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By Ashleigh Whitehill
October 19, 2017


Saigon Sally has been reimagined as a serious Thai restaurant.
By Ashleigh Whitehill
October 19, 2017

Number two Duke Street is prime real estate in Windsor. Once the home of much-loved Saigon Sally, the venue has been reinvented as BKK.

It's another establishment from the Commune Group; you've likely heard of its alliterative sister venues Hanoi Hannah and Tokyo Tina. BKK pays homage to Bangkok airport, and is the group's first foray into serious Thai cuisine. If you like its playful, modern take on Vietnamese and Japanese, chances are this one will be right up your alley.

Taking care of things in the kitchen is Sean Judd — and with stints at Nahm, Longrain and Chin Chin all under his belt, he is well placed to take the reins. His menu is a collision of the sweet and the sour, with popular choices being a red curry packed with prawns, barramundi and scallops, wrapped and grilled in a banana leaf and a coconut braised lamb shoulder with cucumber relish.

A selection of crisp white wines headline the drink offerings to complement the punchy flavours of the menu. A range of creative cocktails also appear, with the Boarding Pass as one of the favourites. Made with vodka, salted watermelon, fig, yuzu and fresh berry syrup, it's a boozy way to counteract the spice of the fare.

Not one to do things by halves, the group, helmed by co-owner Simon Blacher, has also reimagined the venue, incorporating design elements like backlit glass bricks, rendered brick walls and an illuminated bar, which takes place in the centre of the space. All of this, and they're doing bottomless brunch every Sunday from midday.

Image: Bri Hammond.

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