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Address :
44 Little Bourke Street
Melbourne  VIC
Phone : 03 9671 3151 
Email : melbourneinfo@longrain.com
Web-site : www.longrain.com
Opening times : Lunch: Fri from noon
Dinner: Mon-Fri from 6pm, Sat-Sun from 5.30pm
Mon - Thurs: 4pm - 11pm
Fri: 12 noon - 11pm
Sat - Sun: 5.30pm - 11pm
Cards :
Licensing : Licensed
Seats : 120
Cost range :
$60 (per head for 3 courses plus coffee)
Restaurant rating :

Longrain Sydney has been drawing crowds since it opened several years ago for some of the best Thai food, an ever-so-cool atmosphere, great bar and good wine list. The Melbourne branch almost fell foul of unexpected building problems but finally opening its doors before Christmas. Melbourne has not had a plethora of fine Thai food and there was some scepticism by those locals that had never entered Sydney's portals.
But this also has a cool ambience, suitably muted for Melbourne than the Sydney buzz and the same fascinating Thai menu and great wine list.
Communal tables are augmented by round tables for medium-sized parties to play together, and the bar is perfect to munch your way through the menu's smaller or easily shared dishes. Longrain adds another element to fine, and fun, Melbourne dining.

Welcome to Longrain Melbourne

Longrain Melbourne is a contemporary restaurant and bar uniquely located within an expansive, 100-year-old converted warehouse-style building. The hip yet welcoming atmosphere, combined with warm and friendly service, original cocktails and an inspired wine list can be found here.

The location is just as impressive as the food and wine menus. Longrain Melbourne is situated within the heart of the city's CBD, just steps away from the vibrant China Town and theatre districts. A heritage-listed former horse stables, the impressive red-brick building stands on a classic cobblestone street on the corner of Little Bourke Street and Punch Lane. As if tucked away from the rest of the world, the Soho-like shopping and dining district that surrounds the restaurant is referred to by locals as the Bourke Hill Precinct.

The central position of Longrain Melbourne's new home makes it a popular destination for both locals living and working within the CBD and visitors to the city. Only a short stroll from Bourke Street's tram stops and Parliament House's train station, Longrain Melbourne also has the convenience of three parking stations close by.

The heritage features of the original building co-exist with striking modern design additions created by Melbourne designers Hecker Phelan & Guthrie, who have successfully translated the relaxed, comfortable and informal dining experience of Longrain Sydney into a Melbourne context.

The Melbourne wine list, which features a distinctly Victorian flavour, has been jointly created by The Prince's Chris Crawford and Longrain's Sam Christie - both award-winning sommeliers. Importantly, the wine list perfectly balances the menus combination of hot, sour, salty and sweet flavours, which can often be tricky to match wine with. What absolutely remains the same is the exceptional quality of the award-winning, modern Thai/Asian influenced food created by Longrain's executive chef, Martin Boetz. Martin has been so impressed with some of Victoria's fresh produce that he, and his Melbourne kitchen team, have even been inspired to add new twists to some Longrain classics.

The three long wooden communal tables that feature in the restaurant enable visitors to dine in true Longrain tradition - banquet style. This mode of dining is essential to eating successfully at Longrain, as the generous main-dish portions are designed to be shared. It is important to combine your chosen meal with a variety of other dishes and to eat it with steamed jasmine rice so that the correct balance of hot, sour, salty and sweet flavours are experienced.

In addition to the long wood-grain communal tables, Longrain Melbourne has added five large circular wooden dining tables to the mix. These are complete with modern white-stone interpretations of the classic Lazy Susan (or should that be Lazy Suzie Wongs!). These were ingeniously created to further encourage the "sharing" spirit of Longrain and stunning circular pendant chandeliers are suspended overhead.

Now a resident in one of the world's most vibrant bar capitals, it comes as no surprise that Longrain Melbourne's cocktail bar is a central point of the restaurant's space. Dramatically set at centre stage, the bar cleverly divides the cocktail lounge and the restaurant's main dining area. The cocktail lounge opens from 4pm on week days and 5.30pm on weekends until late, making it a great pre and post-theatre spot where, if you haven't got time to wait for a table, you can order early or late from Longrain's scrumptious bar menu and thirst-quenching cocktail list.

Longrain takes bookings for Friday lunch but not for dinner - the secret to dining cleverly at Longrain in the evening is to arrive early, put your name on the waiting list and then sit back and relax in the cocktail lounge with a pre-dinner cocktail.


Longrain Restaurant & Bar's executive chef Martin Boetz creates scrumptious food that is a delicate blend of Thai and Southern Chinese influences.

Eating at Longrain is a journey into Asian-style dining. The large dining tables are communal so that dining is traditional banquet style. Designed to be shared, and eaten with steamed jasmine rice, the generously sized main meals work to combine the contrasting flavours of hot, sour, salty and sweet. Boetz's resulting menu is a luscious balance of textures, flavours and aromas.

Your Longrain waiter will be able to advise you on the best combination of dishes (hot, sour, salty and sweet) in order to get the best balance of flavours during your meal. The strong flavours of chilli and spicy pastes can wreak havoc with some wines but over the years Longrain's sommelier Sam Christie has carefully constructed a wine list to complement Martin's food, so don't be afraid to also ask your Longrain waiter to suggest the best wine match for your specific order.

Martin Boetz

"My love affair with Thai food began at Darley Street Thai
in Sydney's Kings Cross, I was totally blown away by the restaurant and the range of amazing flavours in the food."

German boy, Asian food - it's not an association that springs readily to mind, but it's a testament to Australia's diversity.
Born in Germany, Longrain's chef Martin Boetz's
passion for cooking began at an early age in Queensland
with an apprenticeship at Lennons' Brisbane Hotel. He
completed his training at Faces, a restaurant then owned
by Vincent Rae - now of Byron Bay's Rae's on Wategos fame.

Moving to Sydney in 1990, Martin furthered his career at several well known Sydney restaurants. He worked with David Novak-Piper at Zigolini's in Double Bay. It was here Martin first met Sam Christie, who would later become his Longrain business partner. This was followed by a brief stint at The Russell Hotel before moving on to work with his mentor, David Thompson at Darley Street Thai. (Thompson now owns London's Michelin starred restaurant, Nahm.) It was during this period that Martin first developed a passion and palate for Asian food cooked with the freshest, local produce and ingredients.

Martin later went on to run Sailors Thai - another of Thompson's celebrated Thai restaurant ventures. It was here that he garnered his reputation as one of Australia's leading talents of contemporary Thai-style Asian cooking. In 2003, Boetz was honoured when David Thompson visited from London to officially launch his first cookbook: Longrain Modern Thai Food. Martin has also developed a range of Longrain Produce - there are four delicious Asian sauces to help the home cook create a taste of Longrain for themselves.

In 1999, Martin joined forces with Sam Christie to launch Longrain Restaurant & Bar in Sydne's Surry Hills and together in partnership with respected Melbourne hospitality veteran, John van Haandel and his impressive team at The Prince (www.theprince.com.au) they opened Longrain Melbourne in 2005.

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