The menu incudes elaborate creations such as the fried zucchini flowers stuffed with poached prawns and served with poached lobster, Yellowfin tuna with marinated radish and quinoa, and Octopus terrine, but also more traditional Viennese cuisine, such as the Poussin schnitzel, veal tenderloin and the Sacher torte.
There is a flexible à la carte menu, with a choice of two courses ($55), three ($65) or four ($75). The wine list, unsurprisingly, has a strong French selection, particularly Burgundy, but there are also wines from Napa, as well as from Germany and Austria.
Bâtard is on the site of one of Nieropont’s first establishments, the award-winning Montrachet, and, more recently, Corton. But the space has been redesigned and now has the sleek look and feel of a modern art gallery. Architect Glen Coben designed the restaurant’s interior, with herringbone floorboards, bare tables and dark leather and mohair banquettes.
Networking dinners and lunches, romantic dates, seeing and being seen
Octopus pastrami with braised hamhock, pommery mustard and new potatoes. This unique dish uses the natural gelatins of octopus and spices of pastrami to make a mollusk terrine between two slices of rye bread, served with a salad of roasted beets, red currants, crème fraiche and cookie breadcrumbs.