Classic noodles turned to eleven, legendary tartare, barramundi sauced with black bean, curry paste to write home about. Staff meals and staples from one of Melbourne’s most exciting chefs.
Sunda is a restaurant where Khanh Nguyen’s South East Asian roots are as much as feature as his Australian ones, and his haute training lends new dimensions to timeless classics. His CARTILAGE recipe cards start with a spin on char kway teow and stop on a fresh take on tartare before moving to barramundi dressed with black bean and chicken fat then closing with a curry paste for all seasons.
- The Sunda x CARTILAGE recipe journal includes:
- Squid Noodle Char Kway Teow
- Beef Tartare, Red Nahm Jim, Egg Yolk, Witlof
- Barramundi with Black Bean, Chilli & Garlic Soy Dressing
- BONUS Sunda’s House Curry Paste
- Annotations and illustrations from chef Khanh Nguyen
3000.02/S
