Redefining Luma as Downtown Toronto’s Seafood Capital

Indulge in King West’s newest seafood spread!

Posted by Luma
on March 8, 2019
Blog, Events, News

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

LUMA SEAFOOD PLATTER

4 OYSTERS, JONAH CRAB CLAWS, POACHED SHRIMP,
OCTOPUS, ALBACORE TUNA, CHEF DANNY’S ADDITION | 58

RAW, CURED + COOKED

1/2 DOZEN OYSTERS | 18

oyster boy’s best

SCALLOP CEVICHE | 19

lychee, compressed watermelon, burnt orange, cilantro cress, serrano chili

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