Hand-dived scallop, citrus emulsion
$28A single seared scallop with blood orange, fennel pollen, and a citron emulsion. Served barely warm.
Starters
Lumière Dining Group · Est. 2009
Exceptional Dining
Experiences
Four rooms, one philosophy. Seasonal tasting menus, a quiet and deliberate cellar, and hospitality that treats the guest as the point of the evening — not the bill.
Our HouseA small group of restaurants,
A small group of restaurants,
held to a single standard.
Lumière began with a single room above a quiet street — eighteen tables, a candlelit pass, and a menu that changed with the market. Fifteen years on, the group has grown to four rooms across the city, each with its own character, each still built around the same belief: that a meal is an act of attention, and that the room, the service, and the cooking are one thing.
We source from a short list of growers, fishers, and farmers we have known for years. The menu moves with the season and the morning's delivery — never longer than it needs to be, and never the same for long. Our sommeliers keep a cellar that rewards curiosity rather than expense.
- Rooms
- 4
- Years
- 15
- Guests nightly
- ~320
Tonight at Lumière
Three ways to dine with us
From the Pass
Signature dishes, drawn from the season
A small selection of the plates our kitchens return to — the ones that say, in a single bite, what each room is trying to do.
Dry-aged wagyu, charred shallot, jus
$78Forty-day dry-aged wagyu striploin with charred shallot, bone marrow jus, and a single perfect potato. Flagship.
Mains
Fresh oysters, mignonette
$32A half-dozen oysters from our coastal partner, served with mignonette, lemon, and cracked pepper.
Seafood
Atelier tasting — nine courses
$185Nine courses written that morning by the chef de cuisine, built around what arrived at the door. Pairings available.
Chef's Specials
Four Rooms
All locations →Find your Lumière
Each room has its own character — a waterfront counter, a glasshouse, an intimate second-floor dining room, an eight-seat chef's counter.
The PhilosophyWe treat the meal as an
We treat the meal as an
act of attention.
Each of our rooms is built around a single idea: that the guest's evening is the point. The cooking follows the season; the service follows the guest; the room follows the evening. Nothing more than is needed, nothing less than is right.
- Seasonal by design
- The menu is rewritten as the season turns — sometimes weekly. We do not hold dishes past their ingredients.
- Hospitality, deliberately quiet
- Service that anticipates without interrupting. The floor team is trained to read the table, not the clock.
- A cellar that rewards curiosity
- Grower champagne, small-domain burgundy, and a short list of natural pours chosen to start conversations, not end them.
Reservations
Reserve your evening
at Lumière.
Choose a room, a date, and a time. We hold tables up to six weeks ahead; same-week seats are released as they become available.
Parties of 9 or more · concierge@lumiere-dining.example