Sunda x Burnt Ends

Two extraordinary chefs. A two night only, 7-course dinner.
Contemporary Southeast Asian meets modern Australian.
Native Australian ingredients cooked over flames.

In a Sunda first, Head Chef Khanh Nguyen will be joining forces with his good mate Jake Kellie (Head Chef – Burnt Ends, Singapore), for a cross-continent event.

The two chefs met at the 2015 Appetite for Excellence Young Chef of the Year awards, where Khanh was a finalist and Jake the eventual winner.

Jake went on to work at the one Michelin-starred, Burnt Ends in Singapore (No.12, Asia’s 50 Best Restaurants; No.61 World’s 50 Best Restaurants). He is also the 2018 San Pellegrino World Young Chef Winner (South East Asia).

Khanh opened the one-hatted Sunda (Good Food Guide) this year, which took out a slew of awards including Best New Restaurant (delicious Top 100, Time Out Awards) and a Hot 50 Restaurant listing (The Australian) within the first seven months.

Expect Australian native ingredients, an exciting new, collaborative menu, and a few Burnt End ferments and vinegars. Both chefs will also be cooking over specialty woods – a Burnt Ends and Sunda signature.

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Wednesday, 13 March 2019 (SOLD OUT)
6.30pm | 7.00pm

Thursday, 14 March 2019
6.30pm | 7.00pm

$180pp. 7 courses.

Book here.

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*Please note that this event has a communal seating arrangement and we are unable to cater to dietary requirements.