In 2015, a terrace house in South Melbourne that was formerly home to a burlesque club was overtaken by Shaun Quade and Mr Harry.
They set about creating a venue with the bones and soul of a restaurant but with a theatrical and multisensory approach.
With a deep respect for produce and technique, Lume’s team share an unrelenting desire to experiment. They honour tradition, yet at the same time are hell-bent on building their own.
Artfully deceptive, Lûmé takes a thoughtful and considered approach to dining. It’s a restaurant that doesn’t just serve food, rather, it creates experiences best enjoyed by curious minds.
Pronounced loo-May, the word Lûmé evokes a sense of light, elegance and beauty. But its true origin is unknown, and its meaning controversial. For that reason, nothing seemed more fitting.
Unrestricted by the rules of formality, Shaun Quade has never been tethered to tradition. “I can’t really fit my style as a chef into a region, or a discipline or a cuisine…it’s more a constant, restless evolution. Once I create something, I always feel the need to create something better.”
Starting out young, Shaun formed his skills in the kitchens of acclaimed Australian restaurants such as Quay, Biota and Royal Mail, where he earned a reputation as a pastry wizard. As he refined his craft over the following years, Shaun’s involvement in the creative process has gained widespread recognition within the hospitality industry and led to the opening of his first restaurant, South Melbourne’s Lûmé, at the age of 32.
Known for his interdisciplinary and open-minded approach to modern cooking, Shaun is not just fascinated by what’s presented on the plate. He’s inspired by the process it took to get there, and how that translates into providing a multidisciplinary, sensory experience for Lûmé’s diners.
Email Shaun- firstname.lastname@example.org
“The ideas dictate everything, you have to be true to that or you’re dead.”