Like almost every dish Sunda and Aru chef and co-owner Khanh Nguyen magics up, the seafood plate he created for a Masterchef Pressure Test last month looked stop-you-in-your-tracks good. (And tricky to execute.)
Now – from Tuesday to Thursday until the end of July – it’s on the menu at Sunda, so you can experience it IRL. Expect Shark Bay scallops with native green curry, enoki curry and lemon myrtle; WA scampi also with native green curry, plus enoki and seaweed; and storm clams with dark palm sugar, ginger flower and paperbark.
Over at its sibling restaurant, Aru, a supersized, touched-by-fire version will also be available throughout July. It includes a warm oyster with perilla, shallots and finger lime; torched honey bugs with Maggi hollandaise and finger lime; spanner crab with white pepper, crab mustard and sourdough; grilled scampi with red-curry Marie Rose sauce and blood lime; and smoked scallop with roasted-chicken butter, lemongrass and desert lime. It’s all cooked over the sultry restaurant’s blazing woodfire hearth.