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Image 1: www.shoshaunhergatt.com Chef: Shaun Hergatt
Tasting Menu (8-course): $125
Open for breakfast, lunch, and dinner. Saturday dinner only. Closed on Sunday and Monday.
Image 2: Located on the 2nd level of The Setai, a short walk from Wall Street, this stylist restaurant is home to the Australian Chef Shaun Hergatt.
Bar area at the entrance
Passing through walls of wine...
...and into the dining room.
Image 7: They welcomed us with beautiful canapés: Rabe panna cotta; goat cheese sandwich; salmon on a crunchy potato ball topped with caviar and dill; and blue cheese puff!
Image 8: Next the amuse bouche of white asparagus velouté containing smoke Sturgeon and trout roe. Hmmm, it was extremely salty that we had trouble finishing it!
Image 9: Then, a healthy salad to start off the meal. Fresh green asparagus and white asparagus accompanied by a unique white asparagus ice cream enclosed in a heart of palm. Fresh, very fresh, even the ice cream! This course was all about freshness!
Image 10: A creamy quenelle of Hudson Valley foie gras resting on a strip of poached rhubarb. Definitely not my favorite foie gras as it had too strong an offal flavour!
Excellent warm pistachio brioche to go with the foie gras though.
A tall cute seashell bowl!
Image 13: It was a slow poached hen's egg with Santa Barbara Sea Urchin foam. Aromatic, but again, extremely salty!
Image 14: Sitting on a thin layer of poached celery were filets of Japanese Escolar served with Thai basil froth and decorated with two strips of basil seeds on the side. It had a light smokiness carrying throughout the dish.
Image 15: Maine lobster with saffron sauce and ginger cream garnished with a crispy baby fennel. Superb combination of stimulating flavours from saffron and ginger, just enough strength to complement the meaty lobster. Great course!
Image 16: Pan fried halibut with a carefully arranged layer of zucchini with zucchini tempura.
Image 17: As for our main course, Colorado lamb loin with riberry juice on the right, a deep-fried sweetbread on top, and a sous-vide lamb belly. Riberry is an Australian fruit similar to cranberry. It's nice to see Chef Hergatt incorporates ingredients from his home.
Mashed potato accompanied the lamb but we were quite full already.
A quick break before the dessert. Love this wall of wines!
Image 20: A strawberry pre-dessert: layers consisting of strawberry purée, strawberry cream, strawberry ice, and fresh strawberry.
Image 21: Le Disque as our main dessert. A warm melting Araguani chocolate cake and apricot coulis topped by a thyme ice cream with a curl garnish. This 72% Venezuela Valrhona chocolate was powerful; and the refreshing thyme and the fruity apricot did a nice job of cutting through the richness. Excellent dessert!
Finally, the petits-fours trolly.
Image 23: And more hidden treats!
Image 25: Too bad that we only had room to try two truffles: Coconut cream and Sea salt caramel.
Image 26: We also tried various macarons of unusual flavours: coffee-hazulnut, chocolate-orange, yuzu-raspberry, and coconut-lime!
Image 27: Good location, elegant dining room, faultless service, reasonable price. Slightly disappointed at the first course, but we were very satisfied with the rest of the meal.