I've always been curious how Italian and Japanese would come to be and who would have known that it would be possible with the help of Federico Zanellato. Who happens to be the owner and Chef of LuMi Dining & Bar in Pyrmont wharf. Zanellato has created a hybrid of two very different countries and cultural culinary influences. He has infused his love of food to create an incredible gastronomic dinning experience.
As a first time LuMi diner I found the location of the restaurant easy to find. The glass restaurant housing was fabulous with three walls being transparent glass which can also be opened during the day for Al fresco dining. However tonight all that was in sight was the grey clouds hugging the sky and threatening to pour down heavily.
Cheese Tartlet
The Cheese tartlet was a cheese explosion of creamed cheddar and shaved parmesan craddled in a crisp shell. If your as much of a cheese lover as I am this small bomb will leave you wanting more.
These green tartlets were a crazy pop of quick salad.Cos baby lettuce with freshly grated Parmesan cheese and topped with with something I'm not too sure of but it tasted wonderful.
Rice Chips Salt and Vinegar
I literally squealed at the sight of the Rice chips! A couple of month back I had something very similar to these Rice Chips from my dinning experince Minus 8. The only difference is that these Rice chips were seasoned with salt and vinegar. I was so stoked to see these!
Potato and Rosemary Focaccia
Bread has to be my kryptonite as it is to Superman. The Potato and Rosemary Focaccia was nothing short of amazing. It was light, spongy, fresh and filled our surrounding of aromatic Rosemary. Although the Focaccia contained potato I can't say I could trace or taste the potato but none the less it was good Focaccia bread.
Chawanmushi
Japanese egg custard, Tomato water
Chawanmushi is a Japanese egg custard that is usually part of a greater list of components in other dishes. The egg custard was infused with tomato water and tiny diced tomatoes. The Chawanmushi was delightful with the surprise taste of tomato and Parmesan cheese.
White Cucumber
Apples, cucumber, tarragon, creme fraiche
Two combinations that certainly went perfectly together. The two main ingredients highlighted each others natural flavours in the sourness of the apples and refreshing cucumbers. Both elements created a good balance of texture both in crunchiness and softness. The dish was a first and a delight to the taste buds with the added bonus of the use of creme fraiche.
Veal Tartare
Tarragon Emulsion, Roasted Capsicum, buckwheat
This had to be one of my favorite for tonight's menu. Personally for me it delivered in more ways than imaginable. The finely chopped raw veal which was seasoned to perfection which laid on a bed of exquisite pureed roasted smokey capsicums and crunchy roasted buckwheat. I loved the finely chopped veal and the combination of capsicum which added an almost peppery taste to the veal.
Spelt Ravioli
burnt butter, pumpkin, Avruga, Chives, Pumpkin seeds
Each dishes that arrives in front of us nine excited diners were as identical as the other. The first thing that was gobsmacking were the grand size of the ceramic bowls witched nested four golden buttons in contrast with the black Caviar. The Raviolis had an almost translucent skin which showed the goldness of the pumpkin inside. The Ravioli had the smoothest and creamiest pumpkin puree inside which danced in burnt butter. With the added elements of roasted pumpkin seeds it added a crunchiness to the soft Raviolis. I could even say that from the love of this dish my heart skipped a beat.
Spaghetti all Chitarra
Orange buerre blanc, Scampi, Bottarga
In the center of the gigantic ceramic bowl laid a delicate swirl of squid ink spaghetti covered in Orange buerre blanc topped with finally chopped Scampi. This dish could have fooled me! It was incredibly delicious and absolutely hands down one of the best pasta dishes I've had.
Beef Cheek
Parsley, Cauliflower
This beef could do no wrong! It was insanely sublime. underneath the paper thin slices of white snow of Cauliflower laid the softest pieces of meat. The meat melted as though my knife was razor sharp made out of heat. I found the dish enjoyable with the beef extremely soft and the added element of raw shaved cauliflower. I though this was clever considering more than half of the times we either steam it or add it to a stew or so forth. I found the parsley puree in this dish a real delight and added a light freshness to the hearty meat.
Evergreen
Sorrel, lemon Basil, mint, shiso, Parsley
Palette cleanser like no other. By the ingredients description on the menu I thought that Evergreen was a salad. This time around I'm so glad to be wrong. How could you possibly say no to pre dessert before desert. This palette cleanser is everything like the title "Evergreen". The flavours were exciting witched danced on our taste buds. The Evergreen created a mini forest carpet of lemon basil granita, sorrel sorbet, green shiso jelly, mint meringues, parsley leave and the added surprise of white fizzy pops.
Ginger Ice Cream
White Chocolate, passion fruit, yoghurt crumble
The first thing I thought was Ginger Ice Cream? I wasn't sure about the taste of ginger but I would have to admit it was delightful. I loved the creaminess of the ice cream and the ginger wasn't over powerful, if anything it enhanced the flavour of the passion fruit. The yoghurt crumble really pulled this dessert together by providing an extra crunch from the delicate creamy velvety texture of the Ginger ice cream.
DINNER (wed-sun 18.00-22.30)
LuMI 8 course degustation menu. -LuMi
SERVICE: 8.5/10
AMBIANCE :8/10
PRESENTATION: 8.5/10
Cuisine: Italian/Japanese
Adress: 56 Pirrama Road, Pyrmont NSW 2009
EFTPOS: Cash and EFTPOS
Website: http://www.lumidining.com/
Phone: 02-9571 1999
Really want to visit this place!
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