Chef |Daniel Patterson
Style |A culinary journey through Northern California.
Typical dish |The menu changes daily, depending on what is available locally, however expect fresh Pacific influences and locally sourced ingredients in dishes such as the red trout cooked over lemon leaf spring vegetables, flowering cilantro.
Menu |Eight-course tasting menu at $195.
Chef |Cesar Ramirez
Style |Kitchen counter-cum-three-Michelin-starred restaurant in Brooklyn’s hip Williamsburg.
Typical dish |The tasting menu changes daily so it’s impossible to pin down a ‘typical’ dish, however there is definitely a seafood and shellfish theme to the menu.
Menu |Over twenty small plate courses at $255.
Style |Texture, flavour and freshness are the key components of Ripert’s Le Bernardin seafood restaurant.
Typical dish |It’s all about the fish, such as the barely cooked scallop with brown butter Dashi.
Menu |Four-course prix-fixe at $135/ Chef’s Tasting $198.
Style |Taking the farm-to-fork idea one step further, Barber serves dishes that not only reflect the season’s harvest from greenhouse, field, pasture and forest, but that also present the full diversity of what the landscape in the area has to offer.
Typical dish |Roasted parsnip steak soil-aged for 14 months, rich bordelaise sauce made from the bones of grass-fed animals, and marmalade of beef shank (instead of ketchup) with cream spinach and caramelised onions on the side!
Menu |Five-course tasting menu at $108.
Chef | andchef de cuisine David Breeden.
Style |Contemporary French-American cuisine in the rustic setting of Yountville, Napa Valley.
Typical dish |‘Oysters and Pearls’, which involves a sabayon of pearl tapioca with Island Creek oysters and white Sturgeon caviar and The French Laundry Garden Beets, a dish including Hawaiian Hearts of Peach Palm, Royal Blenheim apricots and wholegrain mustard vinaigrette.
Menu |Seven-course prix-fixe at $295, vegetable option also available.
Chef |Justin Bogle
Style |Leaning towards the avant-garde in presentation, Bogle’s style is firmly rooted in the seasons, with his menu reflective of his relationship with local farmers and artisans.
Typical dish |It’s all about the ingredients, with dishes such as the king crab, egg yolk, rye bread and nasturtium.
Menu |An la carte menu is on offer along with a five- and eight-course Chef’s Tasting menu, from $138.
Style |Seasonal and local fare, fished, foraged, and farmed daily by Blaine and his team.
Typical dish |Stinging nettles with salmonberry blossoms and pine shoots.
Menu |A tasting menu that lasts three hours in a location that’s only accessibly by ferry!$13 for vehicle and driver, and $7 for each vehicle passenger.
Style |Poetic culinary creations that take diners on an emotional journey.
Typical dish |Beet sorbet, chocolate crumble, mandarin pudding, soft chocolate and chocolate roots.
Menu |Grand Chef’s Tasting Menu at $195.
Style |Surprise-filled fine dining, characterized by chef Grant’s unwavering commitment to creativity.
Typical dish |Duck Board; Duck neck rillettes, duck confit, duck breast and duck mousseline.
Menu |18 courses, varying by season, product availability and the evening.
Style |Three-starred dishes focusing on the extraordinary agricultural bounty of New York and the century-old culinary traditions that have taken root there.
Typical dish |Lavender glazed duck with fennel and peaches.
Menu |Multi-course tasting menu, $225 per person.