Best restaurant Marrickville

Welcome to Rice Pantry, Marrickville’s favourite restaurant for modern Asian goodness.

Rice Pantry, Marrickville celebrates Asian-Australian food culture in Sydney’s inner West, with a stimulating and modern approach to food inspired by bold, delicious and innovative flavours of Asian cuisine. 

Flitting between two very different cultures growing up, our team has managed to strike a culinary harmony between Asian and Australian cuisines. Influenced not only by ingredients, flavours, techniques and textures, Rice Pantry aims to recreate nostalgic memories influenced by our experiences of growing up in Australia, whilst paying homage to our Asian heritage. 

With a seasonal menu and ever-changing specials, Rice Pantry will bring out the familiar flavours of Asian cuisine in a creative and unexpected way. 

About HEAD Chef Bryan ZHU

Inspired by Marrickville’s multicultural hub of emerging artists and young creatives, Rice Pantry, spearheaded by Head Chef and Ex-Masterchef Contestant, Bryan Zhu, is setting the agenda for modern Asian cuisine. The venue breaks cultural boundaries by serving traditional dishes with modern Australian influence, with rice to remain as the hero staple.

Bryan’s desserts are always a showstopper, and Rice Pantry’s sweets are no exception. The menu features his infamous Yuzu Ice Cream, ‘Textures of Yuzu’ which includes layers of lime meringue, citrus, saffron pineapple combined with sago and mint. Another must-try is the Vietnamese Coffee Lamington - a dish that perfectly summarises a wonderful mix of Vietnamese flavours and classic Aussie flare that has made Marrickville so famous in Sydney’s culinary scene. 

Bryan ditches the bowls, and instead features medium to large sharing-style plates, showcasing the best in local produce and suppliers. Highlights include: Whole Grilled Squid marinated in smoky fermented chilli - a special mix of korean pepper paste, fermented chilli and brown sugar, char grilled over open fire - served with kaffir leaf and pineapple salsa; as well as the Braised Wagyu Beef Short Ribs slow cooked for 8-hours in a master-stock filled with aromatic cardamom, star anise, cinnamon, cloves, ginger, garlic and bay leaf; creating golden crispy, fall-off-the-bone ribs, served with house pickles and seasonal salsa.