Enigma Yorkville

Chef Quinton Bennett has an international resume and a well-traveled kitchen team, so influences and techniques can range from the Nordics to Nihon. Dishes are delicate, poised and detailed creations – he certainly doesn’t make life easy for his brigade as there’s always plenty of intricacy happening on each plate. Fortunately, the flavors are always complementary, with Atlantic halibut paired with chanterelles and Australian wagyu with bone marrow. Desserts, like raspberry and yuzu with puff pastry, are often the highlight. The wine pairings are also thoughtfully composed. All you have to do, when you book a table at this handsome Yorkville restaurant, is decide whether you want 6, 8 or 10 of the surprise courses.

• Contemporary kitchen using influences and technique spanning the Nordics and Japan.
• The Michelin Guide highlights thoughtful wine pairings alongside the tasting menu.
• Service runs Tuesday to Saturday, with lunch service listed on Friday and Saturday.

Signature Ingredients

• Atlantic halibut, paired with sunchoke cream and PEI mussels.
• Cured trout, finished with a citrus beurre blanc.
• Raspberry and yuzu, used as a dessert anchor with puff pastry.

Menu

• A contemporary, tasting led experience shaped by Nordic and Japanese influences and technique.
• Dishes run light and detailed, with flavours built to stay complementary rather than loud.
• Expect a strong dessert finish and a well matched wine pairing programme.