Bund is Barangaroo’s new Chinese eatery and bar serving Shanghai inspired street food with eclectic, modern interpretations. Inside boasts a high bar, bench seating, neon lights and street art which when combined with a playful colour palette of blue, red and gold, emulates the Bund precinct in Shanghai.
Much of Hong Kong-born Head Chef Kennedy Wong’s menu is bar style food made to share with a healthy use of shaokao-style (Chinese barbeque) inspired by Sous Chef, Chris Chen.
An open kitchen and bar bring theatrical flair to this otherwise interactive space with live dumpling creation, flaming woks, shaking of cocktails and a heady scent of chargrill. Wong has kept true to Lotus Dining’s famous dumpling selection, with modern playful takes on the classics, like the kung pow chicken shcnitzel that is a twist on the classic kung pao chicken and the Kimchi fried rice arancini with bocconcini and kewpie that it's a Chinese interpretation of the classic arancini. Those flavors combined and the unique dishes will ensure that your experience will be something completely different than your usual Chinese food and certainly you'll come back again.
Group Bar Manager Charles Cheng has cocktail concoctions inspired by Asian flavours with street appeal and edge. To compliment this Director of Wine and Beverage, Annette Lacey, has assembled an eclectic and quirky wine list which is sure to please.
Bund has a strong beverage focus and ‘street-food’ inspired menu shaking up what Barangaroo is used to, making it the new Chinese eatery and bar destination.