Brace yourself for an immersive, after-hours dining experience that blurs the line between fine dining and patisserie.
Set inside Lune’s iconic space, this six course culinary adventure is anything but predictable. Each plate is a bold reinterpretation of what a croissant can be, crafted by Lune’s visionary chefs who are given complete creative freedom to push pastry to new frontiers. Expect textures, temperatures, and flavours that defy expectations. Plus, a few surprises along the way.
Running for just five weeks each season, Lune Lab is designed to evolve with the calendar. Every iteration offers a completely fresh menu, ensuring no two visits are ever the same. The experience remains intentionally intimate, with only 8 to 10 seats per session, giving guests a front row view of the magic as it unfolds in the kitchen.
The Spring Menu is a work of edible art. Diners will begin with a G&T granita-topped oyster, followed by delicacies like crab with Meyer lemon and caviar, and duck with croissant gratin and chard. To finish, a stunning rhubarb, ginger and buffalo yoghurt tart promises to linger long after the final bite.
Be quick, reservations are open, with seating held on Fridays and Saturdays from 6pm, running October 31 to November 29. With so few seats and an experience this rare, expect spots to disappear faster than you can eat your freshly baked croissant.
Lune’s philosophy is simple yet profound: To create moments of joy through pastry. Each croissant takes three days to make, but just three minutes to savour, a testament to their devotion to craftsmanship and flavour. Whether you’re a diehard pastry purist or a culinary pleasure seeker, Lune Lab Vol. II promises an unforgettable journey into the heart of innovation where the only rule is that there are no rules.