Newly-appointed chef Pongcharn Russell jazzes up Freebird's modern Australian food with bolder flavors in a new menu. The Thai-born chef spent more than five years working in kitchens like Gauthier Soho and Sketch in London.

 

While still keeping the core of the East-meets-West cuisine, dishes now show a more comforting and easily-understandable side.

 

The chef takes familiar fare like tuna ceviche (Latin raw tuna salad, B320) and adds his own touches with radish and pineapple-chili sesame dressing.

 

The brunch menu highlights open-face sandwiches, including the Nordic Brekkie (mixed salted cod with crushed potato, poached egg and hollandaise sauce, B240).