One of the best spots in Sydney to capture amazing views of the Opera House and Sydney Harbour Bridge is Campbells Cove. This paved open space in The Rocks has recently been revamped and the latest restaurant to make its home here is contemporary Asian premium dining experience, Luna Lu.
As you walk into this waterfront dining destination, you can’t help but be impressed by the stunning interiors including a collection of in-vogue rattan and gloss two-seaters, generously sized dining chairs in mustards, deep teal greens and blues, and boldly shaped lounges and marble tables. Not to mention the custom-made wooden grooved buffets and cabinets, finished in gloss black. Tables are pain-stakingly laid with hand-made ceramics, cutlery and chopsticks edged with gold and engraved with ‘Luna Lu’, above them hang pared-back gold and white lanterns, with a showstopper chandelier-size lantern commanding one of the two private dining rooms upstairs.
As you sit back in luxury and take in the breathtaking views of Sydney Harbour, you’ll want to check out what’s on offer food-wise. You’re in for a real treat courtesy of head chef Lucas Doan who has worked in high-end kitchens across Australia, most recently Mr Wong. The menu is heavily inspired by the flavours and favourite dishes of his own Chinese/Vietnamese heritage. Diners are encouraged to embrace the customary approach to sharing dishes, starting with some tempting small plates before getting into the heavenly main sized dishes.
Locally sourced high-quality Australian ingredients abound on the menu with starter highlights including Appellation oysters from Merimbula, Mooloolaba Swordfish, Sticky Beef Ribs from the Ranger Valley and the absolutely delicious Hiramasa King Fish – cured silver skin King Fish served with a wasabi emulsion and fresh kiwi salsa, dressed with a yuzu ginger dressing and rainbow trout caviar. Served with crunchy lotus chips, you will be licking your fingers clean after devouring this one.
The main dishes are just as appetising. So much so, you’ll be hard-pressed settling on just one! At the top of the list is the Moreton Bay Bug Salad with fresh Queensland Moreton Bay bugs, sliced in a light tempura batter and crisp taro on a bed of mixed leaves and a black vinegar, ichimi garlic dressing. Super refreshing, super delicious. Or you could try a super rare 180g Marble 9 Black Opal Striploin (MB9) served on a bed of asparagus, drizzled with cold smoked soy and wasabi relish for a truly unique dining experience.
Another highlight is the live Lobster Tank, that takes pride of place at the front of Luna Lu’s kitchen. You can take your pick of a live Eastern Rock Lobster, and have it prepared with wok fried Chinese yi mein noodles and dressed with a house-made XO sauce. Also in the tank are WA Shark Bay Green Abalone, that are braised in Japanese Saki with white seaweed and dashi (with the option to add 5g of Oscietra Caviar).
A brilliant pink Seafood Candied Fried Rice is another noteworthy option with XO Hokkaido scallops and prawns, beetroot fried rice, pickled cabbage and ginger. A real treat and naturally scrumptious! While the Shanghai Toothfish is to die for and features a miso glazed pan fried 150g Glacier 51 Toothfish, served with a shisho, wild tiger beetroot and green mango salad. Delicate and supremely delicious, this one coats the palate ever so appealingly! If you’re unable to choose yourself, you can leave it to the chef with Luna Lu’s three-course set menu for $98 per person (min. 4 guests), or a larger set banquet menu for $150 per person.
If you have enough room in the belly for dessert, do make sure to try the Chocolate Brownie Pagoda – a chocolate Pagoda shaped shell encasing a warm chocolate brownie with crushed honeycomb, topped with chantilly cream and a raspberry and pomegranate sauce. And wash it all down with something from Luna Lu’s extensive drinks list including a selection of Penfolds wines, Chinese Yellow Wine, Baijiu, Sake, Japanese whisky or a cocktail with a twist such as the ‘Spicarita’ take on a margarita which features a Birds Eye (South East Asian) Chilli instead of a Jalapeno or the ‘Yuzoni’ – a take on a Negroni which comes with a light and delicate Yuzu twist.
Luna Lu is a classy venue with absolutely breathtaking views, stunning interiors, delicious food, and friendly staff. Add it to your bucket list.
Luna Lu @ Bays 4&5, 7-27 Circular Quay West, Campbells Cove, The Rocks
Open Wed/Thur (12pm-10pm), Fri /Sat (12pm-11pm), Sun (12pm-10pm)
For info and reservations, visit: https://lunalu.com.au/
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