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Good Food magazine reviews Joe Taylor Thai$$, an innovative wine bar on Errol Street that reimagines traditional Thai dishes with modern twists. Notable menu items include tom yum-seasoned shoestring fries and a pandan liqueur-based mango sticky rice cocktail. The establishment also offers unique takes on lesser-known Thai specialties like thong muan shells filled with spanner crab tart and compressed nashi pear, alongside classic flavors in new forms such as charred pork jowl served with smoky larder rice and tamari yolk.
Written locally by qwen2.5:14b on 2026-10-02,
using this article's own text rather than the other coverage of the
same event (that is the story summary below).
Story summary
A new wine bar in Melbourne's Errol Street called Thai$$ offers a unique twist on traditional Thai cuisine. Instead of serving tom yum as soup, it is used as a seasoning for shoestring fries, and the dessert mango sticky rice has been transformed into an alcoholic drink. The menu also includes dishes like thong muan, which are typically cigar-shaped Thai wafers but here are curved shells filled with spanner crab tart, pandan custard, and compressed nashi pear. Another notable dish is hand-cut kangaroo larb, served with fried beef tendon crackers. The bar features an eclectic mix of antique tableware and staff in red T-shirts who provide attentive service.
Written for “Joe Taylor Retirement Announcement” on 2026-10-04,
grounded in this article and the 0 other(s) covering the same event.
A respectful wine bar remix that brings the fun.
asserted
that → bring → fun
A few recognisable Thai terms jump off the page at this spicy new Errol Street wine bar, but not as you know them.
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you → jump → them
Hot and sour tom yum is served not as a soup but as a seasoning for shoestring fries, and the mango sticky rice has shapeshifted from a sweet dessert to a stiff drink in a frosty-fingerprinted martini laced with pandan liqueur.
asserted
rice → serve → liqueur
Lesser-seen Thai dishes have also been given the Melbourne wine bar treatment.
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dishes → see → treatment
Thong muan, a traditionally cigar-shaped Thai wafer, is instead moulded into a curved shell for spanner crab tart strewn with savoury pandan custard and compressed nashi pear.
asserted
muan → shape → custard
Chunkily hand-cut kangaroo larb is so delightfully tender you barely need to chew, dressed in a roasty, toasty northern Thai spice mix, and destined to land in crackers made of fried beef tendons.
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you → cut → tendons
There’s a homeliness not only in the hodgepodge of antique tableware, but also in how accommodating the staff in red T-shirts are.
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staff → ’ → shirts
Good Food reviews are booked anonymously and paid independently.
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reviews → book → ?
A restaurant can’t pay for a review or inclusion in the Good Food Guide.
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restaurant → pay → Guide
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