Taste of Thailand

Nov 24, 2009

Spicey Greenlip mussels steamed with chang beer, Trout pan fried in tamarind sauce, and Bunja Mango for dessert!

Entree: Hoi Song Kreung

Greenlip mussel steamed with Chang beer and our spicey tomato, garlic, lemongrass and fresh basil sauce.

Main: Plaa Makaam Taakrai

Trout pan fried in tamarind sauce, lemongrass, kaffir lime, corriander and a touch of chili.

Dessert: Bunja Mango

Fresh mango with our tasty caramalised topping.


Go Bunja Tigers!

Go Bunja Tigers!

Bunja Tigers are the new inline skating hockey team at The Zone for the Bendigo Blaze! read more...



Recognition in The 2023 Restaurant & Catering Hostplus Awards for Excellence for VIC&TAS. read more...