Luke Mangan and his team are coming to the Hunter Valley for one night only!
For more than two decades, Brokenwood Wines has been a staple on the wine list at Luke Mangan’s Glass Brasserie. As Luke’s list of restaurants expanded, Brokenwood naturally followed.
Fast-forward to today, and to celebrate this long standing partnership, the Brokenwood x Mangan Dinner concept was born!
For one night only Luke Mangan, his top chefs, and Brokenwood’s Executive Chef, Sean Townsend, join forces to deliver an unforgettable dining experience at The Wood Restaurant at Brokenwood.
A dining event not to miss, the evening will feature five exquisite courses, each crafted by a different chef, and perfectly paired with Brokenwood wines.
Brokenwood x Mangan Dinner
When: Tuesday September 24th, 2024
Time: 6:30pm - 10:30pm
Where: Brokenwood Wines, The Wood Restaurant, 401 - 427 McDonalds Rd, Pokolbin
Cost: $250 per person
Book tickets to Brokenwood X Mangan Dinner here - please advise dietaries upon booking.
Transport: A complimentary local shuttle service (within 15 km of Brokenwood) will be available on the night. Please advise of your pickup and drop-off location when you book your tickets.
Let’s meet the chefs…
Luke Mangan – Luke Mangan Group
Renowned Australian chef and restaurateur, Luke has influenced the food scene with his restaurants, including Glass Brasserie, Luke’s Kitchen, Luc-San, and Luke’s Bar & Bistro. His culinary creations blend French and Asian flavours with fresh ingredients. After running Salt restaurants in Asia, he now focuses on his Sydney and Brisbane venues.
Satyam ‘Sammy’ Narang – Head Chef, Luc-San
Originally from India, Sammy developed his passion for cooking in New Delhi where he learned Indian and French cuisine at Amaby Valley City Resort before moving to Australia. After working with top chefs in Sydney, Sammy joined Luke’s team and now leads Luc-San with a menu that combines umami and French flavours.
MJ Olguera – Head Chef, Luke’s Kitchen
Starting his career in a top winery before moving to Sydney and working with Luke, MJ has been part of Luke’s team for years, leading kitchens in Asia before returning to Sydney in 2019. Sammy now heads Luke’s Kitchen at the Kimpton Margot Hotel.
Matt Morgan - Group Chef, Bistrot Bisou
Beginning his cooking career at 16 Matt has worked in Australia and North America. He joined Luke Mangan’s glass brasserie in 2012, then became the Research and Development Chef for P&O Cruises and Virgin Australia. As Group Chef, he oversees all Luke Mangan’s venues and new projects.
Dylan Grosas – Chef Tournant, Luke’s Table
Started his chef apprenticeship at 17 Dylan has worked globally, including in Shanghai and Canada. He has been with Luke Mangan for six years, now serving as Chef Tournant and plays a key role in managing Luke’s Table at the Sydney Harbour Bridge.
Sean Townsend – Executive Chef, The Wood Restaurant
Beginning his culinary career at age 15 in the Hunter Valley Sean, moved to Melbourne to gain experience with top chefs before returning home to work at Muse Restaurant and Muse Kitchen. Taking a break during the pandemic, Sean now brings his expertise to The Wood Restaurant at Brokenwood.