Sway Launches New Cocktail Program

Specialty Drinks Celebrate Traditional Thai Flavors

Photography courtesy of Travis Hallmark.  

Sway, the award-winning Thai restaurant located in South Austin, is now offering liquor and specialty cocktails in addition to its wide selection of wine, beer and sake. The new program features Thai takes on classic cocktails, using fresh herbs, housemade syrups and local ingredients to create a signature menu.

Bangkok Sling

Bangkok Sling

“Developing each cocktail was an exercise in flavor balance and celebrating the distinct flavors of Thailand,” says Mandi Nelson, Beverage Director of New Waterloo. “They can hold up to the heat of Sway’s cuisine without getting lost or be overpowering. Our cocktails are as lovely as they are delicious, and they serve as the perfect complement to our food menu.”

In addition to specialty cocktails, guests can also now enjoy mixed drinks or add a spirit of their choosing to Sway’s housemade sodas and drinking vinegars.

Cocktail Menu

bangkok 75
gin, secret garden tea, lemon, sparkling wine

monk water
vodka, pineapple, lime, cucumber, mint, cilantro, soda water

same same tonic
gin, galangal, lime, tonic

lotus margarita
tequila, combier, tamarind, lime salt

tuk tuk sling
butterfly tea infused gin, benedictine, combier, cherry heering, pineapple, lime, blackberry

koh koh breeze
vodka, combier, lemon, raspberry-lychee, coconut cream

the emperor
whiskey, aperol, lemon, chai tea

to magnolia city with love (proceeds benefit Hurricane Harvey Relief; cocktail now made with rum)
rum, lychee, fresh orange, cherry

Sway is located at 1417 South 1st Street and is open Sunday – Wednesday, 11am – 10pm and Thursday – Saturday, 11am – 11pm. For more information, visit www.swaythai.com, or call (512) 326-1999.

Additional locations, West Lake Hills (3437 Bee Caves Road) and Domain NORTHSIDE (Rock Rose), are scheduled to open in early 2018.


Sway is a modern Thai restaurant located in Austin, Texas, that serves lunch, dinner, and weekend brunch. Inspired by an Australian style of Thai cooking, Sway is an interpretation of a traditional northern Thai-style lanna house. For more information, please visit http://www.swaythai.com. Follow Sway on Facebook (Sway Thai) and Instagram (@SwayThai).

Featuring the Chai Tow Kway Carrot Cake from Sway

Chai Tow Kway Carrot Cake

Recipe by Executive Chef Martin Wilda

Available on the Sway Year 3 Anniversary menu, Dec. 6-12, 2015

Chai Tow Kway Carrot Cake

Chai Tow Kway Carrot Cake

Chai Tow Kway Carrot Cake

Yield: 2 ¼ sheet pans or (1) 9in cake pan


1 ¼ c oil

2 c sugar

4 ea eggs

2 t vanilla

2 c all purpose flour

2 t baking powder

2 t baking soda

½ t salt

2 t cinnamon

3 c shredded carrot

1 c pecan pieces (toasted)

½ c pineapple crushed and drained


Combine oil, sugar, eggs, and vanilla, and set aside.

Sift all dry ingredients together twice.

Mix dry ingredients into the wet batter. The mixture will be stiff, and that’s okay.

Fold in carrots, which will loosen up the batter.

Mix in pineapple and pecans.

Pour batter into sprayed and lined pans. Bake at 350 degrees for 25-30 minutes, or until a toothpick comes out clean.

Let cake cool completely.


Cream Cheese Icing

Yield: 3.5 lbs


1lb cream cheese (softened or at room temperature)

1lb butter (room temperature)

1.5lb powdered sugar

1 ½t vanilla paste (optional)


Beat cream cheese in a mixer with paddle attachment for about 10 seconds on high. Scrape bowl, then beat for additional 5 seconds. Remove from bowl.

Beat butter on high for 10 seconds. Scrape bowl, then beat for additional 5 seconds.

Add cream cheese back to bowl and beat the mixture on high until fully combined.

Sift powdered sugar three times to ensure there are no lumps, then add to the mixer and beat on low until mostly combined. Beat on high until fully combined, about 10 seconds.

Sway Celebrates it’s 3rd Anniversary ~ Congrats to Chef Wilda and Team

Photography Courtesy of Alix Fox.

