Taking over a heritage-listed building at Howard Smith Wharves, Stanley has completely revamped the space. Overlooking the river on the ground floor, an outdoor terrace and bar with a retractable roof provides a breezy spot for long lunches and boozy catch ups. Inside is where things are really taken to the next level though, with jaw-dropping interiors that feature handcrafted rattan ceiling, bamboo and mural-lined walls and hanging lanterns pay homage to traditional Chinese design aesthetics.
In the kitchen, head chef Louis Tikaram has created a menu of traditional Cantonese style dishes like peking duck, dim sum and stir fries, as well as more modern dishes featuring local seafood, barbecue and roasted meats. There’s a dedicated peking duck kitchen, as well as a dim sum kitchen overlooking the front deck, while must-orders include the melt-in-your-mouth Byron Bay Berkshire pork belly, saucy Mongolian lamb ribs and wok-fried pipi with XO sauce and crispy egg noodles.
Whatever you opt for, make sure you start the night with a cocktail before moving on to the 400 strong wine list, which has been curated by Stanley’s Head Sommelier Thibaud Cregut, previously of Nel. restaurant in Sydney.
Image credit: Stanley