The Playford Hotel’s Luma Restaurant and Bar has released a new seasonal experience on its Earth and Ember menu, highlighting mindful gastronomy.
With two Chef Hats, Luma is firmly positioned as a consistent producer of dining experiences that highlight meaning and community.
The Earth and Ember menu for autumn, created by Executive Chef, Hugh Hazelwood, focuses on the shift to soul-warming food as the weather cools. Its European focus doesn’t deter from the use of hyperlocal ingredients, from producers who share Luma’s commitment to sustainability.
The Playford General Manager, Steven Finlayson, says, “This dining experience celebrates place – each dish honouring the land, its stories and the people who shape South Australia’s identity.”
Wild rabbit agnolotti served as a first course, paired with tarragon, prune and black truffle is accompanied by a house-made mini loaf intended to mop up every divine drop of sauce.
Oyster ice cream with cucumber, dill, sea herbs and Oscietra caviar are a highlight of the new menu offering.
Celebrating South Australia’s cattle farming, a Black Angus beef fillet is served as a main dish with heirloom beetroot, potato and horseradish.
Riverland pink grapefruit and Hentley Farm sorbet cleanses the palate before the Playford Bombe Alaska, Luma’s signature dessert, proves a sensational end to any outing.
Embracing South Australia’s fresh flavours enables the design of a low-impact experience from farm to plate.
Deeply connected to the soul of home, the Earth and Ember menu for Autumn 2026 aligns with The Playford Hotel’s proud standing as a locally owned hotel.
The Earth and Ember set menu, priced at $145 per person, also includes a take-away gift.
It is one of multiple events during the cooler months, including high tea at Luma available on Saturday, 9th and Sunday, 10thMay for Mother’s Day and Tasting Australia.
WHERE: 120 North Terrace, Adelaide
ADELAIDE FOOD CENTRAL 