Photo:Fortem MediaThe menu is a collaboration between Wu and Lotus director of culinary Cheung Shui Yip. Wu says:“We have a tank. You’ll be able to order lobster,mud crab,abalone and fish. The seafood sauces are a little more traditional.” Pearl will also serve pipis in XO sauce. And there’s a large dumpling section to the menu.
“Making dumplings is a labour of love for the whole team. I hope guests enjoy the steamed mud crab xiao long bao. We peel it all by hand and mix it with house-made pork skin jelly before rolling them into perfect parcels,” Wu says.
Designed by Darren Kong Architects,the indoor-outdoor restaurant has views of the Harbour Bridge from Pearl’s 30-seat balcony.
Prawn dumpling,egg white cloud,flying fish roe.Fortem MediaThe Lotus Dining Group has a number of restaurants and dumpling bars across Sydney under the Lotus banner. The chef says the 108-seat Pearl is its most upmarket offering to date.
Lotus founder and chairman Michael Jiang says Pearl is something different for the Sydney dining scene:“We hope to deliver a fun and light-hearted experience,where diners can perch up at the bar for some after-work drinks,or settle in for a meal in our main dining room with those expansive Harbour Bridge views.”
Open lunch Tue-Fri;dinner Tue-Sat.