Double Bay’s dining scene just got an exciting new addition with the arrival of RUMA, helmed by acclaimed Chef Faheem Noor. This vibrant all-day eatery blends Modern Australian cuisine with bold Asian influences in a chic yet cosy space perfect for long alfresco lunches with friends and intimate evenings.

RUMA delivers a menu crafted with seasonal, locally sourced ingredients, offering everything from breakfast to dinner.“Our menu is inspired by the incredible diversity of Sydney’s food scene,” Noor shares. "We're blending familiar flavours with unique touches to create dishes that feel like home but with a twist."

Crispy, golden, and impossibly indulgent, the Korean-style fried chicken bites are a revelation. Each piece is perfectly coated in a light, crunchy batter, delivering that satisfying crackle with every bite. The tangy pickled daikon cuts through the richness beautifully, adding a refreshing zing, while a generous drizzle of creamy kewpie mayo ties it all together with its signature umami punch. And just when you think it can’t get any better, there’s the crown jewel: a delicate topping of caviar that elevates this dish into pure decadence. Sweet, salty, and oh-so-satisfying— this is fried chicken like you’ve never had it before.

**Tuna tartare, gochujang aioli, pistacio & wonton crisps.**

**Lemon Ravioli with kaffir lime leaves &crispy chilli oil**

**King prawns egg noodle, shellfish butter & scallions**

RUMA’S alfresco dinning is the ultimate summer destination for long lunches with friends while indulging in a refreshing cocktail or two.

RUMA has quickly become Double Bay’s go to breakfast destination for it’s homemade pastries, cakes and barista coffee.

If you’re looking for something more substantial we highly recommend the Turkish-style brekkie. It’s a feast for the senses and a perfect way to start the day. Imagine golden, caramelized hot honey halloumi—sweet, salty, and utterly addictive—paired with a medley of grilled seasonal veggies that burst with flavor. From tender baby courgettes to smoky padrón peppers, juicy tomatoes, and crisp asparagus. Creamy labne and nutty dukkah add layers of richness and texture, while a side of perfectly toasted sourdough is there to scoop up all the deliciousness. It’s vibrant, wholesome, and irresistibly satisfying—a breakfast worth lingering over.

*EAT (everAFTER Tips)

FRIED OLIVES - labne and dill
TUNA TARTARE - gochujang aioli, pistacio and wonton crisps
HOUSE TARAMASALATA - spring onion oil, chilli oil with shaved bottarga
and sourdough
KOREAN-STYLE FRIED CHICKEN BITES - pickle daikon, kewpie and caviar
KING PRAWNS EGG NOODLES - shellfish butter & scallions
BEEF SHORT RIB - kecap manis glaze and sambal hijau
DRINKS
RUMA - 42 below vodka, passionfruit, ginger, orange blossom, orange juice, lime
KUMQUAT MARGY - patrón blanco, kumquat, calamansi, lemon
DATO NEGRONI - bombay sapphire, campari, white cacao, chocolate bitters