering will start with small plates like Chinois prawn dumplings in prawn bisque and prawn oil, chicken liver parfait with preserved cherries, beef tartare with egg yolk, anchovy and mustard, and onion tarte tartin with gruyere and comte. From there, guests can order from a selection of large plates that all come served with fries, salad or potato pave – think grilled ‘steak’ of lion’s mane mushroom, cordon bleu crispy chicken, pan-fried fish in brown butter, caper and anchovy sauce, and eye fillet with house jus. Mini will also leverage Snack Man’s incredible cellar, offering a one-page list comprised of predominantly French wine (as well as a savoury red from Italy, a German riesling and a New Zealand cabernet). A clutch of classic cocktails like Kir Royales, French 75 and martinis will also be available.
Bookings for Mini are now live, with dinner sittings available from Thursday September 21. There are still some seats remaining for Nice Thai’s last few days of service, too! Head to East Street Dining’s bookings portal to snag a seat.
