Dining at a restaurant that’s right on Sydney’s wharf and sampling a cuisine that’s Japanese with an Italian twist is something you cannot forget. At LuMi Bar and Dining you’ll be able to maximise the experience as it has a beautiful open kitchen to watch chefs delicately construct your dishes or you can you sip on a cocktail and watch the Sydney view.
Hello LuMi Bar & Dining!
For a weekend lunch, we opted for an 8 course plus snacks which absolutely works for people who’d prefer to seat at the wharf on a sunny day and have a long lunch. First up the snacks arrived at our table with a glass of sparkling NV Rustico prosecco.
We kicked off with the zucchini pancake with generous sprinkles of grated parmesan. This tiny pancake of zucchini had me questioning how I was going to lift it up with my fat fingers as it looked very delicate. One sudden move and it could collapse!
It was quite an unusual snack but had a natural sweet taste to it. The parmesan cheese added an extra level of creaminess consistency, which I liked, a lot. Zucchini-haters will enjoy without them knowing this baby contains a vegetable in it.
Look at that delicate piece of zucchini pancake.
Next up, we were surprised to see the diced tuna wrapped in a thin crispy sweet potato cone. In some cases, tuna is not always a favorite option of mine but serve it like this and I’ll be hunting the chef down. A very satisfying snack that pleases all ages. The tuna was well seasoned and the sweet potato was paper thin. I already feel healthier devouring this and you would too.
Tuna with sweet potato cone
Chanwamushi is a delicate savory Japanese dish that’s simply steamed hot egg custard bathed in dashi, soy sauce and mirin.
Moreton Bay Bug Chanwamushi
At LuMi, the flavors are quite different yet it does keep its original texture as a silky-smooth tofu pudding yet with a hint of Italian. It contained moreton bay bug juice, yuzu dashi and shellfish oil. Not a bad way to blend the two cuisines together into one as it was pure harmonious flavors in a cup.
OH MAN! This chanwamushi was super silky.
We received the housemade rye & spelt brioche. I giggled at the brioche as it looked like one of the Queen’s Royal crown. The brioche was beautifully golden, soft and perfectly puffed outside.
Here comes the Royal Crown rye & spelt brioche.
We smothered the warm toasty bread with easily spreadable burnt butter mascarpone. Add those two combinations together and we’ve created CARB HEAVEN.
I’m telling you…you’re in CARB HEAVEN after having this.
Open kitchen where you can witness the Chefs plate their food art work.
To our next course the tomato & strawberry was fresh fermented strawberries with skinless baby tomatoes. The flavours are zesty and simple, topped off with garden herbs which gave a burst of freshness.
Camouflage, can you guess which one is the tomatoes and which one is the strawberries?
Talk about bugs and everyone will start screaming but when it comes to moreton bay bug, LuMi does a terrific dish that will let you forget about the name!
Moreton Bay Bug
The edible meat was certainly something I’ve never encountered as it was served semi raw but well-seasonally cooked in texture.
Best moreton bay bug dish I’ve had so far!
It certainly brought a strong district flavor to the table which made them a perfect ingredient to marry with the seaweed crisp circular shell and heavily powered with what appeared to be green tea was seaweed powder. GODDAMN IT!!! I want to order another hundred of these.
Just look at this green beauty!
Couldn’t help but order the Yuzushu Sour ($18) just because. A very light, not overly sour cocktail as it contained a mix of Cointreau and Yuzu infused Umeshu. My tongue could feel the delicate hints of yuzu and perfect acidity to refresh my palates for the next course.
Yuzushu Sour ($18)
Here comes some pasta action and we were greeted with four mushroom agnolotti. It was overwhelming to see an oversized plate holding four delicately handmade pasta dumplings as this dish made me feel like I was giant, haha.
Each agnolotti was thin and smooth holding a warm liquid center filled with a pool of manchego and a hint of truffle oil. Now it made perfect sense why the portion size was served as is. All four parcels delivered an incredible fantasy of pure delicate mushrooms with a surface of creaminess that tastes a gazillion times better than it looks, no offence.
Look how adorable is the mushroom agnolotti.
By now my body was asking for stomach expansion but the show must go on. For our last savory dish, we were served a piece of lamb that was nicely cooked as the meat would effortlessly part with not having to use much weight on the fork. There was an exquisite level of juiciness in the lamb and full of flavor that paired well with carrot mash.
Don’t need no explanation for the kakigori as it magically looked pretty in pink on a plate. This was no ordinary simple shaved ice as it contained plum kakigori with basil, vinegar custard and lime sherbet. One of most interesting palate cleanser I’ve tasted. It was tangy and a burst of aromatic citrus in my mouth with a punch of vinegar, surprisingly a wow factor and an excellent way to semi end it.
You had me at plum kakigori.
To wrap up our tasting menu the salted geranium that included salted geranium ice cream, black currant reduction and a violet mousse was phenomenal. It was sugar-crusted but not to overwhelming and the violet mousse and black currant provided a touch of sweetness with the slight bitterness from the salted geranium. Very enjoyable dessert as I had the opportunity to play with my food by karate cracking the top shell with my spoon.
After 3 hours to get through our small tasting menu all I can say is it’s worth every calorie to visit LuMi Bar and Dining, but it does come with a $120 per person price tag, however you get to eat at one of Sydney’s wharf and see a stunning view. I’d say it’s a one of the greatest ways to spend your money on! I hope this becomes a permanent part of my weekend lineup. Okay…maybe I’ll just keep dreaming, haha.
Exquisite View at LuMi Bar and Dining
This meal was independently paid for.
Photos by Vanny Tang
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