At Juni New York, Australian Chef Shaun Hergatt creates lifetime memories for guests with a highly technical yet deeply personal fine dining experience. His vibrant dishes are a homage to the season’s ripest offerings and relay the beauty of nature.
Shaun’s Vegetarian Lunch Tasting Menu which launched this month, will change regularly, according to the availability of produce within the year’s many micro-seasons.
“At Juni I talk about seasonality. But for me it means so much more than 4 seasons. I pick the ripest and finest product available at that time and serve it as the star. To make it onto the menu, produce has to be at its very ripest….and having grown up on a farm where I learnt how to cook straight from the earth, ‘ripeness’ comes as second nature to me.” Shaun Hergatt
Chef Hergatt`s observations and musings on nature are lovingly captured and exquisitely executed on the plate. In the simply entitled garden peas and lemon essence, Hergatt uses snow, chick and snap peas with a garbanzo bean puree, garnished with snow pea flowers and tendrils and lemon essence, culminating in a dish which looks as if it has been freshly plucked straight from the plant.
Known for his skilled technique, artistic plating and ability to bring forth vibrant flavours, Chef Hergatt utilizes nature’s colourful palate.
Whilst Hergatt’s menu may sound minimalist with descriptions simply stated by each dish’s ingredients such as arugula soup- lovage oil the punchy flavours and impressionistic presentations are anything but.
FOUR magazine have just included Shaun’s tasting menu in an article on the world’s best vegetarian tasting menus, alongside Nils Henkel, Marcus Eaves and Luke Dale Roberts.
The sample Lunchtime Vegetarian Tasting Menu below is $50 with $35 to add wines;
We look forward to the ripening of this year’s tomatoes in upstate New York so we can see what Shaun has in store for his Tomato Tasting Menu hitting Juni’s dining room in the next couple of weeks…..
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