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Modern Thai Dining


Lunch:           Thursday & Friday

Street Food: Tuesday & Wednesday

A la Carte:     Thursday to Monday

 

Enquiries & Reservations - 1300 725 232

Takeaway Orders - 9497 5987

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Modern Thai Dining


Lunch:           Thursday & Friday

Street Food: Tuesday & Wednesday

A la Carte:     Thursday to Monday

 

Enquiries & Reservations - 1300 725 232

Takeaway Orders - 9497 5987

BRILLIANT, ADVENTUROUS FOOD
COME AS A GUEST FOR DINNER... LEAVE AS A FRIEND!

 
"...The food was beautifully presented as always and plenty of it, the quality was amazing. Comments during the night included "I haven't tasted Thai food like this out of Thailand"  "how long have you known about this gem..."

Chaloem, Our Shy thai chef

Born in Nong Hin, a small village in the mystical North East Issan region of Thailand, Chaloem is the youngest of seven children.

He learned at his Mother’s knees the simple values of gentleness, resolve, loyalty and truthfulness.

He became a Buddhist Monk at a young age and remained in the Temple for seven years. Chaloem’s gentle, softly spoken manner endears him to all he meets.

He leads in his Kitchen through example: his instructions are quiet, patient, simple  and genuine. His staff call him “Pi Loem” meaning “older brother”.

He shuns the limelight and with eyes cast down and the classic Thai “wai”, shyly accepts the plaudits from his guests and students. 

He is always greeted with applause and thanks yet hurries back to his work as soon as he can.

His food is delicate and the flavors multi-layered.

Come and meet our amazing chef when next you choose to dine at Paladarr.


Let's get started

First up try one of our sublime entrees to start your evening.  If you've never tried our famous pla goong, you might enjoy the fusion of seared prawns, ginger, lemongrass, coriander, spring onion, fresh chilli, lemon juice and fish sauce, all mounted on a betel leaf -  please take a look at our menu

Refreshments 

Wine is such a personal choice. For those with refined palates we have some exceptional and exquisite Australian and New Zealand wines to enjoy from well known producers.  If you prefer cocktails or beer we can also match you with the perfect accompaniment to your meal. 

Let your tastebuds talk

Paladarr dishes are balanced, with a succulent warm richness to the liquid absorbed by the meat, which is chopped, not ground, offering a marvellous aromatic lift.


"Well the evening is now over and it was a fantastic night.  Dennis had a wonderful time as did every one of our family and friends. Out of the 39 who attended only 4 had been there before and I can safely say you have 35 people who will be back again
The food was beautifully presented as always and plenty of it, the quality was amazing. Comments during the night included "I haven't tasted Thai food like this out of Thailand"  "how long have you known about this gem" etc etc 
We did stay until it was closing time, a true indicator of how everyone enjoyed the night - they didn't want to leave!
Thank you again for your care and attention, we appreciated the service and help. Please pass on our thanks to all involved"
Kay and Dennis
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Eat Together


Every plate achieves that elusive, cuisine-defining balance of sweet, salty, and sour — even dessert!

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Eat Together


Every plate achieves that elusive, cuisine-defining balance of sweet, salty, and sour — even dessert!

There's a whole world of flavour here at Paladarr. For those that love seafood, you're sure to love our Soft Shell Crab complemented with a green apple, jicama and Thai herb salad. 

Or Fancy a bit of Pork on your fork? You'll love our Crispy Pork Belly stir-fry with Chinese Brocoli and Soya bean.

Perhaps you prefer the bolder taste of one of master Chef Chaloems's creations Jing Jo Dat Deaw.  Ribbons of kangaroo fillet marinated in Chaloem’s secret sauce and ground black peppers. Plunged into hot rice bran oil until caramelised. With Macadamia nuts and fresh ginger julienne.

Finish your feast with one of our lovely hand crafted desserts! 

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The People


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The People


ChaloeM CHAISEEHA 

EXECUTIVE CHEF & Partner

Chaloem was born in a small Village near Loei, a city in the mystical Issan region of far north-eastern Thailand along side the Mekong River and the Laos border. His cooking skills are innate. Watching and helping his mother and sisters lovingly prepare dishes for family and friends in the village planted the seeds for his culinary future. He and his family farmed sticky rice, hand fed poultry and fish, fresh aromatic vegetables, herbs and fruits, while buying and bartering special ingredients from the local markets. As many young Thai men do, he became a Buddhist Monk for seven years, and fed himself and his fellow monks, developing invaluable skills along the way.  At Paladarr,  Chaleom oversees a busy kitchen. He conducts sought after weekly cooking classes  and leads cooking tours through his beloved Thailand and Laos.

