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CHEF'S TABLE MENU
Chef’s Table by Chef Stephan Zoisl offer three Western Omakase
menus:
Lunch - Wednesday to Saturdays:
"From the Field" (plant based) $58++/pax
"From Land & Sea" $58++/pax
"Premium Omakase" Menu $108++/pax
Dinner - Tuesday to Saturdays:
Omakase Options:
"From the Field" (plant based) $118++/pax
"From Land & Sea" $148++/pax
"Signature Series" Menu $198++/pax
Our menus are designed not for sharing
The dishes will be served by
the culinary team - to create a Chef's Table experience on all tables.
Chef’s Table also welcomes private bookings. Guests can book the venue to conduct business lunches or dinners,
and events.
Corkage charges:
$50++ for still wine
$75++ for sparkling wines
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