LuMi Bar & Dining

Hello Munchkins!
I'm back and I must confess it was a little harder than usual to get back into the blogging groove. This year has been fast paced, hectic and jam-packed with foodie amazing-ness that I can't wait to share. And how is it already May, pray tell?! First up is my peek at LuMi Bar & Dining, which has revived the obscure Pyrmont wharf where it can be found. P.S. get ready to feel zen at this incredible absolute waterfront that money can't buy (especially not in this town).

Veal tartare: a technicolour treat of veal, tarragon emulsion, roasted capsicums and buckwheat. Such a stunner, one of my favourite dishes of the night, brought to life with the textural buckwheat and astringent tarragon purée. You already had me at tartare...

Your first task is to locate this little restaurant, where few Sydneysiders have ventured before. It is tucked away with little signage from the main walkway along the water but the glow from dozens of light globes may be a clue (like a moth to a flame). The dining room clearly takes a leaf from the Scandinavians (devotees to minimalism), with a simple, modernist fit-out in hues of purple and green and looong open kitchen. The galaxy of bulbs that glow above you during your meal are more than perfect for the aptly named restaurant (which actually combines the names of Chef Zanellato's daughters Luna and Mia).

"You are confined only by the walls you create" - a window safety warning gets all philosophical on us. Now this is a room with a view

Chef Federico Zanellato had been honing his skills as head chef at top notch restaurant Ormeggio at the Spit before paddling out to have a crack himself. I think Italian-Japanese fusion is an interesting point of difference although Zanellato plays to his strengths with strictly Italian flavours (and I'm grateful for that). Although, the spin on chawanmushi was pushing the boundaries a little too far for me. With plenty of carbohydrates to keep myself happy, the eight course tasting menu flowed seamlessly and the service was outstanding.

Some snacks to accompany the first round of cocktails: cheese tartlet and corn, pistachio and horseradish on cos lettuce and potato and rosemary focaccia (left). Salt and vinegar rice chip (left). A few tasty morsels to get the tastebuds going - the rice crisp was by far the best

Chawanmushi: a Japanese inspired steamed custard, that brings together classic Italian flavours of tomato and basil. Mind-bending but I can't go past the original I'm afraid!

White cucumber with apple and sour cream. Someone has gone to town with a disc cutter here! A gorgeous dish that evokes Disney princesses and fairytales.  A lovely and light salad with sweet and sharp notes

Spelt ravioli with pumpkin, burnt butter, avruga (caviar, darling) and chives. Isn't this simply spectacular?! The pasta was definitely the star of the show, little translucent delicacies that explode their pumpkin filling in the mouth ¡Ay, caramba! 

Spaghetti alla Chitarra: scampi, bottarga (salted fish roe) and orange beurre blanc. A rich and creamy spaghetti that is not for the faint hearted. The scampi, scarcely cooked singing with notes from the sea (thanks to the bottarga). The pasta itself, silky and jet-black. So. Delicious.

Pork jowl with spinach, celeriac and quinoa. After those pasta dishes that took the cake, it's hard to keep up that level of excitement (for me anyway). The jowl, although cooked perfectly was a little lack lustre in terms of the completeness of the dish. It misses that imagination and creativity captured so well with other dishes. The portion size was also rather small

And then there was, DOLCE.

'Evergreen' - sorrel, lemon basil, mint shiso and parsley (left) and ginger ice cream, white chocolate, passionfruit and yoghurt crumble (right). The first dessert went a little stir-crazy with all the herbaceous inclusions. Although keeping to a theme, each element was competing on the plate and clashed. It needed another element to mellow everything out. The ginger ice cream was definitely a step up with a subtle, more muted flavour. Just a trace... 

LuMi Bar & Dining certainly sets its heights high with a bold fusion menu that intrigues. Chef Zanellato and team have ambition written all over this project and are to be commended on their efforts. The pasta dishes were easily a stand-out and show off the obvious talent in the kitchen. LuMi is an exciting addition onto the Sydney scene that is groaning with all the burger joints and barbecues cropping up everywhere. Enter a class act with plenty of finesse. Prego!

