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Melbourne / Happenings / FOOD & DRINK

NEW YEAR, NEW MENUS 

BANG at The StandardX, Melbourne is kicking off the new year with fresh menus across breakfast, lunch, brunch, and dinner—Thai flavors, brunch favorites, and no messing around.

Mornings just got even better. We’re keeping the classics—smashed avo, we see you—but adding some Thai firepower to the mix. Think rendang beef for brunch and more of your favorite flavors from Bangkok and beyond.

For a quick bite or leisurely meal, our lunch menu has you covered. Wok-fried rice and noodle dishes are a standout, and if you’re after a deal, grab our main + drink combo for $45. Need fuel for the workday? The BANGin Sanga is here to save you: shaved black pepper beef rib, kohlrabi chili pickle, turmeric mayo, and a fried egg on a potato bun. $19.95, and worth every cent.

Come dinner, we’re serving up the essence of Bangkok’s street food, refined and reworked with seasonal Australian produce. Larger plates, share-friendly bites, and a rotating specials menu from Executive Head Chef Justin Dingle-Garciyya keep things interesting.

Book a table, bring an appetite, and let’s get BANGin.

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A BANG-ING NIGHT IN

Give one of Chef Justin’s recipes a go and bring the flavors of BANG home.

Wok-fried chicken and prawns, Thai basil, lime, coriander, sesame, rice noodles

(Makes one portion)

Ingredients:

  • 3 tiger prawns 
  • ½ cup chicken mince 
  • 1tbsp finely sliced ginger
  • 1tbsp chopped garlic
  • ¼ cup roughly chopped coriander
  • ½ cup chicken stock 
  • 150g rice noodles
  • Thai basil leaves (handful)
  • 1 tsp toasted sesame seeds,
  • ½ tsp chopped chili
  • 1 tbsp fish sauce
  • ½ cup finely sliced iceberg lettuce
  • 100ml virgin olive oil
  • Spring onion
  • Salt and pepper

Method:

  • In a heavy bottom saucepan, heat up the olive oil. Add the garlic, ginger and chicken mince, and gently stir until chicken is cooked 
  • Add the prawns and toss with the mix until cooked 
  • Add chili 
  • Add fish sauce 
  • Add noodles and toss with mixture until coated 
  • Pour over the chicken stock and reduce to a thicker consistency
  • Take the saucepan off the heat and add the finely sliced lettuce, coriander, Thai basil leaves and spring onion
  • Season and serve 
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