Culinary icon Maggie Beer has collaborated with Luke Mangan at his restaurant Glass Brasserie to create a winter menu influenced by seasonal produce.

The limited offering is only available until 31 August and will offer a number of Beer’s signature dishes including mustard pear-stuffed chicken breast with crushed parsnip and jus, with the pears sourced from her own orchard in the Barossa.

Seville marmalade glazed pork belly with verjuice, potato puree and cavolo nero along cumin-roasted sweet potato and black barley with tahini and Persian feta will also feature on the menu, which is priced at $29 for one dish with a complimentary glass of wine.

Diners can enjoy the menu from Monday to Friday between 12 and 2pm.

Being able to work alongside Luke and his team at one of Sydney’s notable restaurants is a real privilege,” says Beer.

“I am extremely passionate about local produce, so I’m thrilled to be able to bring a bit of the Barossa with me as part of this collaboration.”

Mangan is equally as thrilled with the result.

“Maggie’s reputation and longstanding position as one of Australia’s most loved chefs speaks for itself,” says the chef. “I have thoroughly enjoyed spending time in the kitchen with Maggie and I am excited to serve up these new dishes to our guests at Glass.”



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