It’s the news you’ve been waiting for – we’re open… Starting Wednesday the 10th of June, we’ll be open on Wednesday to Sunday for dinner, with seating’s available on Saturday & Sunday for lunch. It has been well documented that the hospitality industry has been one of the greatest victims of Covid-19, we are overjoyed to now be in a position to reopen our doors, with the utmost support from our loyal customers.

As you can imagine, we are required to enforce current legislation in order to operate in a safe and responsible manner.

Opening during “Phase Three” will incur a strict set of practices, required by both the Sum Yung Guys team and the patrons who have chosen to dine in our establishment. We ask that you please respect the policies and procedures that are outlined below, if they raise any personal concerns, consider that dining with us in Phase Two is not suitable for you.

In Phase Three, we are allowed to welcome 50 guests at a time in the restaurant and courtyard – roughly 48% of our usual capacity. So, our rules:

Rule 1: Set menu

Our menu during this time will be a $65 per head banquet, consisting of SYG signature dishes. This menu is gluten and dairy free, but not vegetarian friendly. Unfortunately we cannot accommodate alterations or dietary restrictions. With limited guests, it is not feasible to offer any alternatives. For our vegetarian friends, we are still doing our vegan red curry sauce available from our stockists around town, and in the next phase of re-opening we’ll curate a vegetarian menu just for you.

Rule 2: Reservations & cancellations

Reservations are mandatory (no walk-ins), and credit card details will be held by Open Table (our reservation system) for all bookings. Cancellations within 24hrs of your booking & no-shows will be charged $65 per person, no exceptions.

Trading at 48% capacity, we cannot accept excuses for no-shows or late cancellations. We wouldn’t do it to you, and our operation relies on filling every seat of every sitting. 

Rule 3: Dining times

We have strict seating times that allow us to clean & sanitise appropriately between table reservations. Each booking is 1.5hrs in length. If you are late, we’ll speed up your courses to ensure you are out in time for the next seating.

Our set dining times are below (seated time to leaving time) –

Lunch (Saturday & Sunday only):

  • 12pm to 1:30pm
  • 12:15pm to 1:45pm
  • 12:45 to 3:45pm
  • 1:45pm to 3:45pm
  • 2:00pm to 4:00pm

Dinner (Wednesday, Thursday, Sunday):

  • 5:15pm to 6:45pm
  • 5:30pm to 7:00pm
  • 6:00pm to 7:30pm
  • 7:00pm no dining limit
  • 7:15pm no dining limit
  • 7:45pm no dining limit

Dinner (Friday & Saturday):

  • 5:00pm to 6:30pm
  • 5:15pm to 6:45pm
  • 5:45pm to 7:30pm
  • 6:45pm to 8:15pm
  • 7:00pm to 8:30pm
  • 7:45 no dining limit
  • 8:30pm no dining limit
  • 8:45pm no dining limit

Rule 4: “Person”

We follow the government’s definition of “people”, which means children are part of our headcount – whether they’re in the crib, a highchair, or a seat. We know not everyone will appreciate this, but children are included in the $65 per person set menu and will be charged accordingly. If you’re not happy with this, we respect your decision not to dine with us until the government lifts their restrictions and we can trade normally – at which time we’ll be happy to accommodate you. 

Rules that should be left unwritten, but we’ll write them anyway:

  1. Just because you didn’t read the rules, doesn’t mean they don’t apply to you. These rules apply to your whole party, regardless of whether you decide to share them with the people you are dining with.
  2. If you’re sick, stay home.
  3. If you’ve been travelling or come in contact with anyone that is sick, stay home.
  4. We’re required to take down every person’s details who enters the restaurant. If you are unwilling to share your details, do not book with us. If you refuse to cooperate, you’ll not be allowed entry… and refer to Rule 2 on cost of cancellation.
  5. Don’t steal our toilet paper. If you’re running low at home, we might be able to help, but don’t go stocking up your handbag with “freebies”.
  6. Don’t abuse our team. A post-lockdown world is new to us too, but tantrums are for toddlers.

Thanks for reading, thanks for cooperating, and thanks for respecting us and playing your part. We look forward to welcoming you back to enjoy the food, drinks, and service we’re renowned for.



this menu is indicative and will change with produce availability

$65 set menu
A menu crafted to be enjoyed in good company & high spirit.


Hiramasa Kingfish – green scud, laksa oil, coconut
Lemongrass Chicken Fritter – perilla leaf, peanut relish
King Prawn Toast – gochu mayo, sesame


Master Stock Pork Belly
Shiso Pickled Cabbage – cucumber, green chilli, sesame


Southern Thai Yellow Curry, Ora King Salmon + steamed rice


SYG Chargrilled Chicken, green chilli + sesame cream


Green Papaya + Pineapple Achar
Add Roti $7.50 per serve

For booking please call 07 5324 1391 or email with your name, request and mobile contact

Tasty Drinks

Bling Bling – 18
Lemongr ass Gin | Lillet | Rinquinquin | crazy citrus

Crazy Rich Asians – 19
Kaffir infused Gin | Local Rosella | Lime

Pineapple Express – 20
Noosa Gin | Smoked Pineaple Juice | Lemon | Aquafaba

Yun & Yan – 19
Nusa Cana Rum | Violettes Liqueur | Perilla | Blueberry | Lime | Soda

Nam Thong Mo – 21
Volando Tequila | Triple sec | Watermelon | Mint | Chilli

The Flying Blanka – 20
Volando Tequila | Chartreuse | Apple | Lime | Soda | Applewood Smoke

