We splurged on the lobster rolls, a special appetizer of the day. The extravagant ingredient somehow seemed over the top in a spring roll, but they pulled it off. The butter like flavor of the lobster played well against the thin rice paper and crunchy vegetables in the roll and the tomato onion sauce added an extra element. The chicken wings, which at first glance sound like a pedestrian appetizer, were a huge favorite of the teenagers in our group. The wings were prepared with chili tamarind caramel, fish sauce, ginger and Thai basil. We had to get several orders. Same situation with the Pad Thai. The servings are large, but the group of six craved more so we had another round of the rice noodle, blue prawn, tofu, egg, toasted cashew, bean sprout and Thai basil. Not too spicy, but still full of flavor and depth. Another stand out was the Salt & Pepper Blue Prawns. Simple and well seasoned. I am willing to guess that all of the salt and pepper dishes on the menu (cuttlefish, tofu and lobster) are top notch. The Green Curry included pressed tofu, English peas, potato, baby corn, Thai eggplant and pickled Fresno chili. The curry was rather spicy, but worth that rush of heat. I love just about anything with eggplant.
Service for the most part is thoughtful and attentive. I am always impressed with the knowledge of ingredients as well as spot on recommendations that each server offers. With each visit, we were so focused on the main meal that we forgot to save room for pastry chef Laura Sawicki's fantastic desserts. The item that is currently on the dessert menu that captures my imagination is the Banana Split for 4 which has milk chocolate 5 spice, condensed milk & cashew caramel swirl ice cream, black sesame brownie, candied cashew, coconut milk jam, drunken cherries, bananas and whipped cream. It sounds beyond heavenly. One more reason for yet another return trip to Sway. (Cathy)