Lexus will draw inspiration from its Japanese origins, rethinking the meaning of luxury and elegance at LANDMARK by Lexus at this year’s Melbourne Cup at Flemington on Tuesday, November 7.
A luxury three-storey pavilion, LANDMARK will showcase the best from the fields of culinary, design and entertainment underpinned by Japanese hospitality and unrivalled views of the racecourse front straight.
In the saddle for this year’s culinary offerings is restaurateur, Chef and LANDMARK by Lexus collaborator, Luke Mangan – the Lexus x Luke Mangan dining experience will offer a memorable journey for 240 guests to enjoy each day across the 2023 Melbourne Cup Carnival.
Paying homage to Takumi craftsmanship, where the rarity of a mineral, scarcity of an ingredient and simplicity of natural materials are crafted together, Lexus celebrates being ‘Close to the Source’ across the three interior levels of the pavilion – 'Source, Cultivate and Harvest'.
Expect a gastronomic showcase which shines a light on how natural, high-quality produce and materials are elevated to a luxurious experience through time-honoured skills.
With his principles of premium, sustainably sourced and seasonal produce through Asian influences, Luke will give life to the dining experience with attention to balance from a natural, uncomplicated and beautifully executed menu featuring fresh, clean flavours.
Housing two ‘Source’ bars with craftsmanship on display – a sashimi Chef carving a whole tuna to be served raw at one bar and a Chef curating 100% organic noodles at the other – the whole vibe brings culinary mastery to the forefront. All dishes will utilise ethically sourced seafood, with tuna from the Southern Ocean individually caught using sustainable practices to limit the impact on fish stocks.
Guests on the second level – ‘Cultivate’ – can enjoy ethical and sustainable coffee from Melbourne institution St Remio. Owned by husband-and-wife duo Trent Knox and Julia Tink, St Remio will serve ‘Crafted’, an exquisite blend created exclusively for Lexus with an array of unique cold and classic brews.
The top floor of the pavilion – ‘Harvest’ – houses two experimental journeys behind a nine-metre bar where produce is harvested and crafted into delicious delights. On one side internationally renowned mixologist Priscilla Leong will harvest ingredients for guests to enjoy in six unique cocktails and three mocktails.
Adjacent, Luke Mangan’s Maki Bar will have a sushi Chef where guests can make their own maki rolls from the freshest produce and seafood.
For more info, click here.
