In Japanese culture, the word Shun refers to the seasonality of an ingredient - the moment that an ingredient is at it's peak representation of itself. With the menu, at this intimate and very “minimalist”, even more hyper-focused on seasonality, than his other restaurant - Le Jardinier - also in the Foster designed residential tower connected by a marble staircase. Expect a tasting-menu combining Verzeroli’s experiences in both France and Japan, having worked as the protégé of legendary French chef Joël Robuchon. Dishes include: lemongrass lobster, scallops crudo, duck à l’orange, and king crab with daikon, herbs, and honey.
Scallops crudo with beets & radishes; King crab with daikon & herbs & honey; lemongrass lobster with tomato confit & leeks and Shun’s Long Island duck à l'orange with peach & cherries.
Zen Martini composed of Roku Gin, cilantro and nori infused sake, Rainbow peppercorns and pickled ginger and the Mata Hari composed of Pierre Ferrand 1840 Cognac, chai infused vermouth, fresh lemon and pomegranate.