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

BREAD

LUMA FOCACCIA | 8

freshly baked daily, tomato, olives, rosemary (v)

APPETIZERS

THE ALWAYS VEGETARIAN SOUP | 11

daily selection (v)

CAESAR SALAD | 19

romaine, roasted garlic dressing, crispy bacon, soft-boiled hen’s egg, white anchovies, parmigiano-reggiano

MIRVISH CHOPPED SALAD | 18

kale, radicchio, braised cabbage, broccoli, heirloom carrots, apple, cranberries, mint (vg)(gf)

ROASTED BEET SALAD | 20

whipped feta, heirloom beets, fennel, pistachios, orange, dill (v)

CLASSIC BEEF TARTARE | 24

beef tenderloin, shallot, pickles, capers, dijon dressing, cured egg yolk, crostini (df)

TUNA TARTARE | 24

yellowfin tuna, yuzu apples, torched avocado, charred scallion aïoli, taro chips

SHAREABLES

GOAT CHEESE CROSTINI | 21

housemade focaccia, frisée, root vegetables, pomegranate, dill, balsamic

LUMA FRITTO MISTO | 19

fried squid and cod, squash, pumpkin, jalapeño, charred lemon

SIZZLING GARLIC SHRIMP | 24

lemon, garlic, parsley, crusty bread (df)

OYSTERS | 26

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

ENTRÉES

LUMA BURGER | 28

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

WILD BOAR BOLOGNESE | 29

beef and boar bolognese, fresh spaghetti, breadcrumb gremolata, chili flakes

GNOCCHI ARRABBIATA | 28

potato gnocchi, la bomba sauce, caramelized onion, cheese curds, parmigiano-reggiano (v)

MUSHROOM RISOTTO | 26

arborio rice, wild and tame mushrooms, parmigiano-reggiano, chives (v)
add fresh black truffle (1g) +8

ROASTED PORK BELLY | 34

herbed farro risotto, braised red cabbage, apples flambé, red wine jus

CHICKEN SUPRÊME | 36

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

SEAFOOD

SNOW CRAB CARBONARA | 34

pancetta, fresh spaghetti, peas, herbs, grana padano

ROASTED ATLANTIC SALMON | 36

celeriac and white bean casserole, preserved green tomato, turnip (gf)

GRILLED BRANZINO | 37

fresh green curry, steamed jasmine rice, fried onion (gf)(df)

LIGHTBOX STEAKS

served with parmesan fries, green beans, truffle aïoli, red wine jus
add fresh black truffle (1g) +8

7oz WELLINGTON COUNTY FLAT IRON | 42

10oz WELLINGTON COUNTY STRIPLOIN | 55

8oz WAGYU STRIPLOIN | 75

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!