Shop 8/9, Wulugul Walk, Barangaroo
02 9247 6868
Lotus Barangaroo pairs modern Chinese cuisine with native Australian produce, presenting an experience that balances fine dining and value for money. The latest addition to Barangaroo’s restaurant precinct, it celebrates Sydney’s sensational seafood from a fantastic waterfront location.
Shanghai-born Head Chef Chris Yan uses native Australian ingredients like lemon aspen, cassia bark, butterfly pea flower and crystal ice plant to create an exciting seasonal menu, designed to work in tandem with the surrounds. Many of the ingredients are grown in the dining area itself, inside beautifully designed pot plants, veggie patches and vines that grow overhead. They are then transported to your plate to appear in combinations like the ice plant salad – a light and original way to start any meal.
Other signature dishes include the pork xiao long bao, a broth-filled pork dumpling, which literally explodes with flavour; the grilled octopus with sambal and soy beans – elevated when paired with a glass of Longview ‘Kuhl’ Gruner Veltliner; and the vegetarian dumplings, perfect for plant-eaters and carnivores alike.
Working alongside chef Chris, Pastry Chef Tiffany Jones develops traditional desserts with Asian-inspired flavours. Try the ‘Ma fleur de Lotus’, a yuzu and chrysanthemum cheesecake with coconut ice cream and coconut meringue crisps, or the ‘passionfruit picked from the vine’ – passionfruit ice cream with a salted vanilla marshmallow centre and passionfruit skin glaze. Both are delectable, interesting, and work well to round off and refresh after a menu laden with rich and warm flavours.
Head Sommelier Annette Lacey’s wine list is impressive, with a good range of aromatics to complement the well-designed menu, and drops that will impress even the truest connoisseur. The cocktail list is equally as interesting, with concoctions like the Discotheque – house-spiced rum, green orange liqueur, ginger and seville and blood orange juice.
The service is strong at Lotus, and deserving of the prized water frontage. Wait staff are attentive, accommodating and able to answer all questions. This, partnered with an intriguing menu and fantastic location, makes the restaurant the ideal spot for any occasion: second dates, small family celebrations, or even a sneaky bowl of crab-meat dumplings on a lunch break.
Words by David Edwards