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.

Sunda’s architecture

Sunda _ has reaped a series of accolades for its food this year, including one hat at The Good Food Guide Awards, Best New Restaurant (Time Out Food Awards) and Australia’s Hot 50 Restaurants (The Australian).

But its distinctive architecture – inspired by the glowing lanterns of Southeast Asia – has also been recognised. Designed by Kerstin Thompson Architects and FigureGround Architecture, Sunda _ received a commendation in the Eat Drink Design Awards 2018, and has been featured on leading design blog, Yellowtrace. Read more here.