New contemporary Asian restaurant, Luna Lu, has just opened its doors in Sydney’s Campbell’s Cove.
The venue features waterside harbour views and a private dining area that is ideal for long business lunches.
Leading the kitchen is Head Chef Lucas Doan who has most recently come from Mr. Wong and has been given full creative freedom.
The offering is inspired by the iconic flavours and dishes from Doan’s Chinese and Vietnamese heritage.
Locally sourced ingredients such as Appellation oysters from Merimbula, Mooloolaba swordfish, Queensland Moreton Bay bugs and beef from Rangers Valley are used throughout the menu.
Doan’s signature is a 180g Marble 9 Black Opal striploin served on asparagus and topped with smoked soy and wasabi relish.
A live lobster tank is the centrepiece of the restaurant kitchen and includes Eastern Rock lobster, which can be made into yi mein noodles or WA Shark Bay Green abalone which is braised in Japanese sake, seaweed and dashi (5g of caviar optional).
Other dishes include seafood candied fried rice, wild truffle mushroom spring rolls and a chocolate brownie pagoda for dessert.
Guests can choose a three-course set menu for $98 pp (min. 4 guests) or a larger set banquet for $150 pp.
Drink options include a selection of Penfolds wine, Baijiu (Chinese distilled grain spirit), sake and Japanese whisky options such as Asahi Dassai and 45 per cent Junmai Daiginjo Migaki.
Chinese yellow wine, which is considered one of the oldest wines in the world, will be available for dine in and takeaway.
The cocktails have been created by mixologist Kenny Le who brings with him 15 years of experience.
Le takes incorporates Asian flavours with his bespoke cocktails Spicarita, a take on the margarita, and Yuzoni a Negroni–inspired drink with a yuzu twist.
Luna Lu is the newest addition to Campbell’s Cove alongside Ploos, Bay Nine Omakase and 6HEAD.
Luna Lu is open Wednesday to Sunday.
