Luxe Woollahra

LUXE Woollahra officially launched in May with a party held at their premises on Queen Street. Occupying the former site of Bill’s, the venue which opened in September 2013 offers café dining, bakery services and catering.

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Brunch and lunch are popular options and LUXE has recently started serving a dinner menu.

Richard’s Grilled Peppers with Shaved Walnut ($12) makes a good choice for an appetiser, packing a little heat which is offset by the creaminess of the cheese. The Pressed Ham Hock, Lentils and Sauce Gribiche ($14) is an absolute delight and the favourite dish at the time. The ham is succulent and full of flavour.

Salads and roast vegetables are a major feature of the menu and they often change daily. Roast Cauliflower ($8) comes with a confit of garlic, Roast Sweet Potato is topped with light coconut yoghurt and the Miso Eggplant ($8) with kale and pickled ginger is the dish you keep to yourself.

From the mains comes the Sticky Chicken with Fennel Slaw ($22), succulent, sweet and lightly spiced or you can order from the daily special such the succulent Whole Snapper, perfectly roasted with a lime salsa.

As a bakery, you would expect LUXE to come up with the sweet goods. If you’re looking to share, the Brown Sugar Pavlova with Persimmon and Yoghurt Cream ($12) is surprisingly light and not sickly sweet, while the Tahini Biscuit and Strawberry Jam Ice Cream Sandwich ($12) topped with fairy floss is a little indulgence best kept to yourself.

Whether it’s lunch with girlfriends or dinner for two, at LUXE Woollahra, fresh flavours, seasonality and good produce come together on a plate.

Luxe Woollahra
118 Queen St
Woollahra, NSW 2025


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About the author

Corinne Mossati

Corinne Mossati is the Founder/Editor of popular online magazine Gourmantic and Cocktails & Bars, a website dedicated to cocktail culture and the discerning drinker. She is named in Australian Bartender Magazine’s Top 100 Most Influential List since 2013, is a member of The Academy responsible for judging the World’s 50 Best Bars. She has also judged the inaugural Australasian Whisky Awards and various national cocktail competitions.

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