about
viand - an archaic english word, meaning “an unlimited assortment of foods”
a kitchen stage not dissimilar to a theatre – a vase for the flowers – a cooking station for sustenance, sculptural kitchen forms, wrapped in a mosaic skin of vibrant colours from shards of broken ceramics that erupts into the restaurant space.
a platform for a performance to unfold, allowing you to watch the ingredients come together for you, to smell, to savour, and to anticipate.
award winning
recently awarded Good Food’s 2023 Oceania Cruises Chef of the Year, Annita Potter, is driven by what dining used to be; the sensory pleasure of eating, the service, a humble wooden table, unique ceramic dinnerware setting off the vibrant and thoughtfully curated food, bringing it all together through different stories over delicious wines and brilliant music.
preserving the versatility and movement in all aspects of each person’s journey without rush or haste, allowing each guest to relax and settle in.
come and feel immersed in the unique spirit and the energy that fuels our food.
“The most thoughtful and uncompromising Thai cooking in Sydney, from a kitchen that marches to its own drum” – Terry Durack, Sydney Morning Herald
