Yes, the menu is lengthy, but whatever you decide on – from a fragrant herb-infused spicy green curry with apple eggplant to flanks of crisp tempura eggplant drizzled with tamarind – expect big flavours and beautiful produce.

Owner Palisa Anderson – daughter of late Chat Thai founder Amy Chanta – grows many of the ingredients at her organic Boon Luck Farm in the Northern Rivers, and uses them across her five stores.

It’s why the charcoal grilled beef salad with a punchy chilli dressing comes with radicchio rather than the usual leafy lettuce, and why the Thai basil is so intensely aromatic.

The best dishes, however, also play up the textures: sweet and firm mango served with gentle sticky rice, soft crepes hugging salty coconut, and glorious marshmallow-like steamed rice dumplings.

Good to know: The Chat Thai locations using Boon Luck produce are in Circular Quay, Chatswood, Westfield Sydney, The Galeries and Neutral Bay.

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