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OUR STORY

A MODERN TAKE ON CHINESE CUISINE

With the arrival of Lotus The Galeries comes a place to do business over chef Chris Yan’s special take on Chinese cuisine. Yan has some serious culinary cred: after gaining attention at Bill’s in Surry Hills nearly two decades ago, he went on to man the pans at Billy Kwong for 18 years. Yan was also sous chef at China Doll in Woolloomooloo before returning to Billy Kwong in 2009.

The restaurant features a very restrained, elegant white-on-blue palette that brings to mind a willow pattern. The attention to detail is again evident in the Fibonacci stone surfaces, tactile furnishings, raw textural elements and earthy ceramics, establishing it as a space worth dressing up for.

The experience of eating at the Lotus CBD outpost is also enhanced by the fact that, by day, the interior is flooded with light, courtesy of those floor-to-ceiling windows that face across to the QVB building, and, by night, gets its glam on thanks to that neon-lit view.

EAT

LOTUS IS CHINESE COMFORT FOOD AT ITS FINEST

Head Chef Chris Yan’s fervour for food is inspired by his grandmother’s home cooking, adapting her authentic Chinese recipes using inspiration from other cuisines to create his own simple but inventive dishes.

Enjoy Lotus’ famous dumplings alongside solid share dishes, celebrating ingredients from the land and sea that also trumpet the use of best-quality local seasonal ingredients.

DOWNLOAD WINE LIST    DOWNLOAD LUNCH AND DINNER MENU    DOWNLOAD LOBAR MENU

DOWNLOAD DESSERT MENU

Bar Menu

Bar Snacks

Oysters with eschallot, celery cress and rice wine vinegar GF
Steamed pork xiao long bao
Our spring roll with fresh shiitake mushroom
Calamari with native spice salt and lemon dressing GF

lunch & dinner menu

Starters

Oysters with eschallots, celery cress and rice wine vinegar GF
Native crystal ice plant salad with cucumber, enoki and black vinegar GF
Vegetable sang choy bow with five – spice tofu, sweet corn and pine nuts GF
Calamari with native spice salt and zesty dressing GF
Jellyfish with pickled white radish and shallot
Crispy skin duck pancakes with sweet miso and cucumber

lunch & dinner menu

Mains

Crispy tofu with salt and wild fire dukkah
Crispy eggplant with honey and sesame seeds
Steamed seasonal vegetable with sesame oil and soy
Steamed fish fillet with ginger and shallots
Wok-fried prawns with house-made XO sauce and lime GF
Wagyu Sirloin with heirloom tomato and truffle oil GF
Crispy skin chicken with spiced soy sauce
Wok-fried green beans with minced pork and garlic GF

Live Seafood

Lobster and Mud Crab with one of the following sauces;

Native spice salt and pepper GF
Garlic butter and pepper
Home-made XO sauce with roasted tomato and native basil GF
Ginger and shallots
Garlic butter and pepper GF

Pipis with one of the following sauces;

Ginger and shallots
Home-made XO sauce and sea parsley GF
Chilli and black bean GF

Dumplings

Steamed shiitake mushroom dumplings GF
Steamed Jade prawn dumplings GF
Steamed fresh scallop sui mai GF
Steamed mud crab and pork xiao long bao
Steamed pork xiao long bao
Sichuan-style prawn and pork wontons with chilli and roasted peanuts GF
Pan-fried pork and prawn dumplings
Pan-fried shallot pancakes

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Lotus Express Lunch
Minimum of 2 people $30 per person

Spring rolls with king brown mushroom
House rush-smoked salmon with apple, Vietnamese mint and ginger lemon dressing
Crispy chicken with spiced soy sauce
Steamed seasonal vegetable
Steamed rice

Express Lunch changes daily, sample menu only

Banquet

Minimum of 4 people $59 per person
Best for groups of 8 or more

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

Add $30pp for Seafood dishes

Steamed mud crab and pork xiao long bao
Steamed fresh scallop siu mai
Pipis with chilli and black bean
Wok-fried king prawns home-made XO sauce with lime

Dessert

The Lotus Garden

White peony tea bavarois, poached peach, raspberries and raspberry puff

Chocolate Lotus

Chocolate and black sesame oil mousse, black sesame crisp and plum sorbet

Ma Fleur de Lotus

Yuzu brûlée, coconut cake, salted white chocolate, coconut ice cream and yuzu paper

Art of the Tart

Tart of the day

DRINK

WHERE HANDMADE DUMPLINGS AND THE MODERN WINE BAR MEET

Our wine list cherry-picks from the best of local and international drops alongside a curated cocktail list featuring Lotus’ unique pan-Asian twist.

DOWNLOAD DRINKS MENU

Cocktails

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.

Blossum Season

Peach Schnapps, Benedictine, Luxardo Maraschino Liqueur, Milk Oolong shrub.

Spice Trade

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#1

Pining for Yuzu, Hibiki Harmony, lemon aspen shrub, yuzu.

FUNCTIONS

SET YOUR NEXT EVENT IN AN ELEGANT, LIGHT FLOODED SPACE WITH VIEWS OF THE ICONIC QVB

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.

DOWNLOAD FUNCTIONS PACKAGES

GALLERY

RESERVATIONS

Get In Touch

Address

The Galeries
Level 1, 500 George St
Sydney NSW 2000

Phone

(02) 9267 3699

For all Enquiries & Employment Opportunites

thegaleries@lotusrestaurant.com.au

For all Function Enquires

info@lotusrestaurant.com.au

Opening Hours

Open 7 days

Monday – Wednesday
Lunch 12.00pm – 3.00pm
Dinner 5.30pm – 10.00pm
Early Dining Banquet 5:30pm – 6:30pm

Express Lunch and Early Dining Banquet available from Monday to Friday (available on weekends upon request).

Thursday – Friday – Saturday
Lunch 12.00pm – 3.00pm
Dinner 5.30pm – 11.00pm

Sunday
Lunch 12.00pm – 3.00pm
Dinner 5.30pm – 9.00pm

Best For Business Meetings 2016 Dimmi

Top Rated Asian 2016 Dimmi

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Reservations