Chef Suthep "Tong" Narai comes from Chang Mai, the Northern part of Thailand. 

At an early age, Chef Tong was exposed to his mother's cooking and sold these food in the market. This strong influence helped him with his ability to cook authentic Thai dishes.

He gained training and experience back in Bangkok, working for a major restaurant in a busy-part of the city. He was even sent to another branch and took care of their menu. 

He immigrated to Australia after a friend persuaded him to work at his restaurant in Perth, WA. After three years, he moved to Melbourne seeking for better opportunities and opened the first Clover Thai and Japanese restaurant in Oakleigh.

The restaurant had relocated to a bigger and better premise at Black Rock. Clover has quite loyal following customers and gained a good reputation in the area. 


BYO Wine

We are licensed and you are welcome to bring your own wine only for $3.50/bottle

Clover Thai and Japanese restaurant abides by the Responsible Service of Alcohol (RSA) regulations and has the right to enforce them.

Ages 18+ for alcohol consumption

As required by law, we may ask you to show proof of age for anyone consuming alcohol on our premise. Alcohol may only be consumed when accompanied by a substantial meal and only whilst seated. Should we judge a patron to be intoxicated, we must by law ask them to leave the restaurant.


Special Dietary Requirements

Please inform us of any allergies or special dietary requirements - we'll do our best to cater for your needs. Please be extremely aware that most of our kitchen utensils have contact with peanut, soy & wheat products.

Note: Some dish ingredients may differ from that listed in the menu due to supply and seasonal changes.

Please also check out our "Specials Board" for more food options.

Our utmost concern is your enjoyment in our cuisine and full satisfaction. Your feedback is greatly appreciated for us to continue improving and serving you better. 

  ~*~ Your Team @ Clover ~*~