First Look: Vietnamese and Thai Flavours Await at Luc Lac, Ghanem Group's Queen's Wharf Restaurant and Bar
Menu highlights include its namesake dish 'shaking beef', escargot and pork spring rolls, tumeric-marinated swordfish and a Vietnamese-inspired twist on tiramisu.
Shaking beef isn't a great name for a restaurant, but Lúc Lắc is, and still allows the latest addition to Brisbane's Queen's Wharf precinct to nod to one specific dish in its moniker. That meal: Bo Lúc Lắc, which brothers Adonis and Nehme Ghanem, Ghanem Group's directors, came across on a research trip to Asia. They're aiming to make their new venture as memorable and as vibrant as they found the traditional Vietnamese staple — and as flavoursome.
First announced in July, and serving customers since Wednesday, October 23, 2024, Lúc Lắc joins the list of Ghanem Group venues in Brisbane. Its sibling eateries and bars: Donna Chang, Boom Boom Room, Bisou Bisou, Iris Rooftop, Byblos Bar & Restaurant and Blackbird Bar, Dining & Events. Here, a combination of Vietnamese and Thai tastes await, starting with the dish that gets its nickname from the motion used when it's in the wok.
Lúc Lắc's take on its signature features Kampot peppered wagyu beef, cherry tomatoes and capsicum. It's just one of the restaurant's must-tries, however. Under Ghanem Group Executive Chef Jake Nicolson and Lúc Lắc Head Chef Dann Rowell (ex-Balfour Kitchen & Bar, Longitude 131°, Silky Oaks Lodge and Southern Ocean Lodge), the range of options includes escargot and pork spring rolls, tumeric-marinated swordfish and a Vietnamese-inspired twist on tiramisu, too.
Steamed and braised duck leg bao, pork bun cha, and wagyu skewers with sweet soy glaze and chilli lime butter are among the smaller dishes, while Singapore-style noodles, lemongrass-braised pork belly, and goat curry with sweet potato and Thai basil are heartier choices. Or, tuck into the roasted red duck curry with lychee and bean sprouts. Fancy fried chook? Lúc Lắc's version poaches the chicken in house-made masterstock first, then batters and fries it before adding a shrimp paste caramel.
"The menus are inspired by Vietnam and Thailand, taking the best of those worlds and combining them into something super-exciting. Guests can explore a delicious pairing of local produce and Asian flavours," notes Nicolson, while also pointing out the importance of local produce.
"For example, we've incorporated tropical Queensland fruits such as pink pomelo, green mango, green papaya, jackfruit and dragonfruit; splashes of house-made nahm jim and nuoc cham dressings; scatterings of locally produced Thai basil, perilla, Vietnamese mint, and coriander; and sprinklings of roasted peanuts, toasted rice and fried shallot."
The 159-seat site within The Star Brisbane also operates as a place for drinks till late, when DJs provide a soundtrack. For beverages, patrons can choose from a 19-option cocktails list, with 15 boozy concoctions and four without the hard stuff. A handy tip: the Thai iced tea comes in both alcoholic and virgin varieties.
Asian beers and international wines, including a riesling from the Clare Valley's Rieslingfreak made especially for Lúc Lắc, are also on offer.
Design-wise courtesy of Space Cubed Design Studio, Lúc Lắc's subtropical decor features floral fabrics, brass and animal prints, all chosen to leave an imprint. If you eat indoors, you'll be in the 58-seat main area with booths — and the bar made from jade onyx stone slabs. Outdoors, 46 guests can get cosy.
"We played with different materials that are very much used in Asia like rattan, and went with warmer timbers and brass lighting to create an atmospheric mood," explains Sophia Klemenz Ghanem.
"The silhouettes of the pieces we selected are sculptural and varied, playing with geometric forms. We wanted to combine softer curves with sharper lines to create tension and interest."
Find Lúc Lắc at The Star Brisbane, Queen's Wharf Road, Brisbane — open 12pm–late daily. Head to the restaurant's website for more details.
