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LOTUS, Modern Australian Thai cocktail bar and restaurant has just been awarded the Condé Nast Traveler Hot List Tables for 2007. Direct from Bali’s hottest restaurant “Blossom” Executive chef Will Meyrick will be featuring a number of different dishes from his own personal portfolio. Having already won him acclaim in Australia, Thailand and Bali, Will’s cutting edge cuisine is now available for fans in Hong Kong. On the 3rd, 4th and 5th of May diners have the opportunity to be the first to taste the new menu at Lotus and get first hand information from the chef. The new dishes reflect Will’s unique style of fresh and easy dining with simple flavors done well. Enjoy classic dishes such as the smoked trout betel leaf and crispy pork hock, alongside new additions like seared barramundi with palm heart, caper berries, lemongrass and chili lime dressing and Cassia bark crispy chicken with black vinegar, caramel and Sichuan salt ‘n’ pepper. Combine this with tasting of Lotus signature cocktails and a selection from our new spring wine menu designed by our in house sommelier and you have the perfect night out. ”The fun and vibrant atmosphere is the most important part of Lotus, of which the food is only one of the elements,” Will says. “Lotus isn’t a fine dining restaurant; it’s about great food but food which you don’t have to take too seriously. Rather than saving it for special occasions, you’ll want to come back again and again.”
LOTUS, known for its easy casual environment, serves up Will’s latest creations daily at lunch and dinner.
“Mean cocktails, jumpin’ groove” Luxe City guides
“Creating a stir in Hong Kong these days are the charred-fruit cocktails” Destinasian Magazine
Voted “One of Hong Kong’s Best Restaurants 2007” HK Tatler
Nominated “Nightspot of the Year 2007” SCMP / Harpers Bazaar”
(information provided by the venue)
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