REVIEW
A perfectly plump gunkan topped with sea urchin and caviar might be the last snack you'd expect to be served at an Italian restaurant. But it's the exact reason why LuMi stands out from the crowd. By fusing Japanese techniques with Italian hospitality, chef Federico Zanellato has created a dining experience that's unlike anything else in Sydney. Set in an ultra contemporary yet cosy glass "box" on Pyrmont Bay, each course of the fresh new dégustation menu is delivered by composed waitstaff who never miss a beat. It might be a crisp wafer of chicken skin crowned with diced raw scallop and nasturtium flowers to start, or a refreshing spiral of coral trout sashimi with honeydew melon and cucumber. The pasta course is where Zanellato really shines – ingredients such as bush tomato, paprika and white sesame take wonderfully al dente tagliolini or agnolotti in a whole new direction, but find balance with classic yet considered wine pairings from around the globe.
ABOUT
Chef Federico Zanellato
Price guide $$$$
Bookings Essential
Wheelchair access Yes
Price guide $$$$
Bookings Essential
Wheelchair access Yes
This review was made independently for the Gourmet Traveller Restaurant Guide. The guide's reviewers visit unannounced and pay their way.
