Recent social media posts
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
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.
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.
06/03/2024
Swadeshi’s Betel leaf with slow cooked mung bean, garnished with dill.
Global Dining Series 2024.
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.
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.
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.
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.
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
Public Transport:
- Take any train to Flinders Street Station.
- Walk north on Swanston Street and turn right onto Little Bourke Street.
- Continue walking until you reach Punch Lane.
Driving/Parking:
- From the CBD, head north on Elizabeth Street.
- Turn left onto Little Bourke Street and continue until you reach Punch Lane.
- There are several parking lots nearby, including Wilson Parking on 392 Bourke St or Secure Parking on 59 Lonsdale St.
Opening Hours
| Wednesday |
6pm - 10pm |
| Thursday |
6pm - 10pm |
| Friday |
6pm - 10pm |
| Saturday |
6pm - 10pm |
| Sunday |
12pm - 3pm |
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What people say
Sunda Dining at Punch Lane in Melbourne is a culinary gem that beautifully combines the bold and brilliant flavors of Southeast Asia with a modern twist. The restaurant's return to its roots is evident in every dish, showcasing traditional cooking techniques infused with a refreshing and contemporary approach.
One standout dish that has garnered praise is the Storm shell clams with braised shallot and dried mango, inspired by the rich coastal cuisine of Goa. This flavorful creation pays homage to the Kunbi tribe's diverse clam dishes, expertly blending spices, mango powder, and braised shallot petals for a harmonious and unique taste experience.
Another highlight from Sunda Dining's menu is the Betel leaf with slow-cooked mung bean, garnished with dill. This Swadeshi dish draws inspiration from Maharashtrian flavors, featuring tender mung bean dal nestled between crispy tempura-ed betel leaves. The use of dill as a garnish adds a vibrant green hue and an aromatic touch to this innovative creation.
With each dish meticulously crafted by Chef Nabil, diners can expect an exquisite dining experience that celebrates the cultural richness of Southeast Asia while offering a fresh perspective on traditional flavors. Sunda Dining's commitment to culinary excellence shines through in every bite, making it a must-visit destination for food enthusiasts seeking an elevated dining experience in Melbourne.
