An iconic establishment since 2002“one of the best-known modern Vietnamese restaurants in the world”
- Gourmet Traveller
Located minutes from the Sydney CBD, Red Lantern has the romance of Indochine charm – sophisticated, elegant and beautiful. Set within a designer space reminiscent of the vibrant streets of South East Asia.
THE MOST AWARDED VIETNAMESE RESTAURANT IN THE WORLD2025 GOOD FOOD GUIDE CRITICS' PICK
2024 R&CA BEST VIETNAMESE RESTAURANT (NATIONAL)
2024 R&CA BEST ASIAN RESTAURANT (SYDNEY)
2023 R&CA BEST VIETNAMESE RESTAURANT (NATIONAL)
A WORLD-CLASS culinary experience THE Food
With the vitality of Asian cuisine revolving around fresh produce, Red Lantern offers classic Vietnamese flavours elevated by our ingredients.
From our smaller street food-inspired dishes to our mains, we are dedicated to retaining and complementing authentic flavours.
*Limited menu available for delivery via DoorDash.
Enjoy a drink with usOur bAR
Whether you are looking for a Happy Hour drink, a pre-theatre treat or something to sip on throughout your meal, our vast bar menu complements our menu perfectly.
Our cocktails & mocktails are made with fresh ingredients highlighting Indochine flavours. We also carry a range of beer, cider and wines.
We love hosting special occasionsPRIVATE DINING ROOM
Set in a unique barbershop-style interior, Red Lantern’s Private Dining Room is a space filled with incomparable character.
Seating up to 16 guests, our space is perfect for everything from a birthday celebration to a corporate meeting and everything in between. With the ability to be booked day or night, the dynamic space can be easily closed off for complete privacy and discretion.
Looking for something larger? Our Main Dining Room can also be hired for exclusive use. See our Functions & Events page.
EXECUTIVE CHEF
MARK JENSEN
Mark Jensen's journey into the culinary world began at 27 when he pivoted from a career in hairdressing to the world of cooking. His formative experiences included the Paddington Inn Bistro under Matthew Moran's guidance, where his love of using the freshest ingredients grew, a principle that became central to his culinary philosophy.
In 1995 Jensen established the Olympic Hotel Restaurant in Paddington where his fusion of simple French-Mediterranean cuisine swiftly gained acclaim. An unexpected twist arrived in 2001 when Luke and Pauline Nguyen, then employees at the Olympic, proposed a joint venture—Red Lantern. With the guidance of Luke and Pauline's family members, Jensen bridged the gap in his culinary repertoire, mastering Vietnamese cooking techniques.
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