BRYAN DERRICK

PARTNER


Bryan is the director of Theatre of Transformation Australia and is the director and facilitator of Augusto Boal's "Theatre of the Oppressed" & Bryan's work in theatre is well known. 

Bryan and Chaloem met in 1996 and Chaloem travelled to live in Australia that same year. Loem's reputation as a fine Thai chef spread rapidly. They both quickly discovered that Chaloem's unique cooking skills were so developed that they decided to open a small Thai Restaurant in Trentham, regional Victoria.

In 2005 Bryan and Loem moved to Melbourne and together launched their new adventure in the leafy suburb of Alphington, which in 10 years has yielded the Paladarr Restaurant and Cooking School that has become renowned across Australia and beyond.

Bryan continues his Theatre work across Australia. Based in Melbourne, he is currently working on a project to be delivered in Hall's Creek in Western Australia where he has the privilege of facilitating the development and practice of Theatre of the Oppressed with a number of Indigenous Communities.

Bryan Derrick partner Paladarr Thai restaurant melbourne
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Accolades


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Accolades


  • The Australian Good Food and Travel Guide Readers Choice 2016
  • Savour Awards of Excellence Finalist 2016
  • ThreeBestRated.com.au Winner 2016
  • Gault&Millau Restaurant Guide 2 Hats 2016
  • TripAdvisor Certificate of Excellence 2015
  • Gault&Millau Restaurant Guide Australia  2015
  • The Age Good Food Guide  2009, 2011, 2012, 2013, 2014, 2015, 2016
  • AGFG 4 Forks and 1 Hat Award 2011, 2012
  • Best National Thai Restaurant 2011 Restaurant and Catering Association
  • Best Thai Restaurant 2006, 2007, 2008, 2011, 2012 Restaurant and Catering Association
  • Hall Of Fame 2009, 2010, Restaurant & Catering Association
  • National Winner, Best Thai Restaurant 2010, Lifestyle Channel I Love Food Awards

★★★★★ "Authentic Thai food served with absolute professionalism. Very attentive , informative staff but not intrusive. Superb food. Could not fault anything. BYO & licensed with a small but neat wine list. Our group ordered an entree each , three main dishes to share , steamed rice and roti. The dessert was an incredible taste sensation!" 

★★★★★ "Authentic Thai food served with absolute professionalism. Very attentive , informative staff but not intrusive. Superb food. Could not fault anything. BYO & licensed with a small but neat wine list. Our group ordered an entree each , three main dishes to share , steamed rice and roti. The dessert was an incredible taste sensation!" 

Awarded 2 hats by Gault & Millau Restaurant Guide Australia  2015

Awarded 2 hats by Gault & Millau Restaurant Guide Australia  2015

Top upmarket take-away… …the brilliant, intricate Thai dishes of Paladarr in Alphington.  - The Age Epicure 

Top upmarket take-away… …the brilliant, intricate Thai dishes of Paladarr in Alphington.  - The Age Epicure 

Paladarr Thai Restaurant – Melbourne Winner 2

Paladarr Thai Restaurant – Melbourne Winner 2

Paladarr’s polished northern Thai cuisine- the food is vivid. Prawns make an aromatic entree, seared and glossy with ginger, lemongrass and chilli making a tart, syrupy dressing. Wok-tossed, thin-sliced beef is tumbled with garlic and Thai basil. The daily fish might be gently steamed, herb-stuffed snapper drizzled with nam jim sauce feisty with fresh lime, while pieces of chewy/crunchy belly pork punctuate glossy Chinese broccoli, stir-fried with a hit of chilli.

Paladarr’s polished northern Thai cuisine- the food is vivid. Prawns make an aromatic entree, seared and glossy with ginger, lemongrass and chilli making a tart, syrupy dressing. Wok-tossed, thin-sliced beef is tumbled with garlic and Thai basil. The daily fish might be gently steamed, herb-stuffed snapper drizzled with nam jim sauce feisty with fresh lime, while pieces of chewy/crunchy belly pork punctuate glossy Chinese broccoli, stir-fried with a hit of chilli.

National Winner I love Food Awards
Award Winning Thai Restaurant