Australian Slipper lobster, pomelo, shreaded betal leaves with Thai chilli and herbal sauce

Tin can bay spanner crab. Yellow chilli, tumeric and coriander seed. 1780 AD Thai-Portuguese salad

Slipper lobster noodles in shell fish gravy

Mung bean savoury wafers with prawn tamalley,coconut, persimmon

Starters. Roasted duck, nutmeg, curry paste & sawtooth coriander served on rice crackers

Watermelon and ground salmon with roasted galangal powder, chilli and Huon river saolmon caviar

Smoky southern yellow curry of Gulf of Thailand red spanner crab, hummingbird flowers, Thai samphire

Paste Australia

Overview

The lush Southern Highlands of NSW has been chosen as the Australian stage for Thailand’s famous, Michelin-starred culinary institution, Paste Bangkok. Amid the historic streetscape of Mittagong,…

The lush Southern Highlands of NSW has been chosen as the Australian stage for Thailand’s famous, Michelin-starred culinary institution, Paste Bangkok.

Amid the historic streetscape of Mittagong, renowned chefs Bee Satongun and husband, Jason Bailey, will take diners on a palate-tantalising adventure that showcases their bold and masterful approach to Thai cuisine. The innovative, award-winning duo use the freshest, Australian ingredients to re-imagine ancient Thai recipes, unearthing hidden and surprising culinary combinations in the process. A fusion of age-old customs and contemporary, creative twists will deliver to your plate, authentic flavour-filled dishes presented in imaginative ways.