When Bartiga opened in Double Bay early this year, it found its way into myriad articles celebrating the revival of the suburb. Now, the co-owner and chef behind much of Bartiga’s success is opening Ruma, his second Double Bay venture.
Chef Faheem Noor boasts a hefty 25 years in the industry. Starting out in London, he honed his skills at establishments including Maze by Gordon Ramsay before moving to Australia in 2010 and quickly making his mark on the local dining scene. He’s since worked at Tetsuya’s, Empire Lounge, and Pelicano, and he is Pier 26 Group’s executive chef, overseeing culinary operations at Helm Bar in Darling Harbour and Cockle Bay Yacht Club. He is also co-owner of popular Malaysian cookie brand All About Chew, which he plans to expand into Australia in 2025.
“My career has been shaped by mentors like Gordon Ramsay and the Roux brothers, and now I’m excited to bring my vision for Ruma to life in Double Bay,” says Noor.
In January, Noor opened Bartiga with co-owner Charlie Kelly in the place of the Kelly family’s 42-year-old Café Perons.
“My other venture, Bartiga, on Bay Street, is all about refined dining and cocktails. With Ruma, we’re creating a relaxed, all-day modern diner that brings the vibrant flavours of Asia to the table – whether it’s our homemade pastries and cakes, Asian mezzes, great coffee, wines or mimosas,” says Noor.
The chef drew influence for Ruma from popular local cafes like Pina in Potts Point and Blackwood in Bondi. Similar to Bartiga, which saw Noor craft a menu combining his Malaysian heritage with quality local produce, he has devised a modern Australian menu infused with bold Asian influences.
The fusion menu features a range of influences including Korean flavours (Korean-style fried chicken bites with pickled daikon, kewpie mayo, and the option to add Polanco Oscietra caviar; and tuna tartare with gochujang aioli and wonton crisps), and surprising hints of Mediterranean influence (such as fried olives with labneh and dill; house taramasalata with spring onion oil, chilli oil, and shaved bottarga; and watermelon-infused whipped feta with pistachio and agave).
Mains include lemon ravioli with makrut lime leaves and crispy chilli oil; crumbed lamb cutlets with peas, baby cos, and mint sauce; and beef short rib with a kecap manis glaze and sambal hijau.
The breakfast menu features kimchi and scallion hashbrowns; strawberry sandos; dosa with coconut chutney; Thai-style sausage muffins; and Australian scrambled eggs with sambal matah.
Alex Raclet and Alex Cameron of Table Manners Bronte curated the drink menu with an extensive cocktail list including the kumquat margarita with patron blanco, calamansi, and lemon; the signature ‘Ruma’ with vodka, passionfruit, ginger, orange blossom, orange juice, and lime; and a couple of mocktails. It also features a bespoke kombucha created in collaboration with Jiva Kombucha.
The décor is comfortable while still offering a hint of typical Double Bay luxury that locals have come to expect, with floor-to-ceiling curtains, warm, natural tones, and raw materials.
“We wanted Ruma to be a home away from home,” says Noor. “Every detail was chosen to create a welcoming, relaxed atmosphere.”
Ruma is now open in Double Bay and operates seven days for breakfast and lunch, and for dinner Wednesday to Sunday.
