Green papaya som tam
$19Pounded to order with snake bean, cherry tomato, lime, dried shrimp and peanut.
Sour, salt,
sweet & heat.
A modern Thai-Australian kitchen and bar in St Clair. Curry pastes pounded every morning, a charcoal grill that never quite goes out, and native Australian herbs where they make sense.
Walk through Saltbush & Lime, from the lane to the table
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Saltbush Lane, 5:40 pm
The gate opens at four. Follow the festoon lights in off the footpath.
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The Saltbush courtyard
36 seats under the old shade tree, with saltbush and lemon myrtle in the planters and the bar lit up at the far end.
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The bar
Fourteen stools and a short list built on lime, palm sugar and saltbush. Walk-ins only, snacks from the kitchen.
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The pass
Charcoal, a hot wok and a heavy pestle. Pastes are pounded every morning and the grill never quite goes out.
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Out to the table
Curries leave the pass in charcoal stoneware and go straight out under the lights.
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Frames 1–5: concept visualisation · AI-generated
The shared table
Order a few things, then a few more. Everything on the menu is built to be passed around.
Representative photo · Alexandra Tran / Unsplash
Every plate is balanced on four points.
Thai cooking tastes as it goes: a little more lime, a little more fish sauce, palm sugar to round it off, chilli to wake it up. Our menu is written the same way.
เปรี้ยว
SourLime, tamarind, green mango: the first squeeze of the night.
Green papaya som tam$19
เค็ม
SaltFish sauce, shrimp paste, and saltbush grown in the courtyard planters.
Duck larb, roasted rice$24
หวาน
SweetPalm sugar, coconut cream and properly ripe mango.
Mango sticky rice$16
เผ็ด
HeatBird’s eye, dried chilli, white pepper. Ask us to go easy.
Southern yellow curry$39
One green curry, taken apart.
Green curry of king brown mushroom, SL-08 on the menu. Here it is in parts: what goes in the bowl, which of the four points each part brings, and exactly which dietary tags a person has checked.
Heat
Green curry paste
Green chilli, lemongrass, galangal, makrut lime zest and coriander root, pounded in the granite mortar before lunch prep.
Sweet
Coconut cream & palm sugar
Cream cracked in the wok until the oil splits, then rounded with palm sugar.
Salt
King brown mushroom, snake bean, Thai eggplant
Seared hard, then seasoned with gluten-free light soy in place of fish sauce.
Sour
Holy basil, makrut leaf & lime
Torn in at the pass; a squeeze of lime sharpens the finish.
Heat
Fresh green chilli
Sliced over the top as it leaves the kitchen. Heat 2 of 3; ask and we hold it back.
Back in the bowl
Sour, salt, sweet and heat, all in balance. Tags on the dish, as the kitchen has checked them:
GF verified against recipe card RC-08 v2 · VG awaiting review. Sample data for a fictional menu; allergies are always confirmed with staff.
Green curry of king brown mushroom, $28
From the board tonight
Built for sharing: order a few things, then a few more. Tags are solid when checked against the recipe card, outlined when they still need a person to confirm.
Green curry of king brown mushroom
$28Snake bean, Thai eggplant, holy basil and fresh green chilli.
Gai yang chicken thigh
$32Lemongrass, garlic and coriander root over charcoal, with jaew and sticky rice crumbs.
Duck larb
$24Minced duck, roasted rice powder, mint, lime and chilli, with a cold cabbage wedge.
Pad thai of tiger prawn
$29Thin rice noodle, tamarind, egg, garlic chive, bean sprout and crushed peanut.
Mango sticky rice
$16Ripe mango, salted coconut cream and crisp mung bean.
Sample menu and prices for a fictional restaurant. Tags are sample data, so always tell us about allergies so we can check with the kitchen.
Feeding 20 to 220.
Private rooms, the whole venue, or the kitchen packed into a van. Tell us the occasion and the numbers and we’ll come back with a costed menu and a plan.
Concept visualisation · AI-generatedMarket banquet$85per head, approx.
Long tables, shared bowls, the whole kitchen in waves.
Shared banquet · from 20 guests · 9 dishesCanapés & bar snacks$61per head, approx.
Standing, roaming and bright — built for a courtyard and a bar tab.
Roaming canapés · from 30 guests · 6 dishesDrop-off feast$55per head, approx.
Delivered hot to your office, hall or backyard. You set the table.
Drop-off feast · from 15 guests · 8 dishes
Start an event brief
Functions & catering
Sample packages for a fictional business. Approximate per-head prices are calculated for a reference event and include GST.
Find us on Saltbush Lane.
| Monday | Closed |
|---|---|
| Tuesday – Thursday | Dinner 5:00 – 9:30 pm |
| Friday & Saturday | Lunch 12:00 – 2:30 pm · Dinner 5:00 – 10:00 pm |
| Sunday | All day 12:00 – 8:00 pm |
Illustrative map · fictional location