The Galeries is a lifestyle and cultural destination for fashion, art and music. This unique inner city hub is a diverse mix of boutiques and retailers positioned directly above Sydney’s busiest train station Town Hall which fringes Sydney’s China town and the bustling CBD.

Lotus Galeries is the largest restaurant in the group with 260 seats. The restaurant is over 700 square metres boasting 5 private dining rooms, ranging in size from 8 persons to up to 40 persons. With a desirable cocktail lounge and a dumpling bar, Lotus Galeries is the perfect destination for any occasion.

The food is a rich tapestry of the new worlds of Shanghainese cuisine with a nod to Cantonese cuisine. Experience our famed Lotus dumplings with a selection of modern Chinese dishes showcasing the best of Australian produce. The Galeries has seafood tanks so you can enjoy a selection of live seafood made by our very own seafood master. The menu is written in both English and Chinese to highlight our respect for both cuisines and cultures.

Galeries is the home to our pastry queen Tiffany Jones who will delight and surprise you with her unique sweet treats. Tiffany infuses traditional French desserts with Asian inspired flavours. The food is perfectly paired to Annette Lacey’s punchy wine and beverage list. These layers make Lotus Galeries a desirable restaurant destination.

Dumplings

Steamed shiitake mushroom dumplings
Steamed jade prawn dumplings
Steamed fresh scallop siu mai
Steamed mud crab and pork xiao long bao
Steamed pork xiao long bao
Steamed pork, prawn and garlic chive dumplings
Sichuan-style prawn and pork wontons with chilli and roasted peanuts
Pan-fried pork and prawn dumplings
Pan-fried shallot pancakes

Starters

Oysters with eschallots, celery cress and rice wine vinegar
Our spring rolls with king brown mushroom
Vegetable sang choy bow with five-spice tofu, sweet corn and pine nuts
Native crystal ice plant salad with cucumber, enoki and black vinegar
Sichuan eggplant with garlic, chilli and coriander
Rush-smoked salmon with apple, Vietnamese mint, ginger and lemon
Calamari with native spice salt and zesty dressing
Grandma’s Shanghai-style drunken chicken
Crispy skin duck pancakes with sweet miso and cucumber (half duck)

Live Seafood – Market Price

Whole Abalone
Baby Abalone
Pipis with Rice Cake
Southern Rock Lobster
Green Lobster
Queensland Mud Crab
West Australian Snow Crab

Live Fish

Coral Trout
Red Morwong
Parrot Fish

 

For full details see PDF
Seafood

Steamed whole fish with ginger and shallots
Steamed fish fillet with ginger and shallots
Braised fish fillet with black fungus and fermented rice wine
Wok-fried king prawns with house-made XO sauce and lime

Poultry & Pork

White cooked chicken with ginger, shallots and soy
Crispy skin chicken with spiced soy sauce
Kung pao chicken with dried chilli and peanuts
Wok-fried green beans with minced pork and garlic
Shanghai-style sweet and sour pork ribs
Sticky red-braised pork belly with dark soy and shallots

Beef

Slow cooked beef short ribs with ponzu and soy
Wok-fried beef fillet with black pepper baby corn and barilla
Wagyu Sirloin with heirloom tomato and truffle oil

Vegetarian & Rice/Noodles

Crispy tofu with salt and wild fire dukkah
Crispy eggplant with honey and sesame seeds
Wok-fried tea tree, wood-ear and mixed mushrooms with garlic
Steamed cauliflower and broccoli with extra-virgin olive oil and soy
Steamed Asian greens with sesame oil and soy
Steamed rice
Fried rice with duck and asparagus and mustard seeds
Wok-fried hokkien noodles with XO or chilli sauce

We offer a dessert degustation 60pp

The degustation is a taste of 4 desserts of the pastry chefs choice from the menu including
petit fours. It is accompanied with a pot of a Lotus (Lotea)

The Lotus Garden 16
Jasmine tea bavarois, apple, matcha sponge, apple cider jelly and burnt vanilla crisp
Lotus Heart Burst 16
Caramelia mousse, rhubarb and almond praline feuilletine
Ma Fleur de Lotus 16
Yuzu brûlée, coconut cake, caramelised white chocolate, coconut ice cream
and yuzu paper
The Blue and White Hat 17
Meringue cone encasing textures of vanilla and violet
Mandarin picked from the tree 17
Valrohna chocolate mousse, mandarin, dark crispy pearl chocolate soil
and caramel ice cream
Art of the Tart 15
Tart of the day

