The latest concept by Chef Zoisl, the founder of the successful Chef’s Table, this casual diner is an innovative blend of classic European fare and refined Japanese techniques. The impeccably fresh seafood shines in starters like the Hokkaido scallop crudo, served with mango leche de tigre, trout roe and a drizzle of sawtooth coriander oil, and the hamachi sashimi with grapes compressed in kracher auslese wine. The fantastically simple schnitzel ‘Wiener Art’, which pays homage to the chef’s Austrian roots, is pitch perfect – golden, crispy and tender, complemented with cranberry sauce and anchovy butter. Another winner is the Thai-leaning cold kombu angel hair pasta, which beautifully combines Argentinian prawns with tom kha coconut and lobster bisque. The cocktails are no less creative; the refreshing Wasabi Whip, which features wasabi oil-infused vodka, soya sauce and ginger beer, is surprisingly balanced and easy-to-drink.
