Sunda Dining

Sunda Dining Our new iteration of Sunda sees us return to our roots.

The bold, brilliant flavours of Southeast Asia drawing on elements of traditional cooking imbued with a refreshing, uplifted, modern take.

“And with that, the season of Sunda is coming to an end”.The Sunda Yearbook, and a last chance to have these dishes befo...
12/01/2025

“And with that, the season of Sunda is coming to an end”.

The Sunda Yearbook, and a last chance to have these dishes before we close for good on 25 January. Currently taking bookings for when we open on the 15th!

1. The Sunda OG - pie tee, corn custard, black bean
2. Most Viral Dish - kingfish crudo, asam dashi, guava
3. The Runner Up - braised duck puff, porcini hoisin
4. Miss Congeniality - scallop tartlet, davidson plum
5. The Dark Horse - nasi liwet, salmon roe, tofu sambal

One of Nabil’s favourite’s from the Swadeshi menu.Storm shell clams, with braised shallot and dried mango, inspired by t...
08/03/2024

One of Nabil’s favourite’s from the Swadeshi menu.

Storm shell clams, with braised shallot and dried mango, inspired by the cuisine hailing from the rich coastlines of Goa.

Global Dining Series 2024. Tickets via link in bio.

Storm shell clams, braised shallot, dried mango.When it comes to shellfish, the variety of dishes the Kunbi tribe of Goa...
07/03/2024

Storm shell clams, braised shallot, dried mango.

When it comes to shellfish, the variety of dishes the Kunbi tribe of Goa have in their repertoire is vast. There, they cook clams with braised onions, spices and mango powder.

For Swadeshi, Nabil is making a sauce from the spices used in Kunbi, mixing it with mango powder and the cooking liquid from the clams, and garnishing it with braised shallot petals.

Swadeshi’s Betel leaf with slow cooked mung bean, garnished with dill. Global Dining Series 2024.
06/03/2024

Swadeshi’s Betel leaf with slow cooked mung bean, garnished with dill.

Global Dining Series 2024.

Nabil’s inspiration for this Swadeshi dish comes from the Maharashtrian “suva moong sabzi”, featuring slow cooked mung b...
05/03/2024

Nabil’s inspiration for this Swadeshi dish comes from the Maharashtrian “suva moong sabzi”, featuring slow cooked mung bean (moong) dal sandwiched between tempura-ed betel leaves.

“Suva”, meaning dill in Hindi, is used as a garnish on the betel leaf, giving the dish its beautiful green colour and distinct flavour.

More on the Swadeshi menu via link in bio.

Raw Cape Moreton prawns with Maharashtrian shrimp chutney and Gujarati chickpea tartlet.Explore the flavours of Indian f...
04/03/2024

Raw Cape Moreton prawns with Maharashtrian shrimp chutney and Gujarati chickpea tartlet.

Explore the flavours of Indian food beyond what you know.
Global Dining Series 2024.

Cape Morton prawns, shrimp chutney, chickpea tartlet - A cross over of flavours between the Indian states of Maharashtra...
03/03/2024

Cape Morton prawns, shrimp chutney, chickpea tartlet - A cross over of flavours between the Indian states of Maharashtra and Gujarat.

Made in a traditional Maharashtrian style, this snack on our Swadeshi menu features a shrimp chutney and marinated Cape Moreton prawns in a chickpea tartlet, similar to a “fafda”.

Typically made from gram flour, fafda is a Gujarati snack served alongside jalebis on Dussehra, a major Hindu Festival celebrated yearly. Here, Nabil has shaped it into a tartlet, filled with sweet, tender prawns lightly marinated in ginger oil, citrus, chives and finger lime, and topped with garlic, Kashmiri chilli, and peanut with dried shrimps.

inging the vibrant colours of tribal India to Sunda is this dish by Nabil, part of the Swadeshi menu . In a first, we’l...
29/02/2024

inging the vibrant colours of tribal India to Sunda is this dish by Nabil, part of the Swadeshi menu . In a first, we’ll be wrapping tender Murray cod fillets in fragrant banana leaves, grilling them over coals to infuse the flavour in, and dressing it in a rich, chemmeen curry sauce.

The latter is a sauce from Kerala, a land of seafood and coconuts, with the coconut making its way into the mix. Blended with spices like turmeric, red chilli, and coriander, we use it to dress the fish, finishing the dish off with pops of briny trout roe.

Murray Cod, Chemmeen curry, banana leaf - from Nabil’s side of the Swadeshi menu. More via the link in bio.

“Sunda is an important restaurant for Melbourne as it embraces our Asian-ness while celebrating local produce. I like th...
25/01/2024

“Sunda is an important restaurant for Melbourne as it embraces our Asian-ness while celebrating local produce. I like this new iteration.”

It’s a hatted score! Thank you and for the review. Read it in our story!

Address

18 Punch Lane
Melbourne, VIC
3000

Opening Hours

Wednesday 6pm - 10pm
Thursday 6pm - 10pm
Friday 6pm - 10pm
Saturday 6pm - 10pm
Sunday 12pm - 3pm

Telephone

+61 3 9654 8190

Website

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