A trailblazer in Australia's Thai restaurant scene since 1989. Amy Chanta bravely served strictly, and proudly, authentic Isaan and Bangkok street flavours that were then-unknown to Sydney diners -…
A trailblazer in Australia's Thai restaurant scene since 1989. Amy Chanta bravely served strictly, and proudly, authentic Isaan and Bangkok street flavours that were then-unknown to Sydney diners - and they were an instant smash hit.
Now her daughter Palisa is at the helm and she has added organic, healthy vegetables, herbs, fruit and honey to the menu from her own farm in Byron Bay, alongside premium ingredients.
Believing it is this attention to detail that makes all the difference to the taste and the experience.
Adhere to The Food Authority requirements for allergy management in food preparation
Ask all visitors if there are any specific needs to be met
Caters for people with allergies and intolerances.
Modify your cooking and cleaning practices to cater for people with food allergies or chemical intolerances (could include menus with meals free from: nuts, dairy, seafood, eggs, gluten etc)
Offer a range of contact methods for receiving complaints
Offer multiple options for booking - web, email, phone
Provide assistance with booking arrangements (includes providing clear itineraries with written instructions on what to do at various destinations)
Train your staff to respond to allergic reactions
Use Plain English / easy read signage and information (includes menus and emergency information)
Welcomes and assists people who have challenges with learning, communication, understanding and behaviour. (includes people with autism, intellectual disability, Down syndrome, acquired brain injury (ABI), dyslexia and dementia)
