Saadi Finds a Home at Sunda

Come September 4, SAADI will become a permanent fixture at the former Sunda site – twelve pop-ups and three years since our impromptu decision to move to Melbourne. Their first menu at SAADI will delve deeply into family recipes that require precise cooking and will highlight seasonal produce.

Amongst thier snacks is idli, a steamed rice cake topped with the first of the spring season’s Dutch carrots, with a second snack being a cracker with pickled celeriac using Saavni’s grandmother’s pickle formula.

The middle course includes Kadhi Pakora, a yoghurt-based sauce served with a vegetable fritter using a rotating roster of vegetables. There will also be a lamb kebab with Loddon Valley lamb brisket, served with a salad of bitter greens dressed with a fermented citrus dressing.

For mains, they will serve fish cooked over the BBQ with a punchy tamarind sauce called Pulikachal, which roughly translates to ‘simmered tamarind’, and a spiced curry leaf condiment, along with some sides.

Dessert will be the take on the classic Indian sweet treat, Barfi; almond barfi with an apple curd and buttermilk sorbet.

They will also have an exclusive bar snack menu that will change regularly, with bites that pair well with a drink or two.

SAADI will open for dinner from Wednesday to Saturday (5.30pm–10pm) and lunch on Friday and Saturday (12pm–2pm).