Luxe is a Sydney-based artisan café and wholesale bakery. Monsieur and I have previously visited Luxe for brunch (read previous blog here) and because we’re very fond of this particular area (favourite butcher’s there). Monsieur and I were invited to the launch of the new menu by Chef Chui Lee Luk (former owner chef at Claude’s).
We were treated to prosecco and wonderful canapés: The pinky-size parmesan doughnuts with parmesan sauce were fluffy and light, and felt like biting into a parmigiano cloud with the shiitake mozzarella crostini, my personal favourite.
The grilled octopus in XO sauce was magnificent, so tender I devoured it way too quickly. Chef Chui explains that she’s focusing on delivering healthy comfort food, and has endeavoured to decrease the amount of butter used. The addition of bacon in her XO sauce is a nice east meet west twist.
The last Luxe venture opened by Jonathan Harvey – Owner and founder of the Luxe chain – is in Singapore, where Chef Chui was born.
Chef Chui is now focusing on healthier cooking. Blending her fine dining style with her asian heritage as well as Luxe’s relaxed vibe, the menu is all about balance.
There’s definitely the comfort factor thanks to the exquisitely tender roasted Barramundi in ginger buttery sauce, but this dish is the only dish with butter. Being French, it was Monsieur and I’s favourite.
The healthy factor is brought by the crunchy broccolini with hazelnuts as well as a coleslaw, a classic dish at Luxe.
The other dish that we loved was the balsamic glazed duck served with Brussel sprout. Think of it as a cross between Chinese roast duck and French duck confit as the duck was extremely tender.
To finish off our meal, we had a pear and apple tart, with a golden caramelised top and cream to pour on top.