King prawns with mascarpone at a self-described Chinese restaurant? Kimchi fried rice arancini balls with bocconcini?
If Marco Polo had shipped produce both ways on the Silk Road the result might be Bund, which has just opened its doors at Barangaroo.
We've had a sneak peek at the menu, and while the proof will be in the tasting, it's certainly a cross-cultural orgy of ingredients.
Bund has opened in the site of the short-lived Fujisaki at Barangaroo, which had an A-list of chefs including Chui Lee Luk, Ryuichi Yoshii and Joey Ingram on the tongs.
Fun was high on the check-list for the reboot of the site, with cheeky, cartoonish menus and imposing artwork in the new interior lightening up the space.
You can even sip on an aperitif of asparagus, bamboo and prosecco named the Spiritual Chakra.
Sydneysiders don't live on chicken schnitty "kung pow" style alone, so there's plenty of more straight-laced offerings, including dim sum and shaokao-style barbecue options from Hong Kong-born head chef Kennedy Wong and his sous chef Chris Chen.
Open Mon-Fri noon-late, Sat 5.30pm-late.
Bund, shop 2, 100 Barangaroo Avenue, Barangaroo, 02 9052 9188, lotusdining.com.au/restaurant/bund