Dedicated to celebrating the four classic flavours that permeate Southeast Asian culinary culture – sweet, salty, spicy, and sour, Rumble is now open at The Star Sydney.
Taking inspiration from both the dishes served street-side during Head Chef Benjamin Tan’s childhood and his experience in modern kitchens across Asia, Rumble offers an impressive rendition of nostalgic, authentic flavours reminiscent of travels through Malaysia, Indonesia and Singapore, with an unexpected, progressive twist.
“Unlike the hawker-style street eats many associates with Southeast Asian restaurants, Rumble is all about blending the traditional with the contemporary; paying homage to authentic flavours with fresh seasonal Australian produce and elevated, modern techniques. I’m so excited to be sharing some of the incredible multi-cultural dishes | grew up with in a way | hope surprises and delights.”
Featuring bold flavours and multiple cuisines expertly blended with innovative flair, Rumble’s menu is simple yet punchy. There’s a BBQ Pork Belly Bao featuring salted caramel, cashew and sesame, the Rumble Lobster Rolls — rice paper rolls filled with fresh juicy lobster and topped with salmon roe, an earthenware pot filled to the brim with Wok Tossed Pipis and sweet Thai basil, and a Black Pepper Wagyu Fried Rice that are sure to be crowd favourites along with the Coconut Pannacotta.
Diners can also look forward to creative takes on beloved classics that showcase Chef Tan’s passion for combining the old with the new such as the hearty 48-hour Rendang Black Angus Short Ribs infused with the spices of the traditional Malaysian stew and served with butternut squash and Kipfler potatoes, and the !kan Bakar, a Balinese-style baked fish served in banana leaves marinated in sweet tamarind sauce. And, for a colourful addition, diners can choose to enjoy each main with Rumble’s signature Butterfly Pea Flower Rice — vibrant blue coloured rice lightly flavoured with coconut.
At the bar, an inventive cocktail list incorporating a range of spirits infused with spices, herbs, teas and fruits from across the Asian continent perfectly complements Rumble’s four flavour pillars. Those feeling adventurous can even play a game of Cocktail Roulette with the bartender, choosing from a deck of coasters, each reading sweet, salty, sour or spicy, to be served a surprise beverage.
Diners can choose from the likes of the sweet Tai Chee in which gin meets blue curagao, fresh lychee juice and a squeeze of lime, a salty twist to the classic vodka espresso martini in the Oh Lieng which incorporates a Thai spiced espresso base, the sour Mrs Yeoh – a tequila sunrise-style drink with fresh raspberry and butterfly pea, and the spicy Hot in Bangkok, a take on the classic spicy margarita made with lemongrass, fresh chilli and ginger ale. There is also a wide selection of premium local wines and beers from across the Asian continent.
The juxtaposition of traditional flavours and modern playfulness that can be found in Rumble’s menu echoes throughout the contemporary dining area, designed by award-winning local interior design agency, Etic.
Featuring four key quadrants, each curated to reflect one of the salty, sweet, sour or spicy notes of Southeast Asian cuisine, the interiors add an element of eclecticism to the dining experience. Recycled mahjong tiles adorn the bar, vintage ceramic plates and bamboo hats decorate the walls, rattan screens divide the main dining area from the semi-private dining room, and a vibrant hand painted animal mural spreads across the walls to create a space that’s worldly yet elegant. Rumble also offers a Private Dining Room seating up to 12 guests.
The Star Sydney
Level G, Harbourside, 80 Pyrmont Street, Pyrmont NSW 2009, Australia