Luke Mangan knows how to do a hotel restaurant. The veteran restaurateur and celebrity chef’s Glass Brasserie at Hilton Sydney is one of Sydney’s most exemplary mod-Oz dining experiences, and it’s no surprise US boutique hotel chain Kimpton came knocking for the launch of its first Australian property, Margot, in the heart of Sydney's CBD.
Set against the backdrop of Margot’s grand lobby, Luke’s Kitchen takes the blueprint Mangan laid out at his casual, now-closed Waterloo diner of the same name, and combines it with the polished look and feel of a world-class hotel restaurant. The service is sharp and attentive; marble and velvet abound; and you’d best believe there’s a marble caviar trolley floating around, serving bumps of Oscietra caviar and chilled shots of vodka.
Open for every meal of the day (including a refined bottomless brunch on Saturdays), the kitchen combines European techniques with premium Australian produce. Dinner service is truly the star of the show, when the city lights up beyond the dining room’s floor-to-ceiling windows and French vintages from the extensive wine cellar really start flowing.
To start, you might order garlic bread, made with flaky croissant dough and served with curry butter, caramelised onion and gruyere. Or a Japanese-inspired tartare to be scooped up with crisp lotus chips. Follow with larger plates including a signature coconut chicken curry with salt and pepper rice cakes, and for dessert, perhaps a burnt basque cheesecake with saffron, mandarin and cardamom.
If you’re chasing a post-dinner tipple and further snacking courtesy of Mangan, head to Margot's handsome hotel Lobby Bar, The Wilmot, which is just across from the restaurant.
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