Orbit at Luna2

Published 28 February 2017   

Since opening in 2013, the award-winning Orbit restaurant at Luna2 Studiotel has been impressing globetrotting gastronauts with its funky and futuristic design and innovative menu that takes classic European dishes and infuses them with finesse and fun. Now with a fourth Wine Spectator’s Award of Excellence under their belt and superstar Head Chef Alanna Agnew behind the helm, the restaurant is set to reach all new cosmic levels of culinary creativity.


A cosmic creation; the Luna Burger.

Throughout Luna2 the groovy architecture and design by Luna2 founder and designer Melanie Hall pays tribute to modernism and 60s pop, and the dining room at Orbit is no exception. The intimate space features fresh white Carrara marble-topped tables and Cassina by Philippe Starck white leather chairs, comfortable banquettes embellished with sunflower yellow cushions, and a cosy nook set in the frame of a bubble window that overlooks the pool.

In keeping with the Luna2 ethos of respecting the past, welcoming the future, and having fun in the process, the Lunafood concept aims to take the stuffiness out of fine dining by adding touches of humour and whimsy to each dish. For example, guests may be treated to a chicken liver and foie gras parfait shaped in a Superman shield, a gourmet burger served in a mini paper bucket or a decadent chocolate mousse served in a transparent sphere.

Head Chef Alanna says, “We continuously aim to incorporate elements of the unexpected through our flavour-driven dishes to provide a captivating and memorable sensory experience that invokes childhood memories, heightens your senses and makes you smile. It’s the personalised and intimate dining experience that has made Orbit one of the best private dining venues on the island. With only 20 seats, it allows us to really work with the host for a special menu and an out-of-this-world experience.”

Originally hailing from Australia, Alanna’s passions for food and travel have propelled her on a culinary journey that spans countries as diverse as Spain, Singapore, Laos, Mexico and Australia. She has worked alongside renowned chefs and restaurateurs who have helped her to hone her palate and skills, as well as street food vendors and other locals who have imparted their knowledge of traditional cooking methods and recipes.


New to the Orbit kitchen, Head Chef Alanna Agnew.

After working for a large company in Singapore with hundreds of staff, Alanna yearned for a smaller space. She says, “I really enjoy working with small kitchen teams because it creates a sense of family and boosts teamwork, motivation levels and loyalty. In this environment I gain satisfaction through having the opportunity to teach people to love and respect ingredients for their individual properties, as this underpins the ability to cook well.

“I was also attracted to the innovative culture at Luna2 and the opportunity to interact directly with guests. This dynamic, coupled with the greater flexibility of a small work team significantly boosts our ability to meet the diverse needs of guests by responding to their individual tastes to provide memorable culinary experiences that consistently exceed expectations,” Alanna says.

Creativity shines through each Orbit offering whether it be a breakfast dish like scrambled eggs on homemade sourdough bread topped with ebony beads of caviar, a starter featuring thin slices of crispy brown bread piled high with crab meat laced with fresh herbs and tomato and topped with a soft shell crab crown, or a hearty main like the popular Lunaburger with a juicy Wagyu patty blanketed in melted cheese and served atop golden chips and onion rings.

If guests really want to indulge, they can request a special dégustation dinner with a carefully curated selection of Alanna’s signature dishes along with a few new creations made with whatever ingredients are freshest and in season at the time. Orbit also dishes out decadent Sunday roasts every third Sunday of the month with roast Wagyu beef, pork belly and lamb with all the trimmings like Yorkshire pudding and duck fat roast potatoes, plus desserts like apple crumble with cinnamon ice cream and sticky toffee pudding.

Complementing the menus is a highly acclaimed wine list that has earned Orbit the Wine Spectator Award of Excellence for four consecutive years. The award recognises restaurants with an excellent selection of high-quality wines that match the theme of the menu in both price and style.

In Orbit’s wine cellar there are over 150 labels from around the world including 18 champagne labels. For those who prefer their tipples shaken or stirred, classic and contemporary cocktails are also on offer.

As a special celebration of its re-launch, Orbit is currently open to the public for lunch and dinner with daily Luna specials and wine pairings. Hotel guests can also enjoy Lunafood all day long in cool air-conditioned comfort in the Orbit dining room, next to the pool whilst relaxing on a sun lounger, in the Lunaplex cinema during their daily screenings of classic hits and new releases, or at Space rooftop bar along with champagne, cocktails and spectacular views of the Indian Ocean, particularly at sunset.

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