The menu at Chef's Table is unlike any other you've ever come across. On it are ingredients like Scottish Loch Fyne salmon, tête de veau, tamarillo and anything else that was delivered to the kitchen on the day of your meal. All you have to do is decide if you want four courses ($98), six ($128) or eight ($150) – and then let chefs Stephan Zoisl and Lorenz Raich do the work. You'll be in good hands: chef Zoisl has cooked in The Fat Duck with the legendary Heston Blumenthal. Armed with this training, he whips up new dishes each night, like lobster bisque with scallops and octopus, pork belly and shoulder on a bed of okra, and crispy sea bass with potato, tomatoes and olives.
|Venue name:||Chef's Table by Stephan Zoisl|
61 Tras St
|Opening hours:||Tue-Sat 6pm-midnight|
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