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New venue opens in an Adelaide icon

Author: Vicky Karantzavelou / Date: Tue, 09/20/2022 - 07:45
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Luma’s restaurant is overseen by award winning Executive Chef Kevin Martel.

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 (by Accor).

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.

A room with tables and chairs
Description automatically generated with low confidenceThe 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 $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 fresh baked and married with delicately brewed coffee, a fine selection of teas or a fresh juice to kick start the day.

Luma is the mid-morning sunlight paired with a French pastry fresh from the oven enjoyed over conversation with coffee.

Luma is the midday light that casts the shortest shadow. Lunch may be express and light or a more indulgent longer experience. Luma is a destination restaurant with the convenience of both express and a la carte menus.

Luma is the dusk light enveloping the skies as the day turns to night. It’s time for Aperitivos - perhaps one before dinner or a couple with friends to celebrate good times. As the skies outside darken and the glow of the sculpture chandelier takes centre stage, Luma truly comes to life with music, a gin, craft beer or fine wine.

Luma is the warm glow emanating from a cosy table enjoying dinner. Here the culinary ethos of European simplicity has been paired with a sophisticated yet casual elegance with a share inspired menu. The signature ‘Luma Canard’ designed for two with a trio of flavours will be sure to leave a lasting memory.

From first to last light and into the night, Luma will surprise and delight.

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. Our award winning team look forward to welcoming guests with a level of service befitting this truly inspiring culinary adventure.

Kevin Martel, Executive Chef, said, “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. The Luma experience will be something special and unforgettably distinctive, energetic and inspiring.”
 

ABOUT THE AUTHOR

Vicky Karantzavelou

Co-Founder & Chief Editor

Vicky is the co-founder of TravelDailyNews Media Network where she is the Editor-in Chief. She is also responsible for the daily operation and the financial policy. She holds a Bachelor's degree in Tourism Business Administration from the Technical University of Athens and a Master in Business Administration (MBA) from the University of Wales. She has many years of both academic and industrial experience within the travel industry. She has written/edited numerous articles in various tourism magazines.