Amazing food, the flavours, the presentation. The Staff are so wonderful. Totally would recommend going! �
Amazing food!! Would recommend to everyone!
Khanh Nguyen’s Instagram handle – @genghiskhanh – is aptly-named. Like the infamous Mongol conquerer, the Vietnamese-Australian chef has prevailed through a who’s who of Sydney’s kitchens – Luke Nguyen’s Red Lantern, Justin North’s 2-hatted Bécasse, Dan Hong’s Mr Wong, Savage & Hildebrandt’s Cirrus Dining, and even a stint at Noma Australia – working his way up to and including sous chef at each of them. He did all this before hitting the big 3-0.
Takeaway vegetarian banquet (from 30/06), menu changed. Vacuum sealed reheat packs. Easy to prepare and plate at home.
Vegemite curry is delicious, very moreish flavour, not actually a specially vegemite taste just that rich savoury umami taste. Great flat bread to accompany it.
Excellent vegetarian dishes, some more flavoursome than others.
Fantastic service, adventurous menu, some great flavours. This is the kind of place you go for a special occasion. Like most degustations there were some stand out dishes, and some that didn't quite hit the mark. Overall, expect to be surprised, intrigued and most definitely well fed.
The food arrives ready to heat and it's very easy. The main was boil in the bag, the rice just needed steaming to finish it off and there was a fresh crispy salad. They offer one dish per day and as we wanted Saturday then it was chicken. We had it delivered. Sunda would normally be outside our budget so it was a great treat to get to eat their food and it was totally delicious.
My hero was noodles with chicken crackling
Great food with an extensive modern approach on Indonesian and Malaysian cuisine as what we had from the set menu for a party of 6. Noodles with crispy chicken skin was the star of the night as also their roti with Vegemite curry. Beautifully presented but tastes can somewhat overlap and you start to get this sickening taste in your mouth. The air-conditioning could be turned down quite a bit as your sitting in the middle of the restaurant, very cold air is enough to give you a head cold.
Overall an innovative take on some classics and beautifully presentedin a modern way..
Stand out was definitely the fried noodles and desserts! Such a burst of interesting flavours!
To try:
- roti bread with vegemite curry; I honestly could've polished that off with twice the amount of vegemite. The roti was soo buttery and flakey. An off menu must have.
- otak otak; the curry has a parfait like texture and you spread it over the rice crisps. This is absolutely delicious and packs such a flavour punch
- marron; the marron was perfectly cooked, covered in a delicious curry sauce and already sliced in the shell so you could eat it with ease. Accompanied with some cute bao buns to soak up the delicious sauce
- rangers valley wagyu; this was cooked to perfection and truly melted in your mouth. The carrots were a bit strange but the lime satay paired perfectly.
To skip:
- the set menu; I think it skips some of the more exciting items off the menu. Create your own!
Overall Sunda was a fantastic meal. I love that it is a combination of Indonesian, Malaysian and Vietnamese cuisine using Australian ingredients, it made for the best sort of fusion experience.
DO: The Roti, the roti and the roti.
DON'T: Forget the pork cutlet, Wagyu pie, otak, Marron or xo noodles.
TIP: Leave room for dessert. The Vietnamese tiramisu was sensational.
Sunda's become one of my favourite restaurants in Melb! It's always the first restaurant I recommend to anyone looking for a great meal. The Vegemite Roti, Oysters, and Otak Otak are my top three favourites, along with the little serving of pickled veggies. Great service and drinks, along with a bustling yet comfortable atmosphere make this place even more amazing. Can't wait for my next visit.
Amazing service staff. That's the first thing I must mention. The staff were so patient and helpful in explaining the menu as well as helping us pick the wines to go with our meal. Furthermore, they were very polite when informing us that we had stayed there long over our allocated time.
The food was amazing as expected. Lots of Asian influences in each dish for our menu, mostly sweet and sour. We basically ordered the whole menu and all of them were unique in flavour. The only one that was a little weird was the lamb but maybe it was personal preference.
I would highly recommend coming here for a night out.
Sunda was one of the most incredible dining experiences we had in Melbourne. Phenomenal flavour blends meticulously curated by the chef. Just outstanding. Including one of the best desserts we ever had (their own version of pavlova). Our main waiter was the loveliest and most attentive possible. 6 starts
We ate at Sunda in early 2021, in between lockdowns and for a special birthday celebration. The food was absolutely exceptional! We had the 6/7 course set menu and added the Vegemite curry as well (was recommended and it didn’t disappoint!). We were so full by the end! Service, space and drinks were also of a very high standard. We’ve recommended this restaurant to others, who have also absolutely loved it too.
