In an exciting culinary breakthrough, Brisbane’s vibrant dining scene welcomes a new star. On Wednesday, October 23, 2024, Lúc Lắc will officially open its doors at The Star Brisbane, marking a significant milestone in the highly anticipated Queen’s Wharf development. Positioned on The Terrace Level 4, this chic new restaurant and bar promises to deliver a dynamic dining experience, blending Vietnam and Thailand’s rich cultural and culinary traditions with contemporary flair.

A New Chapter in Brisbane’s Dining Landscape

Lúc Lắc is the latest venture by the Ghanem Group, a family-owned business with deep roots in Brisbane’s hospitality industry since 1978. Known for their pioneering efforts in redefining the city’s food and drink culture, the Ghanem Group has continually raised the bar. Lúc Lắc marks their tenth restaurant, and it is set to be a significant highlight in the Queen’s Wharf development—an area rapidly emerging as Brisbane’s premier culinary destination.

The restaurant’s name, Lúc Lắc (pronounced Look Luck), is inspired by the iconic Vietnamese dish Bo Lúc Lắc, meaning “shaking beef.” This name pays homage to the dish’s dramatic, high-energy cooking style, bold flavours, and innovative techniques found throughout Southeast Asian cuisine. Executive Chef Jake Nicolson and Head Chef Dann Rowell lead Lúc Lắc’s culinary team, bringing extensive experience and a deep passion for Asian flavours to the table.

Culinary Leaders at the Helm

Chef Jake Nicolson, Ghanem Group’s Executive Chef, is a household name in Brisbane’s fine dining world. With over 11 years guiding the culinary direction of the group, Nicolson is renowned for his creativity and ability to marry diverse culinary traditions. Chef Dann Rowell, an accomplished chef in some of Australia’s most luxurious lodges, has taken charge of Lúc Lắc’s day-to-day operations. His experience includes stints at Longitude 131° near Uluru, Silky Oaks Lodge in the Daintree Rainforest, and Southern Ocean Lodge on Kangaroo Island, as well as time as Head Chef at Spicers Balfour.

“We’ve spent months refining the menu, and it’s a real fusion of the best of Vietnam and Thailand with local produce from Queensland,” explains Nicolson. “We’ve worked with native ingredients like pink pomelo, green mango, and dragon fruit, creating something that’s truly exciting and fresh. The local Thai basil, Vietnamese mint, and toasted rice really make the dishes sing.”

This culinary journey, carefully curated by Nicolson and Rowell, combines Southeast Asia’s bright, bold flavours with fresh Queensland produce in an experience that will excite Brisbane’s food lovers.

An Inspired Menu with Global Influences

Lúc Lắc’s menu features a tantalizing mix of traditional and innovative dishes crafted to appeal to modern diners. Guests can expect to explore vibrant Southeast Asian flavours presented with contemporary flair. Dishes like the signature Kampot Peppered Beef with Cherry Tomato and Capsicum—a playful spin on the traditional Bo Lúc Lắc—are already generating buzz.

Chef Dann is incredibly proud of the restaurant’s use of native Australian ingredients, which elevate the traditional Asian dishes to new heights. “We’re incorporating some really unique elements, like native tamarind in our Thai-style three-taste sauce, and even periwinkles from Port Fairy, served with ginger and garlic,” says Rowell.

The menu boasts a wide array of snacks, small plates, fragrant salads, and larger dishes. One of the standout creations is the Roasted Red Duck Curry with Lychee and Beansprouts, featuring whole ducks roasted to perfection. Another is the Whole Crispy Speckled Blue Grouper, a show-stopping centrepiece served with a zesty tamarind sauce.

Lúc Lắc is also catering to the increasing demand for dietary options. A large portion of the menu is gluten—and dairy-free, ensuring accessibility for all diners.

Desserts That Delight

Lúc Lắc’s playful and innovative approach extends to its dessert offerings, with dishes like the Viet Misu—a Vietnamese twist on the classic tiramisu. This decadent dessert combines Vietnamese coffee with mascarpone, dulce de leche, and a dusting of Vietnamese chocolate. For a more traditional option, guests can enjoy Coconut Sago Pudding, which is made with pandan jelly, pineapple, and dragon fruit.

A Sensory Feast: The Design Behind Lúc Lắc

Lúc Lắc is more than just a dining experience—it’s a visual feast. The restaurant’s interior, designed by Space Cubed Design Studio, is a luxurious blend of tropical inspiration and maximalist style. Rich fabrics, bold animal prints, and intricate brass accents combine to create an atmosphere that mirrors the vibrant energy of the food.

One of the most striking features of Lúc Lắc is the golden, laser-cut dragon artwork that takes pride above the main dining area. This homage to Vietnamese sacred animals sets the tone for the restaurant’s dramatic and opulent décor. Designer Sophia Klemenz Ghanem, owner of Klemenza Interior Design, was the driving force behind the creative vision, working closely with Space Cubed to bring the concept to life.

“We really wanted to capture the essence of Asia in the design,” explains Ghanem. “We played with materials like rattan and warm timbers, combining softer curves with sharp, geometric lines to create a space that’s both visually stunning and comfortable.”

A New Star in Brisbane’s Dining Scene

As Lúc Lắc prepares for its grand debut, it promises to be a standout addition to Brisbane’s culinary landscape. With its fusion of Vietnamese and Thai cuisine, locally sourced ingredients, and dramatic design, the restaurant is set to become a destination for food lovers seeking an unforgettable dining experience.

Lúc Lắc’s launch at Queen’s Wharf signifies Brisbane’s continuing evolution of the food scene and sets a new standard for Southeast Asian-inspired dining. This bold, exciting venue is poised to become a favourite for locals and visitors alike.

For more information and reservations, visit luclac.com.au.

 

 

 

Written by: Yves Thomas

 

 

 

 

 

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