Chef Mark Jensen | Public figure

Chef Mark Jensen

Phone: 02 9698 4355

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24.01.2022 Merry Christmas and Happy New Year from the Red Lantern Family. Hi, Pauline and Mark here to wish you a very Merry Christmas, and all the best for 2019. This y...ear’s been an amazing year; it’s been full of challenges and opportunities and I must say personally, I’ve learnt from both, and I’m excited to end the year on a high note but also to welcome in the new. Chef Mark Jensen Well 2019 sees us in business for 17 years. What a ride, what a ride. We thank you everyone for sharing the journey with us, and watching the evolution of Red Lantern. The best is yet to come Pauline Nguyen *** Red Lantern 2018-9 Christmas & New Year's Trading Hours - OPEN: Sunday, 23 December 2018 from 6pm CLOSED: Monday, 24 December 2018 CLOSED: Tuesday, 25 December 2018 CLOSED: Wednesday, 26 December 2018 OPEN: Thursday, 27 December 2018 from 6pm OPEN: Friday, 28 December 2018 from 6pm OPEN: Saturday, 29 December 2018 from 6pm OPEN: Sunday, 30 December 2018 from 6pm CLOSED: Monday, 31 December 2018 CLOSED: Tuesday, 1 January 2019 OPEN: Wednesday, 2 January 2019 from 6pm Red Lantern on Riley will return to regular trading hours from Wednesday, 2 January 2019 from 6pm. We look forward to celebrating the festive season with all of you. BOOK NOW - www.redlantern.com.au/reservations (02 9698 4355)

22.01.2022 " Price will always be a major consideration but the real conversation should be around value for money." - Chef Mark Jensen

16.01.2022 "Have you ever walked into a restaurant and you immediately feel like you are part of the family? It starts with that moment, just before they greet you, where ...you can sense the warmth growing inside of you as they glide towards and open the door with a beaming smile, an infectious energy and an open heart, as though they have known you for years. I have found that this is extremely rare and when it does occur the simple act of eating a meal is transformed into a beauty of art. This exact moment occurred last night as we experienced the magic of Sydney restaurant, Red Lantern’s hospitality, award-winning food and unrivaled atmosphere..." - Click on the link below to continue reading. Thank you NRG2Perform for the uniquely wonderful review. Well done team! We love so much reading the words from guests who ‘get it.’ So Grateful. XRL

16.01.2022 "I’ve always loved to grow my own vegetables. I thank my grandfather and father for this. One of my first chef mentors Matt Moran also taught me to appreciate a...nd respect the freshness of produce. To respect the people who grow it and the way it is handle from the paddock to plate." - Chef Mark Jensen See more

15.01.2022 Have you made plans for VALENTINE'S DAY yet? Don't leave it too late! CELEBRATE VALENTINE'S DAY WITH RED LANTERN - "HAPPINESS IS ONLY REAL WHEN SHARED" Did you ...know that traditionally, Valentine's Day is a celebration of friendship, love and affection? Do the uncommon, celebrate this special day with your friends. Why not double date, or even triple date for Valentine’s Day! Happiness is only real when shared. Red Lantern has been known to offer the best Valentine’s Day menu in Sydney with the best value for money in the most romantic setting with old Saigon charm, sophistication, all set within a designer space reminiscent of French Colonial Vietnam. Indulge in our special 4-course tasting menu with complimentary Champagne on arrival from our friends at Howard Park Wines. Why not opt for our beautifully curated wine-match option, with unique wines from Hahndorf Hill Winery. Get in early and book now! Spots are limited. Don't risk being left in the dog house this Valentine's Day. BOOK NOW - www.redlantern.com.au/news *** MENU Yes you get all of this! Complimentary Champagne on Arrival NV Howard Park ‘Petit Jeté’ Sparkling Cuvee Brut - Great Southern, WA - Lemon cured Indian Ocean Kingfish with Vietnamese herbs and betel leaves Smoked salmon and dill rice paper roll 2017 Hahndorf Hill Gruner Veltliner - Adelaide Hills, SA - Char grilled U6 King prawns, lemongrass, chilli and lobster XO sauce Steamed ‘fish of the day’ with Asian mushrooms, shallots and tamari sauce 2018 Hahndorf Hill Trollinger Rosé - Adelaide Hills, SA - Roast pork belly with tamarind sauce, herbs and seasonal vegetables Char grilled beef sirloin with papaya, dried prawn and herb salad 2015 Hahndorf Hill ‘Blueblood’ Blaufrankisch - Adelaide Hills, SA - Red Lantern Valentine’s Dessert Platter featuring banana cake, Vietnamese coffee custard, peanut biscuits and black sticky rice 2016 Hahndorf Hill 'Green Angel' Late Harvest Gruner Veltliner - Adelaide Hills, SA $89pp $155pp with matching wines BOOK NOW - www.redlantern.com.au/news

