The massive 400-seater modern Chinese restaurant, Duck & Rice, opens on Westfield Sydney’s rooftop.
It’s been a huge week for Mantle Group Hospitality, with the opening of Babylon last week, and now, it’s time for Duck & Rice to shine.
Taking over the other half of Westfield Sydney’s coveted rooftop on Level 7, the 400-seater restaurant takes its inspiration from traditional Chinese and Art Deco from Hong Kong and Shanghai in the 1930s. Warm timbers and marble are accentuated by cool blues and greens with gold trim, giving the space an elegant, moody and modern feel.
With the talented Head Chef Kago Fong at the helm, there’s no lack of punchy flavour combinations, the menu including Cantonese roast duck pancakes, steamed garlic king prawns with shallot oil and soy sauce, crispy egg tofu with pak choy, shiitake mushroom and crispy lotus, wok-fried egg white and blue simmer crab, char siu barbecue pork with cashews and pickled cucumber and wok-fried razor clams with chili bean sauce.
Desserts at Duck & Rice certainly don’t come as an afterthought, including mango and pomelo pudding with ginger cookies ($18), deep fried ice cream with red bean and coconut ($17) and Osmanthus goji berry jelly with scented floral, raspberry and lychee sorbet ($14).
As for the drinks menu, cocktails are spun with a Cantonese twist, with house-made flavoured sodas, G&Ts on tap and old and new world wines also set to shine.
Readers take note! From now until 31st July, Duck & Rice will be offering their lunch banquet menu for $44 per person (usually $50pp). This banquet menu is available for two or more, from 12pm-2pm daily.
