Luke's Gastronomy

Downtown Kingston

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Up to 52% Off

Customer Reviews

41 Ratings

Thanks for being part of GroupOn! We enjoyed ourselves immensely and are so happy to have experienced your work. Best if luck in the future.
Kelly S. · September 2, 2012
Fabulous food experience!
John B. · August 20, 2012
Really nice restaurant and excellent food, just too expensive to go there without the groupon especially considering the tiny portion sizes.
N A. · December 18, 2011

What You'll Get


Dining out with friends can foster healthy relationships that might otherwise be limited to impersonal group texts or overly personal bathtime visits. Get a bite in person with a person with this Groupon.

Choose Between Two Options

  • $88 for a four-course meal with wine pairings for two (up to a $176 value)
  • $169 for a four-course meal with wine pairings for four (up to a $352 value)

The meal begins with the Taste of Money appetizer, a savoury combination of beef cheeks, foie gras, ginger, and rose, followed by the Liquid and Solid deconstructed herb salad. Between courses, cleanse your palate with a refresher of rabbit, pumpkin, black sesame, and ginger while deliberating how to shrink the restaurant into a gift-box-friendly size. The main course features the Sydney served in two mini courses that present both a traditional and modern interpretation of the Australian-style meat pie. Each course is paired with a 2-ounce pour of a previously selected wine that complements its flavor profile, and customers may purchase a full glass for an additional fee.

Luke’s Gastronomy

Hailed as "one of Canada's most intriguing, inventive and buzzed-about chefs" by the Financial Times, culinary wunderkind Luke Hayes-Alexander became the executive chef at Luke's Gastronomy six years ago, when he was just 15 years old. Relying almost exclusively on local ingredients, Hayes-Alexander designs artistically presented dishes that blend classic, modern, and neo-futurist techniques. These dishes pair nicely with the wine list’s signature chardonnays and cabernet francs, each of which is crafted from free-range grapes grown at the restaurant's own vineyards.

The Fine Print


Promotional value expires Nov 30, 2012. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table. Valid only for option purchased. Reservation required. Valid only for prix fixe menu. Dine-in only. Must use promotional value in 1 visit. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

About Luke’s Gastronomy


Hailed as "one of Canada's most intriguing, inventive and buzzed-about chefs" by the Financial Times, culinary wunderkind Luke Hayes-Alexander became the executive chef at Luke's Gastronomy six years ago, when he was just 15 years old. Relying almost exclusively on local ingredients, Hayes-Alexander designs artistically presented dishes that blend classic, modern, and neo-futurist techniques. These dishes pair nicely with the wine list’s signature chardonnays and cabernet francs, each of which is crafted from free-range grapes grown at the restaurant's own vineyards.

By purchasing this deal you'll unlock points which can be spent on discounts and rewards. Every 5,000 points can be redeemed for $5 Off your next purchase.