LuMi Bar and Dining

Bars, Drink, Eat, Restaurants, Sydney / June 22, 2016

LuMi Bar and Dining lights up the night

The sun beaming through the ceiling to floor glass walls, an open kitchen on your left and beautiful décor to your right, this restaurant exudes sophisticated personality. Did I mention it has a stunning view of Pyrmont Bay? Whether you are headed to LuMi Bar and Dining for an intimate date or a business lunch, it is a Sydney dining must.
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Head chef Federico Zanellato has an impressive resume including stints at Noma (Copenhagen), Attica (Melbourne), Ryugin (Tokyo) and more recently Ormeggio at the Spit. Zanellato is producing world-class cuisine while his wife Michela is the Sommelier, bringing an intimate family touch to the restaurant.
Lumi Bar and Dining green dessert
You have the choice of a three ($55), five ($75) or eight ($105) course degustation at LuMi showcasing the finest produce Zanellato can source. The menu incorporates a twist on Italian and modern Australian cuisine. A standout dish is the beetroot with black sesame and goat’s cheese. The mix of soft and warm beetroot, with smooth sesame and goat’s cheese works so well together you’ll want to lick-the-plate (we won’t judge).
Lumi Bar and Dining Beetroot and Goats Cheese
They usually serve at least one pasta dish on each menu highlighting Zanellato’s outstanding work and technique from his Italian heritage. We had the tagliatelle with duck, which was so flavoursome and soft that I was really upset there wasn’t more. We were also lucky enough to try the agnolotti with mushroom and toasted rye, which was seriously one of the best things I’ve ever eaten. The soft little pillows of pasta were immersed in a mushroom broth that popped in your mouth with one bite releasing an explosion of flavours.
Lumi Bar and Dining fennel pollen
Not knowing how they could continue on from that course, their signature dessert of fennel pollen, coconut and rhubarb looks like a big bowl of snow but in fact is broken up meringue. It is all the writings of a beautiful dessert and once you taste it, the texture and temperature of the dish is quite cold which is a nice clean and crisp way to end your meal.
Recently, Zanellato and the team secured Two Chef Hats after one year of trading from the Good Food Guide and were 19 in the Australian Financial Review’s Top 100 Restaurant List.
Lumi Bar and Dining Jack's Creek Wagyu tongue
They also host a number of events. We recently were treated to a special nose-to-tail beef degustation, held by Jack’s Creekthe winner of the World’s Best Steak. We dined on a variety of premium beef cuts, including Jack Creek’s wagyu, the cut that got them the crown. Check out their website for details of upcoming events.
LuMi Bar and Dining
56 Pirrama Road, Pyrmont
Open lunch Fri-Sun 12.00pm-2.00pm for the 3-course degustation menu ($55 pasta-main-dessert), the 5-course degustation menu ($75 entrèe-pasta-main-main-dessert), and the Sunday lunch option of an 8-course degustation menu $105 (sun 12.00-1.30).
Dinner Wed-Sun 6.00pm-8.30pm open for dinner with the 3, 5 and 8-course degustation menu.
http://www.lumidining.com

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