Lûmé is a unique contemporary dining destination in South Melbourne co-owned by head chefs Shaun Quade and John-Paul Fiechtner.
September 21st, 2015
The young duo has collaborated for their first restaurant, which, since July, has been a prominent addition to the vibrant Melbourne dining scene.
Located in an unassuming, heritage-listed former burlesque lounge, the concept of Lûmé encompasses two spaces providing distinct yet equally high-end offerings. A charming and low-lit ambient 40-seat restaurant with an 18 – 20 course tasting menu, and a bustling 40-seat speakeasy style bar with a dedicated food offering. The bar menu features an authentic produce driven sharing style menu and a signature cocktail list that showcases surprising textures, flavours and distinctly unique serving vessels.
Such a specific vision for dining required a space design with a matching look and feel, which is where Melbourne’s studioY comes into the picture, creating a fit-out that is timeless, earthy and detailed.
Marble tables are scattered throughout the atrium, which itself is freshened with a cultivated vertical herb garden and the prominence of a live lemon tree that grows as a centerpiece in the space.
Contrasting timber tables located in the main dining area, are complimented by locally sourced pendant and clay lighting, which provides the low-light ambience and atmospheric charm the space required.
“We are creating an atmosphere for a completely interactive experience that will encourage dialogue between kitchen, bar and guests,” says co-owner Shaun Quade “With an open, visible, working kitchen, diners will feel as though they’re sitting right at the chef’s table”
The approach at Lûmé allows for the element of surprise, and presentation of the menu will be left until the very end of the experience. Guests are encouraged to enjoy the food purely with their palates, rather than on print, and ideally not through the lens of their cameras.
Adding to this sense of surprise and fun, Maître’d Sally Humble and sommelier Brodie Comer have created a thoughtful wine selection that is both eclectic and classic. The young team has decided on a list that cares purely about quality, yet incorporates whimsy and playfulness much like their style of service.
Lûmé
restaurantlume.com
studioY
studioy.com.au
INDESIGN is on instagram
Follow @indesignlive
A searchable and comprehensive guide for specifying leading products and their suppliers
Keep up to date with the latest and greatest from our industry BFF's!
BLANCOCULINA-S II Sensor promotes water efficiency and reduces waste, representing a leap forward in faucet technology.
Elevate any space with statement lighting to illuminate and inspire.
In design, the concept of absence is particularly powerful – it’s the abundant potential of deliberate non-presence that amplifies the impact of what is. And it is this realm of sophisticated subtraction that Gaggenau’s Dishwasher 400 Series so generously – and quietly – occupies.
To honour Chef James Won’s appointment as Gaggenau’s first Malaysian Culinary Partner, we asked the gastronomic luminaire about parallels between Gaggenau’s ethos and his own practice, his multidimensional vision of Modern Malaysian – and how his early experiences of KFC’s accessible, bold flavours influenced his concept of fine dining.
Claire Saeki catches up with Clark Manus, president of the American Institute of Architects and CEO of Heller Manus, a firm with a growing presence in Asia.
British designer Morag Myerscough had to meet strict clinical regulations to bring her bright colours and harlequin prints to life in the Sheffield Children’s Hospital, not to mention entirely rethinking the idea of what healthcare spaces should look like.
The internet never sleeps! Here's the stuff you might have missed
Healthcare design expert Tracy Lord joins us on the Stories Indesign podcast to discuss her varied inspiration and the need for nuance in her sector.
Trent Jansen shares his collaborative philosophy and passion for culturally connected design, speaking to the importance of storytelling, heritage and co-creation in his practice and award-winning project.