Palay

Palay Palay is a culinary discovery where the essence of Filipino flavours comes to life in a tapas-style dining experience.

Our restaurant is a celebration of the diverse and vibrant cuisine of the Philippines, drawing inspiration from the rich culinary heritage of its islands. With Every dish, we aim to capture the essence of Filipino cooking, combining Australian Ingredients with contemporary flavours. Come and savor the flavours of Palay, where every bite tells a story of Filipino Culture and Tradition.

BOODLE SUNDAYSPalay’s Boodle Fight is $80 per person every Sunday this Spring.Same big Filipino feast. Same kamayan expe...
25/08/2026

BOODLE SUNDAYS

Palay’s Boodle Fight is $80 per person every Sunday this Spring.

Same big Filipino feast. Same kamayan experience. Just a little more reason to gather around the table.

Sundays only · $80pp · Prepaid bookings

3/4 — MELON SAMALAMIGFour Pillars Fresh Yuzu Gin, Melon Liqueur and Coconut Water.Inspired by the colourful samalamig fo...
22/08/2026

3/4 — MELON SAMALAMIG

Four Pillars Fresh Yuzu Gin, Melon Liqueur and Coconut Water.

Inspired by the colourful samalamig found across the Philippines, this was our refreshing little taste of home—cool, sweet and made for a celebration.

A familiar Filipino drink reimagined behind the Palay bar, without losing the fun that made us love it in the first place.

Created with our Gin Partner, Four Pillars Gin , for Buwan ng Wika at Palay.

THE BUWAN NG WIKA COCKTAIL COLLECTIONUbe Kalamansi.Guava & Watermelon Margarita.Melon Samalamig.Adobo Martini.Four cockt...
22/08/2026

THE BUWAN NG WIKA COCKTAIL COLLECTION

Ube Kalamansi.
Guava & Watermelon Margarita.
Melon Samalamig.
Adobo Martini.

Four cocktails, four Filipino flavour stories and four expressions of Four Pillars Gin.

From ube and calamansi to samalamig and adobo, this collection was our way of showing that Filipino flavours belong everywhere—including behind the bar.

Fun, familiar, sometimes unexpected and always proudly Pinoy.

Thank you to our Gin Partner, Four Pillars Gin , for giving us the freedom to explore Filipino identity through every glass.

4/4 — ADOBO MARTINIFour Pillars Olive Leaf Gin, Triple Sec and Adobo Sauce.Savoury, salty, sour and proudly unexpected.A...
22/08/2026

4/4 — ADOBO MARTINI

Four Pillars Olive Leaf Gin, Triple Sec and Adobo Sauce.

Savoury, salty, sour and proudly unexpected.

Adobo is one of the most recognisable Filipino flavour profiles, so naturally, we put it in a martini. Because Filipino food doesn’t have to stay on the plate—and our flavours deserve their place behind the bar too.

Created with our Gin Partner, Four Pillars Gin , for Buwan ng Wika at Palay.

2/4 — GUAVA & WATERMELON MARGARITAFour Pillars Bloody Shiraz Gin, Guava and Watermelon Liqueur.Tropical, juicy and made ...
22/08/2026

2/4 — GUAVA & WATERMELON MARGARITA

Four Pillars Bloody Shiraz Gin, Guava and Watermelon Liqueur.

Tropical, juicy and made with the kind of bold fruit flavours that belong at a Filipino celebration.

This was our Buwan ng Wika margarita: bright, playful and proudly influenced by the flavours we grew up drinking and eating.

Created with our Gin Partner, Four Pillars Gin , for Buwan ng Wika at Palay.

1/4 — UBE KALAMANSIFour Pillars Rare Dry Gin, Triple Sec, Ube and Calamansi.Ube brings its unmistakable colour and earth...
22/08/2026

1/4 — UBE KALAMANSI

Four Pillars Rare Dry Gin, Triple Sec, Ube and Calamansi.

Ube brings its unmistakable colour and earthy sweetness, while calamansi cuts through with the citrus flavour Filipinos know immediately.

Vibrant, proudly Pinoy and impossible to mistake for anybody else’s cocktail.

Created with our Gin Partner, Four Pillars Gin , for Buwan ng Wika at Palay.

22/08/2026

Behind every course served for Buwan ng Wika was the technology that helped us bring the experience to life.

As our Kitchen Technology Partner, UNOX Australia helped us work with greater precision, consistency and efficiency—giving our team the freedom to focus on the flavours, techniques and stories behind each Filipino dish.

From preparation through to service, the UNOX oven allowed us to elevate the ex*****on of the menu without losing the identity and soul of the food.

Thank you, Unox Australia and New Zealand | Commercial ovens , for believing in our vision and helping us show what Filipino cuisine can become when tradition, creativity and technology work together.

8/8 — UBE KALAMANSI POLEThe final taste of Buwan ng Wika: the earthy richness of ube lifted by the brightness of kalaman...
20/08/2026

8/8 — UBE KALAMANSI POLE

The final taste of Buwan ng Wika: the earthy richness of ube lifted by the brightness of kalamansi.

Throughout the entire month of June, Palay and Frisco Creamery collaborated to create Filipino-inspired flavours. This pole continued that story and brought our Buwan ng Wika journey to a refreshing close.

Created in collaboration with Frisco Creamery

Special mention to Chef Jeroen Cools for helping us out throughout the event.

7/8 — A MANIPULATION OF PALAYChef Miko Aspiras explored palay through texture, temperature and memory in one layered des...
20/08/2026

7/8 — A MANIPULATION OF PALAY

Chef Miko Aspiras explored palay through texture, temperature and memory in one layered dessert.

Unmilled black rice panna cotta, Philippine brown rice and koji ice cream, calamansi and kosho rice pudding, grape salasa, salty masago arare puff and jasmine tea jelly.

A dessert centred on rice—not merely as an ingredient, but as something deeply connected to Filipino life, identity and culture.

Created by Michael Llamanzares- Aspiras for Buwan ng Wika at Palay.

6/8 — PORK DINAKDAKANDinakdakan is an Ilocano preparation of pork dressed with acidity, aromatics and a creamy element. ...
20/08/2026

6/8 — PORK DINAKDAKAN

Dinakdakan is an Ilocano preparation of pork dressed with acidity, aromatics and a creamy element. It is sometimes casually described as a cooler relative of sisig, but it carries an identity and lineage of its own.

The dish first came into Palay through our team member Kamille, who grew up in Baguio City. When she tasted our version and said it reminded her of the Dinakdakan she knew, that recognition meant more than any clever description could.

Pork supplied by our Major Event Partner,

Address

135 Greeves Street
Fitzroy, VIC
3065

Opening Hours

Monday 5pm - 10pm

Telephone

+61 421 701 031

Website

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