Vestry
Permanently Closed
Seafood dishes with Asian-French influences in contemporary surroundings
![Vestry by Vestry [Official]](https://cdn.vox-cdn.com/uploads/chorus_image/image/69174756/Salmon_2.0.jpg "Vestry by Vestry [Official]")
Seafood dishes with Asian-French influences in contemporary surroundings
"Chef Shaun Hergatt’s five-course countdown meal launches with foie gras, coconut, and bitter chocolate; or warm panna cotta with uni and caviar. Next comes snow crab and custard, or truffle gnocchi, followed by Spanish turbot with romanesco, or girelle pasta with goat cheese and pesto. Washugyu filet with foie gras sauce, or koshihirai rice with honeynut squash, maitakes and white wine cream are the main event, and as the year changes, there will be dancing, party favors, and a Champagne toast. Desserts includes a chocolate tart or preserved peach with citrus begonia." - Eater Staff, Beth Landman
"Tucked inside The Dominick Hotel, Vestry is an ideal destination for guests craving a quiet evening in an intimate setting. The kitchen is steered by Australian-born Chef Shaun Hergatt, whose admiration for Japanese culinary technique and elements is clear and woven into the seasonal vegetable- and seafood-based menu. Roasted Faroe Island salmon atop a bed of herbed fregola and finished with an aerated beurre blanc sauce tempts with shatteringly crisp skin. However, dessert showcases a creative, clever touch—think cheesecake mimicking a wedge of Swiss cheese sided by an apple ginger compote with a mouse tail and ears." - Michelin Inspector
"One MICHELIN Star Vestry offers an intimate setting with a menu influenced by Japanese culinary techniques, featuring dishes like risotto with diced white asparagus and slow-cooked lamb neck." - The MICHELIN Guide
"Vestry is a foolproof destination for guests craving a quiet evening in an intimate setting." - MICHELIN Guide
"Once harvested, The Dominick’s honey begins its journey on the ground floor of the hotel at Vestry. The One Michelin Star restaurant by Chef Shaun Hergatt purchases the rooftop harvested honey where it has made several appearances on the cocktail menu." - Salvatore DiBenedetto
