Join Chefs Khanh Nguyen, Nabil Ansari and John Rivera for an engaging evening of live cooking for a good cause. This charity event will support Opportunity International Australia’s work of helping families in poverty lead safe and healthy lives. During the hour and a half live cooking class, the trio will demonstrate how to prepare easy and delicious 3-course Modern Asian in your very own kitchen.
DATE: Friday 12 June 2020
TIME: 6pm – 7.30pm
COST: $10 per household.All proceeds from this event will support the work of Opportunity International Australia.
MENU: Come along and cook up this delicious three-dish meal.
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
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.
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.
We’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 email@example.com 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.
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.
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.