Sydney-based hospitality group House Made has opened the doors to its latest venue in Bondi Beach.
Easy Tiger has taken over from Rancho Seltzer with new recruit Andrianto Wirya taking on the role of head chef after time at Merivale’s Queen Chow and Mr Wong.
The chef has put together a menu that features dishes found across South East Asia, with inspiration rooted in the flavours of Vietnam, Singapore, Thailand, the Philippines, and Indonesia.
“While you might recognise many of these dishes, we’re putting fun spins on them you might not see elswhere,” says Wirya.
“Our aim was to create a menu that’s affordable and exciting enough to make you want to come back for more.”
There’s both a banquet option ($42pp) and a la carte on offer covering dishes including crispy corn larb, beef rendang party pies, tamarind chicken wings, and babi guling buns with sambal matah.
Larger plates include 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 green curry.
The menu also a condiments section that’s been added to the menu with guests able to choose from fresh chilli, nuoc cham, nham jim, peanut satay, crispy chilli oil, and Andy’s sambal for $3 a pop.
Guests can choose from a selection of cocktails including mini versions of a spicy margarita, Negroni, and a martini with orange bitters.
Easy Tiger has room for 70 seated diners inside and 30 outside and is open Wednesday to Sunday for walk-ins and reservations.
