VESPER
The dining room at blue hour — deep evening sky in the windows, the first candles just lit

Dinner begins as the evening star rises

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I · APÉRITIF

The kitchen answers a single question

There are twenty minutes after sunset when the sky turns its deepest blue and the first star appears. We stretch those twenty minutes into a whole night.

Tonight, what tastes closest to the sea? French at the bone, an Eastern coastline in the flesh — eight courses each night, rewritten by tide and market. Technique steps back from the light, so the ingredient can stand in it.

Meet our kitchen

II · PLATS

This Season

The Evening Star, Eight Courses

Menu Vesper · Huit Services

  1. Chilled garden pea velouté, mint oil

    The first sweetness of early-summer peas, drawn to a close with mint oil.

  2. Scallop tartare, sea urchin sauce

    Hand-cut Hokkaido sashimi-grade scallop, sea urchin sauce and lemon oil.

  3. Burgundy snails, garlic butter

    The Burgundian classic, baked in garlic and parsley butter.

  4. Green apple and Calvados sorbet

    A palate reset — green apple cut with the cool edge of Calvados.

1,288per guest

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III · LA SALLE & LA TABLE

Twenty-six seats, each with its own candle

In the main room the lights are kept low; what glow remains belongs to the tables.

The main dining room at service, low pools of candlelight between deep shadows
La Salle
A candle flame up close, silver and the rim of a glass catching its light
La Bougie
A window table for two, dusk deepening outside and candlelight within
Côté fenêtre
The signature dish under a single overhead light, plated low on a dark table
Le Plat signature
Dessert on a dark ground, seen from above in one soft light
Le Dessert
The private salon — one long table and a line of candles receding through the doorway
Salon Vesper
Private dining & buyouts
Portrait of chef Du Yi, lit from one side against a dark ground, gaze off camera

IV · LE CHEF

“I don't chase brilliance — brilliance happens once. I chase precision. Precision can happen every night.”

Du Yi · Chef de cuisine

Our story

V · RÉSERVATION

A table of dusk, held for you

Tuesday to Sunday, dinner from 17:30; lunch on weekends. Book online for one to eight guests — for nine or more, please enquire about private dining.

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