My first Wagyu a5

LuMi Dining

📍 Pyrmont

👀 Picked this from seeing it all over my socials, specially picked for my birthday dinner 2019.

Located in Pyrmont, we were staying at Pier One hotel so we were going to get a water taxi, but we settled for a normal taxi. It’s located along the wharfs behind the Star, really secluded.

LuMi in Italian means small lights, which the restaurant is full of! LuMi serves modern Italian food with a Japanese twist. It has some of the best bread and pies so much so they opened their own bakery.

💥 LuMi feels like it is encased in a glass box, with the quote “You are confined only by the walls you create” etched on the glass.

💁🏼‍♀️ The service was exceptional! Our server made the night really special for our celebration. He was the one that encouraged me to upgrade my steak to an a5 and i’m so glad I trusted him.

🍷 We had a mix of wine and cocktails including S-THAI 20 Fruity and Herbal Spritz style. Peach Wine, Italian Aperitif, Gentian, Prosecco, delicious!

💥 We opted for the Chefs menu for $155pp and were full even after the snacks.

We started with Italian Gunkan which was Trout Roe which was fresh and delicious.

Served altogether as little snacks, the Pomme Dauphine potato mixed with choux pastry deep-fried to perfection. Was a little pop of delight in our mouths.

Tuna tartare with Shisho leaf sandwich style, look how beautifully wafer thin is the shisho leaf? This was a delicious fresh and tasty snack.

Our Tart was a Pumpkin tart with glazed pumpkin seeds, very light, the puffed pumpkin seeds that topped the tart were crunchy and glazy. The tart itself was filled with creamy, sweet pumpkin and a layer of smooth, blue cheese. So much texture in a few bites.

The Taco was salmon rilette and honey bug taco covered in chives which were not overpowering at all, it just worked.

Next up one of the highlights was the Pork and fermented shiitake Pie, wow! This is quite a heavy dish to have after light snacks and before more light dishes. The pastry was perfection and the filling was absolutely delicious.

Crab and macadamia. We received a stunning bowl that looked like white shell and it was cold, fresh from the fridge. Mud crab meat, prawn, lemon myrtle dashi, macadamia oil, and finger lime pearls sat atop a layer of smooth, firm custard, this time like a chawanmushi. This was one of my fav dishes, absolutely delicate, intricate and delicious!

Rye & spelt sourdough Brioche w/house-churned burnt butter mascarpone, how stunning is this bread!! It was as light and fluffy as it looks. Delicious!!

Aguachile which I think was the apple? Beautiful presentation and a light relief from a few heavy dishes.

The Agnolotti was super silky and cooked al dent, melted in our mouths with the rich broth it was warm and scrumptious.

This was one of the best dishes of King George Whiting, Mussel, Lemongrass Ginger Foam, it melted in our mouths and was so light and delicious.

We were encouraged to get the Wagyu and were so glad we did. We didn’t both have to get it either, so I just upgraded mine. It was a5 graded and was my fav thing of the night. It came with a cabbage and green dollop of something. It was absolute perfection, completely melted in my mouth.

Dessert time! White Chocolate & Sudachi was so pretty, served on a cracker. White chocolate and Sudachi. Sudachi is made from the Japanese sudachi citrus fruit, this was the palate cleanser before dessert. It was served in another beautiful bowl, on the side of the dish to emphasise its size, a huge portion, probably too big. This was sudachi ice cream on frozen yoghurt, with a dusting of kaffir lime, and a sliver of caramelised white chocolate as the base. The sudachi ice cream had a texture like Dippin’ Dots. There were citrus flavours and tartness from both the sudachi and the kaffir lime. The tempered white chocolate was super sweet.

Buffalo milk ice cream, coffee caramel, popcorn, another light dish, creamy and nutty, foamy but crunchy. It was super milky and almost cheesy but not.

Pecan Frangipane & Szechuan Pepper stunning dish, I was worried about the pepper but it was very subtle.

✨ I’d love to sit at the bar next time to see the kitchen. I love the concept of the menu being just one word and then they an incorporate in anyway depending on what’s in season. “Taco” can change ingredients, “Tuna” can be served in a cone instead. Endless possibilities!