LUMA: A Restaurant in The Heart of Canggu, Bali
Located on Batu Bolong in the heart of Canggu, Luma offers simple, rustic dishes that blend the timeless traditions of Southern European cuisine with indigenous ingredients sourced from Bali and the surrounding islands. Inspired by the Mediterranean, the menu highlights seasonal flavours and locally sourced produce.
Luma occupies a former villa which has been refurbished by local architecture practice Design Assembly. The marble mosaic floor and white interiors are inspired by the rugged coastline of Italy and the famed arched doorways and windows of Southern Spain.
Luma is the latest venture by Chefs Cameron Emirali – 10 Greek Street in Soho, London – and Kieran Morland – Sangsaka and Merah Putih in Seminyak. Emirali and Morland worked together in London, at The Wapping Project and 10 Greek Street. They share the same bold approach to food and the same passion for simple, straightforward cooking characterised by minimal intervention on the ingredients and superb technique.
Meet Our Chefs
Cameron Emirali
New Zealander by birth, Cam lived in Australia before settling in the UK. He started his career aged 15, training under Gary Skelton at Season in Noosa and worked at Coast in Sydney before moving to London to work at The Zetter Townhouse and Eyre Brothers.
But it was as Head Chef of The Wapping Project, a reclaimed hydraulic power station turned art centre under the amazing directorship of Jules Wright, that he fine-tuned his style receiving concerted acclaim by food critics.
As owner of 10 Greek Street in London’s Soho, Cam has built a reputation for an unpretentious food style that champions seasonality, using fewer, fresh ingredients drawing upon Anglo, Mediterranean and Middle Eastern flavours, which he is now bringing to Bali with the opening of his new restaurant, Luma.
Cam is also one of the co-founders of Braybrooke Beer Co, an independent brewery in the British countryside producing a selection of unpasteurised and naturally carbonated beers including the Keller Lager, an unfiltered amber lager brewed using the best German malt and hops.
Kieran Morland
Hailing from Melbourne Australia, Kieran has been cooking in professional kitchens for more than two decades.
After stints in London at The Wapping Project and 10 Greek Street and New York at Momofuku Ssam Bar, Kieran moved to Bali in 2010. Here he opened the first modern Indonesian restaurant on the island, Merah Putih, in the heart of Seminyak, offering a fine dining experience that combined Indonesian classics with experimental dishes.
In 2016, he opened Sangsaka in Kerobokan, an intimate 60-seater modern Indonesian restaurant using a wide range of woods and charcoal to create unique dishes inspired by the distinctive flavours of Bali and the surrounding archipelago.
Kieran’s passion for sourcing unique indigenous ingredients and pairing them with simple, yet precise cooking techniques creates an innovative and intriguing cooking style.