A restaurant in a restaurant. Chef Josiah revives his two Michelin-starred L.A. institution with an intimate 14 seat back stage dining room with Chef/Partner Ken Takayama. Chefs and sommeliers guide guests through a culinary adventure, where the kitchen and dining are one.

Working with California farmers from San Diego to Napa Valley, Chef Josiah sources the most unique and best ingredients available. The 18 servings symphony fuelled by California’s finest suppliers – plucks from experiences with them all, marrying global flavors with classic and contemporary techniques, using flavors from around the world.

RESERVE

- SAMPLE MENU -

Miyazaki Wagyu, Sake Lees, Enoki, Potato Chip

“Croque Madame”, Truffle Gruyère Fondue, San Daniele Jamon

Spiny Lobster Tartare, Jicama, Aged Ponzu, Keluga Caviar, Shiso Blossoms

“Caesar” Celtuce, Sword Lettuce, Smoked Anchovy, Parmesan

Santa Barbara Spot Prawn
Heirloom Tomatoes, Lemon Basil, Cucumber & Umeboshi Custard

Honeynut Squash Velouté, Walnuts, Red Fife Toast, Maple Crème Fraiche

Uni Cromesquis
Santa Barbara and Hokkaido, Fermented Passion Fruit Honey

N25 Schrenckii Caviar
New Crop Potato, Fat Uncle Almonds, Finger Limes, Goat Ricotta Blanquette

Suzuki
Red Wine Velouté, Green Tomato, Lemon Verbena, Brown Butter and Whey

Wild Turbo
Matsutake Mushroom, Sweet Koi, Tokyo Negi, Lima Beans, Sansho Pepper Oil

Wolfe Ranch “Dirty” Quail
Apricot-Carrot Curry, Pole Beans, Black Olive Caramel,
Quail and Lobster Tortellini in Carrot Brodo

Don Watson Napa Valley Lamb
Courgettes, Zucchini Blossom “Moussaka”, Jus Tranché

“Mont Blanc”
Sweet Potato, Miso, Sunflower Seed, Medjool Date, Hokkaido Milk, Rooftop Honey

Munak Ranch Supreme Cantelope, Toasted Jasmine Rice

Truffle Brie
Salted Caramel Chocolate
Matcha and Blackberry Pavlova
Rincon Del Mar Ranch Passion and Dragon Fruit
Fruit of the Day

- Sample menu and wine list subject to change -

View the Mélisse wine list