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This restaurant is not bookable on TheFork.
Here are some alternatives you might enjoy:Menu 2025 - Black Goat Supperclub
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Get a taste of this menu
Explore the culinary offerings of this restaurant and let yourself be inspired.
Last update
June 14, 2025
Chef
Derek Ronspies
Type of cuisine
International
Menu photos (4)
All food photos (19)
Saturday night chef's table
- Amuse bouche
- Oyster – jalapeño mezcal mignonette, strawberry pop rocks, cilantro, pickled jalapeño
- Course one
- Thai shrimp arancini – scrambled egg crêpe, hoisin, red curry velouté, lettuces, nuoc cham, peanut shallot crumble, đồ chua
- Course two
- Pan-seared gnocchi – mushroom fondue, crispy chicken skin, burnt eggplant purée, roasted grapes, miso vin redux, sea buckthorn
- Course three
- Koji-marinated cod – black truffles, sunchoke purée, hazelnut spinach, sunchoke chips, orange confit, tea-smoked yogurt
- Course four
- Cumin-spiced oxtail terrine – moghrabiyeh couscous salad, horseradish crema, mustard greens, apricot jam, dill, buttermilk naan
- Course five
- Lemon madeleine cake – passion fruit curd, lavender mallow whip, pickled kumquat, lavender caramel corn, lemon butter, macadamia nut crunch, black lime pavlova
Black goat supperclub
- Amuse bouche
- Course one
- Tuna spiced albacore tuna, avocado, daikon + rhubarb salad, toasty p-nuts, cous cous, pickled ginger, cukes, coconut aguachile, crispy wonton, coconut
- Course two
- Marinated white asparagus, morel mushrooms, crispy fried egg, truffle creme fraiche, lemony fried rice, bagna cauda, marinated figs, shiso
- Course three
- Crispy skin pork belly, charred leek grits, cumin scented carrots, masa croutons, salsa negra, strawberry jam, pecans, trogurt
- Course four
- Cumin-spiced oxtail terrine – moghrabiyeh couscous salad, horseradish crema, mustard greens, apricot jam, dill, buttermilk naan
Sunday brunchclub
- 1st
- "Avocado toast" - avocado, potato latke, whipped ricotta, everything spice , marinated fig vinaigrette, smoked eggplant
- 2nd
- Korean “drug egg” - soy marinated soft boiled egg, prosciutto stuffed croissant waffle, kimchi slaw, gochujang hollandaise, cucumber + mint raita
- 3rd
- "Chicken dumpling" - chicken masa cake cilantro crema, citrus salad, queso fresco, chili crisp
- 4th
- "Banana puddin’" - banana pudding, scottish shortbread, banana, candied crispy almond choco sprinkle, black garlic caramel
The lunch experience
- First bite
- Beet salad, marinated strawberry, wasabi cream cheese, fermented black bean vinaigrette, nori caper bagna cauda, crispy wonton
- Second bite
- Shiro koji white asparagus, truffle aioli, pickled blackberry, maple tare, almond aprinkle, arugula
- Third bite
- Korean fried smoked eggplant, masa corn cake, chili cucumber kimchi, charred scallion yogurt, salsa roja
- Sweet bite
- Coconut lemon cupcake, fermented pineapple, preserved lemon frosting, macadamia nuts, kaffir lime sugar
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