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.
Tickets to the event can be purchased via this link: https://www.trybooking.com/book/event?eid=493916&
Head Chef, Khanh Nguyen, originally hails from Sydney, and was interviewed recently by the Melbourne Food & Wine Festival on his favourite places to dine now that he’s in Melbourne.
Read more about it here: https://www.melbournefoodandwine.com.au/read-watch/latest-news/news/how-i-melbourne-khanh-nguyen-570
Our birthday shenanigans
There was bottomless booze and food galore at our first birthday celebrations, wrapping up an epic year for us.
Khanh and the team rolled out an exciting list of snacks, plus the highlight of the evening – babi guling.
A big thank you to all our regulars and new faces who joined us for the sold-out party, and our suppliers for a wonderful year!
It’s been a phenomenal year for Sunda, so what better way to celebrate than an event with a fun party vibe?
Head Chef, Khanh Nguyen, has come up with a menu celebrating some of Sunda’s favourite dishes and one-off, 1st-birthday-only specials.
Like a Balinese celebration dish of babi guling – served with a trio of Australian native sambals – and a kangaroo banh mi with smoked pate and caviar.
There’ll also be snacks aplenty – with exotic ingredients including smoked bone marrow, fermented coconut, blood pudding and green ants.
It’ll be communal dining, shared platters (no dietaries on this day, sorry) and bottomless booze.
Tempted? Seats will go quickly so don’t miss out!
Monday 1 April. Bookings taken from 6pm, one sitting only.
$150 per person.
6 courses. Bottomless booze.
*Note: Credit card pre-payments will be taken.
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.