Commune Group’s newest venture, BKK, will open in Melbourne’s Windsor on 5 October. Dubbed BKK in an ode to Bangkok airport, it’s Commune Group’s first foray into serious Thai cuisine.

Ex-Nahm, Longrain and Chin Chin chef Sean Judd’s experience with Thai cuisine was one of the drivers behind the group’s decision to re-invent the old Saigon Sally restaurant site.

“Melbourne has such a great palate and willingness to embrace big flavours and new environments,” says co-owner Simon Blacher. “We are Melbourne boys through and through and want to create a new restaurant for our city.”

Dishes on the Judd’s menu will include a red curry of prawns, barramundi and scallop all wrapped and grilled in banana leaf. Also on the menu, which is broken in to sections, is coconut braised lamb shoulder with cucumber relish.

“We have always been into Thai food. Its inclusive nature and diverse offering, combined with Sean’s expertise meant it was a natural decision to create BKK,” says Blacher.

Crisp white wines, with varietals such as Chablis, Gewurztraminer and dry Rieslings, will feature on the drinks list, while cocktail options will include drinks like the ‘boarding pass’ with vodka, salted watermelon, fig, yuzu and fresh berry syrup.

Opting to re-imagine the space, rather than renovate completely, the team has incorporated edgy design elements including backlit 80’s glass bricks, an illuminated central bar and texture rendered brick walls.

Known for their alliterative sister restaurants Hanoi Hannah, Saigon Sally and Tokyo Tina, Commune Group last month announced the temporary closure of Saigon Sally. The team is now looking for Saigon Sally’s new site—Melbourne’s CBD on the cards with interstate options also being considered.

BKK will be open from Wednesday to Sunday from 5:00pm, as well as Bottomless Brunch on Sundays from midday.

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