April 2018. Mo Rickard, Sum Yung Guys
Meet Mo Rickard. He is the chef and co-owner at Sum Yung Guys on Duke Street in Sunshine Beach, Queensland. He is our Petite Bouche chef of the month for April and what an operation they have at SYG. It was a real pleasure to see this band of hospitality brothers making waves in this tourist hub paradise.
SHAVED WAGYU SIRLOIN, BAHN HOI NOODLES, LEMONGRASS, BABY COS, NUOC CHAM.
SYG is the hub of the operation, and the three chefs, Mo Rickard, Jerimiah Jones and Mat Sinclair are all co-owners, along with Dylan Campbell.
The team all met eight years ago while working at Noosa’s Bistro C. After several years of heading in different directions; they reconvened to found the Sum Yung Guys venture.
ORA KING SALMON, COCONUT, GINGER, TUMERIC CURRY, THAI BASIL, CONFETTI CORIANDER
“The food is an expression of everything we have come to love about the region, the cocktails have been developed to compliment. We have crafted the menu to promote a share style; this would suggest we strongly encourage dining with friends, family and beyond. The dining room has been styled to capture the personalities of the 4 partners that share this dream; it has a warmth and energy that resembles the food we put on the plate. Our dream is not only to have our food and beverages represent our passion for excellence, but also have our service exceed anyone’s expectations in a casual environment.”
SPICY YELLOWFIN TUNA, BLACKENED CHILLI, SESAME, ROASTED RICE, CONFETTI CORIANDER.
MANGO JELLY, COCONUT SORBET, ROASTED WHITE CHOCOLATE, KAFFIR LEAF, MACADAMIA, EDIBLE FLOWERS
