Luke Mangan is planning to bolster his already sizable portfolio with the addition of eponymous new brand Luke’s Kitchen, set to replace NYC-inspired veteran MOJO on Waterloo’s Danks Street as it moves out of it’s reshaped warehouse, where it has stood for many years, and moves to Sydney’s CBD later. Opening from 15th February, Luke’s Kitchen will be a aimed at moreish snacks and share-friendly plates with a “Modern Australia” influence alongside a few of the chef’s signatures twisted up with new ideas.
“MOJO has a big city vibe that belongs in the CBD, while Luke’s Kitchen is a true neighbourhood eatery,” explained Mangan, who has overseen a substantial makeover to the popular space. “We wanted to introduce the flagship in our Waterloo home. It’s unpretentious, it’s comfortable, and it’s a place where guests can swing down for a glass of wine and oysters, or the works. We’re here for everyone”.
A daily specials list will be offered alongside the menu, with a bias towards whole fish and hearty roasts carved at the table and designed to share. Young chef Mathew Leighton will help oversee the kitchen, leading a team focused on clean and healthy dishes like Tasmanian ocean trout sashimi with nam jim and coconut yoghurt, roasted organic chicken with cauliflower puree, asparagus and preserved lemon, and barbecued West Australian marron with peach, celery and truffle honey.
Group mixologist Karl Higgins has put together a list of signature cocktails to complemented an offering which includes top-shelf spirits, an extensive spread of wines by the glass, and bottles featuring a diverse range of varietals and regions.
Plans to expand upon the Luke’s Kitchen concept have also been confirmed, with a more venues in sight for 2018.
Address: 8 Danks Street, Waterloo
Feature image supplied and credited to Minhky Le.