Sway is celebrating their 3rd Anniversary and to celebrate with you, Executive Chef Martin Wilda is featuring a special menu available from Sunday, December 6through Saturday, December 12.

We had pleasure of chatting with Chef Wilda and learned quite about bit about his career as a chef and life as a family man.

Congratulations to Chef Wilda and his amazing team at Sway. We wish them many more successful and delicious years.  Some of our favorite dishes are pictured below and stay tuned, we’ll be sharing one of our favorite recipes from Sway!

InFluential Magazine: Was yours a conscious decision to become a chef or did you find you fell into it?

Chef Martin Wilda: It was a conscious decision. I fell in love with cooking during college, and went to culinary school two weeks after graduating with a degree in Finance. I knew I did not want to be sitting at a desk behind a computer for my career.

InFluential: Describe your style in three words.

Chef Wilda: Refined, yet approachable.



InFluential: Do you source as much local produce as possible for Sway and does this have a big impact on the menu?

Chef Wilda: I source as much as I can locally as long as it makes sense for Sway. We are an incredibly busy restaurant, so sourcing everything can be difficult. I do utilize our garden out back on a daily basis for aromatics and garnishes; we grow lemongrass, Thai chiles, mint, kaffir lime, many varieties of basil, and edible flowers.

InFluential: What’s been your most thrilling accomplishment as the Executive Chef of Sway?

Chef Wilda: My most thrilling accomplishment as executive chef would have to be creating a culture of learning and epicurean desire to take Sway to the next level. I am really proud of creating the 3 year anniversary menu, and I believe that it epitomizes what we have been doing at Sway these past few months: elevating modern Thai cuisine to bring new delights to our guests.

Chai Tow Kway

Chai Tow Kway

InFluential: What is your ideal day at home like?

Chef Wilda: My ideal day is spending time with my wife and daughter. After putting Brooklyn to bed, I usually make a simple meal for my wife and I, with a glass of sancerre or chinon.

InFluential: If you were to invite a famous person to your house for a meal — who would it be, what would you prepare, and why?

Chef Wilda: I would love to have Alain Ducasse over for dinner. I would prepare a whole roasted chicken with fresh black Périgord truffles stuffed under the skin, served with sauce supreme, white asparagus, and pomme mousseline. I would love to have a brilliant conversation about his hospitality experience.

Koi Pla

Koi Pla

InFluential: When you just want to make something simple, quick and delicious, what do you prepare?

Chef Wilda: When I want to make something simple, quick and delicious, my go-to is a piece of crispy seared salmon served over tomato and avocado, dressed with EVOO, lemon confit, chive, and slice blanched garlic. Or you can never go wrong with a good ribeye on the grill.

InFluential: What are some of your most memorable moments around the table?

Chef Wilda: My most memorable moments around the table are times with my family, sitting and talking about memories of holidays past—while eating an entire plate of my grandmother’s cinnamon rolls.

Singha Battered Frog Legs

Singha Battered Frog Legs

InFluential: What advice would you give home chefs who are inspired by your style of cookery?

Chef Wilda: Do not be afraid to make mistakes. You will make them. Learn from it, and never make the same mistake twice.

InFluential: What’s on the menu for Sway for the next three years?

Chef Wilda: It’s a surprise!


Sway Announces Two New Locations In Austin

Modern Thai Cuisine Coming to West Lake Hills and The Domain in mid-late 2016

 Sway, the award-winning Thai restaurant located in South Austin, is expanding to West Lake Hills (3437 Bee Caves Road, formerly Thai Kitchen) and The Domain (Rock Rose) in mid-late 2016.

“The first three years at Sway have exceeded our expectations,” saysNew Waterloo partner and Sway co-founder Jesse Herman. “We’re very exited for Sway to expand into a couple of our favorite parts of Austin.”

Endeavor Real Estate Group is overseeing the third retail phase of the Domain where Sway will be located. “Sway’s cuisine, aesthetic and soul is Austin – we’re flattered and excited beyond words with their opening with us on Rock Rose,” says Endeavor principal Billy Osherow.

Sway is currently located at 1417 S 1st Street and is open Sunday – Wednesday 11am – 10pm and Thursday – Saturday 11am – 11pm. For more information, visit www.swayaustin.com, or call (512) 326-1999.