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  1. Photograph: Krista Schlueter
    Photograph: Krista SchlueterMushroom custard at the Musket Room
  2. Photograph: Krista Schlueter
    Photograph: Krista SchlueterScallops at the Musket Room
  3. Photograph: Krista Schlueter
    Photograph: Krista SchlueterChocolate torte at the Musket Room
  4. Photograph: Krista Schlueter
    Photograph: Krista SchlueterPascal's Wager at the Musket Room
  5. Photograph: Krista Schlueter
    Photograph: Krista SchlueterThe Musket Room

The Feed first look: The Musket Room

New Zealand meets New York at this rustic Nolita den, the brainchild of Auckland native Matt Lambert (Public, Saxon + Parole).


From Mexican to Malaysian, New Yorkers have a world’s worth of cuisines at their fingertips, yet New Zealand fare is as scarce as on-time subways. Auckland native Matt Lambert (Public, Saxon + Parole) aims to change that with this rustic Nolita den, decked out with lime-washed exposed brick and midcentury brass chandeliers. Lambert’s contemporary menu melds his French training with the Asian influences of his hometown: fried bone marrow with citrus and uni; slow-poached Ora king salmon with grains, wasabi and roe; and venison saddle spiked with gin, fennel, lychee and licorice. Desserts include Kiwi standbys like passion-fruit pavlova with salted clotted cream and baba au rhum with ginger-lime cotton candy. Snack on foie gras bonbons at the 20-foot-long walnut-timber bar, where New Zealand’s sole master sommelier, Cameron Douglas, curates a program of Australian and New Zealander wines. 265 Elizabeth St between E Houston and Prince Sts (212-219-0764)


Shigiku oyster, smoked jowl nasturtium and sherry vinegar, $4
Foie Bon Bon, $10
Corned wagu tongue, cabbage, rye and cheese, $7
Fried bone marrow, citrus and uni, $12
Water cress, sweet breads and butter milk solids, $12
Mushroom custard, raw mushrooms and herbs, $13 (add truffles, $45)
Quail, cherries, bread sauce and roasted onions, $15
Seared foie,  tourchon, brioche, apricot’s and  mandarin, $19

Smoked scallops, cucumbers, black garlic, pears and sea beans, $16
Market Leaf and herb salad, $12
King fish sashimi, fiejia, horseradish, caviar and celery, $14

First light farms venison, with flavors of gin, $32
Chicken and the egg, $27
Slow poached Ora salmon, grains, apple, wasabi and roe, $28
Duck, carrot, berries, leeks and jus, $30
Steak and Cheese pie, $31
Tofu gnocchi, roasted tomato dashi, trumpet royal mushroom and Asian greens, $24
Swordfish, mangalista ham, peas, favas and pipi vinaigrette, $29

Chocolate, Mascarpone and poached pear, $12
Apple, pancake and maple, $10
Whole lemon tart handmade ricotta, $12
Baba au Rum, ginger and lime cotton candy, $10
Pavlova, passion fruit and cream, $12
Kind of blue (cheese) preserved 2012 stone fruits and honey comb, $12
Petit fours, daily offerings, $12

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