THE GOOD SORT
Viand is an archaic word that describes an item of food, of which there’s an assortment on offer at chef Annita Potter’s first restaurant, located in a charming 1930s building on Crown Street, in Sydney’s Woolloomooloo. Potter worked as a sous chef for David Thompson at Nahm in London and later as executive chef at Aaharn in Hong Kong, helping to earn the restaurant its first Michelin star in 2019. Expect top-notch Thai dishes such as jungle curry king prawns at the handsome eatery which, with its red velvet curtains and kitchen clad in a mosaic of red tiles, has the feel of a Bangkok film set.
What can diners expect at Viand?
A point of difference. Viand is a place where diners can completely immerse themselves in the open kitchen space, have every one of their senses heightened while sitting back and enjoying something special and something new. It is such a pleasure to be able to interact with our guests at Viand and for them to watch the performance (as such) of the evening.
What dishes are you most excited about presenting to diners?
The ones they haven’t heard of or tasted before. The Thai culinary repertoire is so expansive it’s a shame to only have a select few on offer currently in Sydney. It is also a great delight of mine to offer our guests the experience of moving through the tasting menus as each dish marries with another and complements the other. The balance of the flavours and how they grow throughout the meal is something we are most excited about at Viand.
What has your experience working around the world taught you?
Having the privilege of opening many of David’s restaurants in different countries opened my mind to how different cultures work, how things are ever so slightly different in each country, how diners and guests differ from each other, and how you unfortunately can’t please everyone. It was learning from mistakes and what didn’t work for me that gave me the best lessons and allowed me to hone my ideas and plans for Viand. Being able to create a restaurant team that is truly united together, working for the same goal and outcome, rather than staff who work in one section or another, and striving to deliver the ultimate guest experience.
What most excites you about being back in Sydney?
From a professional side, it is the ability to offer something truly unique to guests that they may not have had before. Broadening the horizons of Thai food and exciting people with that experience. [And personally,] being closer to my partner and family, who I have been apart from for so many years, and all the brilliant places to eat out and drink. So many places; I just wish I had more time to experience them. viand.club