15.01.2022 Treat yourself to a FRIDAY INDULGENCE - Lunch at Red Lantern. Where Magical Connections Reveal Exciting Possibilities. Discover why for the last 15 years, we ar...e the Most Awarded Vietnamese Restaurant In The World. Red Lantern is the perfect environment to do business and be heard. Get out of the office and join us for Friday Indulgence. Enjoy the seasonal deliciousness of our A La Carte menu or why not indulge in our Lucky Lunch Tasting Menu. Our Lucky Lunch Tasting Menu features six of our signature dishes for just $65pp - from soft rice paper rolls of tiger prawn, to our famous chilli salted squid, and of course our Riverine Black Angus MBS 2+ beef wok tossed with capsicum, sugar snaps, oyster and sesame sauce. We're open for lunch from 12pm Fridays. "The perfect ambience to 'talk business' and not 'shout business'." BOOK NOW - www.redlantern.com.au/reservations (02 9698 4355)

14.01.2022 "Chef Mark Jensen Talks Surviving the Sydney Restaurant Market". Recently, Chef Mark Jensen sat down with Luke Butler (Hastings People) and Michael Rodrigues (T...ime Out Sydney) for the Back of House podcast. Settle in and enjoy. "Surviving the Sydney restaurant market is a challenge. Doing so for more than a decade is an incredible achievement. Mark Jensen is a published author, acclaimed chef and sustainability advocate, leading the kitchen at Sydney institution Red Lantern. Together with his business partners, Mark has built a restaurant with a menu rarely changes, which is testament to the fact that product, together with hospitable service, are the key ingredients to surviving in what is a very challenging industry." - Back of House Click on your favourite platform to listen to the podcast now. iTunes - https://itunes.apple.com//podc/back-of-house/id1406656800 SoundCloud - https://soundcloud.com/user-97286/9-mark-jensen-red-lantern Player FM - https://player.fm//back-of-ho/ep-9-mark-jensen-red-lantern

14.01.2022 Have you seen our EXCLUSIVE PRIVATE DINING ROOM? Enjoy a DELICIOUSLY UNFORGETTABLE EVENT at the Most Awarded Vietnamese Restaurant in the World. Ideal for priva...te gatherings such as celebratory dinners, team lunches, corporate meetings, board dinners or utilise the intimate space as a breakout room. Hidden down a quiet Darlinghurst laneway with abundant natural lighting, and reminiscent of old Saigon. From fresh grown produce, sustainable practices and a loving ambience, to award winning menus by Chefs Luke Nguyen and Mark Jensen. Come celebrate with us in style. Our versatile venue is the perfect setting for any celebration corporate events, birthday parties, wedding receptions or product launches. We are conveniently located less than 50 metres away from secure parking, as well as easy public transport solutions for all your guests. Looking for a larger venue? You can hire out our MAIN RESTAURANT SPACE exclusively for your next event. Enquire now to book our PRIVATE DINING ROOM or our MAIN RESTAURANT SPACE. www.redlantern.com.au/functions [email protected] (02 9698 4355)

11.01.2022 "Sure, being green may cost a little more but if you use sustainably grown, free range and organic produce wisely, not that much more." - Chef Mark Jensen

10.01.2022 "Education is crucial. You don’t know what you don’t know. If the produce is on display as you hurriedly zoom down the supermarket aisle filling your trolley few will stop to consider seasonality." - Chef Mark Jensen

10.01.2022 "It’s so easy being green. You don’t have to do everything at once, you just need to start doing something. One little thing that then leads to another. A simpl...e example is to separate the rubbish. Yes, food waste, cardboard, glass, plastic, and tin. By doing this you can easily see the quantity and the make up of the rubbish you create." - Chef Mark Jensen See more

07.01.2022 "Ask where the produce is grown. Ask if it was grown using sustainable farming methods. The more questions you ask, the richer the experience will be." - Chef Mark Jensen

05.01.2022 Throwback to the time Australian Avocados invited Chef Mark Jensen to prepare a four-course menu highlighting the humble avocado. We're salivating at all the creative dishes! : Whiteworks