Everything You Need To Know About Luke’s Kitchen
From day one it’s been go go go but we wouldn’t want it any other way!
People have asked how we came up with the idea for Luke’s Kitchen and why we’re relocating MOJO. It’s been mentioned in some articles on the web but I thought what better place than the blog to answer your questions.
When we were scouting for a place for MOJO 5 years ago, we were originally looking for a location in the CBD but 8 Danks St in Waterloo popped up.
MOJO had a great 5 years in the space as a tapas and wine bar, but we began to feel that MOJO has a big city vibe that belongs in the CBD. So now the plan is to relocate it later this year.
But from that steamed the idea for our new Luke’s restaurant concepts Luke’s Kitchen being the flagship and first of its kind in Australia.
Our head office team has been very patient with the renovations over the summer.
It’s been a long time coming…but it was worth the wait because the space has completely transformed into just what we envisioned, a cosy, modern neighbourhood eatery.
Previously a warehouse which we converted into a dark, industrial-style tapas bar, we’ve injected new energy and a softer pop of colour into the inner-city space with pink and green walls, warm pendant lighting and lots of leafy greenery for a breath of fresh air.
My favourite addition has to be the window bars we have out the front overlooking Danks Street. It’s a cracker of a spot for a chardy after work or for brunch on the weekend.
With lamps on the bar and rugs on the floor, our new home is casual but chic. It’s unpretentious, it’s comfortable, it’s intimate, and is a place where you can swing down for a glass of wine and oysters, some share plates with a mate or the 6-course tasting menu for dinner.
The kitchen is headed by my Assistant Chef Matt Leighton, 30, who’s honed his skills across many our restaurants in Sydney, Singapore and Japan
Matt’s been working with us for 12 years and I’m lucky enough to have people like him and other chefs and staff who have been in the team for a long time.
As for the food, it’s food Matt and I have been crafting for years— using the best, freshest ingredients to create clean and healthy dishes. It’s Modern Australian with some influence from my travels around the world, like Asia and France.
Our quail tempura with radish salad and kimchi jam, the grilled squid and chorizo with XO broth and saffron rouille and Tasmanian ocean trout sashimi with nam jim and coconut yoghurt are great examples of our cuisine’s unique fusion.
It took a lot of testing to get the menu to where we wanted it to be and it has really come together, so we’re really excited to share it with you guys.
We wanted the menu to showcase our country’s beautiful produce and feel it’s really transparent about where all our ingredients have come from.
For example, the Extra Virgin Olive Oil we use, which I like to call liquid gold, my team and I actually harvest and blend ourselves every year at Dallimore Estate in Central Victoria.
The same goes for our wine range. We create our own vintages of Chardonnay, Rose, Pinot Noir and Shiraz every year at Yering Station in the Yarra Valley. We were there recently picking grapes, squashing them, blending wines and aging them in barrels, which will be ready for bottling in about 6 months from now.
Another feature of our new restaurant which I really love is our main bar, which has an impressive feature wall of top shelf spirits and liqueurs. It looks amazing at night and really sets the mood.
With cocktails curated by our group mixologist Karl Higgins and wine list created in partnership with Wine Man Peter Bourne and our Group Sommelier Mauro Bortolato, you won’t go thirsty here. I recommend starting with our signature cocktail, The Australian.
So, that’s Luke’s Kitchen in a nut shell! Now all that’s left is for you to swing by and let us take care of the rest.
To book email: firstname.lastname@example.org or call: +612 9002 5346