Luke Mangan has never been the kind of chef who disappears into the kitchen and stays there. Now, with a suite of new experiences launching at Luke’s Kitchen in Sydney, Luke is bringing the intimacy back to dining: one butcher’s block, one dessert trolley and one chef’s table at a time. Drawing from the current menu as well as celebrated dishes from his archive, the Chef’s Table seats between two and 12 guests at $150 a person. That’s what the Chef’s Table is about: direct engagement with me and the team, a showcase of incredible produce and a memorable dining experience. Glazed pork belly, one of Mangan’s archive dishes revisited for the Chef’s Table.