This Father’s Day, glass brasserie is offering dads the opportunity to lunch with acclaimed chef and leading restaurateur Luke Mangan, along with renowned butchers Anthony and Victor Puharich of Victor Churchill, Woollahra and Vic’s Meat Market, Pyrmont.
Father’s Day lunch at Hilton Sydney’s glass brasserie will feature three delicious courses with matched wines and brews from Young Henry’s, and also flaunts an interactive element of discussion and tutorials with the industry-leading trio. The set menu designed by Luke Mangan includes confit pork belly, Moroccan spiced lamb and the famous dark chocolate cream, milo mouse.
On top of the tasty dishes and drinks, dad can brush up on his BBQing skills, learning the expert tips and tricks behind selecting the perfect cut of meat, cooking methods, meat seasoning and options for fuss-free BBQ side dishes. This will benefit everyone in the family leading into the summer BBQ season.
“The art of BBQing is simple – there is no need to over-complicate it. Victor, Anthony and I look forward to sharing our tips and tricks and giving dad some new techniques to take home,” says Luke Mangan.
The excitement doesn’t end there, guest also have the chance to win a selection of premium meats from Vic’s Meat valued at $300.
Glass brasserie’s Father’s Day Lunch is $125 per person; spaces are limited and reservations are essential via firstname.lastname@example.org.