Rasa House

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.