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With booths to lounge in, a backlit wine bar and a long, grey corian island down the middle of the restaurant, Wind, sets a surprisingly moody, sexy stage. Noting chef professors, Alan Kerr and Michael Olson, as mentors, Peter, an enthusiastic Niagara College grad, hailing from China, credits ‘making customers happy’ as his motivation for using Norway salmon and AAA beef as grounding ingredients for his Thai and Japanese menu.

Interspersed with more innovative choices; such as curried eggplant with dancing dashi, the menu plays-up on fan-favourites such as; tempura sushi, edamame, age-dashi tofu and green and red Thai curries.  Offering upscale all you-can-eat, Wind welcomes an eclectic clientele of bureaucrats and Brock students out celebrating the end of midterm exams.

Lunch: All you can eat: $13.99
Dinner: All you can eat: $23.99

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