Located on Batu Bolong in Canggu, the new restaurant will offer Mediterranean inspired food with strong focus on seasonal and local produce. Opening this month, Luma will serve simple, rustic dishes combining classic elements of the Southern Europe’s tradition with indigenous ingredients from Bali and the surrounding islands like fern tips, kenari nuts, banana blossoms, nutmeg fruit and cassava leaves.
The menu will change weekly and include daily specials. Expect dishes like seaweed wrapped prawns, romesco and kenari; malfatti, mushrooms and fern tips; Batik lobster risotto, zucchini flowers, chilli butter; Wagyu flat iron, mustard, bone marrow and cassava as well as classics like grilled octopus, orzo and squid ink aioli and lamb shoulder, garlic, sprouting broccoli and anchovy.
The charcoal grill and custom made, see-through wood fire oven – key feature in the restaurant’s interiors – take centre stage in the kitchen.
The carefully curated wine list will feature a Remelliri Rioja from Spain and a Donna Fugata Chardonnay from Sicily alongside a small selection of natural wines, most served by the glass, carafe and bottle. The little Black Book will also include a hand-written list of rarer wine gems such as a 2018 Cabernet Sauvignon from Bolgheri Sassicaia, Italy.
Cocktails will include Spice Islands gin, local raspberries, torch ginger; Tequila, boysenberry, rosella, calamansi lime and Spiced Flores honey old fashioned, orange bitters. Luma occupies a former villa which has been refurbished by local architecture practice Design Assembly. The marble mosaic floor and white interiors are inspired by the rugged coastline of Italy and the famed arched doorways and windows southern Spain.
Large in size with its 140 seat capacity yet casual and welcoming in atmosphere, Luma will offer a formal dining area, a private dining area with a long table for group reservations of up to 20 people, bar seating and a sunken lounge for aperitivos and after dinner drinks as well as a more relaxed dining experience accompanied by live music performances and DJ sets.
Luma is the latest venture by Chefs Cameron Emirali – 10 Greek Street in Soho, London – and Kieran Morland – Sangsaka and Merah Putih in Seminyak. Emirali and Morland worked together in London, at The Wapping Project and 10 Greek Street. They share the same bold approach to food and the same passion for simple, straightforward cooking characterised by minimal intervention on the ingredients and superb technique.
Cam Emirali says: “The Indonesian cooking tradition is fascinating. I am thrilled to be cooking side by side with Kieran again and learning about local ingredients. I discovered elements that are matches made in Heaven for my recipes and I am looking forward to more of that. We want to be brave and create dishes that surprise and exceed expectations”.
Kieran Morland says: “For years I have been experimenting with local flavours, and I am now really excited about going back to the origins of my cooking style to challenge it and try out new combinations. Cam and I have been cooking together for years so this is going to be fun!”.
