Lotus sits proudly at the end of the wharf in Barangaroo’s dining precinct, providing diners with views of the harbour and the to and fro of Sydney ferries. Chef Kenji Okuda (ex-Billy Kwong) has designed a menu led by fresh Australian seafood, with influences from China’s long history of cuisine. Out of respect for the traditional owners of the land, Chef Okuda intersperses indigenous spices, herbs and succulents across the cuisine.
Matched with fresh cocktails or wines from their global list, the dumplings are delicate and well flavoured, while specials like soft bao folded over soft-shell crab, pickled onion and sweet chilli mayonnaise keep things interesting. The main seafood dishes are statement pieces with lobster, clams and mussels brought out steaming to tables, or whole baby snapper drenched in a sweet ginger sauce.
PSST! Be sure to also check out other Lotus Dining city venues in Dawes Point, The Galeries and George Street, or nearby Darlinghurst.