Restaurant review

Rumble – Restaurant REVIEW – City Hub Sydney

Rumble menu. Photo by Steven Woodburn

Joining the group of restaurants in the Star’s food district is Rumble, offering a fusion of Southeast Asian flavors from Malaysia, Singapore and Indonesia. The newly opened establishment offers a menu inspired by the imagination and memories of head chef Benjamin Tan, whose dishes are a traditional and modern melody of sweet, salty, spicy and sour.

Rumbling interior. Photo by Steven Woodburn

“Unlike the hawker-style street that is often associated with Southeast Asian restaurants, Rumble is all about blending the traditional and the contemporary; paying homage to authentic flavors with fresh, seasonal Australian produce and modern, elevated techniques. I’m so excited to share some of the amazing multicultural dishes I grew up with in a way that I hope will surprise and delight,” says Tan.

The offer is a range of delicious dishes combining aromatic spices and condiments, Asian green vegetables, savory sauces and mouth-watering dishes of seafood, chicken and beef.

Rumble Lobster Roll. Image – author

Our dining experience began with Rumble Lobster Rolls – rice paper rolls filled with juicy fresh lobster and topped with salmon roe, served with a sweet chilli dip. Strings of crunchy coleslaw mixed with chunks of lobster gave these rolls a satisfying texture with a distinct fishy taste that wasn’t overpowering.

For main course we had Nyonya chicken, which was sous vide cooked and tender and full of flavor. With a lime leaf to give it freshness and just enough spice to give it some bite, this meal is understandably already a favorite among customers.

Chicken Nyonia. Image: author

The chicken was served with a signature Rumble side: Butterfly Pea Flower Rice, blue tinted rice lightly flavored with coconut, the perfect accompaniment.

For dessert, I had Sago With Mango, a tangy and refreshing mango coulis and pandan sago in a long-stemmed glass, with a floating island of mango sorbet. Delicious.

Rice with butterfly pea flowers. Photo: Steven Woodburn

My friend opted for the off-menu special: Panna Cotta, with a bed of pandan panna cotta, topped with coconut ice cream dusted with almond flour and ginger blossom dust, and topped with a slice of dried orange. Also delicious.

The staff is attentive, friendly and knowledgeable; the atmosphere is relaxed, with a subdued interior designed by award-winning local agency, Etic.

Recycled mahjong tiles adorn the bar, vintage ceramic plates and bamboo hats decorate the walls, rattan room dividers separate the main dining area from the semi-private dining area, and a hand-painted animal mural extends over the walls to create an elegant yet mundane space.

Steps from the Lyric Theater in one direction and the newly opened Michael Reid Art Bar in the other, Rumble is the perfect way to start an evening of cultural fun at The Star.

To scold
The Sydney Star
Level G, Harborside, 80 Pyrmont Street, Pyrmont