Redefining Luma as Downtown Toronto’s Seafood Capital
Indulge in King West’s newest seafood spread!
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
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 | 21
three pieces, cheddar, mustard aïoli, bread and butter pickles
add slider +7
APPETIZERS
SOUP OF THE DAY | 12
chef-inspired, seasonal ingredients
CAESAR SALAD | 19
maple black pepper bacon, roasted garlic dressing, croutons, parmigiano-reggiano
BEEF CARPACCIO | 24
tasty mayo, pickled mustard seeds, fried shallots, pecorino, watercress
TUNA TARTARE | 24
yuzu apples, torched avocado, charred scallion aïoli, fried wontons
MIRVISH SUMMER SALAD | 18
zucchini, fennel, radicchio, gem lettuce, radish, pecorino, walnuts, apple and honey dressing (v)(gf)
SHAREABLES
COASTAL OYSTERS | 26
half-dozen, lemon, house mignonette, horseradish (gf)(df)
ARTISANAL CHARCUTERIE BOARD | 22
salami, cheese, giardiniera, olives, fig jam
FRIED CALAMARI | 19
preserved lemon aïoli
BURRATA | 28
roasted cherry tomatoes, taggiasca olives, basil, scallions, toasted focaccia (v)
PASTA
SPAGHETTI ALLA NERANO | 29
fresh spaghetti, guanciale, fried zucchini, parmigiano-reggiano, fresh basil
available vegetarian
AUSSIE WAGYU BEEF PAPPARDELLE | 34
short ribs, mushrooms, parmigiano-reggiano
WILD MUSHROOM GNOCCHI | 28
local mushrooms, fresh pesto, basil, parmigiano-reggiano (v)
SNAP PEA + SWEETCORN RISOTTO | 26
welsh bro’s sweetcorn, roquette, mint, basil, parmigiano-reggiano (v)(gf)
MAINS
8oz CALI-CUT STRIP LOIN STEAK | 55
parmesan fries, green beans, truffle aïoli, red wine jus
6oz AAA BEEF TENDERLOIN | 69
parmesan fries, green beans, truffle aïoli, red wine jus
GRILLED BRANZINO | 40
roasted fennel, zucchini and brassica, roasted cherry tomato and olive oil sauce (gf)
CHICKEN SUPRÊME | 36
herbed chicken mousse, smoked pea purée, grilled greens, salt baked celeriac, madeira jus (gf)
GRILLED PORK CHOPS | 36
warm couscous salad, creamed corn, pineapple salsa, red wine jus
THAI ROASTED CAULIFLOWER | 26
green curry sauce, steamed rice, crispy greens, peanuts, lime (vg)(gf)
LUMA BURGER | 28
6oz ground chuck and short rib, smoked cheddar, onion ring, bacon and tomato jam, lettuce, tomato, pickle
CRISPY LAKE ERIE PICKEREL | 38
crushed fingerling potatoes, rapini, crème fraîche, brown butter caper sauce
DESSERTS
STRAWBERRY RHUBARB CAKE| 14
brown butter cake, preserved rhubarb, vanilla whipped custard (v)
CALAMANSI CREAM PIE | 13
whipped cream, toasted coconut, lime zest (v)
DARK CHOCOLATE MOUSSE | 13
raspberries, hazelnuts, chocolate streusel
SELECTION OF SORBETS | 10
three scoops, fresh berries (vg)(gf)
(v) vegetarian · (vg) vegan · (gf) gluten-free · (df) dairy-free
please inform us of any allergies. we will do our utmost to accommodate, though we are unable to guarantee an allergen-free kitchen.
