Your curated eight-course banquet menu is inspired by the dishes of Executive Chef Chris Yan’s hometown, elevating refined Chinese fare using native Australian ingredients for a unique twist. Feast on an array of Lotus classics like Kung Pao chicken, steamed barramundi with ginger and shallots, and shallot pancakes, as well as new dishes like the crispy calamari with native spices. To complement your bespoke menu, Lotus Double Bay's sommelier will handpick your carafe of red or white wine from the premium wine list showcasing some of Australia's best varietals, keeping your specific tastes in mind.
