Spirit House

Spirit House Spirit House is the Sunshine Coast's most awarded Asian/Thai restaurant and cooking school
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Kingfish Crudo w / roasted chilli paste, basil dressing & cumquat kosho//Hoi Lai is a Thai stir-fried clam dish (usually...
10/06/2026

Kingfish Crudo w / roasted chilli paste, basil dressing & cumquat kosho

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Hoi Lai is a Thai stir-fried clam dish (usually... unless you're the Spirit House) garlic, chilli, basil and a flamin' hot pan. ⁠
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We slowed it down.⁠
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Same flavour profile, just pulled out of the wok and reworked as a dressing. Our our house-made roasted chilli paste, Nam prik pao, forms the base and is layered with basil, chilli oil, shallot and black pepper to carry that same depth.

Sliced yellowtail kingfish from Port Lincoln takes the place of clams. Finished with cumquat kosho for a sharp, fermented citrus hit that cuts through everything else.⁠
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Same dish, technically. Just… reassembled.⁠
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Available on the restaurant menu now: https://www.spirithouse.com.au/menus

Got an RDO to burn? Feel a cold coming on that can only be cured by curry paste, fresh herbs and learning to cook?We've ...
04/06/2026

Got an RDO to burn? Feel a cold coming on that can only be cured by curry paste, fresh herbs and learning to cook?

We've had some cancellations in our South East Asian Classics class on Thursday, June 11.

So, we’ve dropped the class to $150.

Spend the day chopping, pounding, stirring, sizzling and feasting in our Cooking School kitchen as our chefs guide you through a collection of South East Asian classics.

You'll learn the techniques, skills, and flavours behind recipes made to be recreated at home.

This will be the most productive sick day you've ever taken.

Book now: www.spirithouse.com.au/school

P.S. We won't tell your boss... unless you are a Spirit House employee.

03/06/2026

It’s June, which means you’re either about to owe the ATO money or you’re getting a refund. Ether way, we have an elegant solution.

It turns out that the trauma of End of Financial Year is completely neutralised by sitting under around our lagoon next to a fire place with some good friends, great food and a cocktail in hand.

Right now, the skies are clear and the weather is glorious.

So why not join us at Spirit House and let us help you turn tax time into your favourite time of year?

Whether the ATO is taking your money or giving it back, winter is a lot more enjoyable with a fire, a feast and a cocktail.

www.spirithouse.com.au

Green Chu Chee Curry of Murray Cod w/ squid noodles & black lime dressing⁠⁠//⁠⁠Chu Chee is a coastal Thai curry built fo...
02/06/2026

Green Chu Chee Curry of Murray Cod w/ squid noodles & black lime dressing⁠
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Chu Chee is a coastal Thai curry built for seafood. Thick, rich, glowing in red chilli - something you pour over fish and don’t question.⁠
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Naturally, we questioned it.⁠
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A green Chu Chee built on lemongrass, kaffir lime and green chilli, with kaffir lime pepper oil emulsified through it for a bit more depth and a lot more intent.⁠
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Murray cod takes the lead here - a fatty, freshwater fish from the Murray River, with the skin dried for 48 hours (crispy fish skin 🤤 if you know, you know).⁠
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Around it, things get slightly less traditional. ⁠
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Squid gets thinly cut into noodles and poached in brown butter. Black lime fermented, dried, folded through a dressing, and crispy fish oil made from frames that have been pushed well past their intended use.⁠
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At some point our Chef's decided this stopped being a curry and became something else entirely.⁠
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Available on the restaurant menu now.

By the time this hits your table, it’s been questioned, adjusted, moved slightly to the left, then back again.All so you...
28/05/2026

By the time this hits your table, it’s been questioned, adjusted, moved slightly to the left, then back again.

All so you can pick it up in three seconds and absolutely ruin it.

As you should.

https://www.spirithouse.com.au/menus

Khao Soi Chicken Ballotine w/ Fried noodles & pickled shallots//Everyone knows Khao Soi as a soup. We know it as the fla...
25/05/2026

Khao Soi Chicken Ballotine w/ Fried noodles & pickled shallots

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Everyone knows Khao Soi as a soup. We know it as the flavours.

Born in Northern Thailand and shaped by Burmese and Chinese Muslim trade routes, it’s less about format and more about contrast - rich coconut curry, spice, pickles, soft and crisp textures.

We’ve kept that, just changed the structure.

Chicken becomes a ballotine - mince wrapped in its own skin, with diced thigh folded through to hold it's shape.

The Khao Soi curry still does the heavy lifting, with coconut, spice and black cardamom sitting underneath it all. Then the Spirit House touch: crisp fried noodles, pickled mustard greens and shallots, nam prik lao worked through for depth.

Finished with grapefruit pearls, because while we respect tradition… they're in season.

Available on the restaurant menu now: https://www.spirithouse.com.au/menus

Fish Sauce Braised Pork w/ Miang marmalade & betel leaf pesto//Miang kham is a Northern Thai and Lao snack built on the ...
17/05/2026

Fish Sauce Braised Pork w/ Miang marmalade & betel leaf pesto

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Miang kham is a Northern Thai and Lao snack built on the idea that one bite should do everything. Sweet, salty, sour, spicy, crunchy, fresh - all packed into a single betel leaf, usually eaten in one go before you can overthink it.

We’ve taken that idea and stretched it slightly beyond snack territory.

Pork brisket is slow-braised overnight at 80°C for 12 hours in fish sauce until it gives up completely. That becomes the anchor.

Around it, the usual miang goodness: toasted coconut, roasted peanuts, dried lime leaf, chilli, roasted rice, ginger - all the things that make one bite feel like five. As for the betel leaf, we thought a betel leaf pesto would suffice.

This is a classic Thai dish, dialed with more intent. Available on the restaurant menu now: https://www.spirithouse.com.au/menus

There’s a reason our guests linger here for hours.Once you've settled in... you won't really want to leave. Experience i...
14/05/2026

There’s a reason our guests linger here for hours.

Once you've settled in... you won't really want to leave.

Experience it for yourself: www.spirithouse.com.au

You could choose... or you could let us do it for you.Our banquet menu brings together the perfect Spirit House dining e...
11/05/2026

You could choose... or you could let us do it for you.

Our banquet menu brings together the perfect Spirit House dining experiences.

Filled with dishes people come back for, Spirit House signature dishes, and fun suprises to work in unison.

Traditional recipes, reworked with technique, time and a bit of curiosity.

It’s not just more food.
It’s our menu, properly told.

All you have to do is show up hungry.

Check out our full menu: https://spirithouse.com.au/menus

Often, the finesse in our dishes comes down to millimeters.⁠⁠How something’s cut.⁠Where it lands.⁠and when to stop.⁠⁠Not...
08/05/2026

Often, the finesse in our dishes comes down to millimeters.⁠
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How something’s cut.⁠
Where it lands.⁠
and when to stop.⁠
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Not for the sake of looking good - but because those details change how it eats, how it balances, how it actually works on the plate.⁠
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Small, deliberate choices, layered until the whole thing makes sense.

https://spirithouse.com.au/menus

Address

20 Ninderry Road
Yandina, QLD
4561

Opening Hours

Tuesday 11:45am - 4:30pm
Wednesday 11:45am - 9pm
Thursday 11:45am - 9pm
Friday 11:45am - 9pm
Saturday 11:45am - 9pm
Sunday 11:45am - 4:30pm

Telephone

+61754468977

Website

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