LUA by Luke Nguyen

LUA is a seafood-led Southeast Asian restaurant at the new Sydney Fish Market in Glebe, from celebrated Vietnamese-Australian chef Luke Nguyen in partnership with Doltone Hospitality Group. The menu draws on Vietnamese, Thai and Mekong River influences and is cooked over an open hearth and charcoal fire pit, with head chef Barry Ngo (formerly of Chin Chin).

Menu

• Broken Rice, Pork Jowl, Spring Onion Relish, Fish Sauce Caramel

  Com Tam
  $34

• Charcoal-Kissed Ocean Trout, Smoked Salmon Roe, Betel Leaf, Prawn Crackers (4 pcs)

  $24

• Chargrilled Eggplant, Pickled Daikon, Shallots, Pine Nuts

  $18

• Chargrilled Jumbo King Prawns, XO Butter, Charred Lime (2 pcs)

  $45

• Chicken & Cabbage Salad, Vietnamese Mint, Vietnamese Pickles, Toasted Rice Powder

  $27

• Coral Trout, Calamari, Prawn (3 pcs)

  $29

• Flambadou Oysters, Chilli Crunch, Spring Onion, Pine Nuts (3 pcs)

  $33

• Free-Range Spatchcock, Vietnamese Miso, Fermented Chilli & Cashew Cream

  $38

• Homemade Fish Cake, Fish Floss, Ajaad Relish, Lettuce Cups (3 pcs)

  $27

• Kingfish Crudo, Fragrant Coconut Milk, Rice Paddy Herb

  $27

• Moreton Bay Bug Fried Rice, Home-made XO, Dried Chilli

  $42

• Swordfish, Baby Okra, Chargrilled Pineapple, Spicy Red Curry

  Curry
  $52

• Wagyu Beef Short Rib 'Bo Kho' Stew, Fermented Chilli, Vietnamese Herbs (450gr)

  $69

• Whole Flounder, Galangal & Turmeric Curry, Dill Oil

  Curry
  $68

Prices change, and a delivery listing runs higher than the counter.