AFTER announcing it will open the doors to its new Noosaville location on May 4, hugely popular Sunshine Coast restaurant Sum Yung Guys has been inundated with bookings – receiving a whopping 4000 reservations in just 24 hours.
“It’s just nuts and we only take bookings three months in advance,” said co-owner Matt Sinclair of MasterChef fame. “There’s also been lots of group bookings for like, eight, 10, 20 and they’re always good fun and bring a lot of excitement to the restaurant so we’re pumped.”
The pan-Asian eatery moved out of its Sunshine Beach location around Easter and has been putting the finishing touches on its brand new 400sq m space on Lake Weyba Dr, which will be almost a quarter larger than the original restaurant.
The new venue will feature a stunning bar with vibrant floral wallpaper and a pressed metal ceiling for diners to grab a drink before or after their meal, a massive restaurant space featuring ox blood-hued booths, exposed timber beams and rattan pendants, as well as outdoor dining, with a special “cocktail alley” laneway to launch in time for summer.
“It’s got all the personality and vibe from the original space but it’s a much more polished and luxurious version,” Mr Sinclair said. “When you compare this fit-out to the last one it shows how far we’ve come and that we keep stepping things up.”
The menu will also be stepped up, increasing by about 30 per cent with Mr Sinclair introducing a variety of new dishes running from an Indian-influenced Ora king salmon tartare or a Vietnamese-inspired air-dried pork neck salad to three new curries including a duck penang and a Southern-style pork rib curry with turmeric and Kaffir lime.
Old favourites will also be making a comeback like the prawn toast, spanner crab fried rice and chargrilled chicken.
The wine list has been given a spruce up too, with sommelier Terry Turner writing a modern Australian list of recognisable varieties with a focus on independent makers. There’ll be plenty of aromatic whites and skin-contact options to suit the food, as well as Queensland-made La Petite Mort and their very own pet nat made just for the restaurant that’s light and fizzy and great to get the night started.
With the addition of the lounge bar, cocktails will be a new focus, incorporating Asian ingredients like a coriander-infused gin, lemongrass and Kaffir lime. While sake and vermouth are also expected to make the cut.
Sum Yung Guys will open next Tuesday, open daily for lunch and dinner
Originally published as New restaurant records 4000 bookings in 24 hours