Jacqui's Food Fetish

Oh my goodness. Before I went, I had no idea that the food at LuMi was going to be so sensational. This day I was catching up with a fellow-blogger for the first time.  Always risky, particularly if it’s going to be a long lunch. Well, this lunch lasted FIVE hours, and I’m pleased to say, this blogger and I got along famously, and a good time was had by all. Phew!

The name LuMi is Italian for ‘small lights’ which you’ll see hanging above you. I can imagine how nice they’d look at night time. Here at LuMi, the food is fine dining but the place is pretty relaxed, in a classy way. It’s in Pyrmont on Wharf 10, the former site of Ripples. It was a beautiful day (if not a tad too warm) and we were shown to the perfect table right near the glass front overlooking the harbour.  A few of the glass panels were open so we had the slightest of breeze and it was the perfect lighting for food pics.

The offering is a degustation menu for $105 and to put it simply, it’s magnificent – from the initial snacks right down to the Yuzu sake we had to finish. Head chef is Federico Zanellato who’s done stints at the Ritz in London, Ormeggio at the Spit, Attica and even Noma.  It’s a young kitchen team and they’re pumping out some of the best food I’ve had.  It’s sort of a mix between modern Italian, modern Australian and a bit of Japanese, with rich flavours and textures – a true journey of delight where the food not only looks beautiful, it totally delivers on taste and tantalises the palate.

Some highlights for me – the Beer tempura mussels, the Potato and porcini nests (so seemingly simple yet so good), and the amaaaaazing Mushroom Agnolotti with parsnip dashi – perfect parcels of pasta that burst in your mouth with a rich mushroom filling. I was lucky enough to see the chefs making trays of agnolotti on my way out – all so uniform and pretty. Another highlight – I discovered my new favourite drink, the Negroni Sour!

LuMi gets two thumbs up from me, and if I had more thumbs, they’d be up too! It’s an experience I won’t forget for quite some time.  Highly recommended!

Cucumber, brown butter and mustard emulsion

Negroni Sour

Chicken liver parfait and blackberry reduction

Rye spelt brioche bread with burnt butter mascarpone

Potato nest with porcini powder

Beer tempura of mussels with aoili

Parmesan chawanmushi with tomato water

Bonito, macadamia milk, parsley oil, Japanese turnip, jalapeno from Lumi Bar and Dining

Beetroot with black sesame, chives and horseradish, goat cheese

The beetroot aftermath

Sand crab, john dory roe emulsion, sorrel, finger lime, shallot oil

Mushroom Agnolotti with parsnip dashi from Lumi Bar and Dining, Sydney

Tagliolini with sardine, raisins, Montasio and fennel

Snapper, potato, dashi, koji, zabaione

Lamb with red miso, heirloom carrot and lime kosho

Pineapple with lime parfait, liquorice, caperberry powder and tarragon

Strawberry granita, yoghurt, mountain pepper

Fennel pollen with frozen coconut mousse and rhubarb reduction

Yuzushu infused watermelon

Yuzu and semolina tart with Yukari

Yuzu sake

The chefs were making more fresh mushroom Agnolotti