Step into a world of wonder at Luna Lu’s Immersive Dining experience.
The Rocks’ Luna Lu is a cutting-edge Asian fusion restaurant focused on innovative flavours, sustainability and high-quality Australian produce. Led by Executive Head Chef Dario Nencioni, a talented Italian chef who expertly blends traditional Asian cuisine with modern Australian cooking. The experience is hosted at Bar Lulu, which sits on top of Luna Lu and boasts elevated views of the Opera House and Bridge through the dining room windows.
From captivating underwater realms to tranquil Asian gardens, each theme of the Immersive Dining experience transports you to a different place, right from Sydney Harbour. For those looking for something casual, the General Admission & Cocktail package provides entry for $40pp, with a complimentary cocktail, allowing you to order from Luna Lu’s regular a la carte menu. For a more formal dining experience, the Entry and Dinner packages include a set menu for adults ($120) and children ($55).
Guests can savour the flavours of sesame prawn toast, featuring crispy sourdough topped with succulent prawn mince and a tangy beetroot mayo. Then get a taste of traditional dim sum; the mixed platter includes a combination of half moon, green dumplings, and money bag dumplings.
Indulge in the Honey Yuzu Crispy Fried Chicken, a dish that combines the savoury crunch of crispy chicken with the sweetness of honey and yuzu. The Peking Duck Luna Style is a culinary masterpiece, featuring golden-crispy duck infused with Chinese rose wine, served with daikon, scallions, and a flavourful tamarind jus. And the Edamame Fried Rice is a satisfying blend of fresh spinach puree, broccolini, and snow peas.
The decadent Pandan Deep Fried Ice Cream comes last but not least – a dessert that combines the creamy richness of ice cream with the fragrant aroma of pandan. Served with caramelised popcorn, freeze-dried raspberry powder, and toffee sauce, this is a delightful way to end a memorable dining experience. Find out more and book your spot here.
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