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Lunch Wednesday To Saturday, Dinner Tuesday To Saturday Reservations +1 212 555 0187
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Reserve

The Menu

Lunch and the bar, cooked from the same kitchen as the tasting menus.

Burrata with pea and mint oil

Starters

Rock Oysters, Lemon, ShallotGF DF P$28

Six oysters on ice, mignonette.

Garden Pea Velouté, Mint OilV VG GF DF$19

Served warm or chilled.

Beef Tartare, Quail EggGF DF$26

Hand-cut, pickled beetroot.

Salmon Mousse, Pink PeppercornP$22

On toasted brioche.

Mozzarella Spheres, ViolaV GF$21

Cold-pressed olive oil.

Mains

Sea Bass, Saffron VegetablesGF P$46

Line-caught, beurre blanc.

Duck, Fig, Plum JusGF DF$52

Aged seven days, roasted on the bone.

Truffle Risotto, Aged ParmesanV GF$41

Carnaroli rice, black truffle.

Halibut, Jamón, Beurre BlancGF$49

Poached, crisp ham, chives.

Mussels, Cider, SourdoughDF P$34

A kilo pot, to share or not.

Desserts

Mango, Passion Fruit, ShisoV VG GF DF$17

Sorbet, set cream, herbs.

Chocolate Sphere, Gold LeafV$21

Warm caramel poured at the table.

Brown Butter Ice Cream, PistachioV$18

Tuile, pistachio cream.

Poached Pear, Red WineV VG GF DF$16

Spiced syrup, crème fraîche on the side.

Prices include tax. A discretionary service of 12.5% is added to the bill. Please tell us about any allergy when you book.

Seven Or Ten Courses

The Tasting Menus, From $145 A Guest

See The Tasting Menus