Thai fusion. Namh has taken over a site where previous chefs have tried and failed. Any one starting a restaurant here has stiff competition from the Boatshed, Boathouse, Harbour Lights and Stix to contend with.
Namh’s point of difference is the cuisine which is called Thai with a twist. The Chef has used Thai flavours with produce not normally associated with Thailand. The establishment has adopted the "shared plates" model which is a popular way of having a table enjoy a range of dishes.
As a party of four we tried four starters and four mains. To start we had Duck Summer Rolls, Calamari with Tom Yum Sauce, Crab Rangoon and Larb money bags. The money bags and the Summer rolls with duck were excellent, the Crab Rangoon somewhat bland and the calamari a bit soggy.
For our mains we chose Massam lamb shanks with potato mash, Black Pepper Beef, Prawns and a Venison dish. The lamb shanks were a bit ordinary but the others were pretty good with excellent flavours.
We had a bottle of Wither Hills Chardonnay and one of Moet. (Namh has a cellar but also is BYO)
The service was quite efficient and at the end of the meal the owner dropped by and listened to our comments with good grace.
If you come to Namh and expect stereotypical Thai food you maybe disappointed. If you however come to see how a chef uses the Thai culinary art to prepare dishes made from non traditional Thai produce then you should be excited if not ecstatic.
Being located right on the waters edge and upstairs there is some pretty good views out to the Cut and the occasional movement of a big ship provides a little more excitement.
Great Flavors and innovative dishes
A little noisy, not a place for a romantic dinner
Parking can be a bit of a bind and worse if the weather is foul
Would I go back – yes there are plenty of dishes to try that look interesting if not exciting
Disclosure of interest: I have visited Namh just once
Own or manage this property? Claim your listing for free to respond to reviews, update your profile and much more.