Latest news with #LuneLab
Sydney Morning Herald
12-05-2025
- Entertainment
- Sydney Morning Herald
How many croissant-based dishes can you eat and still be excited about croissants?
That doesn't mean that the main savoury course served at Lune Lab is unimpressive – this is where the chefs really get to show their creative prowess. Currently, miso-braised beef sits atop parsnip puree, encircled by a croissant 'halo' – a round of croissant dough that's been layered with nori, giving it an umami jolt. Puffed rice, pickled daikon, charred onion and horseradish cream act as garnish and accompaniment, adding textural intrigue while cutting through some of the richness of the meat and pastry. In some ways, it's like a fancy deconstructed pie. But it's clear that balance, texture and flavour have all been meticulously considered. For dessert? More croissant, of course! Specifically, a pear-shaped croissant with pear compote and green tea ice-cream inside, and ginger-caramel sauce. Again, the composition is beautiful, and despite my waning patience for more buttery pastry, I ate it up. In the end, my croissant tolerance is probably beside the point. Lune Lab is a thought and taste experiment, yes, but it's also primarily a one-of-a-kind experience, a peek behind the curtain of one of our city's most iconic food items, and a way to get the full Lune lowdown without having to stand in line.
The Age
12-05-2025
- Entertainment
- The Age
How many croissant-based dishes can you eat and still be excited about croissants?
That doesn't mean that the main savoury course served at Lune Lab is unimpressive – this is where the chefs really get to show their creative prowess. Currently, miso-braised beef sits atop parsnip puree, encircled by a croissant 'halo' – a round of croissant dough that's been layered with nori, giving it an umami jolt. Puffed rice, pickled daikon, charred onion and horseradish cream act as garnish and accompaniment, adding textural intrigue while cutting through some of the richness of the meat and pastry. In some ways, it's like a fancy deconstructed pie. But it's clear that balance, texture and flavour have all been meticulously considered. For dessert? More croissant, of course! Specifically, a pear-shaped croissant with pear compote and green tea ice-cream inside, and ginger-caramel sauce. Again, the composition is beautiful, and despite my waning patience for more buttery pastry, I ate it up. In the end, my croissant tolerance is probably beside the point. Lune Lab is a thought and taste experiment, yes, but it's also primarily a one-of-a-kind experience, a peek behind the curtain of one of our city's most iconic food items, and a way to get the full Lune lowdown without having to stand in line.
