Lotus Dumpling Bar

Sydney’s a city fuelled by dumplings. Crimped, pleated, rolled and folded, these juicy parcels of steamy goodness make for double five-food-groups-in-one-package happiness. There’s open-kitchen stuffing and pinching action here, courtesy of self-styled ‘Chinese dumpling queen’ Lucy Luo, plated prettily amid shabby-chic chinoiserie. Xiao long bao – squirty soup dumplings – are gently rustic with a fine brothy middle. Scallop shumai are fat balls of slivered scallop and pork. Condiments – black vinegar, soy and a sesame hot sauce – come in stylish ceramics. There’s a main course menu of flavoursome Canto faves, and the wine list is a modern marvel.