Chef’s Table by Chef Stephan Zoisl showcases the best seasonal ingredients through daily changing degustation (omakase) menus. They offer a selection of key ingredients, to give  diners a clearer picture of the daily used produce. 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.

​Their goal is to not serve guests the exact dish twice – no signature dishes, no repetition.

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Chef’s Table is an open kitchen concept, that should give a feel of home. The designer kitchen by Gaggenau will give diners the ability to follow the Chef’s steps, and to interact with them at all times, if diners want to get some secret recipes.

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Very vital for the concept are high chairs / stools – as only Chefs will be serving food and explain to the diners. Such should happen with eye contact and in a welcoming way – therefore Chef Stephan has chosen high tables to keep conversations between chefs and diners on a more comfortable conversations level.

The wine cellar at Chef’s Table by Chef Stephan is personally selected and curated by Chef himself. Just like the seasonal produce on the menu, every bottle of wine at the restaurant is only available in small numbers. Imported mainly from Austria, Switzerland, Germany, France and Italy. Restaurant manager Mrs Alexandra will help guests pair wine selection with the ever-changing menu.

 

Chef’s Table offer a selection of 28 key ingredients, to give diners a clearer picture of the daily used produce. 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.

 

Chef’s Table by Chef Stephan Zoisl offer three degustation (omakase) menus:

4 course at $98++ per person 

6 course at $128++ per person 

8 course at $150++ per person

The dishes will be served by Stephan Zoisl himself or by head Chef Lorenz Raich – to create a Chef’s Table experience on all tables.

 

We tried the 6 Course dinner.

Norwegian Salmon, Ikura, egg white

Our first dish made with key ingredient Norwegian Salmon and egg white. Smooth egg white gives a pleasant texture to the salmon, while contrast with the crispy rice on top.

Hokkaido scallop, lobster bisque

Sashimi grade Hokkaido Scallop with warm lobster bisque, a perfect match.

 

Red snapper, octopus

Crispy pan seared red snapper place on top of sauce made with octopus, This is my personal favourite.

Dorper Lamb, hens egg, potato

There is a beautiful egg yolk, and pieces of lamp inside, mixed it up before you eat it.

 

Black Angus beef, Beef Cheek

The tender beef goes well with the red wine sauce. What surprises me was the extra tender third piece of meat on the right. It is actually beef cheek marinated for more than 48 hours and cooked separately.

Chocolate , rum ice cream

What a perfect way to end the meal with rich chocolate and rum ice cream.

Schnapps, Apricot Spirits, Austrian Spirits Tyrolean Schnapps

Chef come by our table before we go and offered us a glass of Schnapps, famous Austrian Spirits made with Apricot. Very strong and full of flavor, excellent for ending a meal with dessert. I can see why its a popular drink in Austria.

 

Chef’s Table also welcomes private bookings. Guests can book the venue to conduct cooking classes, business lunches or dinners, and events.