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Head Chef

Juthamas Vichayaporn

Dish Inspiration

Red DuckCurry - one of Thailand's greatest exports and duck is the ideal accompaniment. A perfect balance of sweet, savoury, and spicy ingredients – combined by different flavours and textures in a rich coconut milk. Winter is here and curry is the ultimate in warming food. Try one of the Art of Thai curries for a spicy and hearty evening meal which perfect match with Pinot Noir.


Pinot Noir 2012 with Roasted duck breast fillets cooked in a rich red coconut curry, pineapple, cherry tomato, holy basil and vegetables

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Venue Info

97 Chapel St. Windsor MELBOURNE VIC
7 days (5PM-11.30PM)


'Ayatana' is a Buddhist term translating to "sense base" or "sense sphere", expressing the essence of sight, taste, smell, hearing, touch and feeling from the heart - all of which Ayatana encapsulates in their dining experience. 

With a selection of the finest seasonal ingredients, the quiet elegance in Ayatana's modern Thai-influenced interior, the loving presentation of each and every dish, and a warm welcome from the dedicated front of house staff, Ayatana truly is an experience of the senses.

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