culture comfort
K.malu is drawing the attention of restaurant goers for its expertly balanced menu, unconstrained by region but perfectly poised for the curious palette.
Words Penny Keogh
Images Chris Frape
When two of Wollongong’s most familiar faces in hospitality unite their award-winning talents with their own cultural backgrounds that span the far reaches of the globe, you know we’re in for something special.
Upon meeting locally acclaimed restauranteurs Keana Lufe and Maria Luciani of K.malu, you’d be forgiven for noticing their differences before you notice their similarities.
Maria, an effervescent Italian-Australian woman, is obviously well matched to her earlier Wollongong career of greeting guests as the front-of-house manager at the respected Northbeach Pavilion.
Keana, also of Northbeach Pavilion fame and award-winner of Australia’s Chef Apprentice of the Year, carries a deliberate and measured manner well beyond her years. Growing up in Wollongong within her German and Tongan family, most of whom are also chefs or hospitality professionals, almost pre-destined Keana to her tough, can-do spirit in the kitchen and her passion for fine food.
Despite their differences though, there is a space in between revealed that is inspiring Wollongong restaurant-goers to flock to Maria and Keana’s brave undertaking, K.malu. So named as a fusion of their own names, K.malu also unites Maria and Keana’s characters and cultures.
“Obviously I’ve cooked a lot of Italian food and Maria is Italian,” explained Keana, recounting her inspiration for the agile K.malu menu. “I’ve also cooked for a modern Australian style restaurant and take a lot from my Tongan heritage.”
“My dad is very cultural and Tongan food is fresh and homely,” continued Keana. “I work seasonally and change a dish or two on the menu every few weeks. This keeps the menu fresh and allows me to push my own boundaries and the expectations of our food.”
True of innovators in any profession, there is a sense that K.malu has a nuanced signature style which pairs with an element of risk taking. For K.malu, this plays out in a refreshingly sophisticated respect for ingredients that are served in filling portions that are beautiful to look at and taste.
“I try to keep the product what it is. We make nearly all our ingredients entirely on site,” said Keana “For our scallop entree, we use a homemade brioche finger, and lightly sear the Japanese scallops in yuzu oil. They’re then placed on the crunchy bread, which is topped with a drizzle of mayonnaise and a line of Tasmanian Salmon Caviar.”
Maria Luciani and Keana Lufe
“We are a small restaurant and that creates an intimate and friendly feeling, We’re close to our staff and everyone likes their job and people feel that””
If that’s not enough to whet the appetite, then the comfortably indulgent décor of the dining area in ebony and thistle hues invite a warm and welcoming mood for any evening. Though Maria, true to her cheerful Italian heritage, is the first to dissuade the impression that K.malu is strictly fine dining.
“We serve a wonderful meal but want people to relax in our restaurant and enjoy themselves,” said Maria. “If the mood of the night allows it, we’ll just as happily push back some tables towards the end of the evening for people to dance or sip their cocktails standing by the bar.”
“We are a small restaurant and that creates an intimate and friendly feeling,” continued Maria. “We’re close to our staff and everyone likes their job and people feel that.”
“My mum travelled from my hometown village in Italy to see me this summer,” said Maria. “She would just sit in the corner of the restaurant some nights, crying with pride because she saw how much joy was shared in the room.”
“I’m proud to call Wollongong home, which has given me so much over the years,” continued Maria. “People know me here, I’m happy here and am sure this is the only place in the world I would want to open a restaurant.”
And Wollongong is certainly lucky for it.
Opening Hours
Tuesday to Thursday: 5:00 pm - Late
Friday and Saturday: 12:00 pm - 2:30 pm / 5:00 pm - Late