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Sydney-based hospitality group Home Made has opened the doorways to its newest venue in Bondi Seaside.
Simple Tiger has taken over from Rancho Seltzer with new recruit Andrianto Wirya taking up the function of head chef after time at Merivale’s Queen Chow and Mr Wong.
The chef has put collectively a menu that options dishes discovered throughout South East Asia, with inspiration rooted within the flavours of Vietnam, Singapore, Thailand, the Philippines, and Indonesia.
“Whilst you may recognise many of those dishes, we’re placing enjoyable spins on them you won’t see elswhere,” says Wirya.
“Our purpose was to create a menu that’s reasonably priced and thrilling sufficient to make you need to come again for extra.”
There’s each a banquet possibility ($42pp) and a la carte on supply protecting dishes together with crispy corn larb, beef rendang occasion pies, tamarind rooster wings, and babi guling buns with sambal matah.
![](https://www.hospitalitymagazine.com.au/wp-content/uploads/2023/09/Prawn-Rolls-Babi-Guling-Buns-Cha-Ca-Kingfish-Crispy-Corn-Larb-Salt-Pepper-Pork-EasyTiger_LeighGriffiths-40.jpg?w=998)
Bigger plates embody char kway teow with flavours of laksa, pad kra pao with tofu, crying tiger beef, turmeric spatchcock with snake beans, and a wood-roasted cauliflower inexperienced curry.
The menu additionally a condiments part that’s been added to the menu with visitors ready to select from recent chilli, nuoc cham, nham jim, peanut satay, crispy chilli oil, and Andy’s sambal for $3 a pop.
Visitors can select from a collection of cocktails together with mini variations of a spicy margarita, Negroni, and a martini with orange bitters.
Simple Tiger has room for 70 seated diners inside and 30 exterior and is open Wednesday to Sunday for walk-ins and reservations.
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