Pearl

Pairing Sydney Harbour Bridge views with a reimagined Cantonese menu, Pearl is an elevated CBD restaurant from the beloved Lotus Dining Group.

“This is an exciting and new venture for our group... we have been working to create what we feel is a perfect harmony between Canton traditions and the modern Sydney dining scene," says Lotus Dining Group founder and chairman Michael Jiang.

Taking inspiration from Hong Kong, the menu, spanning the three main elements of dim sum, barbeque and seafood, covers favourites like roast duck (which takes three days to prepare), char siu pork and live seafood alongside dim sum, soups, rice and noodles integrating plenty of premium ingredients.

Key dishes by Pearl’s director of culinary Cheung Shui Yip and executive chef Steve Wu look like steamed mud crab xiao long bao, wok-fried pearl meat with snow pea and oyster mushroom, pork belly roast with crispy crackling served with native riberry, and Wagyu tri-tip with tangerine peel sauce.

A 200-strong wine list and signature cocktails round out the offering, with a dedicated rectangle bar in the middle of the venue providing a spot for walk-ins to enjoy a drink.

The indoor/outdoor venue, which opens up with a retractable glass wall, accommodated 84 guests, including a 30-seat balcony, semi-private dining space and fully private dining room, with elegant shades of blue throughout.

Image credit: Pearl