Reviews Punjabi Fusion Sydney

Thought we would try this newly opened restaurant. It was a bit quiet when we came for dinner which is a shame because the food is amazing! The chef has taken ordinary Indian comfort food and turn them into wondrous gastronomic creations. Must be seen to be believed, And the taste, while not 100% reminding me of the food from my childhood, has great flair and inventiveness. Highly recommended

The newly opened Punjabi Fusion in Millers Point boasts a fine dining experience to tantalise the senses and take you out of your comfort zone. We had the opportunity to enjoy the 11 course degustation menu which took common Indian dishes and added a European twist. Throughout the courses we tried numerous dishes ranging from Lamb Keema Kebab Bruschetta, to Activated Charcoal Butter Chicken right through to Beetroot and Carrot Pudding!. Being the Indian food lovers that we are, we were extremely surprised of the European twist and the flavours it pronounced. Service was impeccable and our waiter took the effort to explain to us each of the dishes and ensured we were catered to our every need.

Great food with some interesting twists on Indian/Punjabi dishes. We came here for lunch and it had a good ambience with friendly staff (sounded like French accent?).

Punjabi Fusion Sydney pulled out nearly every bell and whistle contained within the molecular and fine dining canons during my degustation dinner. There were gravity-defying levitating plates, smoking platters, foams, pearls, dots of duelling sauces and tuile sticking out of just about everything. What sold me on this new restaurant, however, was the underlying flavours and successful execution of their culinary mash-up. Back in 2016 the couple behind the restaurant - Perth-born Una Singh and her husband Kamaldeep Singh who was born in state of Punjab in India's north - opened their first restaurant in Harris Park. While it bears the same name, that restaurant pushes a more traditional line, presenting an array of Punabi dishes, including their most famous export, butter chicken. As Uma explains, trying butter chicken across Sydney that all lacked in the traditional sourness...

Absolutely delicious and mouth-watering food. Unique recipes and amazing food presentation. The staff was so well mannered and courteous. They even gave us a complementary dish which looked so dreamy! Will definitely go again ❤️

Punjabi Fusion Sydney pulled out nearly every bell and whistle contained within the molecular and fine dining canons during my degustation dinner. There were gravity-defying levitating plates, smoking platters, foams, pearls, dots of duelling sauces and tuile sticking out of just about everything. What sold me on this new restaurant, however, was the underlying flavours and successful execution of their culinary mash-up. Back in 2016 Uma Singh and her husband Kamaldeep Singh, who was born in state of Punjab, opened their first restaurant in Harris Park. While it bears the same name, that restaurant pushes a more traditional line, presenting an array of Punabi dishes, including their most famous export, butter chicken. Three years on, they’re building upon their success with a progressive Indian fine dinner in Millers Point. The Singhs have brought elegance to this dining room, using screens and cleverly designed lighting. Well-spaced tables draped in white tablecloths are surrounded by comfortable, aqua or pink chairs. Terrariums make for cute table décor, but of course the real spectacle here is the food. For a first-time visitor, the Non-Vegetarian Degustation 7 Course Menu ($119/head) will give you all the fine dining trappings, starting with prosecco presented in a wooden box with a pipette of strawberry nectar to add at your whim. Even the Pappadum Basket ($10) here is a little bit extra, with four types of roasted and fried pappadum and two chutneys. Where the fireworks really begin is with the Lamb Keema Bruschetta ($15). Slow-cooked, spiced lamb mince is piled onto a toasted garlic baguette round then adorned with grated egg white. From the creative chaat menu, Crispy Kale Chaat ($15) is almost as impressive. The kale batter employs trisol – a molecular technique – to keep it super crisp and oil-free under foamy yoghurt dotted with chilli pearls. You’ll find Galauti Kebab ($24) on both of Punjabi Fusion menus. As the story goes, there was once a nawab in Lucknow who had bad teeth. As he couldn’t eat regular kebabs, his chef came up with this super-soft lamb kebab with the fibres pounded into nothing. In this kitchen, lamb mince is broken down with pineapple and papaya, then marinated in a complex blend of whole spices. Raised to your lips on a sago pappadum, the pasty lamb patty is earthy and complex against popping pearls of fragrant yuzu juice. Piled onto a scallop shell then garnished with a charcoal tuile, Tawa Masala Scallops ($20), win me over fried green beans – bean poriyal – dusted in coconut. You’ll find them under a cloud of beetroot that contrasts nicely against fresh lemon juice and the dried mango powder in their chaat masala. It’s a veritable Indian house party in your mouth against the lightly seared scallops. Executive Chef Vijay Prakash (who comes to Punjabi Fusion Sydney with a host of five-star hotel experience) has given the steak an Indian makeover. Draped over an aloo tadka (spicy potato) cake, the achingly tender Angus Beef Steak ($45) has been cooked sous vide then finished on the grill. With sautéed asparagus spears to drag through splats of bright yellow kasundi mustard sauce, this only problem with this dish is that it’s over too quickly. Punjabi Fusion Butter Chicken ($35) sees tender morsels of chook marinated in tandoori masala and cooked in the tandoor then presented in a tangy sour gravy made with fresh tomato, cashew nut and fenugreek. It's adorned with two textural and eye-catching batons that take garlic naan from something floppy and uncouth to something befitting the fine dining brief. While I like the kitchen’s sense of whimsy and playfulness across our three desserts, it’s the well-realised Indian flavours in the savoury dishes that will bring me back to explore the rest of their innovative menu before winter is complete.

Visited the place for dinner with my family. We were delighted by the elite standard and posh atmosphere. Our welcome started with the amuse bouche which were served in a really fancy manner. We loved the presentation and the flavours in the main course. Moreover do try their famous crispy kale chaat which you can’t find in any other restaurant and activated charcoal chips, compressed watermelon which I would say were bites of tangy and sweet mixture. Overall it was a great experience. Hats off to the team.

A nice place in city for indian cuisine with the name well justified Punjabi fusion as it does fusion of indian dishes. Very well presented the food and quality / taste of food is equally good. Would recommend this place