After a whirlwind makeover, Windsor restaurant Saigon Sally will reopen on October 5 as BKK, after the code for Bangkok airport.

Part-owner Simon Blacher says after opening Hanoi Hannah, Saigon Sally and Tokyo Tina in rapid succession, it was time to break the mould with the name to avoid becoming predictable.

They hit refresh on the space, keeping the central bar but nixing the retro-inspired mural in favour of '80s-style glass bricks, textured paints and a neutral palette that allows the food to star.

Chef Sean Judd (Nahm, Longrain, Chin Chin) is in charge of the kitchen, with a tight menu embracing the rich coconut curries of Thailand's south and the fiery grilled meats from the north and a focus on seasonal ingredients.

His opening menu will include som tum tod (fried green papaya salad) with caramelised pork, and a salad of coconut-poached chicken, grilled prawns, green mango and pomelo, along with a couple of larger dishes such as lamb shoulder braised in coconut milk.

"We don't want to blow people's heads off, but we want people to walk out remembering their meal," Blacher says.

The drinks list leans on off-dry German and Austrian rieslings, a tight collection of wheat beers and pilsners, and crisp Thai-inspired cocktails – "eating cocktails" designed to work with the food.

Meanwhile, in Richmond, the team is also working on a third Hanoi Hannah, joining branches in Windsor and Elsternwick. They hope to be serving Vietnamese street food at 79-83 Swan Street before the end of the year.

BKK will open for dinner from Wednesday to Sunday and serve bottomless brunch on Sundays from noon.

2 Duke Street, Windsor, 03 9533 2342, bkkrestaurant.com.au