NYE Dinner at The Windsor, by SUNDA _

It’s the last meal of the year, and Khanh’s written a menu to send your palettes off with a bang.

Seven courses, 15 dishes. Think pie tee with smoked soy milk, black garlic and salmon roe. Potato cake with Kakadu plum and prawn tom yum salt. Beetroot with smoked eel, Vietnamese coffee and bush tomato. And a tofu of summer squash, skull island prawns, tamarind and paperbark.

The mains are a teaser of what’s to come in 2021 (you might have heard whisperings of a new restaurant). Dry-aged duck with quandong and bamboo shoots paired with claypot rice, warrigal greens, confit duck leg and foie gras.

Finally, a conversation starter for dessert – a collaboration with Executive Pastry Chef Felix Goodwin (ex SUNDA _). Sweetcorn, durian, weet-bix, liquorice and white chocolate.

And when dinner has come to a close but you can’t yet bid farewell, herald in the New Year at our Countdown Party with champagne, white sturgeon sterling caviar, snacks and cocktails (reservations are essential and a cover charge of $25, which includes a welcome aperitif applies).

New Year’s Eve Dinner and Countdown Party

$388 per person
Seven courses, 15 dishes
Includes free flowing beverages
Held in The Windsor’s One Eleven restaurant or Grand Ballroom. Limited seats available.

$413 per person includes entry to the Countdown Party with welcome aperitif

*Accommodation packages for an overnight stay at The Windsor with NYE dinner and entry to the countdown lounge are also available for booking


Christmas at The Windsor, by SUNDA _

It’s a sophisticated Christmas with a difference.

Chef Khanh has reimagined the festive season favourites, encasing smoked salmon, horseradish and potato in pie tee shells and changing up the prawn cocktail with raw spot prawns, red curry marie-rose sauce and dill.

Glazed ham comes as a starter served with pineapple, palm sugar and ginger flower, while turkey is fried and paired with leatherwood honey, onion gravy and sambal.

It isn’t an Australian Christmas without seafood, and spanner crab and lobster tail grace the six-course, 15-dish menu. The mains of turkey, roast potato, glazed carrots and Brussels sprouts are also there, but not as you know them.

Christmas Eve Dinner & Christmas Day Lunch
$388 per person
Six courses, 15 dishes
Includes free flowing beverages
Held in The Windsor’s One Eleven restaurant or Grand Ballroom. Limited seats available.


Summer EXP by SUNDA _ (from 5 December)

Announcing Summer EXP by SUNDA _, a pop-up at 1 Bourke Street from 5 December.

Summer EXP is a bit more loose and a bit more casual, designed for long summer evenings and a drink and graze. Think alfresco dining on the top end of Bourke Street and an Italian meets Southeast Asian menu, with starters to graze on and some imaginative noodle-meets-pasta mains.

Settle in with some oysters with horseradish, ginger flower and rice vinegar, then perhaps some salt and pepper tofu puffs with crudités and fermented tofu bagna cauda. Or a curry spiced blooming onion with cacio e pepe & coconut mayo and a side of pickles. Pair this with some fun, flirty cocktails to start, or perhaps a glass or two of good white or chilled red, before settling into mains – hand cut noodles ‘aglio e olio’ style with fermented black bean and soybeans, or egg noodles, mustard leaf, ‘nduja xo and rice pangrattato.

Share a fish – a whole baked baby snapper with tamarind butter, cannellini beans and chilli – or EXP’s wagyu beef cheek. Then finish with tiramisu with Vietnamese coffee, wattleseed and coconut or a freshly churned soft serve with pandan, roasted peanut and caramelised white chocolate.

As the name suggests, Summer EXP by SUNDA _ is intended to last for as long as the season. Walk-ins are welcome, though bookings are recommended.

Summer EXP by SUNDA _

Thursday – Saturday 5pm – 10pm
Sunday 12pm – 5pm

A: 1 Bourke Street, Melbourne
T: 9633 6065


Sunda Cook for Opportunity – Friday 12 June

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.

  • Entree – Lamb Sate Skewers
  • Main – Yellow Curry of Kingfish
  • Dessert – Banana and Jackfruit Spring Rolls

register here

All registered participants will receive an email with a shopping list and a Zoom link for the event on the day. Please allocate sufficient time to get your ingredients prepared.

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 
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&