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 flavours in a warm, vibrant and immediately welcoming setting.

In a recent and exciting shift, Keno Perlas, formerly of Margaret, Monopole and Cho Cho San has joined Rasā House as head chef. He brings years of experience working alongside industry veterans such as Neil Perry, Richard Purdue and Toby Stansfield to the kitchen, as well as tastes and flavours gathered from extensive travel across 52 countries. "My cooking is flavoursome, raw, sometimes ugly delicious. But it's sincere. It's done with integrity and care," says Perlas.

Perlas' cooking philosophy is 'deliciousness without limitation', and so naturally, his seasonal menu spans across cuisines and continents. "I like the idea of borderless cuisine. Cuisines should inspire us, but not limit us. Deliciousness has a language of its own. It doesn't always have to be understood — sometimes it simply has to be felt."

You might begin with garam masala-crumbed olives, Manchurian cauliflower with ginger and sesame, and charcoal-grilled wagyu skewers with nam jim jaew and pickles. Across the table, share claypot noodles with mushroom and ginseng broth, lamb ribs with tamarind-date glaze, cabbage and spanner crab dumplings, and roti stuffed with spiced and braised eggplant.

Large plates include the likes of fish cooked in banana leaf with sambal and watermelon salad, coal-roasted chicken with char sui glaze and smashed cucumber, and ribeye steak with pear and ginger curry sauce. Whatever you order, your taste buds are sure to be in for a surprise with the array of ingredients, flavours and techniques showcased across the menu.

There's a similar swagger about the drinks program, which features Asian-inspired takes on classic cocktails, like a Japanese Tea Old Fashioned and a Thai Basil and Pomegranate Smash. 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 vinyl 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.

Images: Supplied.