Lana in Hinchcliff House at Circular Quay is Sydney’s buzziest restaurant

A unique Italian-Asian fusion restaurant, which took three attempts to open due to the pandemic, has become a celebrity drawcard with the likes of Casey Burgess and Jules Robinson eating there.

It might have taken three attempts but Lana Dining, on the top floor of Circular Quay’s historic Hinchcliff House, has become one of Sydney’s most talked about restaurants.

The restaurant, led by head chef Alex Wong, had two false starts thanks to lockdowns. However Wong believes that the extra time to prepare, despite being “a rollercoaster,” was a blessing in disguise.

It allowed the team to refine the now set menu to be a highly unique mix of Italian seafood influenced by Asian flavours.

Thanks to its Instagrammable interiors and relaxed hospitality, it’s also become a celebrity hotspot with Casey Burgess and Jules Robinson seen dining there.

“Sydney’s food scene has changed so much. Ten years ago, you would have never seen a restaurant like ours.”

Lana Restaurant’s seafood fusion food. Picture: Jiwon Kim

Wong was born in Newcastle to Chinese/Vietnamese immigrants. At school he was only one of three Chinese children, and for a long time was “ashamed” of his heritage.

“It was through food that I started appreciating my background. As I was finishing school I was starting to eat out more and eating more Asian food and realising this is what my Mum was cooking at home.”

“I realised why was I ashamed of this? It’s wonderful.”

Like many chefs, Wong hates the word “fusion” when it comes to food. Instead she prefers “inspired.”

Wong has included on his menu at times a dish that combines his Italian, Australian and Asian Culture. A pasta dish served with egg yolk.

“An iconic dish for me growing up was “spag bol” aka spaghetti with ragu bolognese so that is one of the things I personally associate with as being an Australian dish, despite the fact it’s Italian,” he said.

Head chef Alex Wong at Lana Restaurant. Picture: Tim Hunter

“My mum used to cook her own version of spaghetti bolognese, but it was more along the lines of overcooked spaghetti with a stir fry of beef mince with tomato paste, seasoned with maggi soy sauce and topped with a fried egg. I’ve taken inspiration from her approach for my version, which I make in a style that you’ll find at Lana; a marriage of traditional Italian elements with some Asian influence.”

To celebrate Lana’s success — and help out customers who are now struggling to get a booking at the packed restaurant — Wong has released a new menu, The Play List, which is served at the bar to walk-in’s only.

In true Lana fashion it also combines a melting pot of food and drink, including a champagne spider.

“This menu represents what Lana is about. Quality food and drink, but in a fun and relaxed atmosphere.”

“Lana is not fine dining – it’s about fun and it’s accessible for everyone. From foodies, to corporate, to young party crowd,” he said.

“I have to pinch myself to think of the rapid amount of growth we’ve had in a short period of time.”