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Shop 1/ 46 Withers Road, Kellyville, 2155
GF - Gluten Free
Deep fried vegetarian spring roll with king mushroom.
Daily baked panang chicken curry puff sweet potatoes and cucumber relish.
Deep fried tofu on skewer topped with Thai satay sauce.
Deep fried tofu, tossed in Barlame style salt and pepper served with tangy chilli sauce.
Deep fried seafood spring roll served with plum sauce.
Crispy duck with cucumber, shallot and hoisin sauce wrapped in fresh pastry.
Steamed prawn dumplings with barlarme special sauce.
Steam prawn and chive dumpling with barlame special sauce.
Thai style fishcake with cucumber relish.
Thai style prawn and mince pork cake with homemade plum sauce.
Chicken dim sim with barlame me special sauce.
Barlame’s style salt and pepper squid served with tangy chilli sauce.
Marinated chicken tenderloin on skewer served with Thai style satay sauce.
Crispy chicken stir-fried with sweet chilli jam, kidney bean and mushroom.
Crispy pork belly stir-fried with black bean, smoky eggplant and sweet basil.
Homemade roast chilli paste with pork belly and green bean.
Stir-fried Chinese broccoli with chilli, garlic and pork belly with oyster sauce.
Mixed seafood with fresh chilli, peppercorn, wild ginger and holy basil.
Prawn stir–fried with snow pea and mushroom.
Soft shell crab stir-fried in black pepper sauce with mixed vegetable.
Lightly battered soft shell crab cook in barlame style salt and pepper served with tangy chilli sauce.
King Prawns cooked in mild yellow curry served inside a whole young coconut.
Crispy whole baby barramundi top with spicy, sweet and sour and holy basil sauce.
Deep fried whole baby barramundi with lemongrass floss and kaffir lime serve with chilli dressing.
Deep Fried whole baby barramundi, cashew nut with Thai green mango salad.
Jumbo king prawns slowly cook with butter and garlic sauce served with steamed Asian green.
Marinated BBQ chicken served with Barlame chilli sauce.
Marinated pork neck served with special Barlame tamarind sauce.
Grilled 200g waygu beef served with nam jim jaew sauce (tamarind, roasted rice powder and chilli).
Marinated BBQ duck with homemade Barlame honey and soy sauce.
Slow cook green curry with apple eggplant.
Very mild red curry with green bean and apple eggplant.
Thick mild panang curry with lime leave and basil.
Roast duck cooked in red curry with pineapple, lychee and cherry tomato.
Slow cooked beef and potatoes in mussaman curry spice with cloves and star anise.
Slow cooked lamb in Barlame special yellow curry paste.
Stir fried smoky eggplant with tofu, black bean and sweet basil.
With onion and green bean,
With kidney bean, mushroom and sweet chilli jam.
Mixed vegetable and tofu with hot chilli, wild ginger and basil.
With steamed Asian green.
With green bean and kaffir lime leaves.
Thin rice noodle, bean sprout, tofu and peanut.
Thick flat rice noodle with sweet soy sauce and Chinese broccoli.
Thick flat rice noodle with chilli and basil, sweet soy sauce and vegetable.
Hokkien noodle with mild chilli sauce and vegetable.
Fried rice with egg and shallot.
Barlame’s style pineapple fried rice garnish with pork flos.
Fried rice with chilli and basil sauce.
Mince spanner crab with egg and shallots.
Deep fried tofu with green mango with chilli dressing.
Mince Chicken mixed with chilli powder, roast rice powder, coriander, red onion, mint leaves and lime dressing.
Sliced roast duck with Spanish onion, cherry tomatoes, roast rice powder, chilli jam and mixed salad.
Grilled wagyu beef sliced with Spanish onion, roast rice powder, chilli jam and mixed salad.
Green papaya salad with crispy softshell crab.
Hot and sour soup with lemongrass and mushroom.
Galangah broth with coconut milk and mushroom.
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