Two powerhouse Chefs collaborate this Autumn, Luke Mangan welcomes Noosa’s much-loved celebrity Chef David Rayner into the kitchen at his signature restaurant glass brasserie at Hilton Sydney in the next chapter of the Luke & Friends series.
The culinary duo served up a collaborative limited time Autumn menu that features a series of three seasonal seafood dishes packed full of fresh, quality produce from around New South Wales. These like-minded chefs delivered something distinct and special to customers, where they both take huge pride in themselves celebrating the finest produce.
“David’s cooking has an exquisitely light and innovative style and his well-known drive to hero seasonal and regional produce echo’s my own here at glass. It has been a joy to work with David on these new dishes and am I thrilled to have partnered with one of Australia’s heralded chefs,” says Luke.
David remarks, “Mine and Luke’s paths have crossed many times in both of our careers, and it has been a real pleasure to work alongside him and his fantastic team to create these dishes. Fresh, local produce is so important to both of us and it is a joy to bring some of our Noosa flavors down to Sydney with this collaboration for guests of glass brasserie to enjoy”.
The first dish, a stunning entrée of King Salmon Ceviche, avocado, finger lime, pomegranate and shiso; following with two main dishes BBQ East Coast Baby Octopus, caponata and black garlic; and Local Cuttlefish Linguette, chilli, tomato, shallots, garlic crème fraiche and oregano; and finally Luke’s signature Liquorice Parfait, apple and lime.
To be honest the dessert … didn’t work out. In a previous post, we spoke about the Liquorice “25th Anniversary”, where the dome was solid to crack and you can taste the diced granny smith apples and the lime. This time, the dessert was, for a better term, “soggy”. The shell was soft and it looked and tasted a little runny.
Glass Brasserie is one of the only hatted restaurants in Sydney to offer a premium ‘power lunch’ of this calibre, the $29 Wine Bar Lunch Menu, is ideal for city workers or friends looking to experience the memorable Octopus and Cuttlefish dishes Monday – Friday without breaking the bank.
This menu is a celebration of using seasonal, quality local and regional produce which is a shared goal for both Luke and David, championing the natural flavours of ingredients and allowing the produce to shine. Dishes available at glass brasserie until 31 July 2019.
Level 2, 488 George St, Sydney NSW 2000, Australia
T: +61 2 9265 6068 | E: firstname.lastname@example.org | W: glassbrasserie.com.au