Summer Exp by Sunda
Sunda’s innovative lockdown alter ego, takeaway service Sunda Exp, took Southeast Asian dishes and gave them the Italian treatment.
But while they were previously reserved for delivery or pick-up only, Sunda Exp has found a semi-permanent home at the iconic Windsor Hotel (in the space once occupied by Lekker), so you can get them to dine in.
Heading up the kitchen is Sunda head chef Khanh Nguyen’s “right-hand man”, Sunda sous chef Nabil Ansari, who started selling refined Indian takeaway from his tiny Carlton apartment during lockdown.
Starters include ooey-gooey burrata with all the condiments you’d expect from a good plate of nasi lemak; prawn toast with radicchio, basil and Marie Rose sauce (similar to a seafood cocktail sauce) spiced up with red curry; and roasted bone marrow with onion rendang, green sambal and cassava focaccia.
In the pasta-slash-noodle department, Sunda’s egg noods come laced with ’nduja XO and rice pangrattato (breadcrumbs), and another variety of hand-cut ribbons are aglio e oglio (garlic and oil) style with the addition of fermented black bean and soybeans. There’s also be spicy baked baby snapper with the unusual pairing of tamarind butter and cannellini beans.
And for dessert: Vietnamese coffee tiramisu with wattleseed and coconut, or freshly churned soft serve in flavours such as pandan, roasted peanut and caramelised white chocolate.
Thu to Sat 5pm–10pm