Pearl by Lotus is an exciting melting pot of modern and traditional Cantonese and Sichuan cooking techniques and flavours designed by Michelin Star Chef, Yip Cheung Shui, who joins Lotus from his role as Executive Chef in Singapore with some of Asia’s leading culinary venues.
The venue is incredibly spacious and set over 2 floors, whist offering 5 intimate and private dining spaces in the upstairs area, or downstairs either inside in the heritage beauty, or outside next to the iconic Sydney Harbour with an uninterrupted view to the Opera House.
Incorporated into the venue design is an integrated and customised wine storage system allowing guests the opportunity to view the offering, an open plan kitchen complete with a dine at dumpling counter, custom built LIVE seafood tanks and a dry aging cabinet dedicated just to preparing ducks.
The downstairs bar area is spacious and caters for both restaurant patrons and those looking simply to enjoy a drink in the unique setting. Enjoy a wine, beer or carefully created cocktail either before or after dinner, or just because.