We are a casual dining restaurant inspired by bold, fresh flavours. Our dishes originate from authentic dining experiences in Thailand, Vietnam, China and Head Chef’s native homeland – Indonesia, making the most of Australia’s best produce. Head Chef, Freddie Salim has designed a menu meant for sharing, dishes that are an uncomplicated balance of flavours. The wine and beer list, by Jackson Sobb has been carefully selected to compliment the menu. We’re located in Inner West Sydney’s Hurlstone Park, and yes we’re in the RSL.
Broadsheet have featured Nu Bambu on a number of occasions, it started with this great review
We were quietly proud when Terry Durack from Good Food stepped into to check us out. Click here to read our 14/20 review.
“When Canterbury-Hurlstone Park RSL decided to revamp its restaurant last year, it didn’t hold back and has created a winning formula called Nu Bambu. There’s a stylish dining area with an open kitchen and the menu is a tribute to the flavours of Thailand, Vietnam, China and Indonesia with former Longrain chef Freddie Salim in charge. His fragrant dishes require aromatic, easy-drinking and complementary wines, which is the focus of the list. Comprising just 25 bottles expect good riesling and textural pinot gris, which are perfect with pad Thai or pinot noir with pork belly or a big bowl of pho. While a few more offerings by the glass would round-out the list, all wines are well under $100 and that makes a very affordable night out.”
GOOD FOOD GUIDE
We were more than a little pleased when we made the 2019 edition of the Good Food Guide and upped our score to 14.5/20.