11 Jun 2010, Posted by admin in L'Epicurien, 1 Comments

sho shaun brings molecular gastronomy to financial district

Off the beaten path and situated in the sexy Setai residences, Australian Chef Shaun Hergatt has made his mark in the financial district with one hell of a restaurant. Having worked in the South Pacific, the cuisine is French in nature but with a strong, Asian influences that brings a new twist to traditional fare in a chic setting. Hergatt delivers a solid execution of molecular gastronomy techniques, inserting a variety of texture and preparation into each dish.

The amuse bush dazzled us from the start: chicken on lime, sugar crusted jelly, smoked salmon on potato garnished with chive, a dish of crème fraiche and vegetable potage, and goat cheese sandwich.

Appetizers of note are the fresh hearts of palm with green asparagus and white asparagus ice cream filling–the center of the heart of palm and Maine diver scallops served naturally in a beautiful shell atop a bed of sea salt.

Each and every entrée was a new experience: crispy skinned Amadai, an Asian fish, served with edamame purée, pickled daikon, and a tapioca ginger broth, Colorado lamb belly cooked sous vide with fermented garlic and raspberry jous, mushroom cannelloni with spring morels, and young fresh vegetables.

If that had not been enough, our platter of desserts contained true works of art. A take on millefleur with lime crème and topped with slivers of crisp banana. Rhubarb and strawberry soup with a light yet flavorful broth with chunks of fresh fruit.

More surprises, of course, followed. The dessert cart included decadences such as chocolate covered salty caramel, French macaroons, jellies, and petit fours including s’more sandwiches.

Sho Shaun Hergatt

40 Broad Street

212-809-3993

–Melissa Matarese