Pan Seared Japanese Scallop – Thai Basil, Mint, Coriander, Bean Shoot, Red Onion, Hot Homemade Sauce, Yarra Valley Caviar
Crispy Pork Belly, Chilli Jam, Lime, Sweet & Sour Tamarind Sauce, Mint, Coriander, Red Onion, Fried Shallot
Sweet Crunchy Roasted Tamarind Rice – Crushed Cashew Nuts, Green Apple, Bean Shoot, Mint, Coriander, Red Onion, Crispy Noodles, Mixed Salad
Steamed Fresh Tofu & Mushroom – Wild Ginger, Spring Onion, Asparagus, Broccolo, Light Soy Sauce
Blue Swimmer Crab, Tiger Prawns & NZ Calamari – Stir Fried with Tom Yum Sauce, Mushroom, Asparagus, Onion, Vegetables, Kaffir Lime Leaves
Warm Coconut Tapioca Pearl – Coconut Meat, Palm Sugar, Sweet Corn, Vanilla Bean Ice Cream
I was invited to try out the food at Ayatana – a restaurant and wine bar located at Chapel Street in Windsor. The restaurant is a small, modern and stylish Thai restaurant which offers a very authentic menu with fragrant flavours. Ayatana is owned by the chef himself Piyawut Rungpradit, nicknamed Tony.
We visited the restaurant on a Wednesday night around 7:30pm and the place filled up quite quickly after this time – both inside and outside the restaurant. There are about 12-15 tables inside and a couple of tables which look out onto Chapel Street itself. Having the restaurant almost filled up on a Wednesday says something about the place and about the taste and quality of food.
The décor is modern and inviting – the theme colours are white and grey, with dark wooden tables. Around the walls framed pictures of Thailand proudly hang and showcase a little bit of the Thai culture. There are rows of wine bottles in wooden shelves above the main wall as well as behind the main counter, which showcase their extensive wine list – which is a nice touch to the restaurant.
The menu is in a book style and the opening page gives you a background about Ayatana and what they aim to achieve in terms of your experience at the restaurant which I think is a nice touch. Hot, Sweet, Sour and Salty they say are the main 4 points of Thai cuisine and that is what they bring to all their dishes. The menu comprises of starters, entrée, mains, followed by a section for the vegetarians which compromises of entrees and mains. There are also a list of sides and desserts, coffee and tea which follow.
The menu is unique and doesn’t contain the usual dishes of pad thai and skewers with peanut sauce, but a large variety with dishes you don’t find in other Thai restaurants. This is what sets aside Ayatana from any of the other Thai Restaurants. There are items like Crispy Sardines, Barramundi cooked in different ways as well your choice of meat with Roasted Macadamia and Cashew Nuts.
For starters I ordered the Japanese Scallop which came with Bean Shoots, Basil, Mint, Corriander, Onion and Hot Homemade sauce which was topped with Yarra Valley Caviar. The caviar was a nice addition and touch – I have never had combination of caviar and scallop before. The flavours were creative and punchy. You could tell the ingredients were fresh and cooked to perfection. The scallop was well presented in a shell and sat atop the other components of the dish beautifully.
Next was the entrée course and the Crispy Tamarind Rice caught my eye as I wasn’t sure what to expect with this dish. The dish came out once again and was visually appealing.. It was in a triangular stack and consisted of Cashew Nuts, Green Apple, Bean Shoots, Mint, Coriander, Red Onion, Mixed Salad and topped with Crispy Noodles. The dish was tangy and sweet all at the same time and the texture of the nuts and the crispy noodles completed the dish.
It was so hard to pick what dish to order for the mains as they all looked really great. In the end we settled for Blue Swimmer Crab, Steamed Fresh Tofu & Mushroom and a Pork Belly dish. The Blue Swimmer Crab was the stand out dish of the night for me. The dish came with Tiger Prawns & NZ Calamari which was stir fried with Tom Yum sauce and had asparagus, mushroom, vegetables and kaffir lime leaves. The dish once again looked spectacular when it came out and looked like a lot of care went into how it was being presented. The crab was sitting on top and the other seafood and vegetables underneath. For any lovers of the Tom Yum flavour this is one dish to definitely check out. The flavours mixed together with the kaffir lime leaves are perfect and the crab and seafood were cooked perfectly.
The Steamed Fresh Tofu and Mushrooms was also a great dish with wild ginger and a light soy sauce. Having being used such bags of flavour from the other dishes, this dish didn’t have as much flavour. But in having said that, it did allow your taste buds a rest and showed that even simple flavours can taste just as good.
For dessert the menu consisted of Black Sticky Rice Pudding, Steamed Banana or Warm Coconut Tapioca Pearl. There is also a tasting platter which gives you a selection of each of the above together with mango sorbet. I was so full from my meal but couldn’t pass up on dessert so I ordered the Warm Coconut Tapioca Pearl. What interested me most in this dish was that I have never seen this dessert in any other Thai restaurant before, as well as the fact that there was sweet corn in the dish as well. The warm coconut tapioca pearl with sweet corn, palm sugar and fresh pieces of coconut came out in a glass in liquid form – which reminded me of bubble tea – with a scoop of vanilla bean ice cream on the side. The dessert was a very dish to anything I have had and was very sweet. I asked Tony about this dish and he said it was a traditional Thai dessert and they did a modern take on it.
The staff at Ayatana are very welcoming, attentive and friendly, they are happy to answer any of your questions and always have a smile on their faces. The restaurant itself is a very modern fit out with mood lighting and is great for any occasion – from a group gathering to a romantic dinner for two. The music sets the mood as well and the vibe is very relaxed and funky – a setting with a great ambience.
The dishes are wonderfully presented and have flavours which will make you feel like you are in Thailand. For me the Blue Swimmer Crab and the Japanese Scallop are winning dishes. The menu is vast and boasts so many dishes that I definitely have to come back and try out the other interesting dishes!
Thanks for the invite to try out your food Tony – it is one of the top rating restaurants in Melbourne.
Rating : 4 Pandas
Menu – A la carte. You can view a sample of the Takeway Menu at http://www.ayatana.com.au/TAKE%20AWAY%20MENU.pdf
Atmosphere / Ambience: Romantic, Cosy and Stylish. Modern interior mixed with a comfortable setting
Standout Dish: Blue Swimmer Crab, Tiger Prawns & NZ Calamari – Stir Fried with Tom Yum Sauce, Mushroom, Asparagus, Onion, Vegetables, Kaffir Lime Leaves
Service: Fantastic, Attentive and Friendly
Online Booking: Yes via website – http://www.ayatana.com.au/
Restaurant Details and Location:
97 Chapel St, Windsor
Tel No: 9533 8813
Thursday to Saturday: 12pm to 4L30pm
Monday to Sunday: 5pm till late