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.
MUSHROOM SOUP | 11
wild and tame mushrooms, no cream or butter
LUMA CAESAR SALAD | 15
romaine, escarole, roasted garlic, crispy bacon, parmigiano-reggiano, puffed rice
ROASTED BEET SALAD | 16
stracciatella, pickled beets, pepitas, pomegranate, mint, watercress, sesame
PIRI PIRI SPICED COD EMPANADAS | 14
chimichurri tartar sauce
OYSTER | 19
half dozen, lemon, house mignonette, horseradish
SPICY TUNA SASHIMI | 19
wasabi, ponzu, sesame seeds, scallion, nori, tempura crumbs, bonito
GRILLED OCTOPUS | 21
capers, anchovy, tomato, olives, spinach, sourdough, brown butter
CHARCOAL-GRILLED BRANZINO | 36
jerusalem artichokes, swiss chard, pickled grapes, almonds, parsley brown butter
ATLANTIC COD TAGINE | 38
couscous, tomato, sweet peppers, fennel, harissa, lemon
ROASTED SALMON | 29
butternut squash, apple, kale, cipollini onion, vadouvan sauce
MISO MAITAKE MUSHROOM RISOTTO | 32
dashi, mixed mushrooms, mustard greens, black truffle
GRILLED BEEF STRIPLOIN | 45
roasted marble potato, truffle béchamel, root vegetables, red wine jus
GARLIC + ROSEMARY MARINATED CHICKEN | 30
braised cabbage, bacon, kohlrabi, heirloom carrots, dark chicken jus
LUMA TRUFFLE FRIES | 10
CRISPY BRUSSELS SPROUTS | 12
bacon xo sauce, sesame seeds, crispy shallot
ROASTED MUSHROOMS | 12
LUMA CHOCOLATE BAR TART | 12
caramel, candied peanuts, sponge toffee, milk chocolate mousse
ORANGE COCONUT PANNA COTTA | 10
vanilla shortbread, orange meringue
APPLE CONFIT | 11
cardamom anglaise, cinnamon sugar puff, apple caramel
SELECTION OF CHEESE | 21
sourdough, wild flower honey
please inform us of any allergies. we will do our utmost to accommodate, though we are unable to guarantee an allergen-free kitchen.