Redefining Luma as Downtown Toronto’s Seafood Capital

Indulge in King West’s newest seafood spread!

Posted by Luma
on March 8, 2019
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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

Dinner Menu

STARTERS

THE ALWAYS VEGETARIAN SOUP | 11

daily selection (v)

LUMA FOCACCIA | 8

roasted garlic butter (v)

CAESAR SALAD | 18

romaine, escarole, roasted garlic, crispy bacon, parmigiano-reggiano

BEEF TARTARE | 22

bbq eel, smoked trout caviar, buttermilk dressing, shiso

BURRATA CHEESE + PESTO | 22

flatbread, bomba chili dressing (v)

DORADE CRUDO | 22

scallion ginger relish, lime, jalapeño

OYSTERS | 21

half dozen, lemon, house mignonette, horseradish

CRISPY TOFU + CUCUMBER | 17

garlic aïoli, enoki and sprout slaw (v)

MARINATED MUSSELS + CHIPS | 18

butter frites, smoked paprika, jalapeño

FRIED SQUID | 18

ginger, dill, grapefruit tartar

SIZZLING GARLIC SHRIMP | 21

lemon, garlic, parsley


MAINS

ORGANIC NOVA SCOTIAN SALMON | 35

lentils, leeks, romesco, smoked mussel vierge

ATLANTIC COD | 39

charred cabbage, potato pavé, steelhead caviar beurre blanc

ROASTED SEA BREAM | 47

fresh green curry, steamed basmati, fried onions

CELERY ROOT MILANESE | 22

almond brown butter, gherkins, spinach (v)

TRUFFLE MUSHROOM RIGATONI | 28

truffle cream, black truffle, parmigiano-reggiano (v)

GRILLED BEEF TENDERLOIN | 55

6oz, bone marrow jus, herb butter, mushrooms, fries

CORNISH HEN | 45

caramelized lemon and date bbq sauce, marble potatoes, leeks

WHOLE BROILED MARITIME LOBSTER FOR TWO | 110

bisque, bomba rice


SIDES

RAPINI | 13

anchovy, tomato, olives

GRILLED OYSTER MUSHROOMS | 14

miso, sherry, maple, soy (v)

LUMA TRUFFLE FRIES | 11

citrus aïoli (v)


DESSERTS

BASQUE CHEESECAKE | 13

clementine syrup, toasted almonds

WARM BREAD PUDDING | 13

vanilla ice cream, crème anglaise

CHOCOLATE MOUSSE CAKE | 14

amarena cherries, sponge toffee

SELECTION OF CHEESE | 21

flatbread and seed crackers, wild flower honey


(v) vegetarian · (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.