After months of anticipation, coupled with the closure of the beloved Town Mouse, the latest venture by Head Chef Dave Verheul – Lesa – is here.
Located on the floor above crowd favourite Embla, Lesa is the more sophisticated older sister. With a focus on exceptional and quirky wines from around the globe, this new haunt offers a four-course menu with a few options for each course and some interesting extras.
It’s almost obligatory to start with the delicious fermented potato flatbread. Follow with a first course of dainty, delicate raw flounder, complemented by the subtle sweetness of a pear leaf and a crumble topping of green almond. Rustic and unusual veal tartare is accompanied by bitter rocket, tomato and braised saltbush. The second course of arrow squid comes with parsley, clam and pistachio. Then comes a smoky fillet of hapuka, soaked in a shallot and fermented fennel butter so each bite is luscious and rich. A large chunk of aged pork loin has a buckwheat miso, and is served with crispy kale to match the crunchy skin.
PSST! There’s a two-course pre-theatre menu for $55.