Pearl is slated to open in September on Sydney’s Bridge Street as part of the Quay Quarter precinct.
The 84-seat venue will differ from Lotus Dining Group’s usual offering with a focus on elevated dishes from the Canton province of China.
“This is an exciting and new venture for our group, we have been looking to open a venue with a premium offering and are hoping to reimagine the perception of Cantonese dining,” says Lotus Dining Group Founder and Chairman Michael Jiang.
“We noticed a gap in the market and have been working to create what we feel is a perfect harmony between Canton traditions and the modern Sydney dining scene.”
The menu will be the result of a team-up between Hong Kong-native and Chef and Director of Culinary Cheung Shui Yip alongside Executive Chef Steve Wu.
The menu will be sectioned to feature a dim sum, soup, seafood, meat, BBQ, rice, and noodle offering.
Some of the launch dishes set to make an appearance include crab and pork xiao long bao; wagyu tri tip with tangerine peel sauce; and a scallop tart with dried ginger, salt, and lemon.
Lotus Dining Group’s Head Sommelier Karen Dollimore has crafted the wine list which will feature over 200 drops from well-known producers.
There will also be a range of signature cocktails including a Kino Negroni with Lotus Dining Group’s mandarin gin, Campari, vermouth, and chocolate bitters.
The venue will host a 30-seat balcony boasting views of the iconic Harbour Bridge, alongside banquettes, bar seating, and semi-private and private dining spaces.
Pearl is set to open in September at Quay Quarter Building, 50 Bridge Street, Sydney.
