Ruma is warm. It’s in the ochre-hued walls, the massive abstract painting of family enjoying food together and the hearty breakfast plates. The Double Bay joint dishes up brunch four days a week, plus dinner from Thursday to Sunday. Plush booths and scenic alfresco seating await.
Ruma, which opened at the end of 2024, is helmed by chef Faheem Noor, the brains behind nearby Bartiga. A love letter to his Malaysian heritage, his menu features brunch classics like pancakes, big breakfast plates and avo toast, all with Asian-inspired twists like the addition of ‘kimchimimchurri’ (a mix of kimchi and chimichurri) and crisp chilli oil. The star of the show is the Korean-style fried chicken bite dish. Order them as they come with a dollop of Kewpie mayo on each piece, or opt for a bougie caviar add-on.
If you’re looking for a long-lunch experience, check out the bottomless menu. Fill up on a big breakfast platter with all the fix-ins like sourdough toast, scrambled eggs, grilled peppers, plus a sweet plate with whatever’s fresh in the pastry cabinet and fruit. The novelty is the bottomless matcha that you can get iced, hot, cloud-like or with strawberry.
Come dinnertime, the menu looks a little more like kingfish crudo with ponzu, steak frites with sarawak pepper jus, and coconut and turmeric barramundi curry. It’s all about fusing subtle Asian flavours with modern Australian dining. Breakfast drinks aren’t the only beverages on the menu – go for a cocktail or vino with dinner.
Relax, enjoy a matcha or four and feel at home – after all, it is what ‘Ruma’ translates to in Malay.