Image 1: As you can probably guessed from its name, this restaurant is located right across from Madison Square Park. Our visit was just before it jumped from one to three Michelin star.

Image 2: Chef: Daniel Humm
Gourmand (11-course): $175 Seasonal (7-course): $125
À la carte (3-course): $95 Lunch: $42(3-course) $54(4-course)
Closed on Saturday lunch, Sunday and public holidays.

Image 3: We realized the night before that we could squeeze in a lunch on our way to the airport before our return flight. So the lunch booking was made just a day prior. Lucky that we got a table!

Image 4: Spacious high-ceiling dining room with a lot of natural light during our lunch.

Image 5: Butter with their engraved logo

Image 6: We ordered a 4-course lunch as we didn't have enough time for the full tasting.
A warm cheesy puff as amuse bouche to start the meal! Great, comparable to the ones that we had at LE CHAMPIGNON SAUVAGE.

Image 7: Followed by an innovative carrot marshmallow and a thin foie gras square layered with asparagus jelly. Both were excellent!

Image 8: For starter, bigeye tuna tartare with mint and pea purée topped by frozen yogurt balls. The pea purée had a touch of mint giving a nice refreshing hint to the tuna's freshness. A great course to start our lunch!

Image 9: Slow cooked Knoll Krest Farm Egg (from free-range chickens fed by natural ingredients without antibiotics or hormones) with asparagus velouté and Oregon morels. See Video Here!

Image 10: Runny yolk, creamy soup, along with earthy wild mushrooms - it was a truly incredible soup! Both starters were amazing!

Image 11: Next, a pasta course of linguini topped with flakes of Alaskan king crab and a touch of black pepper and lemon. Al dente pasta, delicate crab meat, a nice lift from the lemon followed by a slight tongue-sensation from the black pepper - Another fabulous course!

Image 12: Fregola sarda with veal sweetbread garnished with pickled ramps and sorrel. Similar to a risotto course but using these couscous-like toasted pearl pasta. Excellent sweetbread texture - crunchy outside but gummy inside!

Image 13:
A colourful plate of perfectly poached Nova Scotia lobster surrounded with carrots, snap peas and ginger.

Image 14: They then brought out a foam-dispenser and squeezed on top a foamy sabayon with Vadouvan Granola, a mixture of crispy onion, garlic, and cardamom! Another delicious course!

Image 15: The main course was a medallion of medium-rare beef tenderloin accompanied by root vegetables.

Image 16: The slight fat from the crispy bone marrow crust along with the juicy tender meat and the intense veal jus resulted in another delicious plate! We were surprised at the quality of the meal so far!

Image 17:
A tasty rich mash with oxtail and foie gras! A very filling side dish!

Image 18: Even though we were quite full, we still had to take a look at the dessert trolley.

Image 19: Just something simple like a slice of lemon meringue pie.

Image 20: And might as well try out their mango tart. They used ripe mango that was very sweet and had strong flavour. It worked nicely as a dessert!

Image 21: The lunch was a great value for its high quality and quantity of food, plus a beautiful dining room and friendly service! Definitely one of the best restaurants in town and we must come back for a full tasting next time.

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