In the heart of Sydney’s vibrant Potts Point, Secret Foodies guested joined us for a Paris vs. Tokyo dining experience.

As the clock struck 5 pm, guests eagerly awaited their rendezvous receiving text notifications that their evening’s adventure would unfold at Luc-San, Potts Points latest Japanese X French fusion venue. Hosted by Head Chef Satyam Narang, affectionately known as “Sammy,” and Executive Chef Luke Mangan, this event promised an exploration of two distinct culinary worlds.

Upon arrival, guests were welcomed with the refreshing notes of a Japanese 75 cocktail with Ki No Bi Gin, Ki No Tea, Lime, Spearmint, Bubbles setting the tone for an evening of indulgence.

Once settled into their seats, the wine began to flow, courtesy of Petaluma Hanlin Hill Riesling and Petaluma White Label Chardonnay. To start, guests enjoyed a selection of Luc-San’s signature starters, including Tuna Tartlets, ‘Classic’ Steak Tartare with Fried Sushi Rice, succulent Chicken Skewers, and decadent Westholme Wagyu.

A special highlight awaited after entrees, as Chef Luke Mangan himself made a memorable appearance, snapping a few selfies with guests. Mains were a standout among diners with Duck with Ume and Burnt Orange, Soba Noodles with Edamame and Peanut, and Brocollini infused with Wasabi and Sesame, each artfully crafted.

Pairing perfectly with the mains were Petaluma White Label Pinot Noir and Petaluma Project Co Cabernet Sauvignon, elevating the dining experience to new heights. A delightful interlude followed, featuring a palette cleansing unique jelly with Martell VS and passionfruit.

Drawing the evening to a sweet conclusion, guests enjoyed Japanese Milk Bread-Brûlée ‘Suzette,’ accompanied by the intriguing BCC (Beer, Chocolate, Cognac) dessert cocktail, featuring Martell Blue Swift, Choc Stout Syrup, and Chocolate Bark. As the night wound down, Head Chef Sammy indulged guests in a special Q&A session, offering insights into the culinary inspiration behind the evening’s creations.

Luc-San’s Paris vs Tokyo event was indeed a testament to the culinary creativity and expertise of Chef Sammy, Chef Luke Mangan, and the entire team, leaving a lasting impression on Sydney’s food enthusiasts. We’re looking forward to doing it all again at next months From Land to Sea event.

Find out more about Luc-San here.

Take a look at more photos from the event here.
Take a look at the video from the event here.