Celebrated Australian chef and restaurateur Luke Mangan will return to Conrad Hong Kong to present another pop-up restaurant experience.
In collaboration with Savour Australia, Tourism Australia, Virgin Australia, Australian Winemakers – St Hugo and Jacob’s Creek, Chef Luke and his team will take over ‘Brasserie on The Eighth’ for ‘SALT Grill on the Eighth” at Conrad Hong Kong on 16 November. The 11-day showcase will bring the finest ingredients from Australia to the forefront.
Chef Luke’s career began in his hometown Melbourne, in the kitchen of Hermann Schneider’s Two Faces Restaurant. He then moved to London’s three-star Michelin establishment The Waterside Inn. At only 29, he created his first gastronomic venture Salt.
Not to be missed are Chef Luke’s signature seafood creations: ultra-fresh Australian kingfish is served sashimi style with zesty ginger and eschalot. Another favourite, crab organic egg omelette exemplifies Japanese influences through the use of enoki mushroom and miso mustard broth.
For grills, Chef Luke will present his signature butcher board with a slew of prime meat selections: prime wagyu sirloin, grain-fed scotch fillet and dry-aged ribeye from the Southern New South Wales and Tasmania with hearty side dishes and Chef Luke’s signature mustards. Guests can also embark on an oceanic journey with a line-up of fresh Australian seafood displayed on ice.
Those inspired by Chef Luke’s culinary mastery can pick-up his cookbook, limited edition wines, olive oil and spices to cook up similar flavours at home from the ‘Take Luke Home’ souvenir shop at the restaurant.