Not content with just opening Lotus Double Bay, the Lotus Group has also planted its flag in Barangaroo with a fine-casual eatery inspired by the spicy Sichuan flavours of Beijing's 'Ghost Street' street food.
With a heavy emphasis on smoke and fuel cooking, Chi by Lotus's kitchen is headed up by chef Chris Cheng. The eatery on Barangaroo's main thoroughfare aims for versatility: just come for a drink by the water – there are mini cocktails, a substantial wine list, saké options and amber Tsingstao longnecks – or order a morsel from the generous snacks menu. Choose from a variety of grilled skewer options, each for $8 – there's lamb with cumin salt, king brown mushroom, or okra with fermented barbecue sauce.
If you're tempted by the action in the open kitchen from where you're sitting in the velvet-decked, lantern-strung dining space, why not go the whole hog and stay for dinner too? Half shell scallops come with garlic, chilli and seablite, while locally found ingredients make an appearance in dishes like the deep-fried native saltbush and the duck breast with Davidson’s plum and caramel.
Chi by Lotus is open Tuesday to Sunday for lunch and Wednesday to Saturday for dinner. Book in online.