Exposed brick walls and brass lighting sounds indicative of downtown Manhattan hotspots, but The Musket Room exceeds this exemplification with their Nolita nook of modern New Zealand fare.
Beyond the Michelin star menu of Kiwi-inspired culinary (Red Deer flavored with gin, Steak and Cheese Pie and Passionfruit Pavlova) is a curated wine list of recherché varieties and a cocktail composition of housemade sodas and fresh squeezed juices.
The warm setting of walnut tables, armchairs and blue banquettes offers an organic and earthy atmosphere inspired by Chef Matt Lambert’s Aotearoan origin. The award-winning interior by Alexander Waterworth tips its hat to namesake musket—a smoothbore firearm—but the secret weapon at this eatery is the thriving garden, where freshly clipped herbs serve as the perfect accouterment to Lambert’s meticulous cuisine.
Written by Romy Erdos
