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Lûme, Melbourne
Lûme, Melbourne
Fried Jerusalem artichoke filled with a caramelized ganache, La Sirene Praline and quince reduction at Lûme, Melbourne
Oyster lightly smoked over grapevine, a sheet of raw turnip with accents of sea lettuce, yuzu and caulerpa lentillifera at Lûme, Melbourne
True taste
Melbourne – A South Melbourne eatery is encouraging diners to sample its food through taste and smell rather than menu descriptions and Instagram snaps.
- The menu is presented to diners at the end of the meal
- Dishes are made from locally sourced Australian ingredients
At Lûmé, customers are treated to a tasting menu of between 18 and 20 courses, the contents of which remain a mystery until the end of the meal. Diners must rely on their sense of taste and smell to discern the ingredients.
The constantly evolving menu could comprise cow udder ribbons, cauliflower compressed to resemble a block of cheese, or cacao pods filled with petits fours, alongside other innovations.
Designed by local firm Studio Y, the restaurant is housed in a former burlesque lounge and features vertical herb gardens and lime trees against a backdrop of wood, clay, concrete and marble.
The Big Picture: Tasting menus are experiencing a renaissance. Stuffy, flowery language is being replaced with a stripped-back aesthetic, where a diner’s education is as important as the food. Read our Neo-tasting Menus microtrend to find out more.
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