TICKETS: $195
(includes 5 courses, each with a beverage pairing)
CHEF HAKKI GÖKÇE
ABOUT THIS EVENT
An evening of refined camaraderie where each flavor is thoughtfully paired. Chef Hakki Gökçe curates the atmosphere and presents a complete, meticulously composed menu.
THE CHEF
Born in Anatolia, Turkey, Chef Hakki Gökçe draws on Mediterranean roots and a background shaped in the top kitchens of Sweden, Denmark, and New York. His experience includes four years at Operakällaren (⭐) in Stockholm, Restaurant AOC (⭐⭐) in Copenhagen, and Sous Chef at Aquavit (⭐⭐) in New York under Emma Bengtsson. His cuisine reflects a “less is more” philosophy—combining French technique, Nordic-Japanese clarity, and seasonal ingredients across Italian, Mediterranean, and Modern American influences.
TASTING MENU
Tuna
Yellowfin tuna crudo with fermented strawberry & rhubarb, pickled turnips, chives oil
Stracciatella Di Burata
Stracciatella & heirloom tomatoes, strawberries, pistachio-basil pesto, tomato consommé
Branzino
Branzino with spring ragu of green peas, kohlrabi & white asparagus, trout roe, herb vinaigrette
Lamb
Roasted lamb, morel mushroom, green asparagus, wild garlic sabayon
Rhubarb
Poached rhubarb, strawberries, vanilla ice cream and sabayonne
