Celebrated food innovator Maggie Beer will join Luke Mangan into the kitchen at his signature restaurant glass brasserie in Sydney for a series of special winter lunches.
The duo be serving up a collaborative winter menu that features a seasonal dishes using fresh produce from around New South Wales and Maggie's home state, South Australia.
Signature dishes including mustard pear stuffed chicken breast with crushed parsnip and jus, made with pears from Beer's orchard in the Barossa, Seville marmalade-glazed pork belly with verjuice, potato puree and cavolo nero, and cumin-roasted sweet potato and black barley with tahini and Persian feta, will sit on glass brasserie's $29 Wine Bar Lunch Menu, which is served weekdays with a complimentary glass of wine.
The Hilton's star eatery is one of very few hatted restaurants in Sydney to offer a premium 'power lunch' at such a reasonable price.
Its approachable price point allows Sydneysiders the chance to dine on dishes made by one of Australia's much-loved celebrity chefs without having to break the bank or board a flight to Barossa.
“At glass we pride ourselves on providing our guests with the best possible dining experience teamed with the finest quality food and produce. I love the idea of partnering with like-minded chefs who can bring something really special to the table," said Luke Mangan, who will also have more time to improve Virgin Australia's in-flight food, which he oversees.
“At glass we pride ourselves on providing our guests with the best possible dining experience teamed with the finest quality food and produce. I love the idea of partnering with like-minded chefs who can bring something really special to the table," said Luke Mangan, who will also have more time to improve Virgin Australia's in-flight food, which he oversees.
"Maggie's reputation and long-standing position as one of Australia's most-loved chefs speaks for itself. I have thoroughly enjoyed spending time in the kitchen with Maggie and I am excited to serve up these new dishes to our guests.”
Beer said: “Being able to work alongside Luke and his team at one of Sydney's notable restaurants is a real privilege. 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. My only hope is that Sydney gets as much joy out of eating these dishes as I did in making them.”
The question will be exactly how much time the two cheffing stars actually spend in the kitchen for this promotion - but the price is certainly right.
The offer is available Monday to Friday from noon-2pm until August 31.
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