CHOCOLATES & PETIT FOURS 12
Macaron: Chocolate, darjeeling and blood orange
Firecracker and lemongrass
Petit fours: Coconut and black sesame bar
Chocolates: Chinese spiced liquid cherry truffle
”Coffee du jour” – Chef’s choice of 2 petit fours and your choice of coffee 9

Banquet 59pp (minimum 4 ppl)

Oysters with eschallots, celery cress and rice wine vinegar
Lotus salad
Steamed jade prawn dumplings
Steamed pork xiao long bao
Calamari with native spice salt and zesty dressing
Crispy skin duck pancakes with sweet miso and cucumber (half duck)
Steamed fish fillet with ginger and shallots
Wok-fried beef fillet with black pepper and barilla
Crispy tofu with salt and wild fire dukkah
Steamed Asian greens with sesame oil and soy
Steamed rice

Banquet 89PP (minimum 4 ppl)

Oysters with eschallots, celery cress and rice wine vinegar
Lotus salad
Steamed mud crab and pork xiao long bao
Steamed jade prawn dumplings
Calamari with native spice salt and zesty dressing
Crispy skin duck pancakes with sweet miso and cucumber (half duck)
Steamed fish fillet with ginger and shallots
Pipis with home-made XO sauce and lime
Wok-fried king prawns with home-made XO sauce and lime
Slow cooked beef short ribs with ponzu and soy
Steamed Asian greens with sesame oil and soy
Steamed rice
Art of the Tart

Myrtle’s Noble Spritz

Rinquinquin, lemon myrtle shrub and white peony tea carbonated in house

Fred & Ginger

Vodka, ginger liqueur, Chinese blossum syrup, lemon, egg white

Pining for Yuzu 18

Hibiki Harmony, lemon aspen shrub, yuzu

Spice Trade 18

Darjeeling infused London Dry Gin, Carpano Antica Vermouth, allspice syrup, orange bitters

Beneath the Palms

Almond washed Rum, Grand Marnier, coconut, tropical fruits, fennel syrup

Pearl of the Orient

Flying Fairy Moutai, Vodka, Chinese red vinegar

The Shanghai

American Whisky, Umeshu, black sesame syrup, house made cacao cafe bitters

Lo-100#2

Red Økar, Grand Marnier, juniper Verjus, finger lime

Champagne & Sparkling

NV Monmmousseau Brut Etoile Rosé, Loire Valley, FR
2014 Isola Augusta Millesmato Brut Prosecco, Fruili, IT
2011 Punt Rd ‘Napoleone Vineyard’, Yarra Valley, VIC
NV Taittinger Brut Reserve, Reims, FR
NV Veuve Clicquot Yellow Label, Reims, FR
2006 Möet & Chandon, Epernay, FR
2004 Dom Pérignon, Epernay, FR

For full Wine List see PDF
Beer

Cascade Light, Hobart, TAS
Tsingtao, Qingdao, China
Peroni Nastro Azzura, Lombardy, IT
Moo Brew Pilsner, Bridgewater, TAS
Asahi Super Dry, Tokyo, Japan
Moa South Pacific IPA, Marlborough, NZ
Nomad Cruisin’ Ale, Sydney, NSW
White Rabbit Dark Ale, Geelong, VIC

Cider

Willie Smiths Apple Cider, Huon Valley, TAS

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

The Galeries,

Level 1, 500 George St

Sydney, NSW 2000

Get Directions

Phone

9247 6868

For all Reservations Enquiries

enquiries@lotusdining.com.au

Opening Hours

Monday to Wednesday
Lunch 12pm – 3pm
Dinner 5.30pm – 10pm

Express Lunch available from Monday to Friday (available on weekends upon request)

Thursday – Friday – Saturday
Lunch 12pm – 3pm
Dinner 5.30pm – 11pm

Sunday
Lunch 12pm – 3pm
Dinner 5.30pm – 9pm