Historically Barangaroo was the home of the Cadigal people, traditional owners of the land. Aboriginal people made campsites located close to the shore especially during summer when fish and shellfish were the staple diet. Today, Barangaroo is the site of Sydney’s hottest urban renewal project. This development houses residential, retail, and business. It will also be the heart of a thriving hospitality community.

Lotus Dining has set up camp in Barangaroo on Wulugul Walk (named after the Aboriginal Sydney language word for kingfish, commonly found in Sydney Harbour). Lotus chefs Chris Yan and Kenji Okuda (both of Billy Kwong fame) will continue the tradition of the original custodians with a strong seafood focused menu.

The menu will also weave in China’s rich history of food with inspiration that dates back to the Ming Dynasty who encouraged fish farmers to supply the live fish trade. Lotus Barangaroo will feature tanks of live fish and seafood in addition to the main menu. Our dumpling master will create dumplings derived from by produce that is native to the local land and sea.

The marriage of cuisine and wine is important to sommelier Annette Lacey. It is this relationship compounded with the harbour side setting that inspired her white focused list. Aromatic light reds also have a place within the list that showcases a variety of interesting local and overseas producers. The team led by Tim Petersen and Shirly Pinillos look forward to welcoming you to Lotus Barangaroo for a memorable harbour side experience.

DUMPLINGS

Vegetarian dumpling 12
Prawn, calamari and ginger dumpling 14
Spanner crab and prawn hagao 21
Corn fed chicken sui mai 12
Snow pea sprout and scallop dumpling 18
BBQ duck and spinach dumpling 16
Steamed pork wonton 12
Crispy pork wonton 12
Mushroom spring roll  12
BBQ pork bun 9

STARTERS

Oysters with lemon aspen sorbet, butterfly pea flower and finger lime 18
Crystal ice plant salad with cucumber, enoki mushroom and black vinegar 16
Vegetable sang choy bao with spice tofu and pine nuts 19
Smoked salmon salad with salmon roe, Vietnamese mint, apple and ginger 23
Steamed eggplant salad with fermented chilli, garlic and coriander 16
Handmade mung bean noodles with spicy soy and peanuts 16
Crispy calamari with native salt and pepper 21
Grilled ox tongue with pepper berry and tamarind sauce 19
Grilled octopus with sambal and fresh soy beans 21
BBQ pork with pickled bamboo shoots and cauliflower 21
BBQ duck with mandarin pancakes and sweet miso 39 (half duck)

LIVE SEAFOOD – MARKET PRICE

Southern rock lobster / Green lobster
Mud crab / Snow crab
Pipis
prepared with your choice of condiments

SEAFOOD

Spring bay mussels with Tsing Tao beer, Chinese ham and lemon myrtle 500g 23
1 kg 42
Wok-fried king prawns with XO sauce and lime 36
Hot and spicy king prawns with dried chilli and Sichuan green peppercorn 36
Steamed whole fish with ginger and shallots 39
Steamed fish fillet with ginger and shallots 36
Crispy fish with sticky soy sauce and 5 spice 39
Grilled whole John Dory with chilli, fermented beans and padrones 45

POULTRY & PORK

Kung pao chicken 26
Crispy chicken with spiced soy sauce and chilli oil 29
Northern China style chicken thighs with tea tree mushrooms 26
Roast pork belly with coconut sugar, chilli and black vinegar sauce 42
Shanghai Mama‘s red braised pork belly 32
Wok-fried green beans with minced pork and chilli 18

BEEF & LAMB

Grilled lamb riblets with cumin and a watercress and hazelnut salad 28
Seared Wagyu sirloin with heirloom tomatoes, crispy leeks and truffle oil 48 200g 75 300g
Wok-fried beef fillet with asparagus, baby corn and black pepper 32
Slow cooked beef ribs with ponzu, soy and kale 39

VEGETARIAN & RICE / NOODLES

Salt and pepper tofu with dukka and sesame 16
Wok-fried hokkien noodles with XO sauce or chilli sauce 18
Louts fried rice with duck and mustard seed L25 S16
Wok-fried spinach with ginger and enoki mushrooms 17
Steamed broccoli and cauliflower with soy and black vinegar 16
Steamed Asian greens with soy and sesame 14
Steamed rice 3pp

DESSERT

Ma Fleur de Lotus 16
Yuzu and chrysanthemum cheesecake, coconut ice cream and coconut meringue crisps
Passionfruit picked from the Vine 17
Passionfruit ice cream, salted vanilla marshmallow center, passionfruit skin glaze
Chocolate Lotus 17
Chocolate & black sesame delice, Chinese almond crisp, red fruits & raspberry hibiscus sorbet

CHOCOLATES AND PETIT FOURS 12

The Speckled Macaron – filled with salted duck egg ganache
The Firecracker Macaron – The Chinese Moon festival inspired macaron
Chilli, lemongrass and vanilla infused white chocolate ganache
Coconut and black sesame bar -our Asian bounty bar
Cherry Truffle – spiced cherry liquor puree coated in Valrhona Manjari chocolate

BANQUET 49pp– minimum 2 persons – maximum 9 persons

Prawn dumpling
Vegetarian dumpling
Crystal ice plant salad with cucumber, enoki mushroom and black vinegar dressing
Steamed fish fillet with ginger and shallots
Wok-fried Beef fillet with asparagus, baby corn and black pepper
Steamed Asian Greens
Steamed rice
Macarons

BANQUET 69pp– minimum 4 persons

Oysters with lemon aspen sorbet, butterfly pea flower and finger
Prawn dumpling
Chicken and scallop sui mai
Crispy calamari with native salt and pepper
BBQ duck with mandarin pancakes and sweet miso
Wok-fried Pipis with XO sauce
Steamed fish fillet with ginger and shallots
Slow cooked beef ribs with ponzu and kale
Steamed Asian greens
Steamed rice
Chocolate Lotus

BANQUET 99pp– minimum 4 persons

Oysters with lemon aspen sorbet, butterfly pea flower and finger
Smoked salmon and roe terrine with Vietnamese’s mint, apple and ginger
Spanner crab and prawn dumpling
Chicken and scallop sui mai
Crispy calamari with native salt and pepper
BBQ duck with mandarin pancakes and sweet miso
Wok-fried Pipis with chilli and black bean
Steamed fish fillet with ginger and shallots
Wok fried King prawns with XO sauce and lime
Seared Wagyu sirloin with heirloom tomato, crispy leeks and truffle oil
Steamed Asian greens
Steamed rice
Lotus garden

COCKTAILS
Boardwalk Spritz    20

Cocci Rosa, plum, jasmine infused honey, grapefruit soda

Long Weekend    20

Vodka, lychee, lemongrass soda, prosecco

Spring Garden    20

Gin, mint, summer pea, thai basil, cucumber

Bai and Bye    20

Hong Kong Baijiu, whole passionfruit sorbet, coconut syrup

Heartbreaker    20

Gin, chamomile liqueur, peach, house made shiso bitters

Land and Sea    20

Tequila, honeydew, elderflower, bondi sea salt bitters

Discotheque    20

House Spiced Rum, green orange liqueur, ginger, seville & blood orange juice

Eden    20

Pisco, artichoke, lemon aspen, thyme

Collision Course    20

Rye, smoked carrot juice, macadamia, spiced apricot bitters

The Napoleon    20

Sesame washed Cognac, Laphroig, Carpano Antica, wattle seed, house made black

JOIN US FOR YOUR NEXT EVENT

Whether it’s a corporate function, or a special occasion, our experienced staff will work with you to tailor an event that meets all of your needs and leaves a lasting impression on your guests.

For all enquiries, please contact events@lotusdining.com.au

Download Functions Packages

RESERVATIONS

Please note, once your booking is confirmed tables can only be held for 15 minutes.

Book Online
Address

Shop 8/9 Wulugul Walk
Barangaroo, Sydney, NSW 2000

Best parking is at Shelley Street Wilson Carpark or Napoleon Street Wilson Carpark

Get Directions

Phone

8318 3688

For all Reservation Enquiries

enquiries@lotusdining.com.au

Opening Hours

Monday to Friday
Lunch 12:00pm – 3pm
Dinner 5.30pm – 10pm

Saturday
Lunch 11:30am – 4pm
Dinner 5.30pm – 11pm

Sunday
Lunch 11:30am – 4pm
Dinner 5.30pm – 9pm