Welcome to Luke’s Gastronomy! Our philosophy and culinary style? A balanced synergy between old and new worlds. A juxtaposition of techniques & ideologies long forgotten with the avante-garde.  We are so proud to say that 95% of all ingredients used in our kitchen come from local farms, and 100% of all you see on our menu has been hand-crafted by Chef Luke!

FIRST

THE TASTE OF MONEY     $15
Beef Cheeks, “Foie Gras”, Cafe de Paris “Truffle”, Ginger, Rose, Hippocras

TETE DU COCHON       $10
A 15th century preparation~crisp medallions of stuffed pork, Mushroom Ketchup, Preserved Lemon, Quail Egg

“CAESAR”, Romaine Ice Cream, Bacon Jam, Asiago, Garlic       $10

CRISP SMOKED PORK BELLY PIZZA       $10
Thyme, Potatoes, Capers, Olives, Onions

CHEVRE NAPOLEON       $12
Chèvre, oat tuiles, black olives, Clover Honey, balsamic

BLINMAN       $14
Lamb, Beets, Lemon Myrtle, Brown Butter, Wattleseed

SECOND

LIQUID & SOLID HERB SALAD       $8

INTERLUDE

Rabbit, Pumpkin, Black Sesame, Cuminatum, Ginger Refresher       $13

THIRD

SYDNEY     $40
Aussie Meat Pie, traditional and modern in two courses

BLUES JUNKIE GOAT, (Or, How Coffee Was Discovered) $35
Goat, Yoghurt, Coffee, Chillis, Spice, Pomegranate, Dates, Almonds, Carrot

FLIGHT ( To First Century Rome )       $28
Lucanian Sausages, Wild Blueberries, Pinot Grigio, Rustica Salad, Moretum, Must Bread, Walnuts, Rue, Barley, Makshufa

COSMIC DUCK       $36
~Leg Confit, “Pulled” Breast, Caramelized Onion Pain Perdu, Tomato, Duck Comet, Marshmallow

FIELDS OF JAMNAGAR       $26
Curry, Mango, Lassi, Coconut, Tomato, Rasam, Lentil, Sambhar, Rice, Lime Pickles

FOURTH

TESTOSTERONE
Vanilla Tobacco, Coffee, Honey Dates, Scotch       $10

ESTROGEN
Mandarin, Bergamot, Chocolate “Truffle”, Jasmine, Spiced Pear, Frankincense    $10