Sitney Thai Restaurant, Parramatta

Food: 7.5/10
Atmosphere: 7/10
Service: 8/10
Value: 8/10

Average Price
Entrée: $7 – $15
Main: $15 – $20
Dessert: $7.90
Degustation: N/A
Corkage: $2.5 p/p
Cakeage: Free

Ease of finding a car park: Normal
Ease of finding the restaurant: Easy
Brightness of restaurant: Dark
Noise Level: Noisy
Waiting time for foods: 15 mins – 20 mins
Booking time require: 1-2 Days
Child friendly/High Chair: No

Sponsored by foodpmorning_horizontal7

Sitney 1

Out of all the the south East Asia cuisine, Thai is one of my favourite. The reason being is the fresh ingredients, spicy yet sour, lovely curries and lovely stir frys in Thai food. They don’t use a lot of ingredients but yet the flavours are complicated and delicate.

Thanks to Food morning, I scored two vouchers to dine at Sitney Thai Cuisine in Parramatta. It’s always such a lovely feelings to be having a good dinner with some lovely food bloggers that live in the same area like Mel and Tammi. But I am even more honoured that Sara made it all the way from South to attend the dinner.

There was endless chatting involved so I went straight in to the menu and said “hey let’s order food I am starving!!” A bit embarrassed by my own words but hey what’s the purpose of a food blogger dinner if there is no food right? Hehe


Duck Herbs – Popular Thai mini dish of finely chopped roast duck tossed with red onion, mint, sliced shallot, roasted rice and chilli-lime dressing served on cos lettuce leaves.

The vouchers entitle us to order four entrees, four mains and four desserts. At first I thought we must have a lot of leftovers but at the end we cleaned all the plates. As part of the condition of the voucher for entrée, two choices out of the four needed to be either curry puffy, spring roll or satay chicken. We opted for the duck herb, spring roll, Satay chicken and golden money bag.

Sitney 2

Tung Tong – crispy fried pastry and fillings of chicken, crunched peanuts, green peas and served with sweet chilli dipping

sitney 3

Springs Roll – Golden crispy vegetarian springs rolls filled with mixed veges and served with plum sauce.


Kai Satay – Grilled marinated chicken skewers served with toasted peanut sauce and cucumber relish.

We all agreed the duck herb was a very good dish with the presentation similar to that of a San Choy Bow. There were heaps of spice and herbs that have been chopped finely mixed in the duck mince such as red onion, mints, shallot, chilli and garlic. I found the chicken was just cooked as I can still see a tiny little pinkish in the middle but I still enjoy it a lot because the meat used for the skewer is a thigh rather than a breast. It was juicy and succulent. Money bag and Spring rolls were piping hot which nearly burnt my tongue. The pastries wrapped outside were both crispy and flaky. I really enjoyed every entrée on the table.


Pad Thai with seafood – Stir fry of thin noodle tossed with mix of textures including dry shrimp, diced tofu, bean sprouts, garlic chives, crushed peanuts and sliced red onion.

I’ve eaten a lot of Pad Thai including the authentic one from Thailand. A good Pad Thai should not be overly sweeten and soggy. Sitney Thai’s Pad Thai was certainly not one of those. It was generous in portion and tasty.


Massamun beef curry – with sweet coconut broth and completed with sprinkle cashew and fried red onion

I choose this curry as a main because the weather on that night was cold and windy, the Massamun beef curries was hearty and chucky. It goes well with the steam rice. It wasn’t overly sweet or heavy, strong taste of herbs like star anise and cinnamon really boosted up my appetite.


Stir fry chicken with limes leaves and peppercorns sauce

This was the dish I thought that is not spicy, but turns out to be the most spicy. I like the vegetables and the flavours but the let down for me was the chicken meat. It was a bit dry and tough to chew.


Som Tum – green papaya salad with carrot, tomato, green bean, roasted peanut and dry shrimp drizzled with chilli-lime dressing

I actually learnt making this salad in Thailand when I went to Bangkok last year and joined a cooking class. It is simple yet packed with a lot of flavours. The one I made doesn’t have soft shell crab. But this one here certainly is an icing on the cake. It was crispy and fried to golden brown.

Sitney 4

Coconut milk with sago and rockmelon

For dessert there is only one option so all of us had the same thing. This was a familiar dessert to me because in Chinese dessert we cooked a lot with sagos. The only bit I wasn’t used to is the slight salty taste of the coconut milk. It is similar to mango sticky rice where salt will be put into the sticky rice.

Conclusion: Great food, service, and beautiful decor-dim mood light with a modern funky interior. The menu is extensive and their foods are packed with lots of authentic flavours.

Like my blog? Feel free to leave a comment or subscribe to receive email notifications for update !

or Add me in Facebook and Twitter



277B Church Street, Parramatta
opening hrs: Mon – Fr: 11:00 to 15:00, Sat – Sun: 12:00 to 17:00, Dinner everyday: 17:00 to 22:30

Getting There:

Parking: Church Street or Phillip St
By train: Parramatta Station

Map picture

Sitney Thai Cuisine on Urbanspoon


4 Comments (+add yours?)

  1. Gaby
    May 24, 2011 @ 23:13:06

    Massamun curry is one of my favourite Thai dishes, too. Love the looks of the Duck herbs.


  2. MissPiggy
    May 25, 2011 @ 00:34:47

    Thanks for the invite to this dinner Wendy, I had a great time and LOVED the food. I’m pretty sure The Boy and I will back here to try some of the other dishes.


  3. sugarpuffi
    May 25, 2011 @ 07:07:58

    mmm…fat money bags….


  4. sara@belly rumbles
    May 30, 2011 @ 11:35:47

    I was really impressed on how tender the beef was in the massamun curry.

    Thanks for including me in on this get together. The drive for this Shire girl was well worth the effort.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 11 other followers

%d bloggers like this: