The Musket Room brings the spirit of New Zealand and the country’s diverse cuisine to Manhattan’s Nolita neighborhood. Chef and owner Matt Lambert, a New Zealand native, created a menu that charts the evolution of New Zealand cuisine, from the country’s Old World traditions and Asian influences to its modern day dedication to local and seasonal offerings.
Walking into The Musket Room, guests are greeted by a striking 20-foot walnut timber bar. The Barrel Room, located beyond the front room, offers views of a lush backyard garden. Alexander Waterworth Interiors (Hibiscus in London) incorporated rustic and contemporary design elements throughout the restaurant, such as lime-washed exposed brick and mid-century modern brass chandeliers.
Dishes at The Musket Room are thoughtful and composed, reflecting Lambert’s classical French training and new American roots. Dinner begins with inventive starters included corned wagyu tongue with almond, black lime, chocolate and buckwheat or smoked scallops with cucumbers, black garlic, pears and sea beans. Main courses are creative and satisfying; slow poached Ora salmon is accompanied by grains, apple, wasabi and roe and venison is rich with flavors of gin, fennel, juniper, lychee and licorice. Desserts such as pavlova with passion fruit and cream or baba au rhum with ginger and lime cotton candy conclude the meal. Guests can also choose the three ($65), six ($75) or nine-course ($115) tasting menus, which change daily.
The wine list, curated by master sommelier and New Zealand native Cameron Douglas and overseen by beverage director Erin Scala, features a large selection of hard-to-find New Zealand varieties, while specialty cocktails feature homemade sodas, tonics and freshly squeezed juices.
Inspired by an era in New Zealand when adventure and discovery blossomed, The Musket Room offers a modern approach to the country’s culinary past, serving dinner and drinks.
265 Elizabeth Street