The Kitchen Table at The Modern offers a front-row seat in the heart of the restaurants kitchen for up to four guests, with an enhanced tasting menu by Executive Chef Thomas Allan. Reservations at The Kitchen Table are available for both lunch and dinner.
eggs on eggs on eggs, chilled lobster with shiso and green radish, black truffle risotto with aged parmesan, lamb saddle with cabbage and morel mushrooms, seared diver scallop with white asparagus and beluga lentils, venison tartare with horseradish crème fraiche, turbot with baby squid and olio verde, dry aged duck with poached mango and spiced peanuts, australian wagyu beef with salsify and pickled red cabbage
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