Thai Restaurant & Cocktail Bar
164 Flinders Lane, Melbourne
Monday – Friday, 5pm – Late
Saturday – Sunday, 4pm – Late
Menu Reservations Events What’s On
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Kitchen Hours
Mon – Thurs 5pm – 9.15pm
Fri 5pm – 10:15pm
Sat 4pm – 10.15pm
Sun 4pm – 9:15pm
Located in the heart of the city on Flinders Lane, Dessous is a Thai restaurant and cocktail bar in the basement of the historic Richard Allen & Son building.
An underground bar like no other. Old World decor meets a new wave of Thai-accented cuisine alongside signature cocktails.
The perfect subterranean spot to linger late. Perch at the long marble-topped bar or sink into a booth and enjoy an intimate space of moody shadows and lamplight, bright flavours and vibrant music.
Guided by Thai flavours and Australian seasonal ingredients, Chef Dan Sawansak’s menu offers something for all appetites, from punchy one-bite snacks to shared mains and elegant little desserts. Join us for cocktail specials, a sumptuous Chef’s set menu or late night snack menu featuring a few of our favourites — perfect indulgent finish to a long evening.
To drink? Our signature cocktails change with the seasons, complementing the food with a few surprise twists such as highlighting fresh and preserved produce from our farm, Common Ground Project. Sweet or savoury, boozy or booze-free, you’ll find something to enjoy with us. And we’re always happy to make you the classics on request.
On our wine list, you can always find a mix of approachable, fun wines and local producers alongside cult bottles and unfamiliar varietals. We like to change it up. Enjoy what you love or try something new.
Chef Dan Sawansak leads the kitchen, drawing on years of experience in restaurants in Melbourne and abroad. He spent five years at MoVida before travelling overseas and working in kitchens in Norway and Hong Kong. Upon returning to Melbourne, he took the position of head chef at Higher Ground and moved across to open Dessous in October 2019. Dan’s cooking style is inspired by his Thai upbringing and international travels, expressing his authentic identity and well-honed technique in every dish.
If you require an accessible entrance, please get in touch with us at info@dessous.com.au
The interior is both minimal and attentive, featuring a warm assembly of low lights, marble, plush velvet and deep greys and greens – the perfect atmosphere for your next function.
The space can be set in multiple arrangements to create a unique event, with the ability to accommodate groups ranging from intimate gatherings to a corporate lunch or dinner.
We have a number of different set menu and canapé options available or can tailor a menu to suit your needs. Dessous allows guests to explore and enjoy the beauty of the entire space.
FOOD
OYSTER, GALANGAL MIGNONETTE – 6.5 EA
COMMON GROUND PROJECT SEASONAL RAW VEGETABLE, COCONUT RELISH – 10
TARO FRITTER, SALTED PLUM SAUCE – 8
PICKLED SPRING BAY MUSSELS, CHILLI COD ROE, CRISPS – 12
POTATO ROSTI, LARB SPICED TUNA TARTARE – 12
SPANNER CRAB DONUT, SRIRACHA, SALMON CAVIAR – 20
SCALLOP SANDO, LIME MAYO – 12
FRIED BARRAMUNDI COLLAR, SPICY HERB SALAD – 20
ROASTED BONE MARROW, STICKY RICE, THAI HERBS – 28
CHAR-GRILLED SQUID, SAMBAL, SALTED EGG AIOLI, POTATO BREAD – 30
LOCAL WILD MUSHROOMS, COCONUT AND GALANGAL BROTH – 28
CURRY OF MINCED DUCK, EGGPLANT, GINGER – 32
BAKED VERMICELLI NOODLES, KING PRAWNS, PORK BELLY – 45
200g FLINDERS ISLAND DRY-AGED RUMP, GRILLED CHILLI RELISH, THAI SALAD – 42
STIR-FRIED ASPARAGUS, OYSTER SAUCE, GARLIC – 15
MIXED TOMATO SALAD, SPICED TOMATO DRESSING, THAI BASIL – 15
WOOD ROAST EGGPLANT, MINT, PALM SUGAR DRESSING – 18
JASMINE RICE – 5
YOGHURT MOUSSE, PASSIONFRUIT CARAMEL – 13
BANANA IN BRANDY, TURMERIC SYRUP, COCONUT SORBET, PEANUTS – 15
COCONUT STICKY RICE, SEASONAL FRUIT – 15
LEAVE IT TO US! CHEFS MENU- $90PP
COMMON GROUND PROJECT SEASONAL RAW VEGETABLES – 12
GREEN MANGO, SWEET SOY SAUCE – 6
POTATO ROSTI, FERMENTED CELERIAC – 11
LOCAL WILD MUSHROOMS, COCONUT, GALANAGAL BROTH – 28
SOY MIRIN BAKED RICE, SEASONAL VEG – 28
WOOD FIRED EGGPLANT, MINT, PALM SUGAR DRESSING – 18
STICKY RICE – 5
COCONUT STICKY RICE PUDDING, SEASONAL FRUIT – 15
GRILLED BANANA, TURMERIC, COCONUT SORBET, PEANUTS – 15
Thank you for choosing Dessous.
On Saturdays and Sundays, we serve our snack menu from 4:00–5:00pm, with our full menu kicking off from 5:00pm.
Reservations are for a dining time of 2 hours, after which we kindly ask for the table back so we can welcome our later guests.
Groups of 7 or more dine on our Chef’s Menu, priced at $90 per person. If you have any dietary requirements, just let us know ahead of time, we’re always happy to accommodate.
And if you’re just in the mood for a drink, no problem at all — we always keep room at the bar and a few tables aside, so feel free to drop by.
Crying Tiger Steak Night
Dry-aged hanger steak, Jeow Bong Relish & Thai Herb Salad with sticky rice
$29 Every Wednesday 5pm – 9pm
200g of Flinders Island dry-aged rump steak, smashed with a marinade and cooked over fire until perfectly pink and thick-cut sliced. Served with Jeow Bong & coriander relishes and a Thai herb salad with sticky rice.
Stack a slice on some rice, smear the relish and freshen up with the herb salad. Make a party of it: Sides $8 (serves two)
Cocktail
Book online for up to 6 guests Email us for larger groups Walk-ins always welcome.
10% of all profits from Dessous and venues in The Mulberry Group go back to support Common Ground Project, our regenerative farm and social enterprise.
Our food and signature cocktails are inspired by the seasonal produce delivered each week from the farm. Common Ground Project seeks to lead the way in responsible, sustainable farming practice and food systems.
Staying Grounded is one of their most important social programs, offering women from asylum seeker and immigrant communities a pathway to employment through paid training in food and hospitality. Dessous collaborated with these incredible women for Melbourne Food and Wine Festival 2024 in a sold-out event showcasing their culture and culinary skills.