Rasa House
Sitting somewhere between a restaurant, a wine bar and a neighbourhood hangout, Rasa House brings punchy, spice-driven plates and a tight wine edit to the Rose Bay waterfront.
Overview
Hospitality runs in Vinay Matta's blood, but Rasā House is very much his own story. The Rose Bay venue marks the first solo foray for the second-generation restaurateur, whose parents run longtime favourites Jewel on the Bay — which is located right next door — and The Spice Room. Perched right across from the waterfront, Rasā House sits somewhere between a restaurant, a wine bar and a neighbourhood hangout, showcasing creative takes on south and southeast Asian flavours in a setting that's warm, vibrant and immediately welcoming.
The menu is a personal one, with dishes inspired by Matta's heritage, travels and the rich culinary traditions of India, Nepal and Indonesia. The chefs hail from each of these countries, and it shows — the cooking is confident and full of heart. It's not exactly traditional, but lazily slapping a 'fusion' tag on it feels like a disservice.
Dexter Kim
Instead, there's a sense of reverence for the classics, but also a willingness to play. Some dishes stay close to their roots: a generously portioned Indonesian-style chicken satay skewer is at once juicy, sweet and smoky, thanks to a basting of kecap manis and an expert char on each piece. The crying tiger swaps out the traditional brisket for a wagyu striploin but is otherwise a faithful rendition, served with lightly fragrant sticky rice and a zingy nam jim jaew.
Other dishes take thoughtful detours. The jhol momos, for example, are packed with paneer and swim in a gently spiced gravy that dials down the tomato and dials up the coconut and black sesame for a creamy, earthy result. Aromatic saag pumpkin gnocchi is another smart, flavour-packed twist on the classic. The rich sauces on both dishes all but demand a side of roti, and Rasā House's golden-brown version hits all the buttery, flaky notes you'd hope for.
Dexter Kim
There's a similar swagger about the drinks program — any cocktail menu that opens, unironically, with a Singapore sling (clarified, no less), instantly commands attention. Overseen by in-house bartender Yohan Darriere (ex-Table Manners) — who makes all syrups and components in-house — the tight edit features Asian-inspired takes on classics, like a Thai basil and pomegranate smash, which features Four Pillars yuzu gin, bergamot and house grenadine, served short over a single cube of ice. The result is crisp and subtly herbaceous, like a palate cleanser with punch.
The menu also features a dedicated martini list — we're already eyeing off the Rasā Dry for our next visit, with its intriguing mix of Four Pillars olive leaf gin, pandan liqueur, sake, orange bitters and lemon zest — and a well-curated back bar that includes a good selection of mezcal, whisky and small-batch gin.
Matta has taken charge of the wine list, a considered selection that champions small-batch producers and aromatic varietals from around the world. Expect pours from Spain, France, South Africa — even Germany and Morocco — alongside a short list of standout vintages for those chasing something more structured. There's a decent by-the-glass selection of mostly Australian drops that pair with the kitchen's spice-forward plates, and you can sample anything you're curious about before committing to a full pour.
The venue itself is as warm as the hospitality. Calming earthy tones dominate the dimly lit space, which is dotted with a colourfully eclectic mix of artwork and objets. You'll also find custom murals by Sydney artist Mali Pilgrem Blasco and a record player spinning vinyls during Saturday happy hour. There's also a leafy outdoor dining area where you can take in views of the marina and Shark Island — ideal for a long lunch, sunset drink or easygoing dinner by the water.
Top images: Dexter Kim.
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