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.
Dinner Menu
RAW, CURED + COOKED
1/2 DOZEN OYSTERS | 18
oyster boy’s best
POACHED SHRIMP | 18
marie rose sauce, cilantro, lemon, crispy garlic and shallot
HAMACHI CEVICHE | 18
pineapple, chili pepper, lime
BIG-EYE TUNA SASHIMI + SMASHED AVOCADO SALAD | 18
roasted jalapeño, lime, miso, taro chips
PEEKYTOE CRAB + SHRIMP CAKE | 18
spicy mango sauce, fennel, pickled red onion, cilantro
GRILLED OCTOPUS | 19
caper, anchovy, tomato, olive, brown butter
COD TACOS | 12
lime crema, beet, cabbage, horseradish
FRIED CALAMARI | 13
preserved lemon aïoli
A SOUP + SALADS
THE ALWAYS VEGETARIAN SOUP | 10
seasonal
KALE CAESAR SALAD | 14
anchovy, escarole, roast garlic, black pepper croutons
HOUSEMADE RICOTTA | 15
watermelon, cucumber, tomato, mint, poppy seeds, white balsamic
ENDIVE SALAD | 15
whipped chickpea purée, sunflower seeds, sour cherries
LUMA CAPRESE SALAD | 15
cured and raw tomatoes, fior di latte, cucumber basil dressing
CHARRED EGGPLANT + ROCKET SALAD | 16
whipped goat cheese, wheat berries, pomegranate molasses, olive relish
THE BRAIN FOOD SALAD | 16
avocado, hemp seeds, seaweeds, celeriac
FOR THE TABLE
WARM MARINATED OLIVES | 5
garlic, rosemary, orange
EDAMAME | 8
lime salt, chili oil
LUMA TRAIL MIX | 8
salty, sweet, smoky, spicy
Luma Breads by O&B Artisan Bakery
MAIN PLATES
LOBSTER ROLL | 28
nova scotia lobster, tarragon mayo, brioche bun
FISH + CHIPS | 25
haddock, celery root gribiche, tartar sauce, luma fries
MISO COD | 40
maple syrup, cauliflower, sumac, raisins, pine nuts
SEARED ALBACORE TUNA | 36
fennel, smoked eggplant salsa, mustard greens
SHRIMP TAGLIATELLE | 35
chilies, roasted garlic, fermented tomato, basil
SEARED ATLANTIC SALMON | 31
fregola, olive, cucumber, pickled shallots, tomato,
charred scallion crème fraîche, red pepper vinaigrette
RIGATONCINI PRIMAVERA | 21
summer vegetables and leaves, pine nut pesto
CLAM CARBONARA | 29
lemon, butter, bacon, parsley breadcrumbs
ROASTED HALIBUT | 42
Jerusalem artichoke risotto, preserved lemon, oyster mushrooms, herb purée
WHOLE SEAFOOD
GRILLED MOROCCAN OCTOPUS | 30/60
marble potato, broccolini, capers, anchovy, tomato, olive, brown butter (half / whole)
WHOLE BLACK SEA BASS | 65
simmered green coconut curry, shishito peppers, fried rice
THOSE OTHERS
ROAST CHICKEN BREAST | 28
asparagus, herb marble potatoes, savoy cabbage, porcini mushroom sauce
STRIP LOIN STEAK | 43
10oz strip loin, chimichurri, broccolini, truffle parmesan fries
BEEF CHUCK BURGER | 19
smoked cheddar, tomato, bibb lettuce, truffle aïoli, luma fries
substitute the gluten-free, keto, paleo, “unbun” | +2
EXTRAS
TRUFFLE FRIES | 10
parmigiano-reggiano
NORTHERN WOODS MUSHROOMS | 8
CRISPY FRIED BRUSSELS SPROUTS | 8
sauce vierge, black sesame aïoli
ARUGULA, TOMATO + PESTO FREGOLA | 8
THE BEST TATER TOTS | 9
with XO mayo