Sunda turns two on 31 March!

Our birthday dinner on Tuesday 31 March

Sunda turns two, and to celebrate, the chefs will be taking over the reins, bringing a dish each (or in the case of Khanh, more) to the party table. In typical Sunda fashion, our birthday menu will be communal, share style and fun. Lots of flavourful snacks, entrees, a hearty main and some sweet Asian desserts – flecked with native Australian ingredients and Southeast Asian influences of course. Being a special occasion, expect bottomless booze. It’ll be awesome!

Tuesday 31 March, 6.30pm or 7.00pm
$198 per person
Degustation with bottomless booze
Book here

Terms & Conditions:
– Bookings are non-refundable
– Due to the nature of the event, we can’t cater to dietary requirements on this occasion

Additional Night Open! Sunda x Cloudstreet Day 2

We’ve sold out Day 1, and due to further requests, have convinced Rishi and the Cloudstreet team to stay another night! Things are ramping up on the menu development front, and we can’t wait to bring you what we hope will be a delicious two nights of modern Sri Lankan x modern South East Asian food.

Day 2 of Cloudstreet x Sunda for the 2020 Melbourne Food & Wine Festival
25 March 2020
6.30pm or 7.00pm

6 courses by Chefs Khanh Nguyen (Sunda) and Rishi Naleendra (Cloudstreet) + a selection of snacks and matched beverages by Cullen Wines.

Book now

And in case you’ve missed out on the conversation so far…

Cloudstreet x Sunda is a one-off dinner event combining the talents of Chefs Khanh Nguyen and Rishi Naleendra (the Michelin-starred Chef of Cloudstreet Singapore). Expect exotic, punchy courses, an extensive grazing menu of innovative small bites, and a clash of cultures (Sri Lankan, South East Asian and Vietnamese) with native Australian ingredients and some serious flavours.

Spread the love – Our bushfire appeal for Australia

Sunda, Bushfire AppealWe’ve always woven native ingredients into our cuisine, not because they are trendy, but because we have respect for them and their connection with the country. Right at this moment, swaths of Australia have been (and continue to be) charred by the bushfires, and we have been thinking how best we can give back to the community. We decided on our Vegemite Curry – the one that comes with our roti – inspired by an Australian icon and a household staple in many pantries.

We’ll be specially bottling these with 100% of proceeds going towards the Gippsland Emergency Relief Fund (GERF), Zoos Victoria and Wildlife Victoria. Pre-order these for $15 each via info@sunda.com.au and they will be ready for pick up at Sunda by the time we reopen our doors on Friday 17 January.

We’ll be running this till the end of January and hope to raise as much funds as we can.

Thank you for your support.

Sunda x Cloudstreet

A Singapore restaurant by a Michelin-starred chef.
Sri Lankan meets Sunda flavours.
One night. Two chefs.
Enough said.

 

Sunda and friends are back, this time with Rishi Naleendra of Cloudstreet fame.

A household name in Singapore, Rishi formerly worked at Tetsuya’s and Yellow (Sydney) before moving to tropical shores to open the Michelin-starred Cheek by Jowl.

He shuttered this to create one of the island state’s most lauded new restaurants, Cloudstreet, a seasonally-focused gastronomic experience with an entirely modern interpretation of Sri Lankan and other cuisines.

This March, for the 2020 Melbourne Food & Wine Festival, Rishi will be joining Khanh at Sunda for a one-off degustation of exotic, punchy courses kicking off with an extensive grazing menu of innovative small bites that showcase the chefs’ creative prowess.

Expect a clash of cultures (Sri Lankan, South East Asian, Vietnamese) with native Australian ingredients and some serious flavours.

Tuesday 24 March, 6.30pm – 10.30pm 
$298
Degustation + matched alcoholic beverages from Cullen Wines
(or non-alcoholic beverages)

Book here

Secondbite Gala Dinner

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&

First Birthday Wrap

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!

Sunda turns one! Don’t miss out on our first birthday party!

 

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.

Book here

*Note: Credit card pre-payments will be taken.

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.