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Lume

Our Review

The wild abalone tart.

Lume 3.0 forges and forages ahead

Foraged ingredients are key to chef Elijah Holland's iteration of this South Melbourne fine dining restaurant.

  • Dani Valent

Contemporary$$$

More on Lume

Winning signature of crab tomato jelly with tomatoes and white cheese.
Good Food hat15/20

Lume is a whole new ballgame

This isn't just a new chapter for Lume, it's a new restaurant, period.

  • Gemima Cody
Pav lover: Lume serves up the dessert classic with a twist.
Good Food hatGood Food hat17/20

Lume grows into its ambitions

Two years after opening, meals at Lume are creative, deeply complex and a whole lot easier to eat.

  • Gemima Cody
Cauliflower masquerades as camembert.
Good Food hat15.5/20

Lume

Some pretty big talk preceded the opening of Lume. Does it live up to the hype?

  • Gemima Cody