Rock Sugar

Wednesday, February 22, 2017 Sharon Halim 0 Comments

Rock Sugar opened end of last year by three powerhouse; owner Nikon Souphan (Kanpai), Head Chef Kam McManamey (Ex BangPop, Botherambo) and front house manager Simon Tammesild (Ex Mr Miyagi). Serving Thai food with a twist located in South Yarra reachable by public transport and private vehicles, quickly Rock Sugar rise into fame.

I know Kam McManamey personally and he is always about authentic flavour but with innovation so that's exactly what Rock Sugar is all about. Authentic flavours given a modern innovative spin. He messages me a couple of weeks before Rock Sugar open and notify me of his new venture so I know I have to visit. Sadly, they have a plenty long holiday but as soon as they are re open I'm there. The decor by studio Eades & Bergman is refreshing, neon young chic sign, hip music, open brick walls and open bar. The restaurant seats 60 with plans for outdoor courtyard in the future.

Rock Sugar also well known for their Rocktail. Blue Bird - sake, lychee, lemongrass, violette, citrus ($18) served in a bubble tea cup and Fairy Floss Martini - vodka, lemon, citrus. All of their unique cocktail have an mocktail options, my hubby opted for the cocktail version of blue bird and I opted for the mocktail version of fairy floss martini. Both were pretty refreshing and fun, certainly love the presentations.

We started with Crispy Prawn betel Leaf - Thai basil, prawn salt ($7ea) and Rice Crackers - tumeric nam prik ($5). The rice cracker was super crunchy but those tumeric nam prik certainly have a kick and I love it but I love their crispy prawn betel leaf even more. In the era where betel leaf is available in almost all casual dining Asian fusion restaurant, they created something different with it. They wrapped the prawn with betel leaf then deep fried it, the result was super crunchy, tasty fresh prawn with punching flavour. I wanted to order another serving straight away.

My husband wanted to try their Red Curry - duck leg, pineapple, young bamboo, snake bean, Thai basil ($27) with roti ($7) and coconut rice ($7). The duck it self was super beautiful, super tender, flavourful and soft but the curry I would like to be a touch richer and thick. I do think the price for the rice was a bit too high but the price for red curry is very well priced. The roti was too oily, I prefer a slight crunchiness on the outside.

This was one of the reasons, Rock Sugar excites me; Whole Baby Snapper - yellow bean, lime ($29). Back home in Jakarta, this kind of dish is very popular and common. They tend to deep fried the whole fish, in result the shape of fish is different every time almost like a piece of art and honestly I never spotted it in Melbourne. The whole snapper was perfectly cooked, crunchy, moist inside with light seasonings but sufficient.

We ended our dinner with Mango Coconut Panna Cotta - lemongrass biscuits, palm, sugar brittle ($13). The texture it self was more like a jelly to me rather than panna cotta but the taste it self was nice and a good mixture with the crunchy sugar brittle. I would love more of prominent coconut and refreshing mango taste in the dish.

The service was super friendly and attentive from the very start till the very end which I love. The food came in quickly but well phase. I definitely will be back to Rock Sugar especially for their crispy prawn betel leaf. Well done, Kam!

Rock Sugar Menu, Reviews, Photos, Location and Info - Zomato

Rock Sugar
477 Malvern Rd
South Yarra, VIC 3141
Monday & Sunday: Closed
Tuesday-Saturday: 5pm-11pm