A truly fantastic fine dining experience. Great dishes, each taking the next one to a high level of gastronomic delight. The highlight for me was the delicious lamb, that my eyes kept saying was lamb but the taste was purely like tandoori chicken. Blew our mind. The oysters were the same. Looked like oysters but tasted of Moru Curry (Kerala Style Seasoned buttermilk) was brilliant. Nikki, our host, was very well informed about the dishes and took care of us through the whole experience. The ambience is lovely, warm and very easy to have a conversation without being eavesdropped. The sake was brilliant and went well with our food. Excellent recommendations from our sommelier Mitch. Very highly recommended Sunda! It’s a great experience.
Upscale dining experience with exceptional presentation and flavour that leaves you desiring more. The saltgrass lamb dish with brioche miso was a personal favourite. Great service and drinks menu selection 🤌
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tl;dr: Service was fine! Ignore bad reviews. Allow for time to enjoy the hydrid menu! Can’t go wrong with tofu/kingfish/pork entrée. The chicken main was WOW! Save room for roti and finish with the pav! Thank you Khan for your constant efforts to create!
We came on opening night of 2022 where Sunda introduced their 4 course a la carté hybrid menu. Patrons are spoilt with all five snack options and have the choice of one entrée, main and dessert. There are additionals you can order, like their signature Buttermilk Roti with Vegemite Curry (which we loved and would recommend).
The ambience is modern industrial, scandi, “under-construction” vibe. The downstairs long tables invite communal seating but if thats not your cup of tea, seperate seating is available upstairs. We had a table upstairs as that was what was available and if felt private and cosy and had ample social distance from other parties.
Lets talk food.
The snacks were works of art. Each one so thoughtfully created. The staff recommended to start with the oysters, then the carrot macadamia satay, and continue down the menu. The trout was unsuspecting and was my favourite. Balanced in flavour and texture with the green mango. The shallot in the oyster was punchy and I would have liked to have had the zingy trout first then to the oyster. The ‘otak otak’ was super charged with crab buttery flavours - was a journey in itself. Sunda’s signature buttermilk roti with vegemite curry arrived with the snacks. The mastery of dough lamination stood up to our slow pace as we enjoyed it after all the snacks. The dish lives up to its reputation, subtle sweet dough disarms its thick, unami curry friend. The dish was heavy on the palate so we needed some time before the entrées
Our entrées were wonderful at preparing us for the mains. The macadamia tofu was so beautiful to look at and its soft sweetness paired so nicely with the prawns. The kingfish were perfectly seared and the broth was pleasantly tart, awakening and ends on a sweet mint note. The pork jowl was complex, moreish and surprisingly light. The daikon sheet reminded me of prosciutto which is just very clever cooking. What stood out was the difference between the tamarind in the tofu dish and the jowl dish, the difference was like day and night, both alluring and welcoming the mains in their own way.
All mains were so pleasing to the eye. The chicken really took my heart though. It was just so inviting, the gailan formed a beautiful spring nest for the tender, juicy chicken. The thai sausage and bush apple added depth that carried each mouthful on and on. The kingfish appeared unassuming but revealed many layers once you dig in. The fish was perfectly cooked, it still has bounce and bite without being too firm to bite. The lamb, perfectly cooked, was extenuated by the dollop of brioche miso. Unami and rich without being too heavy on the palate. We also enjoyed the comforting presence of the baked rice which reminded me so much of eating the crunchy crust of rice thats left in the botton of pot. It was so fragrant and the salmon roe provided a lovely contrast to all the crunch!
Almost 3 hours falling down a rabbit hole of Sunda’s menu, we arrived at dessert. I didn’t know what to expect for rice in a dessert but Sunda delivered. The lemon myrtle icecream paired with soft raspberries was the perfect wake-up from the dream of food we just had. Each bite was different as bits of raspberry pulp were mixed with the crunchy rice grains. The pavlova was taken down a stroll in South-East Asia. The pepperberry icecream had such silky texture and paired so well with pandan. The dehydrated pineapple, lychees and marshmallows provided QQ texture while bites of meringue disappears in each bite. It was the final magic trick that topped the evening off!
If I had to nitpick:
Staff moving their masks aside to speak clearly to announce each dish may trouble anxious patrons.
I booked Sunda for a friend's birthday. Felt very much like private function as we were sitting at a long table along with other people. Food was amazing. Staff were really friendly.
South East Asian fusion at its finest. Bold and punchy flavours, and flawless execution, a meal that would satisfy even the fussiest eaters. The rich and creamy otak-otak deserves the hype, and the unique combination of carrot + macadamia satay made for a crunchy treat that is sure to have you coming back for more. Heirloom tomatoes + white sesame went together like two peas in a pod - bright yet mellow flavours that balanced one another. Absolutely adore the baked rice + jackfruit + foie grass, definitely a must order if you love claypot rice. Choose from the refreshing and light young coconut + desert lime, or indulgent Pavlova to end your meal.
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