LuMi Bar and Dining, Pyrmont

With a name like Federico Zanellato you couldn’t be anything other than Italian. But don’t go to LuMi, Pyrmont’s new waterside diner, expecting Fede’s take on Nonna Rosaria’s gnocchi or Zia Maria’s tiramisu. Having worked in some fine dining establishments in Italy and throughout Europe, followed by Japan and most recently as head chef at hatted Ormeggio, Australia is now his adopted home – how fortunate for us. He realised our multicultural and food adventurous society would be willing to explore a fusion of Italian and Japanese, which on the face of it sounds a little worrisome. But any concerns are completely unfounded. He pulls it off. Beautifully.

Dinner is an eight course degustation for $95. Waterside, with nicely spaced tables, lovely crockery, and handsomely plated food, it is well worth it. In the style of Momofuku, the chefs deliver the plates to you and talk you through the course, which sound so much better accented with Italian (Zanellato’s brother is also in the kitchen, and his wife on the floor). And we both agree we’d rather come here than Momofuku across the road, which is double the price, any day of the week.

First up is a plate of “snacks”: a cheese tartlet with corn and parmigiano; salt and vinegar rice chips; and a potato and rosemary focaccia, the last probably being the closest thing you’ll find resembling traditional Italian. I enjoy them all, and the interesting flavours and textures make you look forward to what’s coming.

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Chawanmushi, a Japanese egg custard, in a savoury style with tomato water. Texturally perfect custard with a tomato accent, I love it.

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White cucumber with apple and sour cream. So pretty on the plate and a refreshing dish.

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Veal tartare with tarragon mayo roasted capsicum, buckwheat.  This is the only one that didn’t do it for me (and normally I love a good tartare) but just a personal flavour preference, my partner in crime thought it was great.

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The fragrance as each of the pasta dishes hits the table is incredible. Our first pasta course is spelt ravioli with burnt butter, pumpkin, Avruga caviar, and chives. Its a rich dish so just the right size.

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Our second pasta dish is spaghetti alla chitarra with orange buerre blanc, bottarga, and scampi. “Alla chitarra” refers to how the pasta is made, a stringed contraption that looks like a guitar (chitarra).

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We adore the Pork Jowl with, Celeriac, Quinoa, hidden under a layer of spinach. It’s a knockout dish and one of the stars of the night.

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The “Evergreen” pre dessert – Sorrel,Lemon Basil, Mint, Shiso, parsley – is like walking in to a delicious cold pressed juice bar, imparting a feeling of good health.LuMi (11)

Zanellato generously sends over an extra dish, his take on strawberries and cream – strawberry granita with whipped cream and ice cream. It’s a good lead in to dessert.LuMi (12)

To finish is a ginger ice cream, white chocolate, passionfruit, yoghurt crumble. Its thankfully not too sweet and the crumble gives it texture. LuMi (13)

I doubt I’m making a big call when I say there’ll be a hat or two coming LuMi’s way in the next Good Food Guide line up. The phones will start ringing like crazy when then happens, so go discover it before then.

LuMi (1)LuMi (2)

LuMi Dining, 56 Pirrama Road, Pyrmont, (02) 9571 1999
http://www.lumidining.com

LuMi Bar & Dining on Urbanspoon

11 thoughts on “LuMi Bar and Dining, Pyrmont

  1. Francesca

    Hi Signorina Napolitana, This all looks rather gorgeous ( if a little precious). The plates are rather lovely too. Yes, indeed, a rather odd marriage of Italian and Japanese.

    Reply
      1. Francesca

        Molto fortunato indeed! i have been quiet- lets say a little busy- as in Feb we go between our farm, a city renovation and the beach! Alberto is helping with the jobs- another reason to thank the economic crisis in Italia! I must get back to cooking something worth photographing!

    1. NapoliRestaurantAlert Post author

      I think he changes thinks depending on what’s available. Some friends went just a few days after I did and there was no pork jowl that day, he said there were no supplies. So the kingfish might make a comeback!

      Reply

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