A new restaurant showcasing Indonesia’s rich and diverse cuisines with regional dishes rarely seen outside the country has opened in Sydney’s CBD.
Aroma of Indonesia, in Barrack Pl on Clarence St, is helmed by powerhouse husband and wife chef-duo Nessiana Pamudji and Ferry Tshai.
The pair are both Indonesian-born and Sydney trained, with stints in China Doll and Billy Kwong’s kitchens. They opened their first venue, The Sambal, on Kent St in 2017 which was loved for its no-frills traditional Indonesian food.
Aroma will step things up a notch. Pamudji and Tshai are describing it as “Sydney’s first truly premium Indonesian dining experience”.
The menu marries flavours from their heritage and upbringing in Central Java, using the technical skills learned from their 15 years of combined experience working in Sydney’s top kitchens.
Diners will journey through the Indonesian archipelago with new takes on classic dishes. A highlight includes rendang, from Padang, West Sumatera which features 2GR Australian Wagyu beef in spicy curry gravy. Lesser-known local recipes also take centre stage, like tongseng domba a traditional whole lamb shank curry with charred cabbage and trusted tomatoes from Central Java.
Desserts are traditional with some playful takes on classics, like cendol sago with pandan sago pudding, vanilla coconut, jackfruit, palm sugar, and almond crumble; and a tropical twist on the classic crème brûlée with durian fruit.
The cocktail program includes the aroma island, with coconut rum, purple ube, pineapple juice, and condensed milk topped with a coconut aroma bubble; and the toraja negroni which includes house-infused coffee gin, Campari, and vermouth with a hint of gula aren (palm sugar).
Pamudji says the goal is to challenge perceptions on Indonesian food in Australia and offer a premium dining experience.
“Sydney has no shortage of premium Asian dining experiences, but until now there hasn’t been a space dedicated to showcasing Indonesian cuisine at that level,” says Pamudji.
“With Aroma of Indonesia, Ferry and I wanted to change that. This is something we’ve dreamed about for years – building on the success of The Sambal to create a restaurant that celebrates our heritage while giving us the freedom to innovate and share Indonesian food in a way Sydney hasn’t experienced before.”
The venue, which seats 44 indoors and 12 outside, celebrates Indonesia’s vibrant culture and natural beauty, with a design inspired by the landscape of the Tegallalang Rice Terraces in Bali.
Aroma is open Monday to Friday from 11.30am to 4pm, with dinner service form Monday to Saturday from 5.30pm to 11pm.
Photography provided by Aroma of Indonesia.
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