Dining at Vespertine is trippy, unsettling and out of the ordinary. Here, Chef Jordan Kahn executes his singular vision by preparing a cuisine that takes diners on a sensory, albeit futuristic, journey. If that doesn't conjure up a host of dramatic images, its monastic soundtrack will certainly do the trick. The result is a unique experience, which commences on the open-air rooftop where guests are presented with a welcome cocktail and canapés, before being escorted downstairs to the somewhat severe dining room.
Following suit, highly professional servers deliver this specific narrative. The chef has not forgotten his background at The French Laundry or Alinea, and uses it to build something wholly unexpected. Fans wait with bated breath for a highly conceptual meal that can last for hours and may not be for everyone. But these stunning plates are unforgettable, like Hokkaido sea scallop with yuzu broth or grilled golden eye snapper with crispy skin, preserved bougainvillea and a tart strawberry sauce.
After innovative desserts such as cucumber cream with redwood leaf granita or a surprising sphere of sweet snap peas, kiwi and spruce, sojourn to the garden for some superb mignardises.- MICHELIN guide inspectors
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