Given the current climate surrounding COVID-19, many authorities are placing restrictions on social gatherings. In the best interest of everyone’s safety, we are continuously updating the availability of our partner restaurants to reflect these measures. We encourage people to still support the restaurant industry in other ways.Learn how
The Imperial Peking is a classic of Sydney Chinese dining. Occupying its 200-year-old sandstone premises along Circular Quay West for over 25 years, boasting a stunning view out from The Rocks over Sydney Harbour and the Opera House, Imperial Peking is renowned for its fine dining acumen. Marrying fresh Australian produce with the traditions of regional Pekinese cuisine, Imperial Peking’s executive chef has designed a menu that addresses contemporary palates – lighter, brighter dishes, many using seafood fresh from the four huge tanks that sit prominently in this gorgeously appointed restaurant, right on the water’s edge.
Excellent Chinese food! Good service. Great location, on the harbour. Peking Duck was carved at our table in the traditional manor. Large duck, lots of meat.
Brilliant restaurant. Great host and harbour views with exquisite food. The prawns in mustard sauce are to die for plus the best fried rice in Australia
What could be better than an al fresco indulgence of Pekinese-style lobster with dress circle views from The Rocks of the Sydney Harbour Bridge to your left, the Sydney Opera House front and centre, and Circular Quay and the Sydney city skyline stage right? Well, we have to admit that taking a seat inside Imperial Peking’s lovingly restored heritage building might be an equally tempting option. This sandstone edifice down Circular Quay West, known as Campbell’s Storehouse, retains its early 19th-century charm, with antique wine casks rubbing shoulders with Chinese statuary scattered across four differently decorated dining areas snug under the rafters. The star of the show, of course, is Imperial Peking’s considered take on Chinese cuisine, tempering the bold flavours of Peking with an understanding of Australia’s warmer climate (and therefore different seasonal produce) and contemporary palate.
Seafood is writ large on Imperial Peking’s diverse menu, as befits a Sydney harbourside restaurant, and as befits a Chinese eatery that can boast four live seafood tanks stocked with fish, eels, yabbies, scampi, crabs, abalone, and lobster (they also do sashimi for Japanese food fanatics). Though Imperial Peking is well-known among Sydney’s discerning Chinese dining aficionados, a little known secret is that Imperial Peking’s superlative hospitality extends to elaborate private functions. With its beautiful Circular Quay West location, on the eastern waterfront side of The Rocks, valet parking and a courtesy bus service, Imperial Peking can host parties of 20 to 140 for sit-down dining, or up to 400 for a stand up Chinese canape and cocktail reception.