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.
Lotus Dining has set up camp in Barangaroo and 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. Lotus Barangaroo features tanks of live fish and seafood in addition to the main menu and dumpling menu.
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.
We look forward to welcoming you!
FESTIVAL FEASTS OFFER
Enjoy a two course sharing menu with a glass of wine by the water.