5/5 Fonti K. 2 years ago on Google
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.
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