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2025-07-11
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Dinner. Steakhouse with great wine selection recommended by foodie who doesn’t eat beef. Chef apparently used to work at Robochon.Loved the vibes as soon as we walked in. Record player with a wide selection of records- patrons were encouraged to pick and play. Currently playing: our beloved Leslie collection.Private room available. Here’s what we had. Crispy seaweed cone filled with chopped cucumber and smoked Salmon Tartare, topped with caviar.Wrapped savory ham topped with caviar on sliced bre
Chef apparently used to work at Robochon.
Loved the vibes as soon as we walked in.
Record player with a wide selection of records- patrons were encouraged to pick and play. Currently playing: our beloved Leslie collection.
Private room available.
Here’s what we had.
Crispy seaweed cone filled with chopped cucumber and smoked Salmon Tartare, topped with caviar.
Wrapped savory ham topped with caviar on sliced bread covered by sweet, acidic tomato paste.
Sous Vide Watermelon, taking on a dense, almost tuna-like bite, served with Cream Cheese adding richness, Tiger Prawns bringing briny depth, finished with Balsamic Vinegar for acidity.
Seared Dry-Aged Quail Legs
Airy artichoke Foam on Chicken Ragu and Poached Egg on a nest of crispy Potato Shreds.
Perfectly pan-seared Halibut, golden on the outside, flaky and moist within, elevated by a seaweed sauce that brought umami and oceanic minerality. On the side: Scallop covered with caviar and cauliflower.
Penne in velvety Lobster reduction with plump Tiger Prawns- a rich and indulgent plate, pasta was perfectly al dente.
Dry-Aged Steak Trilogy:
-15-Day Dry-Aged M7 Wagyu Rump from Australia
-21-Day Dry-Aged ‘Creekstone’ Ribeye from Australia. More intense and consistent marbling, tenderness and flavor depth.
-30-Day Dry-Aged ‘Swift’ US Prime Ribeye- the boldest flavor of the trio. Intensely beefy, with a dry-aged crust and deep, mineral finish. Loved the accompanying crispy Duchess Potatoes.
In summary: The focus on dry-aging and textural play created a sophisticated, protein-driven menu with modern flair and bold technique. Chef is clearly inspired by both modern gastronomy and classical French flavor structures. Come hungry; leave euphoric!
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