EVENTSthe restaurant
Our new iteration of Sunda sees us return to our roots. The bold,brilliant flavours of Southeast Asia.

We’ve drawn on elements of traditional cooking. The mortar and pestle,
hand-pounded sambals and curry pastes – imbued with a refreshing,uplifted, modern take.

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Sunda is set across two levels - the lower with a view into the actionof the open kitchen, and the mezzanine with soaring ceilings and floor toceiling glass.

sunda_ downstairs

sunda_ upstairs

set menu one						98ppSNACKSsydney rock oyster, tomato sambar, moringa bean
pie tee, corn custard, salted black beanchinese cabbage, tumeric achara, crispy soy

ENTRÉE

kingfish crudo, asam dashi, pickled guava
taro dumpling, black garlic, seasonal greensMAINlamb rump, cashew pesto, curry jus
nasi liwet - coconut rice, tofu sambal, salmon roe
seasonal leaves, star fruit, rojakDESSERT

peanut parfait, palm sugar, salted coconut

menus are subject to change based on availability and seasonality of produceset menu two 						 155pp

SNACKSsydney rock oyster, tomato sambar, moringa bean
pie tee, corn custard, salted black beanchinese cabbage, tumeric achara, crispy soy
crispy tempeh, sambal kecap, pickled qukes

ENTRÉE

kingfish crudo, asam dashi, pickled guava
taro dumpling, black garlic, seasonal greensMAIN

mushroom bak kut teh, long pepper, okralamb rump, cashew pesto, curry jus
nasi liwet - coconut rice, tofu sambal, salmon roe
seasonal leaves, star fruit, rojak

DESSERT

peanut parfait, palm sugar, salted coconut

menus are subject to change based on availability and seasonality of produce

additions
tiger prawn, jungle curry, brown butter, crispy idili		

21 pp

tuna tartare donut, dabu dabu, caviar				18 pp

steamed barramundi, yellow curry, tobiko				54Whole cockerel, roasted with banana leaves andwheaten hay, stuffed with biryani, and served
carved with onion curry and yoghurt raita.
Each cockerel serves 1 - 4 guests$85

minimum spends
sunda_ downstairs						20 guests

Jan - Sept

Oct - Dec

Lunch

$2,500$3,500Dinner (Midweek)$3,000$5,000Dinner (Weekend)$5,000$7,000sunda_ upstairs 					38 guests

Jan - Sept

Oct - Dec

Lunch

$3,500$4,500Dinner (Midweek)$4,000$5,000Dinner (Weekend)$7,000$8,000

Our minimum spends increase by 15% for events that fall on public holidays

the details

EVENT HIRE

FINAL PAYMENTA minimum spend on food and beverage applies for all events, which

Final guest numbers are required seven days prior to the event, with thediffers according to the day. Where the minimum spend isn’t met, thefinal payment based off this figure or the final head count, whichever isdifference is charged as a venue hire fee.

greater.

MENUSThe final payment cannot be adjusted even if there is a decrease in guests
attending on the day.

Our menus are subject to change and may vary given
seasonal ingredient availability. For ease, we require all food andAny deposit paid prior to the event will be deducted from the final bill.

beverage menus to be finalised no less than one week prior to your event.

Sunda require all final payments to be made in full at the time the event
concludes.

We are able to accommodate most dietary requests with advance notice (atleast one week from the event) prior to the event.

DEPOSITA deposit of 50% of the minimum spend is required to secure your event,along with your signed acceptance of our event contract.

Events cancelled seven days within the event period forfeit the full
deposit paid.

SUNDA
18 punch lane,
melbourne vic 3000
03 9654 8190
info@sunda.com.au
www.sunda.com.au