Luma Restaurant and Bar, the centre-piece of the multi-million dollar upgrade of Adelaide’s original five-star boutique hotel, is open for business at the iconic Playford Hotel, a member of the MGallery Collection.
With a nod to the elegant Art Nouveau style for which the South Australian, family-owned hotel is famed and coupled with a modern twist that is both energetic and aspirational, Luma will grace 120 North Terrace with timeless style and sophistication, extending an invitation to both local communities and international guests throughout the day and night.
The pinnacle of this exciting new hospitality offering is a must-see magnificent 800m handcrafted lighting sculpture. The unmissable one-off art piece sets the tone with perfect luminosity over Adelaide’s most beautiful bar – an original feature piece of the venue, as well as newly installed long tables spanning its massive columns and cosy booths. The bar will be managed by celebrated mixologist Gregory Perrot, noted for once having created a US$2,000 cocktail.
Luma’s restaurant is overseen by award-winning Executive Chef Kevin Martel. His fabulous share-inspired menu is a love note to European dining. Its bold flavours, colours and locally sourced organic ingredients, are prepared using both classic techniques and interpretive cooking methods.
Distinguished by bespoke culinary concepts and attention to detail, the Luma experience commences with the morning light. Breakfast is organic, free range and always delicious. Fully cooked, or freshly baked and married with delicately brewed coffee, a fine selection of teas or fresh juice to kick start the day.
Luma is an incredible next step in the evolution of South Australia’s world-leading dining scene, bringing craftsmanship, entertainment and quality to the guest experience. Its award-winning team look forward to welcoming guests with a level of service befitting this truly inspiring culinary adventure.
“I am genuinely excited by Luma and the culinary journey we have in store for our guests which will showcase the best of South Australian produce,” says Kevin Martel, Executive Chef. “The Luma experience will be something special and unforgettably distinctive, energetic and inspiring.
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