Luke Mangan has opened the doors to his new fusion restaurant Luc San in Sydney’s buzzy Potts Point.
The culinary direction is influenced by both Japanese and French flavours, with the chef drawing inspiration from a dining experience at one of Joel Robuchon’s restaurants as well as his own classic French training.
“It was a meal … that triggered me to explore the union of French and Japanese,” says Mangan. “I designed the menu to pay homage to my training under Michael Roux, coupled with my affinity for Japanese cuisine.”
The 90-seater is open Tuesday to Saturday from 4pm until late, and is serving up a selection of snacks, skewers, vegetables, mains, and desserts.
Starters include steak tartare with fried sushi rice and wasabi leaf, tempura oysters with wasabi dressing, and market sashimi with mandarin ponzu.
Skewers see everything from pork, chicken, Wagyu, and mushrooms hit the robata grill, while vegetable dishes cover torched Japanese eggplant with black garlic, soba with peanut, sesame and Dijon, and tempura asparagus with nori and sauce gribiche.
Guests can choose from prawns with a seaweed beurre blanc, panko-crumbed pork with pickled mustard leaf and sauce choron, or confit duck with ume and burnt orange for mains.
To tie off the meal, Luc San is offering meringue with yuzu curd, a white chocolate pudding with green tea, and a riff on a crepe Suzette with a Japanese bread brulee.
Wines have been sourced locally and abroad, with cocktail highlights including a martini with shochu, lychee, and ginger and a gin number combining nori with togarashi.
Bookings are now open.