Lotus Dining Group has added a new venue to its Sydney portfolio in Double Bay.

The restaurant is located within the InterContinental hotel and is set to open its doors on 11 November.

Head Chef Chris Yan and Matt Stewart have teamed up to curate the food and beverage offering under newly appoint GM Hamish Ingham, who joined the group in September.

“We’re excited to be bringing traditional Shanghainese flavours to the Double Bay community,” says Yan.

“Lotus Double Bay will be a more traditional menu inspired by my childhood, but we’re elevating both the food and drink with native Australian ingredients and twists on some old Lotus favourites.”

Lotus Double Bay features a dining space, private room and a bar, which will offer a reduced menu.

Diners can look forward to Shanghainese dishes made with local produce including some new creations such as crispy pig ear salad and pan-fried Spanish mackerel with chilli, garlic and fermented sticky rice sauce.

Stewart’s seasonal cocktail program will hero native Australian and Shanghainese flavours, with The Bay, an echo on the mojito, and the Pandan Potion two highlights of the offering.

The wine list will focus on award-winning Australian wines.

The venue will also kick off ‘gin cha’; a five-course banquet with three cocktails every Wednesday from 5pm and a two-hour bottomless session on the weekends which includes a shared tasting menu and Unico Zelo Harvest Blanc de Blancs.

Lotus Double Bay will open seven days for dinner and Friday to Sunday for lunch.

Image credits: Alana Dimou