Relaxing Enviroment

318a Military Road Cremorne - Call 02 9908 1588 - Fax 02 9908 1577

The only thing I like that has to do with cleaning are clean jokes and, come to think of it, I don't like them much. Although, I must admit, I once really enjoyed taking one of my husbands to the cleaners. But there is one thing I love that's clean: clean, modern Thai food.

So when we arrive at Banana Blossom, it feels like the mother ship: the place is sparkling and gleams so brightly, I want to put my sunglasses on to fight the glare. But I mustn't draw attention to myself (it's bad enough having George Clooney in tow!).

The place is packed, so we grab a table, order a drink and get straight into the menu. We start with crispy-smoked trout and pineapple on betel leaves ($3). Absolutely delicious.

Next up, we share fabulous egg rolls, filled with bean sprouts, peanuts, noodles and chicken ($12) ¬excellent. We adore the crispy-fried duck with Chinese red dates and cassia sauce ($28), which makes me smile more than any dirty joke.

And the green curry of chicken dumplings with Thai eggplant and basil ($26), is as light as air. I try not to spill any on the pristine tablecloths - every skerrick goes straight into my mouth.

Now for dessert: will I make a clean break for the New Year and say no? Oh, far too difficult when the gorgeous chocolate coconut pudding ($8) is sitting there, begging me to try it. Never postpone joy, I say, so we scrape the plates clean.

What gorgeous food, what great service. It's all perfect except for one thing: I've dribbled chocolate on my top. Oh dear, time I cleaned up my act.

SUNDAY MAGAZINE (The Sunday Telegraph)
January 9th 2005

Philippa, Ben & Natchanan

Tomato filled with
Prawn & Chicken

Photography by
Stephen Baccon

Website by
StudioEmotion

Here and now

It's been a big month for restaurant openings ... the former Pig & Olive site on Military Road at Cremorne also has a new name, with Ben Thomas, a 1O-year veteran at Sailors Thai, opening Banana Blossom.

There's no disguising the influence of David Thompson on the menu, yet Thomas adds his own touches and turns out an interesting entree of steamed tomato filled with chicken and prawn that's finished quickly in the deep-fryer.

"There are a lot of great Asian restaurants in the city," he says. "I got sick of crossing the bridge. I wanted to do something here."

GOOD LIVING (The Sydney Morning Herald)
October 26th 2004