Celebrity chef Luke Mangan opens exclusive 20-seat restaurant in Sydney Harbour Bridge Pylon

After two years untangling the red tape, celebrity chef Luke Mangan is opening a restaurant with a view you won’t get anywhere else – inside the Sydney Harbour Bridge.

It is Sydney – and the world’s – most exclusive restaurant that has been just over 90 years in the making.

Since the Sydney Harbour Bridge first opened in 1932 the South East Pylon has been a public viewing platform but now celebrity chef Luke Mangan is turning it into an exclusive $295-a-head restaurant.

“It is an amazing space,” Mangan, 52, said as he toasted getting the go-ahead for new restaurant Luke’s Table this week. “We are so excited.”

The restaurant in the room at the top of the Pylon Lookout will have a single long table for 20 guests who can book as a group or individually at $295-a-head. There will also be an option to book it for up to 50 people for a cocktail function.

“During the Covid lockdown I was looking for ideas to get Sydneysiders out and about again and contacted the people at BridgeClimb with the idea,” he said.

Australian restaurateur Luke Mangan on the Sydney Harbour Bridge South East Pylon where he is opening a swanky new restaurant. Picture: Justin Lloyd

Two years and tangles of heritage listed red tape later the restaurant has finally been approved. But the challenges do not end there.

“There are 200 stairs to get to the top of the pylon and everything, every oyster, every bottle of champagne, has to be carried up because there are no lifts,” Mangan said. “I am going to get very fit.”

Luke's Table, where a seat will cost you just under $300.

For that price you get one of the best views in the world.

Once the Pylon Lookout closes to the public at 4pm Mangan’s crew from Luke’s Kitchen in Pitt Street take the narrow stairs and climb to the top of the 87 metre tall harbour icon.

Once there they break out induction ovens from specially installed storage boxes, set up the chairs and table and begin cooking ready to receive diners at 6.30pm.

When the guests leave three hours later everything has to be packed down again.

“It is a lot of work but it is worth it for this amazing view. You have got the Bridge, The Opera House, it is incredible,” he said.

Mangan’s fine dining offering is completely unique. Picture: Justin Lloyd

The pylon has a 360 degree viewing platform that has been open to the public at various times in the past.

Entrepreneur Archer Whitford first opened it to the public in 1934 and used various sections to print a newspaper and as a Buddhist temple.

Anti-aircraft guns were installed in World War II and it even became a famous refuge for cats.

But no one ever thought to turn it into an exclusive and completely unique restaurant.

Every oyster, and every bottle of champagne has to be lifted up 200 stairs manually.

When it officially opens on November 17th, the fine dining experience will begin with oysters and champagne, sashimi and then a seared beef fillet before a soft meringue for dessert.

Each course will be paired with Penfolds wine with centre stage being taken by the legendary Penfolds Grange.

The menu includes seared beef and meringue.

Mangan has entered into a commercial relationship with BridgeClimb who will also give guests a museum tour before they climb the stairs to the top.

BridgeClimb chief executive Deb Zimmer said: “Luke’s Table at the Pylon Lookout is a fantastic example of two industries, tourism, and hospitality, innovating to offer people a world-first dining experience.

“I am delighted to be working with Luke, a leader of the hospitality industry who passionately supports both industries’ road to recovery.”

Guests will drink the legendary Penfolds Grange.

Destination NSW CEO Steve Cox commended Mangan’s innovation in working with the government to “grow the state’s visitor economy”.

“There is no more spectacular location for a restaurant than atop the southeast pylon of Sydney Harbour Bridge.

“This innovative, new dining offering will not only be a fantastic addition to the city’s culinary scene, it will also appeal to visitors from interstate and overseas seeking truly memorable, you-only-live-once experiences that you can have only in Sydney.”