Porchetta
Pork belly rolled with fennel seed, garlic and rosemary, roasted until the skin crackles, served with oven potatoes. No chilli. No listed allergens.
Plate$24
Pasta rolled at nine, on the table by noon
Trattoria Lume rolls its egg pasta by hand every morning, cooks the roasts in a wood oven and keeps a short list of wines from five regions. On Sundays lunch is served for the whole table, passed round in big bowls.
7 pastasmade in house
Wood ovenlit every morning
Sundayslunch for the table
The pasta table at nine in the morning
Egg pasta is mixed from soft wheat flour and whole eggs, rested, then rolled by hand until the grain of the board shows through the sheet. Tagliatelle, pappardelle and the ravioli are cut from it before lunch, and whatever is left at the end of dinner is not kept for tomorrow.
Pici and orecchiette are a different dough of durum wheat and water, shaped one piece at a time by thumb and palm. Through the window on the square you can watch the pasta table work from nine until half past eleven.
- Egg pasta rolled by hand, never extruded
- Pici and orecchiette shaped without egg
- No dried pasta on the menu except for the arrabbiata
This morning's pasta, with chilli and allergens marked
Seven pastas, each named with the region the recipe comes from. Only two carry any chilli, and the Contains column lists what each plate holds.
| Pasta and sauce | Chilli | Contains | Plate |
|---|---|---|---|
| Tagliatelle al ragù, Emilia: beef and pork ragù cooked four hours | None | Gluten, egg, milk, celery, sulphites | $19 |
| Pici cacio e pepe, Tuscany: pecorino and black pepper | None | Gluten, milk | $16 |
| Ravioli of ricotta and spinach, butter and sage | None | Gluten, egg, milk | $18 |
| Tortelli di zucca, Mantua: squash, amaretti, mostarda | None | Gluten, egg, milk, almond, mustard | $19 |
| Orecchiette, Puglia: turnip tops, garlic, anchovy | Gentle | Gluten, fish | $17 |
| Pappardelle with wild boar ragù, Maremma | None | Gluten, egg, celery, sulphites | $22 |
| Spaghetti all'arrabbiata, Rome: tomato, garlic, dried chilli | Warm | Gluten | $15 |
We do not make pasta without gluten, because flour hangs in the air of the pasta room all morning. Celery and wine go into every ragù, which is why both appear above.
From the wood oven
The oven is lit at seven with oak and reaches full heat by eleven. Breads and roasts go in first; slow dishes take the falling heat after lunch.
Whole sea bass
Baked on the oven floor with lemon, thyme and thin potatoes, filleted at the table. No chilli. Contains fish.
For two$48
Lasagne verdi
Spinach pasta layered with ragù and béchamel, baked in the dying heat after lunch. No chilli. Contains gluten, egg, milk, celery and sulphites.
Plate$20
Focaccia from the oven
Olive oil, rosemary and coarse salt, torn and brought warm to every table. Plant based. Contains gluten.
Basket$6
A short list from five regions
Seven wines, each chosen to sit beside one part of the menu. Glasses are 150 ml.
| Wine | Region | Glass | Bottle |
|---|---|---|---|
| Verdicchio, white | Marche | $9 | $36 |
| Vermentino, white | Sardinia | $10 | $39 |
| Falanghina, white | Campania | $9 | $35 |
| Lambrusco, sparkling red | Emilia | $8 | $32 |
| Sangiovese, red | Tuscany | $10 | $40 |
| Nero d'Avola, red | Sicily | $9 | $36 |
| Nebbiolo, red | Piedmont | $14 | $58 |
Every wine on the list contains sulphites. Wine is poured only for guests old enough to drink under the law where you are dining, and we may check identification. Chinotto, blood orange soda and still lemonade are always on.
Sunday lunch, passed round the table
On Sundays there is no menu to choose from. Bowls and platters come to the middle of the table and are refilled while people are still eating.
Sunday lunch
a person$44
Antipasti for the table, two pastas in big bowls, a roast from the wood oven with two vegetable dishes, then dessert and coffee.
- Book by Friday at noon
- Tell us about allergies when booking
Without meat
a person$40
The same lunch with a vegetable ragù, the ricotta ravioli and a whole roast squash from the oven in place of the meat.
- Served to the whole table or to one guest
- Contains gluten, egg and milk
Under twelve
a child$16
Smaller helpings of everything on the table, or plain tagliatelle with butter and cheese for a cautious eater.
- Under fives eat from the table at no charge
- Colouring paper on request
Groups of nine or more leave a deposit, agreed by phone once the table is confirmed. Wine is ordered separately from the list above.
How a Sunday lunch arrives
Antipasti
Cured meats, marinated vegetables, a bean salad and focaccia, set down as you sit.
Two pastas
Bowls of the morning's pasta, one with ragù and one without meat, passed hand to hand.
The roast
Porchetta or a whole roast from the oven, carved at the table with two vegetable dishes.
Dolce and coffee
A tart or tiramisù for the table, then coffee, about two and a half hours after you arrived.
From the pasta table to the long table
What the regulars told us (example reviews)
Sunday lunch for eleven, from a toddler to a grandmother of ninety. The bowls kept coming back full, and the staff cut the porchetta small for the youngest without being asked.
Mustard allergy at the table, and the menu flagged the mostarda in the squash tortelli before anyone ordered. Asked about the ragù too, and the answer was clear and quick.
Watched the pici being rolled through the window at ten, then came back for lunch. The cacio e pepe was glossy and peppery, and the Verdicchio by the glass suited it well.
Questions at the pasta table
Can the pasta be made without gluten?
No. Flour is in the air of the pasta room every morning, so we cannot promise a pasta without gluten. The sea bass and the porchetta with oven potatoes contain no gluten, but traces in the kitchen cannot be ruled out.
Which dishes contain chilli?
Only the orecchiette, which has a gentle heat, and the arrabbiata, which is warm. Chilli oil is brought to the table on request for anyone who wants more.
Why does the squash tortelli list mustard and almond?
The filling uses amaretti biscuits, made with almond, and mostarda, a fruit preserve sharpened with mustard. Both are part of the recipe from Mantua, so the dish cannot be made without them.
How long does Sunday lunch take?
About two and a half hours from the first antipasti to coffee. The early sitting needs the table back by 15:00.
Can we bring a birthday cake?
Yes, for a small plating charge of $2 a person, or ask us to make a tart for the table with three days' notice.
Can we come with a wheelchair or a pram?
Yes. The dining room is level with the square and has an accessible toilet. The upstairs room for Sunday groups is reached by stairs only.
Book a table at Lume
Choose lunch, dinner or Sunday, then a day, a time and the number at the table. We answer every request, confirming the table, suggesting a different time or saying the sitting is full.
For Sunday lunch, book by Friday at noon so the pasta table knows how much to roll.
- Sunday tables for up to fourteen
- High chairs at every sitting
- Allergies passed to the kitchen with your booking
On the square, under the clock
When the oven is lit
| Tuesday to Saturday lunch | 12:00 to 14:30 |
| Tuesday to Saturday dinner | 18:00 to 22:30 |
| Sunday lunch | 12:30 to 17:30 |
| Monday | Closed |
A word on allergens
Our allergen marks come from our own recipes. Which allergens must be declared, and how, varies from country to country, so check with the team on the day if an allergy is severe.
Book a table