Two new eateries are now open inside the brand new Tiger Lane dining precinct in Civic!

Supalove, offering authentic Thai cuisine inspired by street vendors and Honey Toast, a Vietnamese ‘hole in the wall’ concept are the latest additions to the loaded lineup at the Canberra Centre’s pan-Asian dining precinct.

The former, Supalove, is the larger of the two new venues, which promises quality food made from quality produce ‘that references traditional, old-world techniques, reimagined new-age and playful ways and served inside an environment that is as authentic as it gets’.

Standout menu options include the olive fried rice – a Bangkok specialty which uses preserved black olives and fresh olives stir fried into fried rice with egg and a side of fresh chilli, Thai herbs and peanuts, which you mix together before eating.

Classic Thai curries include a Massaman Curry made from scratch using locally farmed Claystone beef.

A southern softshell crab curry is also set to be a firm favourite, as a creamy laksa style curry inspired by flavours of Phuket.

The second venue, Honey Toast, will feature grab and go style breakfast and lunch options with a Viet-French twist during the day before transforming into Tiger Lane’s dessert offering at night.

Featuring decadently sweet honey toast dessert dishes, topped with wonderfully eccentric ingredients, we’re told their signature Honey Toast, which is Three Mills Baker Baked Shokupan (Japanese milk bread), topped with honeycomb, honey and vanilla ice cream is a must try.

A secondary cocktail bar will also open from the back of Honey Toast to enhance Tiger Lane’s already elevated drink offering, servicing a selection for the most discerning of cocktail connoisseurs.

Drinks include cocktails like the Tuk Tuk, made up of Roku gin, lime, house kaffir syrup and umami bitters, as well as mocktails including the Mai Little Pony non-alcoholic apple martini.

Check out the new Tiger Lane precinct which opened back in May.

 

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Both venues mark the completion of the new dining destination, rounding out its culinary journey from Japan across China and snaking down through Vietnam, Thailand, Malaysia and Singapore.

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