Yes it’s time. Time for tinsel, rainbow colours and glitter festivities as Mardi Gras arrives in Sydney. If there’s one event that stands out, it’s the one we missed last year and it’s back!! “Out at Margot’s Drag Brunch” is hosted at the renowned Luke’s Kitchen within the five-star Kimpton Margot Sydney, which is the OFFICIAL Mardi Gras Hotel. They promise us an unforgettable drag brunch – OK Game on!
The Arrival – Kimpton Margot Sydney
The scale, light and beauty of the lobby area of the Kimpton Hotel is breathtaking. Scagliola columns (a centuries-old technique for creating ornamental stonework) reach to the heavens as skylights flood the area with light. My dining partner, Michelle, is thumbing through some design books under a snowbell-like lighting installation which grows from the base of its majestic columns. Lush velvet sofas, loving chairs and chaise lounge create a seat for every occasion.
Luke’s Kitchen – Bottomless Brunch
Celebrity chef Luke Mangan needs no intro. It’s 11.30am and we head over to be seated in one of the banquet lined booth areas glammed up with concentric circle chandeliers
We are welcomed warmly, kicking off with drinks – it is a 90 minute $99 package. Our server checks if we are ready for lift off. Michelle and I both nod, (perhaps too enthusiastically) as our first glasses of Veuve d’Argent Cuvee Prestige Blanc de Blancs Brut NV are poured. It is from the region of Ingrandes-sur-Loire with a pearly in colour, light mousse. It’s a really lovely sparkling with subtle red berry notes well balanced biscuity flavour.
We start with a cup of Peking Duck Broth, which ticks off our vitamin count for the day. It’s a meaty punchy master stock, with the fresh and slightly bitter notes of edamame, bites of daikon, and the aromatic coriander.
The Kingfish Sashimi is a dish you see all over Sydney menus. Here it’s better version than most thanks to the spicy kick of Luke’s crispy chili oil, which reminds me of a scallop tinged XO sauce. I want lick the plate. Tangy and slightly sweet mustard zucchini pickle, and peppery crunch of watercress round it out.
We spoke too early, as an Organic Fried Egg on a throne of crispy potato base, enhanced by umami-rich flavors of kimchi and miso mayo, and finished with a touch of Japanese seasoning is a cracker. A slice of the knife rips open the lava flow of yolk. It’s my menu highlight.
A thin fillet of Crispy Skin Barramundi is paired with kernels of smoky charred corn salsa, an artful quenelle of smooth cauliflower puree. Preserved lemon brings a touch of acidity to the dish.
Finally the Liquorice Parfait arrives. I didn’t think I would like it (as I don’t like liquorice) but its more like a mini artic roll, offset with the sweetness of poached blueberries and apples, and a zesty hint of lime. Michelle opts for the gluten free option of Balsamic Poached Strawberries which star a citrusy bright blood orange sorbet, with aromatic touch of basil, and the crunch of toasted almonds.
The Drag show
Some drag shows can be a bit intimidating. Our entertainment for today is called Hollywould, who we find out from our conversation is actually from New York! Hollywould has starred in Rupaul’s Drag Race Down Under (@onlyhollywould), what a tagline!
Hollywould says hello to every table before the show, so everyone is feeling the cool, sophisticated vibes, this is more elegance than wild Shirley-Bassey-whack-you in the face with a feather bower stuff.
We enjoy the conversation so much, we forget that their number is up next. With legs to equal Tina Turner and a stunning outfit, the stage is set and belts out a number with lots of sass. Returning to do three different songs between courses. Her partner wearing a fetching animal print set is our DJ and keeps the party going.
Luke’s Kitchen, Kimpton Margot Sydney, 339 Pitt Street, Sydney, 2000
Dates: Saturday, 15 February, 1st March, 11:30am – 3pm
Cost: Two-hour bottomless package of sparkling, red wine, and rosè— $99 per person. Upgrade to free flowing Tattinger Champagne package for $205. Enhance your feast with a luxurious caviar bump for an additional $55 or add a cocktail from the cart for $20.