Capacity
100
Chef’s Table by Chef Stephan Zoisl showcases the best seasonal ingredients through our daily changing degustation (omakase) menus.
We will offer a selection of 28 key ingredients, to give our diners a clearer picture of the daily used produce. Our guests can simply cross out produce they don't like or don't feel like eating that day - and Chef's will take those in consideration, including any dietary restriction - or option for vegetarian or vegan.
It's our goal to not serve our guests the exact dish twice - no signature dishes, no repetition. Guests can book the venue to conduct cooking classes, business lunches or dinners, and events.
Price per pax and minimum spend stated above are the lowest price available for hire & are subjected to service charge and prevailing government taxes.