Sadly I have been SO ridiculously busy lately that my poor blog has taken the backseat. I have mountains of photos piling up of restaurants and cafes and recipes I’ve been trying lately that I haven’t had time to write about. I hope to get through them all soon (trust me, there’s some good ones coming) but for now, I’ll post a quick one about a recent Thai dinner Boyfriend and I had at a local place – Season Thai.
Season Thai is located on a corner of the Pacific Highway in Gordon that I was always convinced was cursed. No restaurant has positioned themselves in this corner and survived the brutality of the market. Each new restaurant to open in this location survived for just a year. Until Season Thai.
I can’t give you a precise number of years, but Season Thai has been there for a while now and, despite the presence of two other established Thai restaurants on the same strip, is still going strong.
It’s in the same group as the Red Spoon (Castle Hill and Top Ryde) home to the most delicious cashew nut noodles and assorted vegetable stir fry I have had to date.
Season Thai is a nice looking restaurant, open and airy with leather chairs and an exposed brick wall.
We were starving so we ordered two entrees and two mains to share.
The first entree, was our staple dish (a.k.a we-can’t-not-order-this) – money bags ($8.90 for 4). In the words of the Season Thai menu, this dish is described as “Crispy “money bag” filled with crab meat, minced chicken, sweet corn, peas and peanuts wrapped with pastry and bow by garlic chive. Served with plum sauce”.
As you’ve probably gathered, we eat money bags a lot. Season Thai’s money bags did not disappoint. As promised, they were crispy and the filling was flavoursome and delicious. The plum sauce, as always, was the perfect accompaniment.
For our second entree, we decided to go for something we don’t normally order. This time it was the betel leaf prawn ($12.50 for 4) – ““miang Kum Koong” Betel leaf topped with prawn, Thai herbs and chef’s special sauce.” There was also shredded coconut a piece of crispy green apple across the top which added an extra burst of fresh, juicy flavour.
This dish was so good. I’m a big fan of things wrapped in betel leaves and this dish was fresh and full of flavour. The perfect summer entree.
Next up, came mains.
We ordered, surprise surprise, chicken cashew nut noodles ($15.90) – “stir fried flat rice noodles with roasted cashew nuts and egg in mild chilli jam sauce”.
I never used to be a fan of flat rice noodles, but ever since trying them smothered in cashew nut sauce I have become completely addicted.
Like the cashew nut noodles at Season Thai’s sister restaurant, Red Spoon, these noodles are incredibly delicious. They are chock-full not just with flavour but with cashews, chicken and veggies.
Our next and final course, was BBQ beef.
Usually we’d order a massaman curry, so we were quite pleased with ourselves for ordering something different.
This definitely paid off, with delicious tender beef and scrumptious vegetables. The sauce was a little on the spicy side for me but Boyfriend had no trouble handling the heat.
Season Thai is fairly well-priced and always reliable. We were very happy with our dinner and satisfied our Thai cravings for at least week.
Would I go again? Sure would.