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2019 Sydney Festival
To celebrate Sydney Festival 2019 we are thrilled to be offering festival goers a delicious set menu featuring a number of our most popular signature dishes for $55.00 per person including a glass of wine.
Situated on King Street Wharf within walking distance from numerous Sydney Festival venues in the CBD: Festival Village in Hyde park and Sydney Theatre on Hickson Rd (to name a few), The Malaya is perfectly positioned to offer a truly memorable waterfront dining experience to compliment your Sydney Festival itinerary.
Due to the number of dishes on the menu the Sydney Festival offer must be served for the whole table.
An 8% gratuity applies to all non-exclusive parties of 8 people and above.
Menu available from the 5th to 27th January 2019.
Prices increase by 10% on Sunday.
2019 SYDNEY FESTIVAL MENU
$55.00 PER PERSON
Glass Crawford River Riesling
Glass Frankland Estate Shiraz
Pork San Choy Bow
Pork stir-fried with water chestnut, onion,shallots and curry powder.
Served in a lettuce leaf.
Salt and Pepper Prawns
Lightly battered king prawns, deep fried and tossed in fresh
chili, salt, cracked black pepper and shallots.
Marinated pieces of beef, chicken thigh fillet
or prawns stir-fried with fresh chilli and cashew nuts in a sweet pepper sauce.
Coconut Beef Rendang
Indonesian style beef curry with an aromatic dry coconut base.
Fresh asparagus, honey peas and shredded Chinese mushrooms stir-fried with garlic
fresh coconut and chilli.
2018 SYDNEY FESTIVAL VEGETARIAN MENU
$55.00 PER PERSON
Vegetable San Choy Bow
Water chestnut, onion, mushrooms, carrots and shallots stir-fried and served in a lettuce leaf.
Salt and Pepper Cauliflower
Cauliflower, lightly battered, deep-fried and tossed in fresh chilli, salt, cracked black pepper and shallots.
Sayor Masak Lemak
Malay style vegetable curry cooked with fresh chilli, lemongrass and coconut milk.
Vegetable Singapore Noodles
Vermicelli rice noodle stir-fried dry style with Asian green vegetables, bean sprouts, onion,
shallots and chilli.
Marinated eggplant stir-fried dry style with shallots, cashew nuts and dry chillies. Served on a bed of Chinese water spinach.