A highly popular Noosa restaurant received over 4000 bookings on the first day of opening their phone lines at their new location.
The Sunshine Beach favourite Sum Yung Guys has relocated to 1/205 Weyba Road Noosaville, with a new menu, bigger bar and custom-built booths.
Co-owner and chef Matt Sinclair said the support from the community had been incredible.
“We opened the phone lines yesterday and they crashed. Between phones, emails and online reservations we did nearly 4000 people,“ he said.
“It’s nice to see everyone really behind what we’re doing and excited. That’s one of the beautiful things that comes from having a small business in a small town.“
He said their goal when they first launched was to buy their own establishment.
“Where we were in Sunshine Beach, our lease was coming to an end and this place came up for sale. The stars aligned a little bit and we were in a position to take it on,“ he said.
“It happened a lot quicker than what we thought in terms of owning our own premises, we thought we would do another four or eight years at Sunshine. But when this came up, we just had to take it.“
Matt said the new restaurant’s fit out was a more polished look with the same energy and personality.
“The key thing for us is we wanted people to be able to walk in the door and know that it was still us. The colour, textures and layout has to be loud and clear that it is still us and I think we’ve done a really good job at achieving that,“ he said.
“It’s bigger but the goal wasn’t to cram in more seating, it was more to be a bit more generous with it. We’ve got some beautiful booths that have been custom built.
“We’ve allowed ourselves space for a nice lounge bar area and the size of the bar itself is enormous and the deck area out the front.“
The MasterChef favourite said they had been working hard on their new menu over the past six to 12 months.
“We’ll keep a fair portion of the rock solid dishes on the menu. I think it’s sort of been spoken for by the public that they have to stay. But we’re probably going to have about eight to 10 new dishes,“ he said.
“The menu is probably going to be 25 to 30 per cent bigger.“
He said they were looking forward to opening.
“I think we’re all over the painting, cleaning and landscaping. We want to get back to doing what we do best. Everyone is itching to get in.“
