Luke's Kitchen is the new Luke Mangan restaurant at the Kimpton Margot hotel in Sydney's CBD. On Saturday people can book a bottomless brunch featuring a 5 course lunch paired with sparkling wine and rose. You can also upgrade to bottomless cocktails, bottomless Veuve Clicquot and order caviar bumps with vodka or a la carte drinks.
The Kimpton Margot was formerly the Primus Hotel, an art deco hotel first built in 1939. At first guess you'd think it was the home to a bank or similar institution but it was originally home to the Sydney Metropolitan Water Sewerage and Drainage. In the lobby not much has changed and the first thing you see are the gorgeous red scagliola marble columns. However now the hotel's main ground floor restaurant is now Luke's Kitchen by chef Luke Mangan.
The bottomless lunch goes from Saturday 11am - 2.30pm and there is a DJ from 11am until 5pm at the Wilmot Bar. The 5 course lunch is $95 with free flowing rose and sparkling wine which is a great price. You can also have free flowing Bloody Mary, Margot's Myrtle Iced Tea and Mojitos for $125 a person or free Flwoing Veuve Clicquot for $185. There is also an a la carte selection with Bloody Marys and Espresso Martinis for $20 and Ossetra Caviar bumps with Beluga vodka shots for $50. It's very busy with much of the restaurant taken up. There's no time limit on the lunch so you can spend the whole time from 11am-2:30pm eating and drinking and the wait staff are very attentive and always topping up your glass without even asking.
We decide to try the vegan menu along with the non vegan one just to try as much as possible. The first course is soup. The non vegan selection is prawn bisque with a hidden prawn mousse dumplings which has plenty of kaffir lime leaf in it. It's delicious with just the right intensity of prawn flavour.
Mr NQN favours the cauliflower soup with truffle salsa and spring onions on top. This is also very warming and tasty on this chilly, rainy spring day.
The next course is a crumbed zucchini flower (not plural like the menu suggested) with a tomato salsa, corn and pecorino puree. If the zucchini flower heads are stuffed it's not apparent and the sweet puree is what ties it all together and is my favourite part of this dish.
For the vegans there is roast Moroccan spiced cauliflower on a bed of smooth hummus with chimichurri. This has some lovely aromatic spices in it and is well seasoned. The roast cauliflower is still quite firm and I love my cauliflower roasted quite dark but that's just a personal preference.
One of my favourite courses is the organic boiled egg. It's served with plenty of soft herbs and honey mustard on top with a potato cake on the side. The honey mustard herbs add so much flavour to the egg even if the egg is hard boiled rather than soft boiled (soft boiled would have been amazing). I want to recreate this at home.
The vegan course is the grilled broccolini with orange and tarragon salsa and corn puree. Again the corn puree ties the dish together.
The main course is the star anise braised beef with carrot puree, snake beans and chilli and vinegar. The beef is wonderfully soft and flavoursome thanks to the spices and melts in the mouth. While there are 5 courses there is just enough food but not too much that you're groaning from being full.
Capunti Pasta V
The vegan main is capunti pasta with a mushroom ragout. It's a simple pasta dish and Mr NQN likes this but to me it could use a bit more flavours to boost the flavour.
Dessert time! The non vegan option is warm apple pie. The apple pie is delicious and comes with crème anglaise and double cream. I would have loved vanilla ice cream with this instead of double cream and the table next to us echoes what I'm thinking out loud to each other.
Our favourite dessert is the poached strawberries with a scoop of lemon sorbet and toasted almonds. It's so refreshing and light and the perfect note to end on.
So tell me Dear Reader, do you enjoy bottomless brunches? Do you have a favourite bottomless brunch spot?
Luke's Kitchen at Kimpton Margot Hotel Sydney
339 Pitt St, Sydney NSW 2000
Bottomless brunch is on every Saturday from 11:00am – 2:30pm