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L'avis de Gault&Millau

At Sugarcane, Head Chef Milan Strbac has gathered a team of highly talented chefs of South-East Asian descent that bring years of training and cooking memories from family and street-style cuisines of their various nations. The decor is inspired by tropical Asian vegetation. The service too is reminiscent of the region – warm, welcoming, and delivered in a soft, caring manner. The menu features a collection of famous South-East Asian dishes. The ever-popular chicken pad thai is done especially well at Sugarcane. It is a true reflection of high-quality ingredients that have competing flavours and textures that complement one another when brought together, such as the lime, bean shoots, noodles, dried shrimp, spices and nuts. The Malaysian favourite of mighty rendang curry features wagyu beef that has been assiduously prepared to ensure the meat melts in the mouth. Other dishes, such as the hot and sour pork mince salad lettuce cups, serve up a tasty, crunchy, savoury combination with a lingering heat note. PSST! You will have a chuckle looking at the quirky signage for the male and female restrooms. Reviewed for the 2019 Guide


Shop 1, 56 Carr Street, COOGEE
2000 Sydney


+61 2 8313 9790
Voir le site web


Lundi  / 17:30 - 23:00
Mardi  / 17:30 - 23:00
Mercredi  / 17:30 - 23:00
Jeudi  12:00 - 14:30 / 17:30 - 23:00
Vendredi  12:00 - 14:30 / 17:30 - 23:00
Samedi  12:00 - 14:30 / 17:30 - 23:00
Dimanche  12:00 - 14:30 / 17:30 - 22:00


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