We are proud to be involved with SecondBite’s Gala Dinner this year, which will be held at the Melbourne Town Hall on 3 June.
Secondbite focuses on rescuing food and turning it into meals for those in need, an issue that is close to our hearts as individuals in the food & restaurant industry.
At Sunda, we re-purpose as much of the off-cuts from the menu as possible; using it in stocks and sauces or in our staff meals.
Which is why we were thrilled when we were invited by Matt Preston to join other legendary chefs in the field (Scott Pickett, Dave Verheul – Embla, Lesa, Sam Cheetham – Cumulus Inc and Phillippa Grogan) to create an item for the gala dinner to raise funds for the cause.
For Waste Not Want Not (the theme for the Gala Dinner), Head Chef Khanh Nguyen will be creating a canapé version of the otak otak, featuring spanner crab, finger lime, fish sauce & rice crisps.
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.