A chef’s table hosted by the man himself. A dessert trolley built around a choose-your-own-adventure pavlova. And a steak night where you’re the one calling the shots. Luke Mangan has just rolled out a trio of new experiences at Luke’s Kitchen, and between them, they cover pretty much every mood you could walk in with.
First up is the Chef’s Table, launching this week and available just once a month, on the first Friday, starting 7 August. It’s about as front-row as dining gets: Mangan personally curates and presents a custom tasting menu by the open kitchen, weaving current dishes together with archive favourites pulled from his back catalogue. The table seats anywhere from two to 12 guests and is priced at $150pp.
If theatre’s more your thing, there’s also the new Dessert Trolley, wheeled tableside and centred on a pavlova diners get to finish themselves. Sliced in front of you, it comes with a rotating cast of creams, custards and curds alongside seasonal fruit and garnishes, so no two are ever quite the same. It’s tableside indulgence done properly, for $25pp, available for dinner Tuesday to Saturday from 5pm.
And finally, there’s Luke’s Cut, which takes the classic steak night and hands you the reins. Every Tuesday from 5pm, Mangan brings his butcher’s block straight to the table, and the rest is up to you: scotch or flat iron, rare or medium, garlic butter or red wine jus, truffle fries or greens. For $45, you get your cut seared exactly how you like it, plus sauce and a side — add a glass of red for $10 if you’re treating yourself twice in one sitting.
Three experiences, three very different nights out, one very busy open kitchen. Book via lukeskitchen.com.au.
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