The staff behind the South Melbourne fine diner, Lume, have worked in the world's best restaurants and they bring an exquisite understanding of the pleasure of dining to their own venture. Half the restaurant is 100 per cent degustation, where diners are only presented with the menu once the meal is finished. The front of the restaurant has a more casual, sharp, a la carte menu and an exciting drinks list. The well-thought-out degustation menus push the culinary boundaries, acting as portals into the next level of fine dining. Pearl on the ocean floor is a flawless dish that is redolent of those seaside memories we all cherish. The complex layering of textures and flavours works on multiple levels. Barbecued marron and abalone with emu ham and samphire is perhaps the quintessential Australian dish. Sublime umami flavours and harmonious textures are brought together by an outstanding jus.
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