Sum Yung Guys’ roti is worth the trip alone

You’d be crazy not to try this one accompaniment to the suite of pan-Asian flavours on the evolving menu at this blockbuster Noosa restaurant from MasterChef favourite Matt Sinclair and three of his mates.

SUM Yung Guys roti needs to be rewarded on the Australia Day honours list for services to complex carbohydrates.

With the keto, paleo and other high-protein diets casting shade on the pleasures of bread, here’s a paean to carbs in the form of a $7.50 bubbled, salty scene-stealer.

There from the beginning, the roti has become an essential accompaniment to the suite of pan-Asian flavours on the evolving menu at the Sunshine Beach blockbuster.

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In fact, when the guys – MasterChef runner-up Matt Sinclair and three of his mates – celebrated their outfit’s second birthday in June this year they gave an Instagram call out to the 70,000 roti they’d made for the 170,000 customers who had been through the door.

Of course, it does rather beg the question of what the other 100,000 diners were thinking.

The roti at Sum Yung Guys.

While demand has been strong, the guys have made time to innovate.

There was a foray into takeaway at the end of last year/early this year, which helped diners cope while the restaurant closed for a month so the team could head off on an Asian eat-a-thon and refresh.

The result was a host of new ideas that have been unleashed in their northern Sunshine Coast eyrie, above the shops in Duke St, although some favourites such as the sesame-crusted king prawn toast with gochu mayo cannot be taken off for fear of diner reprisal.

The menu maintains a balance between the fresh and vibrant – cured Ora King salmon riding a wave of cucumber curls, herbs, salad leaves, shaved fresh coconut and a green chilli dressing ($27) and the full-bodied, lush flavours of the signature aromatic red curry of confit duck with sweet potato and Kaffir lime ($36).

Sum Yung Guys red duck curry.

This is food designed to hit 10 on the flavour scale with every dish.

Southern Thai prawn curry with turmeric and lemongrass ($38) is a little less hectic on the palate and a really lovely balanced dish that doesn’t allow the seafood to be overpowered, while beef rendang ($29) has its deep, intense notes dialled down and enhanced by its simple sidekicks of shallot, cucumber and steamed rice.

The place is full but despite the business of the operation, staff manage to keep pace while engaging in friendly banter.

Sum Yung Guys southern Thai curry.

There’s obviously not a lot of confidence anyone will still be able to keep room for dessert, with the choices merely local fresh fruit sorbet or coconut panna cotta, with passionfruit, Thai basil and honeycomb.

But hey, they’re probably right. We couldn’t.

The largely Australian wine list, with some off-the-beaten track choices, is supplemented by a beer selection that runs to two offerings from local Noosa brewer Land & Sea as well as Thai Singha.

Cocktails are on theme and include the likes of the Pho Sho (with gin, vermouth, pineapple, lime, Thai basil and chilli), which are the perfect scene setters for what is to come.

It’s a fun package but you can’t stay that busy without quality food that consistently delivers.

Such is the success of the enterprise with its brightly fitted out dining room, windows flung open to the breezes along the front and a small courtyard at the back, that demand is high.

Book ahead.

Sum Yung Guys at Sunshine Beach.