Modern Thai cuisine with a fusion twist has found a new home at The Full Elephant, which has recently opened up near Marrickville station and has been serving up some unique palate-pleasing dishes that you won’t see anywhere else in Sydney.
We headed over for lunch on a weekend and started off our feast with the Golden Tartlets, which are bite-sized crispy tartlets with a tasty minced pork, sweet corn and shallot filling that got our tastebuds fired up. Next, we moved onto the unconventional Italian Vacation which paired up burrata cheese (yes, you read that right) with a delicious macadamia coconut curry sauce and baby spinach, that we mopped up with toasted banh mi bread. Who would’ve thought that burrata and curry are a creamy match made in heaven…
Golden Tartlets, $7.50
Italian Vacation, $15
The artfully presented Fish in the Garden featuring a whole fried barramundi was fantastic, a perfect sharing dish for summer with a refreshing spicy green apple and pine nut salad.
Fish In the Garden, $28.90
We also loved the inventiveness of the Morning Glory Salad, which elevated the humble veggie by turning it into a tempura-like dish with the crispy, light batter coating, paired with an addictive chilli lime dressing.
Morning Glory Salad, $12.90
There are also some more familiar favourites on the menu, like the fragrant Green Curry Chicken which was served with Thai eggplant and went well with both the saffron coconut rice and the plain rice. But the standout dish from the curry section menu had to be the Young Bone Pork Curry which showcased slow cooked pork that was falling off the bone and was buttery soft in an aromatic curry sauce.
Green Curry Chicken, $13.90
Young Bone Pork Curry, $14.90
We rounded out our meal with a couple of their desserts – the Pandan Creme Brulee and Thai Milk Tea Creme Brulee, both were delectable sweet treats in their own way, but we preferred the subtle aroma of the Pandan variant slightly more. Instead of being a vivid bright green like most other pandan desserts, this one looks more like a regular creme brulee because it is made from real pandan leaves and you can taste the difference.
Pandan Creme Brulee and Thai Milk Tea Creme Brulee, $9 each
We will definitely be back to try more of The Full Elephant’s inventive fusion Thai menu and can’t wait to see what other experimental dishes the talented owner chef may add to the offering as the restaurant settles into the neighbourhood.
The Full Elephant
Shop 2/407 Illawarra Road, Marrickville NSW 2204
Phone: (02) 9137 4016