The lush surroundings of its restaurant provide an urban sanctuary set amongst tropical gardens with a café, restaurant, & chef’s garden, natural playground, juice bar, bakery, florist, art exhibition/event space, homeware store, markets and more.
Sweet Poppy opens since December 2018 within Soi Samakkhi in Nonthaburi area, outskirt of Bangkok, near St. Andrew Samakee International School. It takes 40 minutes to reach the restaurant and its worth to do so.
The menu here is inspired by restaurant owner hometown in Melbourne. They also have a fun selection of nibbles for guests wanting a light snack with a cocktail or a craft beer at the bar.
Sweet Poppy serves Australian and comfy foods feature wholesome, fresh, fun, and innovative grub for the whole family – all sustainably and organically sourced where possible.
Art exhibition – The restaurant is established with the philosophy of building local communities through quality products and experiences that are designed to bring people together.
We recently had a chance to visit Sweet Poppy and experience the dinner there on the night that their first guest chef who is an Australian celebrity chef, Jesse McTavish, offered the special 5-course dinner including the wine pairing. Usually, you can catch Jesse in Bondi Beach but we were lucky to have a special dinner while he visits Bangkok.
Chef Jesse McTavish is a son of legendary surfboard designer, Bob McTavish. Jesse grew up with a love of surfing, fishing and deep respect for the ocean. Over the last 23 years, he has worked for some of the most renowned restaurants and cafes in Australia, starting with the Beach Hotel in Byron Bay and more recently Top Paddock and The Kettle Black in Melbourne.
For the special five-course menu paired with wines and sparkling wine as a welcome drink. The menu was served from the North Bondi a la carte menu with the aim of showing the highlight of the Aussie cuisines and the freshness of each ingredient the chef carefully selected.
To start, the Ceviche Tuna with Chinese pear on the wild betel leaf was served. With a little squeeze of lime, this dish lifts up our day and awaken our palate for his Aussie journey.
Jesse is passionate about sourcing quality ingredients and building relationships with suppliers.
The Kingfish, salted cucumber, avocado, and finely diced shallot are served in coconut milk and a drizzle of olive oil on the bowl of coconut. This dish is such a refreshing journey and gets us ready for the next course.
To continue, the BBQ Thai river prawn with tarragon emulsion. The river prawn was cooked perfectly and with the kick of fermented chili, this dish just gives us the right balance of flavour.
Next, the fillet of Barramundi is served with tomatoes and soft herbs, the meat is juicy and lightly seasoned with sea salt, when it meets with the tangy tomatoes, it was just perfect for me.
The Australian roast beef tenderloin is served with wakame mustard, burned onions, bitter leaves
For the sweet, the Brownie, chocolate mousse and dry ice sourdough ice cream were served. The intense chocolate power and interesting texture mixed well with the ice cream.
If you wonder about their regular menu, they open all day long. Here is the menu for your review.
Jesse is not only talented but a super friendly host and all-around awesome teamwork. We really had a great time. Foods were excellence, wines were superb. It was a remarkable experience, from arrival till departure. The team is so friendly, helpful.
Sweet Poppy promises to bring more of the guest chefs to their restaurant in every 3-4 months, so please stay tune!
Getting ThereSweet Poppy90/10 Samakee Rd., Nonthaburi, Thailand
Tel: +66 (0) 20-055-206 www.facebook.com/sweetpoppythailand