Kung Fu Eddy -19
Chai Infused Whiskey | Lime | Ginger Foam

Rickshaw – 20
Cognac | Triple sec | Blood orange | Aquafaba

Phlu Shot Spritz – 19
Noosa Gin | Cucumber | Ginger | Lemon | Ginseng | Magnolia bark | Bubbles

Dång Dång Bubbles – 19
Toasted Sesame Gin | Suze | Lillet | Tarragon | Bubbles

Naughty Corner $7.5

Cucumber Lime Soda
Lemon Myrtle Lemonade
Watermelon Mint Lemonade


Draught Beer – $10

SYG House Lager – 4.5%
Green Beacon Wayfarer Tropical Pale Ale – 4.9%
Land & Sea Socializer – 3.5%

Bottled Beer

Asahi Two Suns – 9
Asahi Super dry Black – 10
Asahi Soukai (middy) – 9
Land & Sea Rice Lager – 10
Land & Sea Kolsh – 9
Green Beacon “3 Bolt” Pale Ale – 9
James Boag’s Premium Light – 9
Barossa Cider Co Cider – 11
Brookvale Union Ginger Beer – 12


Habitat Sparkling – 10/ 40

Paul Louis Blanc de Blanc – 12/50
Loire Valley, France, NV

Rugerri Prosecco – 52
Valdobbiadene, Italy, NV

Puncheon Darts Prosecco – 13/56
King Valley, VIC, 2018

Laurent – Perrier Brut – 140
Champagne, France, NV

Laurent – Perrier Rose – 240
Champagne, France, NV

Fun Wine

La Violetta Loosie ‘Ranga’ – 14/58
Denmark, WA, NV

Small fry Tangerine Dream – 60
Barossa Valley, SA, 2020

Arfion ‘Fever’ Amber – 65
Yarra Valley, VIC, 2019

Dormilona ‘Yokel’ Pet Nat – 60
Cowar amup WA, 2020

La Violetta ‘Besky’ Pet Nat – 65
Denmark, WA, 2020

White WINE

Smallfry Riesling – 13/58
Eden Valley, SA, 2019

Cave De Ribeauville Riesling – 14/60
Alsace, France, 2018

Hughes and Hughes Riesling -79
Flowerpot, Tasmania, 2019

Snake & Herring ‘Sabotage’ Riesling – 66
Great Southern, WA, 2019

Ministry of Clouds Riesling – 80
Clare Valley, SA, 2020

Ochota Barrels Gewurztraminer – 70
Adelaide Hills, SA, 2020

Range Life Garganega – 54
King Valley, VIC, 2017

Nick Spencer Gruner Veltliner – 68
Tumbarumba, NSW, 2019

Mada Blanc Blend – 70
Hilltops, NSW, 2019

Stargazer ‘Tupelo’ Blend – 72
Coal River Valley, Tasmania, 2019

La Violetta ‘Ye-Ye’ Blanc – 65
Denmark, WA, 2018

Cantina Tollo Pinot Grigio – 10/38
Terre Di Chietti, Italy, 2018

Paringa Estate Pinot Gris 2019 – 14/58
Mornington Peninsula, VIC,

Aphelion ‘Pir’ Chenin Blanc – 72
Mclaren vale, SA, 2019

Wairau River Sauvignon Blanc – 13/54
Marlborough, NZ, 2019

Golden Child Fume Blanc – 54
Adelaide Hills, SA, 2019

Leko Chardonnay – 72
Adelaide Hills, SA, 2018

Rob Dolan Chardonnay – 14/58
Yarra Valley, VIC, 2018

South By Southwest Chardonnay – 70
Margaret River, WA, 2019

Dilworth & Allain Chardonnay – 110
Macedon Ranges, VIC, 2019


Chateau Peyrol Rose – 62
Cotes de Provence, France, 2018

Ministry Of Clouds Rose – 70
Clare Valley, SA, 2020

The Stoke Rose – 13/55
Kangaroo Island, SA, 2020

Arfion Rose – 14/60
Yarra Valley, VIC, 2019

Gentle Folk Rainbow Juice – 58
Basket Range, SA, 2020

Jumping Juice ‘Half Full’ Gris x Noir – 60
Multi – regional, VIC, 2020

Bellvale Pinot Noir – 14/58
Gippsland, VIC, 2018

Payten & Jones ‘Hollow Bones’ Pinot Noir – 75
Healesville, VIC, 2018

Combes ‘Wi1low Lake’ Pinot Noir – 80
Yarra Valley, VIC, 2019

Farr Pinot Noir – 100
Geelong, VIC, 2019

Frederick Stevenson ‘Pinata’ Blend – 60
Barossa Valley, SA, 2020

Pizzini ‘Nonna Gisella’ Sangiovese – 13/56
King Valley, VIC, 2018

S.C Pannell Tempranillo – 65
Mclaren Vale, SA, 2017

Unico Zelo ‘Fresh A.F Nero D’Avola – 15/60
Riverland, SA, 2020

Somos ‘Tintito’ Grenache Blend – 65
Tanunda, SA, 2019

Delinquente Montepulciano – 13/53
Riverland, SA, 2020

Teusner ‘G’ Grenache – 72
Barossa Valley, SA, 2018

Pirathon Shiraz – 12/46
Barossa Valley, SA, 2018

Charlotte Dalton ‘Guroo’ Syrah – 90
Kangaroo Island, SA, 2019

Cobaw Ridge Shiraz I Viognier – 160
Macedon Ranges VIC, 2005

To make a booking call us on 07 5324 1391 or complete the Make a Reservation Form.

Instagram has returned invalid data.


Raffle Winners

Round 1: Caitlin Ethell – Ticket #462

Round 2: Brian Lew – Ticket #918


Website built by Social Tap