At Lotus Barangaroo, Head Chef Kenji Okuda translates classic Chinese dishes into the landscape of a contemporary Sydney waterfront venue. And, of course, there are the great Lotus dumplings on the menu, crafted by dedicated dumpling master, Chef Benny.
Drink in the atmosphere of one of Sydney Harbour’s newest, vibrant locations, where the big end of town and visitors alike mingle.
Translucent and sticky, a bouncy rice flour pastry shell hides succulent roast duck and spinach steamed to perfection, and the deeply umami mushroom spring rolls pack a crunch with their crispy fried skins. Fresh and light, the vegetable san choi bao is a riot of bean sprouts and toasted pine nuts hiding nuggets of soft, seasoned five-spice tofu. Add an optional rubble of stir-fried pork mince if you prefer a meatier version. Follow with the golden crispy chicken served in a spiced soy broth, slicked with chilli oil and topped with green onions and coriander.
PSST! You’ll find native Australian ingredients and flavours in some dishes including lemon aspen, butterfly pea flower, crystal ice plant, native pepper and finger lime.