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FOOD & DRINK

Duck & Rice

A Cantonese restaurant on a CBD rooftop with flights of baijiu and a room filled with 250 lanterns.
By Marissa Ciampi
July 02, 2019
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Duck & Rice

A Cantonese restaurant on a CBD rooftop with flights of baijiu and a room filled with 250 lanterns.
By Marissa Ciampi
July 02, 2019
  shares

UPDATE: NOVEMBER 5, 2019 — Mondays can be a bit of a slog. Duck & Rice knows this and wants to make 'em a little easier with its dumplings — its $1 dumplings. Available every Monday from 5–8pm, the $1 dumpling menu includes pork and prawn siu mai, har gow, chicken gyoza, pork wonton, scallop dumps and spinach and mushroom ones, as well as pork and vegetarian spring rolls. The only requirement is that you order a minimum of five. If you swing by during happy hour (4–6pm), you'll also be able to snag $7 pints and wines and $9 house spirits. Now, that's a good Monday.

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Duck & Rice is a 500-seat contemporary Cantonese restaurant with 1920s Shanghai vibes, boasting an expansive outdoor terrace, Asian-inspired cocktails and dim sum aplenty.

The 400-square-metre venue spans multiple spaces including a restaurant, 200-seat bar and the aforementioned terrace. Head Chef Kago Fong is plating up fresh seafood, dim sum and whole roast duck with plum sauce. Dishes you might find on the main menu include drunken pork knuckle ($18), five spice beef shin ($14) with chilli vinaigrette and whole barramundi ($47) with pine nuts.

For dim sum, there are pork and crab siu mai ($15 for four), saltwater duck and wild mushroom dumplings ($15 for three) and scallop wontons with chilli ($19 for three). Get it all in the assorted dim sum basket ($29) or try one of the banquet menus ($50–88) for the full experience.

The bar offers its own reduced menu until midnight daily, too. It includes the likes of buns stuffed with slow-cooked pork ($30 for four), crispy chicken wings ($19) slathered in kung pao sauce and XO fried rice topped with duck ($26). The bar is, of course, also stirring and shaking Cantonese-inspired cocktails (all $18), courtesy of bar manager Luke Nicola (Mr Wong, Mercado).

There's the Guns 'n' Roses (rum and spiced vermouth with strawberry and black rose tea) and the Spice Trade Punch #5 (star anise-infused cognac and Campari mixed with yuzu and pineapple). Plus, an old fashioned that uses black sesame-spiked rum and activated charcoal, and a spicy G&T with sichuan pepper gin.

Absinthe and Chinese baijiu flights ($40–60) also make the cut, as do a whopping 28 wines by the glass and another 100 by the bottle — you can thank sommelier Simon Howland (NomadCatalina) for that bit. For those attempting Dry July, Chinese teas, house lychee and elderflower sodas and high-end mocktails are also up for grabs.

The fit-out is the work of Brisbane-based architect firm Hogg & Lamb, and the design fuses traditional Chinese art with the art deco stylings of 1920s Hong Kong and Shanghai. Expect a glowing, glass-fringed bar top, Brazilian teak flooring, blue and gold wallpaper and tabletops made from oak and emerald marble. There's also marble tiling and a dedicated lantern room on the terrace — it features 250 handmade Chinese iron lanterns.

Duck & Rice is one of three Sydney venue from Mantle Group Hospitality, which also opened James Squires' high profile microbrewery, The Squire's Landing, in Circular Quay and fellow Westfield rooftop restaurant, Babylon.

Images: Steven Woodburn

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