Red curry with prawns and barramundi wrapped in grilled banana leaf; a broken mussel pancake, and fried chicken ribs – these are some of the new dishes at BKK, which now occupies the space previously home to Windsor’s Saigon Sally.

The Thai diner – named for Bangkok’s airport – opens Thursday, and like its predecessor is owned by Commune Group (also behind Hanoi Hannah and Tokyo Tina). Sean Judd, formerly of Nahm (in Bangkok), Longrain and Chin Chin, is running the kitchen.

His new menu – in full below – is divided into a number of sections, such as grill, wok, curry and soup. Bottomless Brunch begins at midday every Sunday. The bones of the space are still the same but inside you’ll now find backlit ’80s glass bricks and an illuminated bar.

Broadsheet will bring you the first look at the space early next week.


BKK’s spring menu

Grill
Pork skewers, soy, white pepper, condensed milk glaze, nam jim jaew
Chicken Maryland, lemongrass, turmeric, sweet chilli sauce, nam jim jaew
Wagyu rump, crying tiger sauce and bitter leaves
Banana leaf wrapped curry of mussels, scallops and fish, basil, coconut cream.

Wok
Rolled rice noodles, gai lan, egg, sweet soy sauce
Crispy pork hock, dry red curry, basil, lime leaf, green peppercorns
Morning glory, yellow bean and dried chilli
Broken mussel pancake, bean shoots, garlic chives and house Sriracha sauce
Rice noodles, prawns, chilli, basil and snake beans

Curry and soup
Southern-style Assam curry, chicken, kipfler potato.
Sour orange curry, grilled quail, eggplant, snake beans
Green curry, spring vegetables, cherry tomatoes, basil
Barramundi fillet, hot and sour broth, pineapple, mushroom, cherry tomatoes
Young coconut broth, chicken dumpling, gai lan, tapioca pearls

Salad
Grilled beef, cucumber, cherry tomatoes, shallots, mint, coriander, chilli
Spicy mushroom, lots of mint, torn betel leaf, shallots, roasted rice
Grilled eggplant, basil, mint, steamed egg, tamarind dressing
Shredded chicken, green mango, prawns, peanuts, herbs
Crispy rice balls, peanuts, chilli, shallots, herbs

Favourites
Betel leaf salad, smoked trout, pomelo, ginger, peanuts, coconut
Fried chicken ribs, crispy aromats, sweet fish sauce
Fried fish cakes, cucumber relish
Fried green papaya nest, cherry tomatoes, peanuts, sweet pork, som tum dressing

Big things
Whole crispy fish, nam jim talay
Coconut braised lamb shoulder, cucumber relish

Rice et al
Steamed jasmine rice
Sticky rice
Roti

Sweet
Young coconut panna cotta, watermelon, Thai basil
Mango, sticky rice ice-cream, crispy crepe
Chilli sugar doughnuts, palm sugar custard


BKK
2 Duke Street, Windsor
03 9533 2342

Hours
Wed to Sat 5pm–late
Sun 12pm–late

bkkrestaurant.com.au