From its warmly welcoming interiors to the contemporary menu of Spanish specialities, everything about Lumbre brings you back to the exciting heart and soul of cooking over fire.
Lumbre’s name in Spanish means fire, the type typically associated with the hearth of the home. Its layout centres around the large, inviting open kitchen, where guests may experience the energy and action of the cooking taking pride of place. Given its location, the restaurant offers Spanish small plates and grill cuisine that is ideal for short and long gatherings, as befitting the cosmopolitan audience in this historical, cultural hub.
Pictured: Squid Ink Capellini Pasta, Fried Baby Squids and Uni
The polished restaurant is the brainchild of AC Concepts, which counts Kulto and Kilo under its stable, and Plan B Ventures, which runs Señor Taco and La Mexicana. AC Concepts chef-owner José Alonso says, “We are delighted to conceptualise and operate Lumbre in partnership with Plan B Ventures. We envision a welcoming restaurant where diners may unwind and escape from the hustle and bustle of the city, to discover new flavours and create great memories with friends and family.”
Pictured: Squid Ink Balls with Japanese Uni
Helming the restaurant is a hand-picked team who are passionate about cooking with the open fire and Josper charcoal grills. The compact but confident menu presents familiar Spanish favourites but with carefully updated and impactful ingredients such as Spanish bluefin tuna, that bring new dimensions to the dish.
Guests may begin with the Homemade Foie Terrine ($26) which is a stunning rendition of the creamy terrine, as it is topped with a Mexican cheese mousse and accentuated with chunky pistachio and apple puree.
Pictured: Grilled White Asparagus, Bluefin Tuna Belly and Confit Green Peas
Grilled White Asparagus ($26) from France tempts with sweet crunch, lightly seared to retain its bite. It is served with thinly sliced Spanish bluefin tuna belly and confit green peas for soft, green sweetness. Smoke and char come paired with bold game with the Charcoal Octopus & Iberico Pork Belly with Chorizo Foam ($38) pictured below. Octopus is slow-cooked in sea water before being charcoal grilled with olive oil to keep its inside tender while rendering its outside to nice char. It is balanced out by crisp and crunchy pork belly, and served with a rich and creamy Iberico chorizo espuma.
Pictured: Charcoal Octopus & Iberico Pork Belly with Chorizo Foam
From the main courses, be wowed by the Seafood Wet Fideua ‘Arroz Caldoso’ ($48) with calamari and smoked eel (pictured below) served in a casserole, an intensely flavourful seafood noodle which perfectly soaks up its base of tomato-pepper sauce and seafood stock. Grilled over the sweet-smelling apple wood, Duck Breast with confit endives and apple puree ($32) retains a moist and juicy texture, while the Lamb Rack with pistachio praline, baby tomatoes and black olives ($42) is yet another soulful yet elevated take on the classic grilled lamb rack.
Pictured: Seafood Wet Fideua 'Arroz Caldoso' with Calamari and Smoked Eel
A large curation of Spanish wines and smaller selection of international wine labels from $68 make up the accommodating wine list. Sparkling Cava from Catalonia, Verdejo from Rueda, Tinto Fino from Ribera del Duero and Tempranillo from Rioja are just some of the iconic wines and grapes which have been selected to complement the grill-kissed cuisine.
The stylish restaurant is divided into two sections, seating up to 50 persons in total. The main dining room flanks the centrestage of the open kitchen, with clever use of mirrors to capture the action of the chefs, while a smaller second dining room is a cosy hideaway which features a more casual lounge environment, akin to a drawing room. The second dining room, seating up to 18 persons, is available as a space for larger groups or private events.
Operating hours: Tuesday to Saturday (12pm – 2.30pm; 5.30pm – 10.30pm)
