2024 was an exceptionally challenging year, making it feel almost surreal to reach the final workday with a sense of renewal and clarity. To mark the occasion, we enjoyed a celebratory banquet-style meal at Lotus in The Galeries, offering both sustenance and soul-nourishing food.
Beverages
Sencha Lychee Iced Tea with Coconut Jelly ($10.00, left)
This refreshing iced tea featured bright sencha notes complemented by a dewy jasmine presence. The sencha carried a subtle grassy bitterness, balanced by the delicate sweetness of the lychee. The chewy coconut jelly cubes were a delightful addition, and the slice of dried orange was a surprising highlight—crunchy and sweet with only a trace of bitterness.
Oolong with Blood Orange Iced Tea ($10.00, right)
Blood orange dominated the flavour profile with vibrant raspberry-like notes and a hint of bitterness. The drink was refreshing and easy to enjoy, offering balanced citrus sweetness and a mild acidity.
Kunizakari Muroka Umeshu ($18.00)
This umeshu from Aichi Prefecture offered a rounded apricot aroma and a smooth mouthfeel, with legs on the glass yet without being cloying. Sweet and tangy, it delivered complex ume flavours, served straight.
Appetisers
Pacific Oyster with Finger Lime, Ginger, and Soy Sauce ($6.00 each)
Fresh and briny, the oyster was enhanced by the fragrant acidity of finger lime, ginger, and soy, which elevated its natural flavour without overpowering it.
Okra Salad with Sesame Sauce ($18.00)
The vegetable’s characteristic sliminess was present, yet it was subtle and well-balanced by its freshness and crunch, and the rich and creamy sesame sauce.
Pork and Prawn Siu Mai ($18.00)
These dumplings featured a bouncy texture from the pork, complemented by the robust prawn flavour. The thin tofu skin provided structure without affecting the palate, and the fish roe added bursts of savoury umami.
Lobster and Prawn Dumpling ($24.00)
Perfectly steamed with an ideal skin thickness that was tender yet not sticky. The dumpling was richly flavoured and highly satisfying.
Lightly Crumbed Japanese Scallops on Yuzu Mayo with Nori and Bonito Flakes ($36.00)
Reminiscent of takoyaki, the scallops had a crisp exterior and tender interior. The combination of mayo, nori, and bonito flakes delivered quintessential takoyaki flavours, accented by yuzu and shiso for a unique twist.
Mains
Beijing Duck Pancakes ($113.00 for a whole duck)
The dish was prepared tableside and began with thinly sliced duck skin from the breast, served separately with a small plate of white sugar for dipping—a traditional Chinese preparation. The skin was delicate and slightly chewy, offering a unique interplay of textures when dipped in the sugar. The granulated sugar melted on the tongue, complementing the subtle savoury richness of the duck skin with a crisp, sweet finish. While interesting and novel, this method of enjoying duck skin had more in common with eating a refined piece of savoury-sweet jerky, offering a different experience compared to the crisp, crunchy texture often expected in Beijing duck preparations.
The remainder of the dish included pancakes. The duck was juicy and moderately fatty, though the skin on the cuts within the pancake lacked the ideal crispness found in some other establishments. The housemade special sauce provided a good balance of sweetness and savoury depth, complemented by finely sliced red onion, cucumber, and leek. The pancakes themselves were of excellent quality—thin and pliable without being overly chewy—though the ratio of cucumber to pancake left some bites feeling less balanced.
Marble 6 Wagyu Tri-Tip ($58.00)
A highlight of the meal, the wagyu was perfectly cooked to medium, with melt-in-the-mouth marbling. The savoury fried leeks infused with truffle oil and the sweet acidity of Roma tomatoes provided excellent contrast to the meat’s richness.
Wok-fried King Prawns ($44.00)
The red chilli oyster sauce was rich and flavourful, pairing well with the crisp asparagus and crunchy black fungus, which served as excellent vehicles for the sauce. However, the prawns were slightly overcooked, resulting in a mushy texture that lacked the characteristic bounce of perfectly cooked prawns.
Steamed Asian Greens with Soy Sauce and Sesame Oil ($18.00)
Simple yet well-executed, the greens were crisp and fresh.
Desserts
Coconut Crème Caramel ($16.00)
The crème caramel had a luscious, velvety texture and jiggled delicately, resembling a perfectly set egg pudding. Its rich egg flavour was underscored by a mellow coconut note that added depth, while the caramel layer offered a toasty sweetness. The dessert was accompanied by summer fruits—grapes and strawberries—that brought fresh tartness and a fruity contrast to the pudding. Additionally, pieces of housemade honeycomb provided a delightful crunch and a burnt caramel bitterness that expertly offset the crème caramel’s inherent sweetness.
Affogato ($20.00)
This dessert paired creamy vanilla ice cream with a shot of rich espresso and a choice of Frangelico (or Baileys) liqueur. The espresso brought a robust roasted flavour and mild bitterness, while the Frangelico added nutty sweetness that elevated the overall profile, creating a hazelnut-flavoured coffee experience. Though enjoyable, the vanilla ice cream itself lacked depth, and the absence of real vanilla bean limited its impact. For the price point, the dish could have been improved by a higher-quality ice cream to better match the luxurious espresso and liqueur pairing.
Eastern Mess ($16.00)
A creative twist on a classic dessert, this layered dish featured a bed of crispy crumble that resembled feuilletine, providing a sweetened crunch with a delicate texture reminiscent of crushed crêpes. The crumble paired beautifully with the vanilla Chantilly cream, which was smooth and rich. Mango and passionfruit purée brought bright tropical acidity, complemented by fresh cubes of mango that tasted distinctly of Kensington Pride, adding a burst of sweetness. While the layers were harmonious, the five-spice meringue on top was lacklustre—the spices were almost undetectable, rendering this component forgettable.
Fried Salted Caramel Ice Cream ($18.00)
The salted caramel ice cream, encased in a thick, golden batter, resembled a toasted jaffle or dessert toastie in appearance. The batter was crisp and provided an interesting contrast to the creamy ice cream within. While not sampled tasted, the dessert was reported to be a standout among Anglo-Saxon colleagues, appreciated for its nostalgic charm and indulgent combination of textures and flavours. The garnishes of fresh fruit and a drizzle of salted caramel added brightness and richness.
The banquet offered a range of well-prepared dishes showcasing fresh ingredients and balanced flavours. The meal provided a fitting and celebratory close to 2024.
Lotus is located at Level 1, The Galeries, 500 George St, Sydney NSW 2000.