Thanks for reading gang!
xGourmand

Sushisamba

If there's one venue in London that's been hit by the hype machine, it's Sushisamba. Seats have never been such hot property than at this fusion restaurant nestled near the top of Heron Tower. Downstairs to its decidedly tame buddy Duck & Waffle, Sushisamba lets its hair down in a tumble of bamboo and hanging light globes. If you're confused by the name, you're not alone. Describing itself as blending Japanese, Brazilian and Peruvian influences I see this going only one of two ways: to soaring heights or a crushing low. And so the bar is set, and it's about 39 storeys high.

Yellowtail Sashimi Tiradito with lemongrass and jalapeño. The yellowtail was a bit on the fishy side for me i.e. could be fresher (shame!). The dipping sauce gave a nice spicy kick however

The Sushisamba name has officially gone global with venues also in Miami beach (well, duh) and Vegas. As you stroll casually into this vast space, you feel like you're at a nightclub in broad daylight...Ou est le dancefloor? CetraRuddy who took charge of the interior design really went to town with a restaurant floor bordering on the excess. I do appreciate the leather 'luggage strap' seats, they look great (and are really comfy). This is a restaurant designed for A-listers and Ibiza-type party people, and I notice the lounge area perfectly positioned for people watching. As for me? I'm hoping there's a bit of substance amongst all this style. I just want some decent nosh (it's all I ask for)!

If it's wow factor they were going for, they have it in spades. The rather dramatic bamboo and light feature sets the scene for a different kind of dining experience... Source: Pure Consult

One glance at the menu and you know it's not for the faint hearted, not only for the unusual flavour combinations but also the prices. Prepare to do some serious damage. If you fancy trying the ishi yaki (grilled) wagyu it'll only set you back a tidy 49 pounds ;) And the serves are not big here, let me tell you. If there's one thing that I will give credit for, it's concept. All those preconceived ideas about food in London being dull and lifeless are about to come crashing down.

Crispy taquitos: wagyu, avocado and shichimi mayonnaise. These were a standout of the meal for me. Delicioso! The combination of wagyu and avocado were divine. This was the perfect dish with a generous squeeze of lime. Must. Try.

Tuna seviche with pomegranate leche de tigre (say what?), maiz morado (translation?), wasabi peas and basil. I thought this dish looked stunning when it came out, like edible artwork. Although the foam was rendered a bit superfluous once it disappeared. After a while the flavours in the seviche sort of amalgamated together, so it ends up all tasting the same with an overwhelming, vinegary aftertaste - am I painting a picture here?

Ezo samba roll: soy marinated salmon, asparagus, onion, chive, sesame, tempura crunch, soy paper and wasabi mayo. Who needs nori when you've got soy paper? This was quite an interesting element. I could happily have eaten this roll with raw salmon (instead of seared). A bit more mayo would have been ideal

Pork ribs, BBQ miso, pickled yuzu apple. What can I say, you can't go wrong with meat that pulls of the bone like this did and a bit of stickiness from the glaze that coats the fingers...yes.

Teriyaki poussin, japanese-style mayonnaise, yuzu kosho. Poussin is basically a fancy name for a young chicken. The salty soy hit from the teriyaki sauce went beautifully well with the mayonnaise (which was itself a high point). A good effort, and the meat was well cooked

The Brazilian-Peruvian-Japanese fusion thing is admirably conceived and executed. As if going through some sort of identity crisis, the only similarity I can see between those cuisines is the use of raw fish (i.e. sashimi and ceviche). It still remains a little on the weird side and 'niche' for me, but I have to applaud the effort of it all. The plating for one is some of the best I've seen; full of vibrancy and delicate touches. Perhaps this has come at the expense of developing flavour. The more traditional Japanese dishes, the sushi and sashimi were nothing to write home about sadly. But look, it's difficult to criticise this emerging empire which is doing so fantastically well i.e. book well ahead. As a unique dining 'experience' Sushisamba certainly gets top marks; just be wary of becoming a victim of the hype.

My rather amateur photog effort - I'm blaming the equipment here! Haha

Thanks for reading!

xGourmand