Rumble menu. Photo by Steven Woodburn
Joining the group of restaurants in The Star’s fine-dining precinct is Rumble, offering a fusion of Southeast Asian flavours from Malaysia, Singapore and Indonesia. The newly opened establishment features a menu inspired by the imagination and memories of Head Chef Benjamin Tan, whose dishes are a traditional-cum-modern melody of sweet, salty, spicy, and sour.
Rumble interior. Photo by Steven Woodburn
“Unlike the hawker-style street eats many associate 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 I grew up with in a way I hope surprises and delights,” explains Tan.
On offer is a range of delicious meals combining aromatic spices and condiments, Asian greens, flavoursome sauces and mouthwatering seafood, chicken, beef centrepieces.
Rumble Lobster Roll. Image – author
Our dining experience began with Rumble Lobster Rolls – rice paper rolls filled with fresh juicy lobster and topped with salmon roe, served with a mild chilli dipping sauce. Strings of crunchy slaw mixed in lobster pieces gave these rolls a satisfying texture with a distinct fish taste that wasn’t overpowering.
For mains, we had Nyonya Chicken, cooked sous vide and meltingly soft and full of flavour. With lime leaf giving it freshness and just enough chilli to give it bite, this meal is understandably already a favourite among patrons.
Nyonya Chicken. Image: author
The chicken was served with a Rumble signature side: Butterfly Pea Flower Rice, blue tinged rice lightly flavoured with coconut, the perfect accompaniment.
For dessert, I had Sago With Mango, a tangy, refreshing mango coulis and pandan sago in a long-stemmed glass, with mango sorbet floating island. Delicious.
Butterfly Pea Flower Rice. Photo: Steven Woodburn
My friend opted for the non-menu special: Panna Cotta, featuring a bed of pandan panna cotta, topped with coconut ice-cream sprinkled with almond meal and ginger flower dust, and garnished with a dried orange slice. Also delicious.
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- Panna Cotta. Image – author
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- Mango Sago. Image – author
The staff are attentive, friendly and knowledgable; the ambience is relaxed, with a softly-lit interior designed by award-winning local agency, Etic.
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.
A short walk from the Lyric theatre in one direction, and the newly opened Michael Reid Art Bar in the other, Rumble is the perfect way to start off an evening of cultural pleasure at The Star.
