By reservation · Tuesday – Saturday

A seasonal tasting menu.

Eight courses. Wine pairing on request. Reservations open the first of each month for the following month. Booked seasons in advance is normal.

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The menu

Refreshed quarterly. We don't print it in advance — the kitchen rewrites what it can serve at the producer's peak.

01

The eight-course

Our signature tasting. Two amuse, three savoury, two dessert, an after.

02

Wine pairing

Curated by our sommelier — mostly natural, mostly small-grower.

03

Cheese course

A regional plate with house preserves. Add-on, $24.

04

Private dining

Buy-out for 12–24 guests. Bespoke menus, full restaurant minimum spend.

Chef Marin in whites at the pass

Chef Élodie Marin.

Formerly of Le Bristol (Paris) and Saison (San Francisco). Opened her own room here in 2021 with a simple discipline: nothing on the plate that isn't at peak this week, this region, this morning.

  • Michelin one-starred since opening (2022)
  • Menu rewritten every Tuesday
  • Most produce from suppliers within 50 miles
  • Wine list curated by sommelier Henri Dubois

Press + guests

A restaurant that earns every superlative thrown at it.
T
The Times
Restaurant Review
The most disciplined kitchen in the city. Every plate, intentional.
M
M. Saldana
Culinary Quarterly
Worth the months on the waitlist. We'll be back next year.
D
D. + H. Chen
Anniversary visit

Reserve a table

Bookings open at midnight on the first of each month for the following month. Private dining + buy-outs: email Henri directly.

The room
32
Seats · two seatings
8
Courses · seasonal tasting
1★
Michelin · since 2022
50mi
Most produce sourced within

Before you reserve

How do reservations work?+

Bookings open at midnight on the first of each month for the following month. The first slots usually fill in under an hour; sign up to the cancellation list for late releases.

Can you accommodate dietary needs?+

Yes, with at least 72 hours' notice. Vegetarian, pescatarian, gluten-free, and most allergies handled in full. Vegan + strict religious diets on request.

Is there a dress code?+

No formal code. Most guests arrive in smart-casual; the room reads as warm rather than stuffy. Jackets are fine, jackets aren't required.

Do you offer private dining or buy-outs?+

Yes. Buy-outs for 12–24 guests with bespoke menus, with a full-restaurant minimum spend. Email Henri directly for availability.

Reserve a table.

Bookings open the first of each month at midnight. Add yourself to the cancellation list anytime in between.

Himalayan Java

Himalayan Java — a seasonal tasting menu, by reservation only.

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