CELEBRATING AUSTRALIAN PRODUCE & FIRST NATIONS INGREDIENTS

Shared Banquet Menu – 26th January

$140 per person | Minimum 2 guests

Join us this Australia Day as we celebrate the richness of Australian produce and the stories of First Nations ingredients.

At Luna Lu, we have curated a special set menu to showcases fresh, locally sourced Australian produce alongside native flavours including lemon myrtle salt, Davidson plum, and saltbush, thoughtfully selected to honour the diversity of Australia’s land and its culinary heritage in celebration of Australia Day 2026.

Set against the breathtaking backdrop of the Sydney Opera House and Harbour Bridge, enjoy a dining experience that blends contemporary cuisine with native Australian ingredients. At Luna Lu, this one-day-only menu promises an unforgettable celebration of flavour, place, and occasion.

Australia Day- SHARED Banquet Menu $140pp

Minimum 2 guests required

Course 1

Sydney Rock Oysters (gf) (df)

Premium Sydney Rock oysters sustainably harvested from Merimbula, NSW. Served fresh with Australian finger lime, a native citrus known for its bright, caviar-like pearls and refreshing acidity.it.

Course 2

Green Leaf Dumplings (df) (vg)

Delicate dumplings filled with shiitake mushrooms, carrot, and bok choy, finished with native saltbush flakes, a First Nations ingredient traditionally harvested from coastal Australia, offering a natural salty, earthy flavour.

Hiramasa Kingfish Sashimi (gfo) (df)

Pristine Australian Hiramasa kingfish served with Kyoto white miso, Oscietra caviar, yuzu, and ginger dressing highlighting Australia’s world-class seafood with refined Asian influences.

Course 3

Luna Duck (df)

Golden crispy premium duck infused with Chinese rose wine and spices, served with daikon, fresh scallions, Tuscan kale, and a rich Davidson plum sauce. Davidson plum is a native Australian fruit traditionally used by First Nations peoples, known for its deep colour and tart berry profile.

Sweet Yuzu Chicken (gf) (df)

Crispy chicken with capsicum and pineapple, tossed in a sweet yuzu sauce and finished with aromatic Australian lemon myrtle salt, a native ingredient prized for its citrus fragrance and depth of flavour.

Edamame Fried Rice (gf) (df)

Made with premium Koshihikari rice grown in Northern Queensland, wok-tossed with egg, English spinach purée, edamame, broccolini, and snow peas—showcasing high-quality Australian-grown produce.

Course 4

Luna Opera House

Inspired by the Opera House, Luna Lu’s signature dessert to share. Coconut sponge cake made with lamington mousse, berry coulis and a crispy wattle-seed biscuit base.