Sydney’s first French-Japanese bottomless brunch has launched at Potts Point restaurant and bar Luc-San.

The experience includes playful twists on the flavours, techniques and dishes of the two cuisines, with a seven-course menu that includes robata-grilled bacon skewers with gruyere cheese, smoked cured egg, nori and bearnaise, washed down with free-flowing cocktails like yuzu and chilli margaritas and French 75s.  

French-trained head chef Sammy Narang said: “No brunch is complete without bacon and eggs, but I wanted to create something new that showcases the different ways these foods can be enjoyed.”

Luc-San’s Bottomless Sundays menu also plays homage to the dining cultures of France and Japan, with the inclusion of a pull-apart, honey-garlic-glazed brioche roll with shio koji cultured butter, and edamame with espelette pepper.

There is also Japanese fried chicken with sauce gribiche and citrus, ora king salmon and kingfish nigiri with finger lime dressing and wasabi, as well as robata-grilled fish with miso and Luc-San ratatouille.

For dessert, guests can enjoy a DIY sundae station, featuring vanilla or yuzu soft-serve ice-cream and the choice of salted miso caramel, sakura berry lime or rainbow sprinkles (or all three).

“We want this to be a place where people can come together on a Sunday to enjoy great food and drinks, and not feel like they’re being rushed out the door,” Narang said.

Luc-San’s Bottomless Sundays is available every Sunday from 11am to 5pm from 12 May, for $95 per person, with $35 for the add-on cocktail package.

The restaurant and bar is located in Penny Lane adjacent to Hotel Indigo Potts Point, a newly-opened boutique arts hotel with 105 rooms inspired by the history and vibrancy of Kings Cross.

For more information or to book a bottomless brunch, visit www.luc-san.com.au.