Redefining Luma as the Seafood Capital of Toronto's King West

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If you’ve been sensing something fishy going on here at Luma, your fin-stincts are most certainly correct! Having played extensively over the years with bold flavours and delicate textures, global recipes and local ingredients, we are thrilled to breathe new life into our menu with a diverse collection of seafood-focused plates.

With the goal of redefining Luma as the downtown Toronto spot for fresh, seasonal seafood offerings, Chefs Michael Wilson and Danny Chae draw inspiration from both Canadian and international cuisines, fusing together the light brininess of the ocean with the bright flora of fertile Ontario land. Months in the making, our menu explores a variety of styles – from raw, cured and marinated to fried, grilled and baked – showcasing the myriad techniques that seafood can adapt to.

Starters range from a hearty Manhattan Chowder with littleneck clams to a zesty Coconut Kampachi Ceviche, starring a Pacific game fish in the amberjack family with a fatty, buttery flesh that marries beautifully with citrus and spice. Main plates include an umami-bomb Lobster + Shrimp Burger and Hot + Sour Scallops in an egg drop soup with cod, among a host of cool-weather comforts that are sure to satisfy your belly without feeling heavy. Those who arrive with either an appetite or a large group are encouraged to feast upon one of our whole seafood options or our seductive Luma Seafood Platter, complete with oysters, crab legs, octopus and more.

It goes without saying that quality sustainable seafood has always been a top priority for us, which is why we partner with Ocean Wise and source our fish from reputable Canadian suppliers like Organic Ocean, Daily Seafood and Newport Fish. Undertaking a mission to seek out unique and interesting products from small, local suppliers, Chefs Mike and Danny hope to foster relationships with and highlight the stories of the people who bolster the fishing community.

With the snow melting and temperatures rising any day now, we invite you to welcome the spring season with a mouth-first dive under the sea.

Reserve Now

SNACKS

FOCACCIA | 9

cherry tomato, olives, rosemary (v)

WARM OLIVES | 8

housemade giardiniera, herbs, orange, chili (vg)

PARMESAN FRIES | 12

truffle aïoli (v)

BEEF SLIDERS | 6 each

cheddar, mustard aïoli, bread & butter pickles

APPETIZERS

SOUP OF THE DAY | 12

chef-inspired, seasonal ingredients

BEEF CARPACCIO | 24

tasty mayo, pickled mustard seeds, fried shallots, pecorino, watercress

CAESAR SALAD | 19

maple black pepper bacon, roasted garlic dressing, croutons, parmigiano-reggiano

YELLOWFIN TUNA TARTARE | 24

yuzu apples, torched avocado, charred scallion aïoli, fried wontons

SHAREABLES

COASTAL OYSTERS | 26

half-dozen, lemon, house mignonette, horseradish (gf)(df)

ARTISANAL CHARCUTERIE BOARD | 22

salami, cheese, giardiniera, olives, fig jam

FRITTO MISTO | 19

fried squid and cod, squash, jalapeño, charred lemon

VEGETARIAN

BEET SALAD | 21

fior di latte, basil, caraway cracker (v)

GOAT CHEESE CROSTINI | 21

focaccia, radishes, hazelnuts, black pepper, osprey bluffs honey (v)

THAI ROASTED CAULIFLOWER | 26

green curry sauce, steamed rice, crispy greens, peanuts, lime (vg)(gf)

SAFFRON + SQUASH RISOTTO | 26

butternut and delicata squash, roasted pepper and tomato relish, grana padano (v)(gf)

PASTA

BISON BOLOGNESE | 29

fresh pappardelle, parmigiano-reggiano, gremolata

SPAGHETTI ALLA VONGOLE | 34

clams, prawns, fresh spaghetti, white wine, garlic

WILD MUSHROOM GNOCCHI | 28

local mushrooms, fresh pesto, basil, parmigiano-reggiano (v)
add fresh black truffle (1g) +5

MAINS

7oz FLAT IRON STEAK | 42

parmesan fries, green beans, béarnaise sauce, red wine jus

10oz STRIPLOIN STEAK | 55

parmesan fries, green beans, béarnaise sauce, red wine jus

ROASTED SALMON | 36

brown butter turnips and brussels sprouts, baby yukon gold potatoes,
tarragon dashi cream sauce (gf)

CHICKEN SUPRÊME | 36

herbed chicken mousse, roasted parsnip purée, maple glazed carrots,
salt baked celeriac, caramelized chestnut jus (gf)

GASPOR PORK SCHNITZEL | 36

herb spätzle, pickled eggplant, lemon caper sauce

CRISPY DUCK LEG | 40

roasted pineapple, daikon, cucumber, radishes, pickled chili,
sesame forbidden rice, cilantro and lime dressing (df)

LUMA BURGER | 28

6oz ground chuck & short rib, roasted mushrooms, emmental, truffle aïoli, fries

ROASTED HALIBUT | 44

crushed fingerling potatoes, roasted cauliflower purée, rapini,
lemon and caper brown butter sauce

Mirvish Features
Check out our 5-star features—best paired with a Mirvish performance!
Join us for Magic Hour!
Indulge in $8 drink features every Tuesday to Saturday from 4–5:30pm & 8pm–close!
Give the gift of an O&B Gift Card
Redeemable at more than 25 restaurants.
Careers at Luma
Seeking a rewarding career that involves first rate training, development, and inspiring rewards? Consider joining the team at Luma!

Mirvish Features
Check out our 5-star features—best paired with a Mirvish performance!
Join us for Magic Hour!
Indulge in $8 drink features every Tuesday to Saturday from 4–5:30pm & 8pm–close!
Give the gift of an O&B Gift Card
Redeemable at more than 25 restaurants.
Careers at Luma
Seeking a rewarding career that involves first rate training, development, and inspiring rewards? Consider joining the team at Luma!