The Thai Taste
Beaconsfield Comes
Back To
Authentic Thai cooking, a generous dining room and sixteen years at the heart of the local community.
A THAI TABLE IN THE HEART OF BEACONSFIELD
Chilli ’n’ Chive began in 2010 with a simple dream: to share the food and warmth of Thailand with the local community.
What started as a small idea between a Thai woman, her Australian husband and a group of Thai friends grew into a restaurant Beaconsfield made its own.
Families came for dinner. Friends gathered over shared plates. Children found their favourite dishes, and familiar faces returned often enough to become part of the story.
Sixteen years later, the woks are still moving, the curries are still fragrant and the table is ready for the next gathering.
THE PEOPLE BEHIND THE TASTE
At the centre of our kitchen is Dean, originally from Thailand and part of Chilli ’n’ Chive for the past ten years.
Dean’s cooking is grounded in his understanding of Thai flavour. His knowledge lives in the balance of a sauce, the fragrance released from the wok and the instinct to know when a dish has reached the right point.
For many regular customers, his food is the taste they associate with Chilli ’n’ Chive.
Dean is joined by Nat, Lahiru, Sandy and Ishi. Their experience reaches across Thailand, Sri Lanka, India and China before meeting in one kitchen in Beaconsfield.
The team comes from different backgrounds. The food they prepare together remains proudly Thai.
If your looking for a good nite out, make your way here for an enjoyable nite.
Thank you to the staff again for amazing service.
Great meal and I was served by Dia who was friendly and welcoming. Will come again.
They really need to update or better explain their menu, especially the rice servings. The menu made it seem like rice was only around $4–5 per person, but little did we know that ordering a medium rice was actually $10 each. 😂
It was definitely our mistake too, we should’ve just shared one rice between the two of us since there was more than enough. But honestly, I’ve never been to a Thai restaurant that charges this much for plain rice. At the very least, they should advertise the pricing more clearly on the menu.
What’s even funnier is that the rice ended up costing the same as some of our main dishes! They also make the dishes look bigger by serving them on oversized plates, but to be honest, the portions themselves felt quite small for the price.
To top it off, the food took quite a while to come out, even though it wasn’t particularly busy.
It also made me wonder how much a large rice costs! Paying $20 for two medium rice servings, which looked like a pretty standard portion (maybe can be fed 1.5x people) you’d get anywhere else, just didn’t feel worth it.
Food wise, it was good but wouldn’t be recommending. there are plenty of other great Thai restaurants in the area that offer better value. I also noticed it’s actually cheaper to order from them on Uber Eats than to dine in, which was surprising.
You receive mixed entree for 2, then 4 main dishes that includes green curry, fried rice Thai way and 2 other courses . Then you have ice cream 2 scoops . My wife received a red rose's plus we couldn't finished all took 2 take away contains home. It was wonderful service and the best food .I recommend the restaurant to everyone.
ROOM FOR THE WHOLE TABLE
Chilli ’n’ Chive was made for gathering.
The dining room is open, spacious and relaxed, with room for a family dinner during the week and a longer table when there is something to celebrate.
Plates arrive in the middle. Curries are shared over rice. Conversation stretches through the evening, and someone usually reaches across for another taste.
The restaurant has free onsite parking and space for larger groups, making dinner easy to organise and even easier to enjoy.
Functions & Celebrations
Birthdays, engagements, work dinners and the nights that need a longer table. Banquet menus available, and the room can be arranged around your group.
Group Bookings
Larger tables, booked ahead and ordered ahead. Tell us the numbers and the heat tolerance, and we’ll set the table up for it.
Book a table
