Lotus has opened in the Galleries Victoria in Sydney CBD, an offshoot of the popular Lotus Dining Bar in Walsh Bay. It's a vast space but they have managed to create a cosy feel by dividing the space into several dining spaces, ranging from bar seats to private dining rooms. The interior is sophisticated and beautifully styled. Food-wise, the menu is Modern Chinese peppered with native Australian ingredients.
For starters, we opted for the Crystal Ice Plant Salad with Cucumber, Enoki and Black Vinegar Dressing. The salad was delightfully refreshing and no doubt, the crispy iceplant (a West Australian native with little clear raised beads on the leaves) was the star of the dish. It was dressed in the zingy black vinegar, soy and sesame concoction which definitely wakes up your palate.
There was a good selection of dumplings on offer and we opted for the Steamed violet dumpling. The skins were thin and delicate, with the striking violet (or more accurately, the dark red) tint coming from beetroot juice. Inside these morsels were Argyle beef, spring onion and baby bok choy - a flavoursome combination.
For mains, we opted for the Wok-fried Wallaby rump. First time eating wallaby and I was very impressed by how tender it was in texture. The meat was accompanied by sweet bean paste and salt bush, continuing the use of native Australian ingredients.
We also ordered the Crispy tofu with salt and wide fire dukkah. The lightly fried tofu was surprisingly light and the spice mix was delicious.
Lotus is a great addition to the CBD dining scene. The service was very efficient and the food was of high quality, managing to weave native Aussie ingredients seamlessly into Chinese cuisine.
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