A tiny kitchen in Alexandria, Sydney. Real Thai curries cooked from scratch every morning.
Green · Red · Panang · Massaman · Yellow
Every curry has a vegan or vegetarian path. Every dish labelled mild, medium, or hot.
Two humans. No shortcuts.
Every curry, every format — a plant-based option is always available.
Mild · Medium · Hot — clearly marked on every single dish.
Cooked fresh every morning in a 4-litre pot. No shortcuts, ever.
Simple food. Real flavour. Every dish made to order.
Delivery across inner Sydney, plus two beloved weekend markets.
Lunch 11:00–14:00
Dinner 17:00–20:00
Uber Eats · DoorDash · MenuLog
D
Most Thai food in Sydney is either a $35 sit-down meal or a tired food-court stir-fry. We wanted to make the real thing.
We grew up eating these curries. We wanted to serve them fast, in modern formats: toasties, loaded fries, bowls, wraps. The kind of food that fits into a Tuesday lunch or a Saturday market morning.
The kitchen is tiny. The team is two of us. Every curry is cooked in a 4-litre pot every morning from scratch. The toastie was invented on a Tuesday. The loaded fries followed.
Tiny kitchen. Big Thai flavour.
Every curry cooked fresh each morning. Every one available with a vegan or vegetarian path.
Bright, herbaceous, fragrant. The classic. Pairs beautifully with the toastie.
Bold, deep, warming. A crowd favourite in the rice bowl.
Rich, nutty, slightly sweet. The soul of the loaded fries.
Slow-spiced, hearty, comforting. Perfect in a toastie or wrap.
Mild, golden, turmeric-bright. The wrap and the curry puff's best friend.
We love hearing from you — whether it's a lunch order, a collab, or just a curry question.
Office lunch trials, catering, and creator collabs — DM us on Instagram and let's make something delicious happen.
Itsy Bitsy Curry