Luke Mangan describes glass brasserie’s French style cuisine as “clean and light with a contemporary twist”. Luke and his team usually work on Christmas Day. As a reward he treats them all to Christmas lunch in the restaurant. On the menu are Prawn and Mango Salsa, Glazed Ham and a chilled out variation on that most traditional of desserts he calls Ice Cream Plum Pudding. As lunch draws to a close, Luke's mate Leo Sayer drops by for a festive sing-along.
As a Buddhist, Luke Nguyen celebrates Christmas at home with his partner and friends. On the menu is a mix of traditional and modern Vietnamese dishes made with fresh produce of the season. His dishes include - Lychee and Soursop Cocktail, Hanoi Crisp Parcels and a Family Seafood Steamboat which gives the traditional European notion of Fondue a fresh, Asian twist.