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Restaurant

viand

41 Crown St, Woolloomooloo NSW 2011, Australia

Recommended by 0 people

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Find viand

41 Crown St, Woolloomooloo NSW 2011, Australia

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+61 2 8590 0873
HoursMonday: Closed Tuesday: Closed Wednesday: 6:30 – 9:00 PM Thursday: 6:30 – 9:00 PM Friday: 6:30 – 9:00 PM Saturday: 6:30 – 9:00 PM Sunday: Closed

*Opening hours may differ during holidays.

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About viand

Annita Potter turns Thai dining into an unhurried, multi-course feast in Woolloomooloo—where your table is yours for the entire evening. Rather than chasing table turns, dinner unfolds over eight courses straight from an open kitchen, with zero pressure to vacate. Regulars sip wine between plates and head upstairs to browse the gallery floor. From crispy duck egg to rich, scratch-pounded curries and dedicated vegan tasting menus, every dish brings balance, heat, and serious aromatic depth.

  • One Sitting per Evening: Dinners are designed without multiple seatings, letting guests settle in without timed table turns.
  • Chef-Led Open Kitchen: Head chef Annita Potter cooks and serves right in front of guests from the open central kitchen.
  • Upstairs Art Gallery: Guests can stroll up to the dedicated art gallery space with a glass of wine between courses.
RestaurantThaiRestaurant

What's On at viand

Upcoming events, special menus and other reasons to plan a visit.

No events or specials listed right now.

Why Choose Viand

Why diners choose Viand for immersive, unhurried Thai fine dining in Woolloomooloo

  • Open Chef-Fronted Culinary Theater

    Annita Potter runs an open central kitchen where diners watch dishes prepared to order and receive warm, direct hospitality from the chef herself.

    the feeling of being invited into someone’s kitchen rather than seated in a restaurant

    Karl Gilbert

  • Unhurried Single-Sitting Evenings

    Dinner is paced around a single sitting per evening, letting guests savor multi-course degustation menus without hurried table turns or dining limits.

    Dinner here is an expansive and unhurried affair, where you have time to talk

    adrian culey

  • Seamless Dietary Inclusivity

    Tasting menus are meticulously adapted for gluten-free, dairy-free, and vegan diners without diminishing the depth or balance of Thai flavors.

    The best vegetarian vegan Thai fusion tasting menu I have ever experienced in my life !

    J Dikkers

  • Efficient Weekday Lunch Escape

    Thursday and Friday lunch service provides fresh comfort dishes delivered with swift precision to easily fit inside a standard workday lunch break.

    Service was efficient and we were out within the hour—easy to fit into a workday.

    Suzie W

  • Upstairs Art Gallery Strolls

    Between tasting courses, diners are invited to take their wine and stroll through a dedicated upstairs art gallery lounge.

    There's also a cute art gallery to explore between courses if you wish!

    Maggie

  • Sanctuary of Tranquil Hospitality

    The calm, residential dining room atmosphere creates an intimate sanctuary where personal welcomes make guests feel instantly at ease.

    The restaurant has such sanctuary feel.

    Eadie Kloc

Signature dishes crafted with nuanced Thai flavors and scratch-made technique

  • crispy duck egg

    The crispy duck egg arrived like a tiny culinary firework, with textures and flavours unfurling.

    Karl Gilbert

  • squid parcels

    The squid parcels so tender they seemed to dissolve on contact, leaving only the memory of their sweetness behind.

    Karl Gilbert

  • peppered shallot egg nets

    There’s a reason those peppered shallot egg nets have never come off the menu. A riot of sweetness, umami, pepper & texture like I’d never before experienced, in one perfect bite.

    Philippa Rowlands

  • crispy fish with peanut & chilli caramel

    The stand out dish for us was the crispy fish with peanut & chilli caramel.

    Michael Harvey

Beyond the menu

Intentional hospitality nuances and thoughtful touches that elevate dining at viand

  • Inter-Course Gallery Exploration

    Guests are encouraged to pause between tasting courses and take their wine upstairs to explore the venue's dedicated art gallery and wine room.

  • Chef-Fronted Host Hospitality

    Head Chef Annita Potter Personally greets guests at the door by name, prepares courses in full view from the central open kitchen, and serves dishes directly to the table.

  • Single-Seating Table Ownership

    Evening degustations are designed without second seatings or dining time limits, giving diners full ownership of their table for the entire night.

  • Thoughtful Dietary Adaptation

    Tasting menus are intentionally crafted to be inherently dairy-free and gluten-free, with dedicated parallel vegan options adapted without sacrificing depth.

Before you head over

Practical tips on pacing, gallery visits, and dietary options for your visit

  • Set Aside the Entire Evening

    Dinner is orchestrated around a relaxed, single-seating schedule spanning up to three and a half hours, with your table reserved for the whole night. Plan for a full evening out without tight post-dinner plans.

  • Explore the Upstairs Gallery Between Courses

    Courses are paced unhurriedly from the open central kitchen, making it ideal to wander upstairs with your wine to browse the art gallery and wine room in between dishes.

  • Confirm Dietary Requirements in Advance

    Tasting menus are readily tailored for diverse requirements, with dedicated vegan and pescatarian options and menus naturally prepared dairy- and gluten-free.

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